Summary

Ingredients

• 250 g sucuk
• 700 g potato (s), waxy
• 100 g feta cheese
• 1 tablespoon sesame seeds, black
• 1 tablespoon herbs, fresh
• 1 small zucchini
• 1 large red pepper (s)
• 0.5 stick ½ leek
• 1 medium onion (s)
• 200 g veetable mix, (pea-carrot-corn), frozen
• 100 g spinach leaves
• Sunflower oil
• salt and pepper
• Pul beaver
• Paprika powder, noble sweet

For the dip:

• 200 g yourt, Turkish, 10% fat
• 1 clove garlic
• salt

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Instructions

1. Peel the potatoes and cut them into cubes of the same size. Put the cubes in a bowl with warm water and leave there for about 30 minutes. The water should be about two fingers wide above the potatoes. The watering can also be omitted, but this way the cubes can be fried very easily and deliciously until crispy brown.
2. While the potatoes are soaking in the water, you can cut the remaining ingredients into small pieces and prepare the yoghurt dip.
3. I fry the potatoes in small portions in a coated pan with hot oil, then I fry the finely chopped sucuk and then take it out of the pan again to gradually fry the vegetables. I proceed in the following order so that the vegetables still have enough bite: onions, leeks, zucchini, peppers, frozen vegetables, spinach.
4. When it comes to vegetables, you can really use almost anything that you have in the house and have to go away or that tastes particularly good.
5. Then I add the potatoes and sucuk again and season with salt, pepper, pul biber and paprika to taste.
6. Please try in between, as sucuk is already very spicy and you can otherwise easily spice the pan.
7. At the end I mash the feta and mix it with some black sesame and fresh herbs (everything that tastes good, parsley, chives, wild garlic, etc.) and sprinkle it over the dish. Let it steep for a moment and the delicious Turkish pan is ready.
8. We also eat fresh salad and a simple dip. Simply press the garlic into the yogurt, add a pinch of salt, stir and you`re done.