Chevap with paprika
Ingredients
- 1 KOMETA sertés-marha csevapcsicsa
- 1 tbsp oil
- 1 red onion
- 2 California peppers
- 2-3 cloves garlic
- 1 tsp paprika cream
- 1 tbsp tomato paste
- 1 tsp smoked paprika
- 1 tsp marjoram
- salt, freshly ground tarkabors
Preparation
Pour the oil into the pan, heat it up and fry all sides of the chickpeas until nice and red (about 10-12 minutes). When they are done, remove them to a plate and cover them to keep them warm.
Fry the chopped red onion in the remaining fat and add the diced California pepper. Season with salt and fry for 4-5 minutes.
When the peppers are slightly softened, add the crushed garlic, paprika, tomato paste, paprika, marjoram. Season with salt and pepper, add a little water, stir, bring to the boil and simmer for about 10 minutes, stirring frequently, until slightly thickened and the flavours are combined. If it becomes too thick and sticks, it can be diluted with more water.
Serve the baked chevapas with the paprika sauce and parsley stewed rice.
