Letcho with Rice and Fried Turkey Strips

For the letcho with rice and fried turkey strips, wash the zucchini, peppers and tomatoes and cut into strips or cubes. Peel and finely chop onion and garlic.

Heat olive oil slightly. Briefly sauté the onion and garlic, then add the sliced zucchini, peppers and tomatoes and sauté briefly.

Add the peeled tomatoes and pour about 1/4 liter of soup (or add water and half a soup cube). Then add tomato paste and season with salt, pepper, herbs and sugar. Stew the whole thing for about half an hour.

Brown the rice in a little oil and pour water, add half the peeled onion and salt, bring to the boil briefly, then turn down the heat to the lowest setting and simmer until soft. When cooked, remove the onion.

Salt and pepper the turkey cutlets and then cut them into strips. Heat the oil and fry the turkey strips until golden brown just before serving.

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