Letcho

For the letcho, peel and chop the onions. Remove the seeds from the peppers and cut into large cubes and dice the zucchini.

Peel the garlic and cut into small cubes. Peel the tomatoes in hot water and cut into cubes. When doing so, pour away the water that escapes from the inside.

Heat lard and brown the onion. Then stir in the peppers and tomatoes.

Season with garlic, salt and pepper and sauté for about 15 minutes. Then add the zucchini and simmer for another 10 minutes.

Use the letcho as a vegetable side dish or serve it with boiled potatoes and debrezine as a separate dish.

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