Ingredients portion 3
Turkey thigh 400 g
Onions 1 piece
Salt 1 teaspoon
Young courgettes 1 piece
Spices 1 teaspoon
Cooking instructions 40 minutes
1 Slice the onion the way you and your family like it best and place it in a warm pan with a little vegetable oil. Braise for a couple of minutes on a low heat.
2 Peel the courgette and cut into small pieces. Add the courgette to the onion and, stirring, stew for about 5 minutes without increasing the heat.
3 Peel the turkey meat and dice it. Add to the pan. Stir everything in, salt and season as desired and to taste.
4 Pour 0.5 cups of plain water into the pan and stew for 30 minutes, covered. Remember to check the liquid level periodically and add water if necessary. The meat must not be fried!
5 While the meat is stewing, boil the buckwheat (at the rate of 1 cup of buckwheat per 2 cups of water – that’s for 2-3 servings). Add the washed buckwheat to the boiling water, simmer over a medium heat for 15 minutes, add a piece of butter, turn off the heat and simmer the buckwheat under a lid for another 15 minutes.
