Middle eastern endive stew

Name: middle eastern endive stew
Cook time: 35 min
Total time: 35 min
Yield: 4
Ingredients: 1,5 kilo crumbly potatoes; salt; 2 onions; 8 vortexed apricots container of 200 g; 2 el butter; 400 g shawarma strips; 1 cup sour cream 125 ml; 500 g endive; (freshly ground) pepper; 6 el garlic sauce bottle

A tasty recipe. The main course contains the following ingredients: meat, crumbly potatoes, salt, onions, vortexed apricots (a 200 g tray), butter, shoarma strips, sour cream (125 ml), ready-to-cook endive, (freshly ground) pepper and garlic sauce (bottle).

Ingredients

Directions

Peel potatoes, cut into pieces and wash.
Cook in pan with little water and salt potatoes covered in about 20 minutes.
Meanwhile, peel onions and cut into rings.
Cut apricots into strips.
Heat in butter or large casserole butter.
shawarma strips with onions for about 5 minutes browning and cooking.
Add apricots and heat for approx.
1 minute.
Drain potatoes, collect part of cooking liquid.
Potatoes in pan with sour cream and possibly some cooking juices to smooth mashed potatoes.
Mix the endive and shawarma mixture.
Season the stew with salt and pepper and heat for approx.
2 minutes.
Garlic sauce served separately..