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PRODUCTS
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1. Potatoes - 1,5 kg. 2. Dry onion - 2 heads 3. Carrots - 3 pcs 4. Celery - 1 small head 5. Garlic - 10 cloves 6. Tomatoes - 5-6 pcs 7. Sunflower oil - 1/2 tea cup 8. White flour - 2 tablespoons 9. Lemon - 2 pcs 10. Parsley - 1 bundle 11. Mineral water - 500 ml 12. Salt to taste |
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METHOD OF PREPARATION
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The onions, carrots, celery and 5 cloves of garlic are cut very finely and stewed in 2-3 tablespoons of oil and some water. The potatoes are peeled, cut into slices, salted and placed into an oiled tray. Add to them the stewed vegetables, the finely chopped tomatoes and the flour dissolved in the cold water. The remaining 5 cloves of garlic are crushed, mixed and pasted with half a lemon juice and added to the potatoes. All the vegetables are well mixed, on top are arranged the remaining lemons, peeled and cut into slices and are sprinkled with finely chopped parsley. Pour the dish with the remaining oil and bake in an oven preheated to 180°C for about 1 hour. |
