Botzver in Greek Recipe

Wash the slices well and cut them into portions. Sprinkle the slices with salt on all sides, scoop them in wheat flour and fry in sunflower oil in a well-heated pan until golden brown on all sides. Transfer the slices of roasted slices from the pan to a plate. Peel the onions and cut them into small cubes. Peel the tomatoes and put them in a meat grinder or blender.

In the pan where the botswar was burning, fry the onions until they get a slightly golden appearance. Add the tomato puree and bring the sauce to a boil over high heat, add salt and pepper to taste. Place the previously fried slices of bottling in the tomato and onion sauce. Also add the olives (you can use it both with or without slices, whole or chopped).

Peel the garlic, finely chop it and add it to the sauce along with the botzver. Bring the sauce to a boil again, reduce the heat, cover the pan with the lid and boil for about 30 minutes (during this time, turn the botzvar slices several times). The botzver is ready in Greek. Serve deliciously.