Kawatini

I have a question. What do you want to do with the chop meat? read more I have a question. What do you want to do with the chop meat?

Thank you. I guess I missed it, though I really read the recipe a few times. read more Thank you. I guess I missed it, though I really read the recipe a few times.

Huhu, I've been cooking the recipe right after it's in the morning. my wife loves it as it is among others low carb. because we don't have a frituse, I've eaten... read more Huhu, I've been cooking the recipe right after it's in the morning. my wife loves it as it is among others low carb. because we don't have a frituse, I've eaten the nice in the wok. the problem I had was the aubergins. they've sucked up all fat. the next time I will pretreat the aubergines with salt so that they absorb less fat. overall it was quite liquid. that fits fine as described with fladenbrot and baguette. next time I will try to replace the grained broth with natural ingredients. I think thymian and basilikum would fit well. what I'm interested in, where does the name kawaj come from, or in which country is it? I found the recipe by infestation because I was looking for chop meat balls and vegetables. the recipe comes into our collection and will give it more often. Thank you. I'll add pictures.