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  • to make Mary Ann's Bulgarian Gouveia Chetta.

  • First, wash your hands.

  • Tear up button mushrooms into small pieces on.

  • Put them into a bowl.

  • Push and pull apart a yellow pepper.

  • Remove the seeds and tear the pepper into pieces on bond at them to the bowl.

  • With the mushrooms.

  • Take a jug of chopped tinned tomatoes on.

  • Add paprika, dried Oregon.

  • Oh, dry time grinding 4 to 5.

  • Twists off black pepper and mix it.

  • Mix it.

  • Mix it carefully.

  • Cut pasteurized feta cheese into smaller pieces, then crumble it up with your hands.

  • Add the feta cheese to the peppers and mushrooms and mix it.

  • Mix it.

  • Mix it again next at some of your tomato mixture to four small ovenproof dishes with lids.

  • Or you can use one big ovenproof dish instead.

  • Thes should be placed on baking paper on a baking tray.

  • Now add some of the cheesy mixture.

  • Thio each dish.

  • Keep adding the layers of tomato mixture, then the vegetable and cheese mixture until you've used everything up and a final layer of the tomato mixture.

  • Then crack an egg into a mug.

  • Check the shell on carefully pour it over your tomatoes and vegetables.

  • Do the same with the rest of your eggs.

  • And don't forget to wipe your hands.

  • After touching raw egg, place a lid on to each dish and ask a grown up to put them into the oven for you.

  • When the Guga Chetta has cooked and slightly called, it's ready to eat.

  • Theme EG will have cooked beautifully over the tomato sauce, cheese and vegetables.

  • Please make sure that no one eating this is allergic to any of the ingredients in the recipe.

  • This is a my World Kitchen amber recipe to be eaten occasionally.

to make Mary Ann's Bulgarian Gouveia Chetta.

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B1 mixture mix tomato cheese recipe pepper

How to make Marian’s Bulgarian Gyuveche | My World Kitchen | CBeebies Recipe

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    林宜悉 posted on 2020/11/20
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