Zucchini lecho: finger-licking recipes for the winter

Option 1: Classic recipe for winter zucchini lecho

Lecho is a popular and very practical snack that can be added to any dish or served unchanged. Traditionally, the preparation is prepared from peppers and tomatoes, but everyone has long moved away from these rules. At the moment, there are an incredible number of different variations; lecho with zucchini turns out to be very successful. We choose young vegetables that have not yet acquired thick skins and large seeds.

Ingredients

• 2 kg of zucchini;
• 2 kg of tomatoes;
• 40 ml vinegar;
• 30 g salt;
• 75 g sugar;
• 110 ml sunflower oil;
• 600 g bell pepper.

Step-by-step recipe for classic zucchini lecho

Wash the bell pepper pods, remove all the seeds, cut into pieces. Wash the tomatoes and also chop them, going around the stem. Grind the tomatoes and peppers through a meat grinder. Add salt and sugar immediately. Pour into a fairly large saucepan and place on the fire.

While the tomato is boiling, you need to prepare the main ingredient. We wash the zucchini and cut it into cubes about 1-1.5 cm thick.

When the tomato boils, foam will appear, which we skim off, then add vegetable oil, boil for five minutes, add the zucchini. Boil with them for half an hour, then add vinegar, stir, cook for another four minutes.

Stir the lecho and taste, you can add a little more salt, make it to your taste. While the zucchini was boiling, it was necessary to prepare jars with lids; we must sterilize the dishes.

Spread the finished lecho immediately, we do this with a boiling mass, cover the jars, tighten with airtight lids or roll up with a key. If the zucchini is no longer very young, then they can also be used in lecho, but we remove the skin, take out the seeds, and chop only the pulp. In this case, it is recommended to cook the lecho for ten or fifteen minutes longer.

Recipe for zucchini lecho with rice at home

Try making zucchini lecho with rice. This interesting appetizer can be an excellent side dish for both meat dishes and fish. Very tasty and unusual, it will be a pleasant surprise for you and your guests. Stewed vegetables and rice cereals complement each other perfectly. A delicious addition would be bell peppers and tomatoes. Prepare this appetizer and it will take pride of place on your table.

Ingredients

• Zucchini - 2 kg.
• Tomatoes - 1 kg.
• Bell pepper - 1 kg.
• Onion - 0.5 kg.
• Rice - 1 glass
• Garlic – 5 cloves
• Vegetable oil - 1 cup
• Salt - 2 tbsp. l.
• Sugar - 1 tbsp. l.
• Vinegar 9% - 2 tbsp. l.

Step 1. Wash all vegetables thoroughly, peel and remove entrails, if necessary. But first, wash the rice and soak it in cold water.

If you weigh vegetables, do so only in a peeled state, when they are without seeds or stalks. It’s very good if you have young zucchini, they will cook faster and you won’t need to remove the seeds.

Step 2. Remove the skin from the tomatoes and blend them into juice using a blender. If you don’t have a blender, you can grate it or grind it through a meat grinder.

We also grate the carrots on a coarse grater, but cut the peppers, onions and zucchini into half rings, 1 cm thick.

Option 2: Quick recipe for winter zucchini lecho with tomato juice

An ideal recipe if there are no fresh tomatoes. It is based on ordinary tomato juice, which was prepared earlier or purchased in a store. Additionally, for lecho you will need half a chili pod, as well as a little bell pepper.

Ingredients

• 3 kg of zucchini;
• 1.4 liters of tomato juice;
• 0.5 chili pod;
• 4-5 pcs. bell pepper;
• 0.5 tbsp. oils;
• 0.2 tbsp. vinegar 6%.

How to quickly prepare winter lecho from zucchini

Measure out the specified amount of tomato juice and pour into a large saucepan. It is important that it has a lid. Next we send it to the stove. Finely chop the hot pepper, pour it into the juice, immediately throw in a full tablespoon of salt and pour in the oil, leave the mixture until it boils.

Cut the washed zucchini into cubes or bars, but not thinly. Remove all the seeds from the bell pepper pods and cut the rest into strips or strips.

As soon as the tomato boils, add all the zucchini and pepper. At first, the pouring will not cover the vegetables, but soon the juice will appear. Let the zucchini boil, reduce the heat and cover the pan. Cook for 20 minutes.

Open the lecho, pour out the vinegar and stir, be sure to test for salt content, then let it simmer for another ten minutes, you don’t have to cover it anymore, put the snack in sterile jars and roll it up.

You can cook the same lecho not with juice, but with tomato puree or paste diluted with water, it will also work great with them. If the filling is sour, then add additional granulated sugar.

Zucchini lecho “You'll lick your fingers”

For cooking we need the following products:

• 1 kilogram of zucchini (already peeled);
• 1.5 kilograms of tomatoes;
• 4 bell peppers (color is not important);
• 5-6 cloves of garlic;
• 100 grams of sugar;
• one tablespoon of salt;
• one tablespoon of 9% vinegar;
• one tablespoon of vegetable oil

Preparation:

• Shred the zucchini into small squares and pour into a container.
• We wash, clean and chop the pepper into squares.
• Then take the tomatoes and cut them into pieces. Pour the chopped tomatoes into a container and place on low heat.
• Add sugar and salt, mix gently and bring to a boil, stirring occasionally.

It is advisable to use iodized salt.

• After the juice boils, continue cooking for about 10 minutes. Then put the zucchini and pepper in the container with the tomato. Add vegetable oil, stir and bring to a boil. As soon as the vegetables boil, simmer for 30 minutes and leave to simmer.
• 5 minutes before readiness, add the garlic, you can pass it through a garlic press, or you can grate it on a fine grater. Then one minute until done, add vinegar and cover with a lid so that it does not evaporate. All that remains is to pour our lecho into sterilized jars and close with sterilized lids. Turn the jars over and cover with a towel, leave to cool.

Option 3: Zucchini lecho for the winter with carrots and onions

Here is a recipe for not only bright, but also delicious zucchini lecho. This appetizer takes a little longer to prepare and requires frying some ingredients, but we get a completely different result. If there are no fresh tomatoes, then we take a twisted tomato or natural juice, as in the recipe above.

Ingredients

• 2.2 kg of tomatoes;
• 3 kg of zucchini;
• 500 g onions;
• 210 ml oil;
• 120 g sugar;
• hot peppers;
• 2.5 tablespoons of salt (approximately);
• 700 g carrots;
• 600 g pepper.

How to cook

We chop all the vegetables for this lecho coarsely, except for carrots and onions. We peel the heads and cut them into strips, or into rings. Heat the oil. To do this, you can immediately take a saucepan in which we will cook the lecho. Pour out the onions and begin sautéing, but not frying. Vegetables should not brown too much.

Let's get straight to the carrots. You can cut it into circles, it will turn out very beautiful, or you can grate it, but into strips. Pour into the onion. We continue to sauté the vegetables for another five minutes.

Twist or chop the washed and cut into pieces tomatoes. If desired, add hot pepper to the lecho, in which case it is convenient to chop it together with the tomato. Pour in the onions and carrots and let them boil.

Now cut the bell pepper into large slices and all the zucchini into bars or cubes. Add sugar and salt to the boiled tomato, immediately add the zucchini along with the pepper, and boil for a quarter of an hour. Do not let it actively gurgle, cook at a low boil to preserve the shape of the pieces as much as possible.

You can greatly simplify the preparation of lecho if you do not fry the onions and carrots on the stove, but place them on a baking sheet, sprinkle with oil and bake briefly in the oven. Just set the temperature to at least 220 degrees and cook until lightly crusted.

Zucchini lecho for the winter - a simple recipe with peppers, onions and tomato juice

Prepare for the winter using this recipe and your family and friends will thank you.

Ingredients:

• 3.5 kg of young zucchini
• 500 g peeled bell pepper
• 7 cloves garlic
• 2 - 3 large onions
• 1 liter of tomato juice (store bought or made from fresh tomatoes)
• 1 hot pepper (fresh or dried)
• 250 g sugar
• 1 cup sunflower oil
• 1 cup vinegar 9%

Preparing the recipe:

Pour the tomato juice into a large saucepan and

We cut particles from all the hot pepper into it with scissors.

Cut the zucchini into small cubes, the onion into half rings, and the pepper into short strips. We ended up chopping all the vegetables.

Place the pan with tomato juice on the fire and add to it: 250 grams of sugar, a glass of sunflower oil, two tablespoons of salt.

Pour in a glass of 9% vinegar and mix everything.

While the mixture in the pan is boiling, finely chop the garlic. When the tomato juice boils, add chopped zucchini, onion, garlic and pepper into it.

Mix everything well and cover with a lid.

12 minutes have passed, the mass has settled and begins to boil. After boiling well, simmer, stirring, for 15 minutes.

Then turn off the heat and put the zucchini lecho into sterilized jars.

Close the lid and roll up. Turn the jar upside down and wrap it under a blanket until it cools completely.

We do a similar procedure with all banks. Zucchini lecho is ready.

Option 4: Zucchini lecho for the winter with eggplants

Eggplants and zucchini go well not only in stews, but also in winter preparations. You can make wonderful lecho from them. A tasty and aromatic appetizer in a spicy tomato sauce will be a great addition to any dinner.

Ingredients

• 1 kg of eggplants;
• 1.5 kg of zucchini;
• 2 kg of tomatoes;
• 180 ml oil;
• 60 ml vinegar;
• 2 pcs. Chile;
• 35 g garlic;
• 50 g salt;
• 500 g pepper.

Step by step recipe

Heat the oil in a large, wide frying pan. Cut the eggplants into bars, add them and fry a little. If necessary, if the vegetable is bitter, pre-soak it.

Hot and sweet peppers, chop the washed tomatoes and put them all together through a meat grinder, add salt, and send to cook. After five minutes of boiling, add the chopped zucchini. Boil for ten minutes, add eggplant and vinegar, cook for about the same amount.

Finely chop the garlic and add at the end. Let the lecho simmer for about three minutes, no more, after which we put the zucchini snack into jars, trying to evenly distribute the pieces and filling so that there is the same thickness everywhere. Let's roll up.

Eggplants go well with garlic, which is why it is added in this recipe, but this ingredient can be omitted if desired.

Zucchini lecho with tomatoes

You will need:

• Zucchini - two kilograms;
• Ripe tomatoes - 2.5 kilograms;
• Garlic - 200 grams;
• Bulgarian sweet pepper - one kilogram;
• Salt - two heaped tablespoons;
• Sugar - 200 grams;
• Vegetable oil - 200 milliliters;
• Table vinegar 9% - 100 milliliters.

How to prepare lecho:

Wash the zucchini, tomatoes and bell peppers thoroughly under running water.

Cut the zucchini into small cubes. We peel the garlic.

We pass the tomatoes and garlic through a meat grinder.

We remove the seeds from the sweet pepper and, as in the first recipe, cut it into small strips.

Place the zucchini in a saucepan, add 2 heaped tablespoons of salt, add tomatoes and garlic, pour in 200 milliliters of vegetable oil, add 200 grams of sugar. Stir, put on medium heat and boil for 30 minutes.

After the time has passed, add the chopped pepper, 100 milliliters of vinegar, stir, and cook for another 20 minutes.

Transfer the hot lecho into prepared sterilized jars and roll up the lids. Turn the jars over, wrap them and cool. Store the lecho in a cool, dark place.

Option 5: Zucchini lecho for the winter with pepper

Almost a classic recipe for lecho, but with zucchini. It is important to use ripe and fleshy bell peppers, only in this case the preparation will reveal its taste. Below, the ingredients list just tomatoes, but if you have a twisted tomato, then use it in the specified quantity.

Ingredients

• 1 kg of zucchini;
• 1 kg of sweet pepper;
• 1.5 kg of tomatoes;
• 2 tbsp. l. vinegar;
• salt;
• hot peppers.

How to cook

Cut the bell pepper into large strips. Wash the zucchini and cut into cubes. Pour the vegetables into the pan and mix together.

Wash the tomatoes and chop them. If you want to add some piquancy to the appetizer, then add chopped finely hot pepper. You can add dry red pepper. Pour the tomato into the pepper and zucchini.

We put the lecho on the stove, turn on the heat quite high, let it boil, and be sure to skim off the foam. Add salt and boil for 20 minutes.

We check the vegetables, if they are almost cooked, then pour in two tablespoons of vinegar, stir again, let it boil well and pour into jars. If the zucchini is still hard, boil for about ten more minutes.

This is a version of lecho without oil and sugar, it turns out to be a completely dietary preparation with a minimum calorie content. But these ingredients can be added if desired. Sugar will reveal the taste of vegetables, and sunflower oil will smooth it out.

Zucchini and pepper lecho

For one three-liter jar you will need:

• Zucchini - 1.5 kilograms;
• Sweet bell pepper - six pieces;
• Onions (medium size) - six pieces;
• Red tomatoes - one kilogram.

To prepare the marinade you will need:

• Vegetable oil - 150 milliliters;
• Sugar - 135 grams;
• Salt - two tablespoons;
• Vinegar 9% - half a glass.

How to prepare lecho:

Wash the pepper thoroughly, remove the seeds and cut into small thin strips. We also wash, peel and cut the zucchini into strips.

Peel the onion, wash it and cut it into thin half rings.

We proceed with tomatoes as follows: remove the stalks, wash them and pass them through a meat grinder.

Let's prepare the marinade. Pour 150 milliliters of vegetable oil into a saucepan, add 135 grams of sugar, 2 tablespoons of salt, half a glass of vinegar, put it all on the fire and bring to a boil.

Next, let's start cooking lecho. We will boil the prepared vegetables in a boiling marinade. We will do this following a certain sequence. First, add zucchini to the marinade and boil them for 15 minutes, then add onion, cook for another 5 minutes. The next step is to add sweet bell pepper and boil for 5 minutes. Add the tomatoes last and cook for another 10 minutes. Don't forget to stir.

After that, we put the hot lecho into pre-sterilized jars and roll up with sterilized lids. Turn the jars over and place them under the “fur coat” until they cool completely.

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Proper preparation of zucchini

For cooking, take young zucchini that has not had time to acquire a thick, hard skin. The taste of ripe fruits is inferior to them; the pulp of such vegetables is usually hard, and inside contains a large number of seeds. Zucchini up to 8 cm in size do not need to be peeled.

Vegetables need to be washed thoroughly, the base and stalk removed, damage and defective areas cut out. All ingredients used in the lecho recipe must be of good quality. The classic version involves cutting into cubes, the size of which can vary at the request of the housewife. It is necessary to chop the zucchini immediately before cooking.

Sterilization of jars

Sterilization of jars, during which the containers are exposed to hot temperatures, helps ensure long-term storage. Immediately before the procedure, wash them with hot water and soda. There are quite a lot of methods and options for disinfection; the choice of a specific one depends on personal preferences and the volume of the container.

Small jars are processed in the microwave at maximum mode for a couple of minutes. Larger containers are boiled in water or heated in the oven; it is enough to hold them for 10 minutes. During processing, care must be taken, as contact with hot glass can cause burns.

Recipes for preparing lecho for the winter

There are a lot of recipes for making lecho. In most methods, in addition to zucchini, additional ingredients are added, and the neutral taste of the vegetable is combined with many products.

Cooking a traditional dish

The simple recipe does not contain any hot seasonings, so this treatment can be used by children and people with problems with the digestive system. Product proportions:

• zucchini - 2 kg;
• onion - 1 kg;
• carrots - 500 g;
• tomato juice - 1 l;
• oil - 100 ml;
• citric acid - 1 tsp;
• pepper - 5 peas;
• sugar and salt - 1.5 tbsp. l.

Zucchini is cut into large cubes, onions are chopped into half rings, and a large grater is used to chop carrots. Fry onions and carrots in a frying pan, combining them with oil. Pour the juice into the pan, add stewed vegetables and zucchini. The mixture is boiled for 10 minutes, then the remaining ingredients are added in the form of spices. After 15 minutes, the process of putting into jars begins.

With tomatoes without sterilization

The absence of long-term heat treatment makes it possible to obtain lecho with a “crunch”. Required:

• zucchini - 3 kg;
• tomatoes - 2 kg;
• pepper - 3 kg;
• onions - 1 kg;
• oils - 400 ml;
• granulated sugar - 7 tbsp. l.;
• rock salt - 4 tbsp. l.;
• 9% vinegar - 180 ml.

Recipe for zucchini lecho with tomato paste

So, for two 750 gram jars you will need:

1. The mother-in-law separated the skins from the tomatoes by scalding them with boiling water. But in our family, skins are treated with approval. I didn’t separate the tomato peels, but simply minced the tomatoes in a very ordinary Soviet meat grinder directly into the saucepan.
2. Then I boil the puree for about half an hour over medium heat. While the tomatoes are boiling, I cut the carrots into rings - I think it’s tastier, prettier and easier. And that’s exactly what was in the original recipe. Add to the saucepan with the puree for 15 minutes.
3. While the carrots are stewing, let's do the onions. I cut the onions into half rings and also add them to other vegetables for 10 minutes.
4. I also cut the zucchini and pepper into half rings and add them to the puree.
5. All that remains is to mix the remaining ingredients in a glass - add sugar and salt to the vegetable oil, stir thoroughly and add vinegar (just remember that you may often have a bottle of undiluted vinegar at home; you need diluted one).
6. I reduce the heat under the pan to low and leave the vegetables to simmer under the lid for 40 minutes.

Zucchini lecho for the winter: finger-licking recipes

Among the huge variety of winter preparations from vegetables for the winter, lecho, perhaps, occupies one of the main places. It’s not very difficult to make, and you can use a variety of vegetables for the appetizer. Lecho is made with cucumbers, squash, eggplants, carrots, onions and even cabbage.

We suggest preparing a low-calorie lecho with zucchini for the winter “You will lick your fingers.” The fact is that once you try this snack, you will really lick your fingers. There are many options for preparing lecho with zucchini, it is impossible to imagine them all, but even with the suggested recipes you will be able to diversify your family’s diet. And on fasting days, zucchini lecho is just a godsend.

Zucchini lecho for the winter - an incredibly tasty preparation

Step 2. Peel the zucchini, remove the core with seeds and cut into half rings 1-1.5 cm thick. If you use young zucchini, then these cook faster, and the seeds are young, and you don’t have to remove them.

Step 3. When all the vegetables are ready and waiting their turn, we will grind the garlic and two types of peppers through a meat grinder: chili and bell peppers.

Step 4. Pour the twisted mixture into a pan with zucchini, add all the listed ingredients, don’t forget about the tomato paste and put on the fire, wait until it boils.

Take good, proven tomato paste, you don’t need to skimp on it, the taste of this lecho largely depends on it.

When the zucchini gives juice, it is mixed with the rest of the ingredients and the resulting sauce is cooked over low heat for 30 minutes, while you need to stir the lecho periodically so that it does not burn.

If the zucchini is young, then this time is enough for them to cook, and if they are already adults, then increase the cooking time to 50-60 minutes.

Step 5. Pour the finished and still hot zucchini lecho into sterilized jars and screw on the boiled lids. Turn the jars upside down and cover them with a blanket until they cool completely.

Store the jars in the cellar at least until winter, at least until next summer. This lecho will be an excellent addition to any side dish and meat dishes.

Discovering secrets

Housewives with experience do not need a detailed description of preparing zucchini lecho for the winter. Having read the recipe, they already know how to prepare this or that salad for the winter. But for those who are just starting their culinary journey, our tips on preparing zucchini lecho for the winter will come in handy.

1. Firstly, never make a preparation entirely of all the products indicated in the recipe. As you know, what one person likes may not always be to the taste of others. Reduce the amount of ingredients and make a small portion of zucchini lecho for the whole family to try. And then get down to business.
2. Secondly, this is an economical lecho, since any zucchini will be used, even those that have an irregular shape.
3. Thirdly, you won’t be able to spoil the zucchini lecho when making preparations for the winter, no matter how much you want, so you can safely start cooking.

Recipes to choose from

For zucchini lecho for the winter according to the “Finger-lickin’ good” recipe, you don’t have to worry too much about the ingredients. They are mainly grown in their gardens. If you don’t have your own dacha, you can buy it quite inexpensively on the market.

Option one

You will have to stock up in advance:

• zucchini – 1 kg;
• multi-colored peppers – 0.6 kg;
• onions – 0.3 kg;
• carrots – 0.3 kg;
• ripe red tomatoes - 1 kg;
• tomato paste – 1 tablespoon;
• vegetable oil – 100 grams;
• table salt – 30 grams;
• granulated sugar - 45 grams;
• hot pepper – 1 pod;
• garlic - to taste;
• vinegar essence – 15 ml.

Cooking step by step with photos

Step 1 - preparing products:

1. First, let's prepare the zucchini for work. As already mentioned, you don’t have to pay attention to the appearance of this vegetable. Zucchini for our winter lecho can be of non-standard shape, old and young. The main thing is that there is no rot on the fruits. The peel and core must be removed from old zucchini, and from young fruits - at the request of the housewife.
2. To make zucchini lecho for the winter, cut the vegetable into one and a half centimeter cubes.

3. Zucchini lecho for the winter with colorful peppers looks especially appetizing. Sweet bell peppers of red, yellow and green colors (if you have orange peppers, it will be even more beautiful and tastier), remove seeds and membranes and cut into strips of medium thickness. We cut hot peppers in the same way. It is advisable to work with it with gloves to avoid burns.
4. To cut washed and peeled carrots, use a Korean grater or simply cut them into small cubes with a sharp knife.
5. Peeled onions are simply chopped. Its dimensions will depend on your preferences. Can be cut into half rings or small cubes. Whoever likes it. To avoid shedding tears, you can put the onion in the freezer for a few minutes or keep it in cold water.
6. For the finger-licking zucchini lecho you will need both tomato paste and red tomatoes. Both of these products will have their own impact on the taste of the finished product. We wash the tomatoes well, remove the place where the stalk was attached, and grate them on a grater with large holes.
7. How to do it right. Press the top of the tomato to the grater and three. The skin will remain in your hands.

Step two - cooking: Pour the tomato mass for preparing zucchini lecho for the winter into a saucepan with thick walls and set to simmer. As soon as the contents boil, transfer to low heat and, stirring constantly, cook for a third of an hour.

First, pour in the vegetable oil, and then add the vegetables. The procedure for adding ingredients for lecho for the winter is finger-licking:

• carrots and onions;
• after a quarter of an hour, sweet and hot peppers and zucchini.
• immediately add salt, sugar, and tomato paste.

The zucchini lecho for the winter is finger-licking good; you need to stir it constantly so it doesn’t burn. This is best done with a long wooden spatula. This must be done carefully to preserve the integrity of the zucchini and peppers. Cook for another 30 minutes on low heat.

About five minutes before removing the pan from the stove, add the garlic passed through a crush and pour in the vinegar.

Step three - rolling:

1. Remove the pan from the stove and immediately place the zucchini lecho for the winter in hot sterile jars and seal with a key or screw lids. Turn over and insulate. Remove from under the cover when the cans have cooled completely.
2. Lecho for the winter “You'll lick your fingers” keeps well in the refrigerator. If there is no space in it, you can put it on the table in the kitchen. Tomato paste and vinegar provide good storage in winter.

This jar of zucchini appetizer is very good in winter even with boiled potatoes. Before you know it, the salad bowl will be empty, and your family will literally be licking their fingers and asking for more.

Option two

In this recipe for winter zucchini lecho “You'll lick your fingers”, apple cider vinegar is used instead of regular vinegar. To prepare lecho you will need the simplest ingredients. If you don’t have your own garden, buy them at the fair, they are inexpensive:

• ripe red tomatoes - 2 kg;
• sweet bell pepper – 1 kg 500 g;
• zucchini squash – 1 kg 500 g;
• refined vegetable oil - 1 cup;
• apple cider vinegar - 120 ml;
• granulated sugar – 100 g;
• non-iodized coarse table salt – 60 g.

1. For winter lecho “You’ll lick your fingers”, wash all the vegetables thoroughly, changing the water several times, and dry thoroughly on a napkin. Then peel and cut.
2. Remove the seeds and adjacent pulp from the zucchini using a spoon, cut into pieces, then into cubes, approximately 1.5 by 1.5 cm or 2 by 2 cm, you can also cut into strips. There is no need to make them smaller, otherwise they will boil and lose their shape. Zucchini lecho will lose its attractiveness in the winter. If the zucchini is old, cut off the peel.
3. Preparing vegetable lecho for the winter is not complete without ripe red tomatoes. We cut out the place where the stalk attaches and cut it into quarters. You can grind it with a meat grinder or blender.
4. First, cook the tomato sauce. As soon as it boils, add refined vegetable oil and the rest of the vegetable ingredients.

5. After a quarter of an hour, add salt, sugar, and cook for the same amount. Pour in apple cider vinegar and simmer for 5 minutes.
6. That's it, our finger-licking vegetable treat for the winter is ready. All that remains is to transfer it to the prepared jars. All that remains is to roll it up, turn it over and wrap it for a day.

This is perhaps the simplest version of lecho, but the deliciousness is extraordinary, truly, you will lick your fingers.

This recipe is also good: