Greek turkey kritharaki pan à la Didi

Ingredients for 2 servings:

• 75 g Kritharaki (rice-shaped noodles)
• 2 turkey schnitzels
• 1 m.-sized onion(s)
• 100 g tomatoes
• 100g Gouda
• 1 tbsp olive oil with truffle
• n. B. Gyros seasoning à la Didi (see note)
• 1 tbsp tomato paste
• 50 ml vegetable stock
• 2 tsp oregano, shredded

Instructions

Working time approx. 10 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 35 minutes

Prepare the kritharaki in boiling salted water according to the package instructions. Wash the turkey cutlets, pat them dry, and cut them into bite-sized pieces. Peel the onion and cut them into wedges. Wash, trim, and dice the tomatoes. Cut the Gouda cheese into small cubes. Heat the oil. First, sear the turkey breast strips. Then add the onions and fry for about 5 minutes, stirring occasionally. Season with Didi’s gyros seasoning. After 3 minutes, add the tomatoes. Drain the kritharaki in a colander and return it to the pot. Stir in the tomato paste and broth. Mix the vegetables and kritharaki, sprinkle the Gouda cheese over the top, and garnish with oregano. Serve. Note: https://www.chefkoch.de/rezepte/3919521598437196/Gyrosgewuerz-a-la-Didi.html