For the Mediterranean turkey stew, cut turkey breast into approx. 2 x 2 cm cubes and sauté in olive oil. Remove the meat from the pot and sauté the onion and bell bell pepper cut into strips and sliced zucchini in the roasting residue.
Then add paprika powder and tomato paste and deglaze with a little red wine if available. Add 1 liter of water and season with salt, pepper, rosemary, garlic, bouillon cubes and Rama Cremefine.
When the sauce comes to a boil, add the meat back and simmer gently for about 10 minutes. Now add the chopped green onion and thicken with a little flour-water or cornstarch if necessary.