Pumpkin and cheese börek

Ingredients for 5 servings:

• 1 pack of yufka pastry sheets
• 1 jar water
• ½ jar sunflower oil
• 2 egg yolks
• 2 large slices of pumpkin, thickly sliced
• 2 garlic cloves
• 3 spring onions
• 1 carrot(s)
• 3 tbsp olive oil
• 1 tsp Pul Biber
• 175 g cheese (Tulum Peynir – nomad cheese)
• some salt and pepper, black
• some dill
• possibly sesame or caraway

Instructions

Working time approx. 45 minutes; Cooking/baking time approx. 35 minutes; Total time approx. 1 hour 20 minutes

Turkish, vegetarian

First, finely grate the pumpkin and carrot. Finely chop the spring onions and garlic. Grate the cheese. Finely chop the dill. Put the olive oil in a pan and sauté the carrots for about 2-3 minutes. Now add the grated pumpkin and sauté everything for another 3-4 minutes. Season with salt, pepper, and Pul Biber, remove from the heat, and let cool. Once cooled, stir in the grated cheese and finely chopped dill. Then spread the 3-4 yufka leaves on the worktop, mix the water and sunflower oil, and moisten the leaves completely. Now spread some of the pumpkin mixture along the edge of a yufka leaf and then roll it up. Repeat with the remaining yufka leaves, depending on the amount of dough and the size of the baking tray. Then roll all the rolls up into a snail shape on a baking tray and brush with egg yolk. Sprinkle with sesame or caraway seeds, if desired. Now bake in the preheated oven at 175 degrees top/bottom heat for about 30 – 35 minutes.