John Myers
Ingredients for 2 servings:
- 4 yufka dough sheets, alternatively strudel dough
- 2 tbsp butter, melted
- 8 tbsp kale, ready prepared
- 8 slice(s) Mettenden thinly sliced
Instructions
Working time approx. 10 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 30 minutes
Ingenious and sophisticated use of leftovers
This recipe came about because I had a tiny bit of kale left over and some yufka dough in the fridge from the day before. Try it, we loved it! Halve the yufka leaves and brush them with melted butter. Add 1 tablespoon of kale to the top quarter and place a thin slice of mettenden on top. Fold the top quarter over, then fold the sides over the quarter (together in the middle) and roll up the roll to the bottom. Don’t roll too tightly, or the roll might tear. Place on a baking sheet lined with baking paper with the seam facing down. Brush the top with more butter. If you don’t have butter, you can also use oil; that works too. Preheat the oven to 200°C (400°F) and bake the rolls for 20 minutes. Let cool for about 5 minutes and enjoy.
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