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Stuffed yufka pastry sheets with sheep's cheese

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Ingredients for 2 servings:

  • 100 g sheep’s cheese
  • 25 g mixed herbs (parsley, chives, spring onion), finely chopped
  • 20 g tomato(s), pitted and diced
  • 2 tbsp yogurt
  • 3 tbsp olive oil
  • 1 clove(s) garlic, finely chopped
  • salt and pepper
  • some lemon juice
  • n. B. Yufka pastry sheets

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

Roughly dice the feta cheese and place it in a blender. Add the olive oil, yogurt, and garlic, and blend everything into a smooth cream. Mix in the tomatoes and herbs, season with salt and pepper, and add a squeeze of lemon juice if desired. Spread a tablespoon or less of the mixture (depending on the desired thickness) onto the wide side of the leaves, fold in the edges, and then roll up toward the tip. Bake in the oven or in a pan until golden brown. Delicious both cold and warm, and also with salad.

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Written by John Myers

Professional Chef with 29 years of industry experience at the highest levels. Restaurant owner. Beverage Director with experience creating world-class nationally recognized cocktail programs. Food writer with a distinctive Chef-driven voice and point of view.

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