Yufka with zucchini mince filling

Ingredients for 3 servings:

• 250 g wheat flour type 405
• 200 ml water, lukewarm
• 80 g cornstarch
• 1 tsp salt
• 1 tsp olive oil
• Flour for the work surface
• 400 g minced meat
• 400 g zucchini
• 400 g feta cheese
• 250 g leek
• 1 large onion(s)
• 2 cloves garlic
• some salt and pepper
• some paprika powder
• some chili powder

Instructions

Working time approx. 30 minutes; Rest time approx. 45 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 45 minutes

First, make the yufka flatbreads; you can also buy them ready-made. To do this, mix the flour, cornstarch, and salt and make a well in the center. Then add half of the water and oil to the well. Mix from the outside in, gradually adding the rest of the water. If the dough is too sticky, add more flour. Form a ball, cover, and let rest for about 45 minutes. Remove small pieces of the dough ball and roll each one out as thinly as possible on a floured surface (makes about 10 flatbreads). Heat the oil in a pan and briefly fry on both sides. Keep the flatbreads warm in the oven at a low temperature for further processing. Now make the filling (can also be used for pancakes). Mix the minced meat with the onion and garlic. Grate the zucchini and add it to the minced meat. Season everything with salt, pepper, and paprika (or chili, if you like), and mix well. Chop the leek and feta and set aside in a separate bowl. Brown the ground meat mixture and finally add the feta and leek mix. Heat briefly until the feta has melted and the leek has softened slightly. Now place the filling in the center of the yufka wrappers, leaving the edges free. Fold in the back first, then the sides.