John Myers
Ingredients for 4 servings:
- 500 g Yufka pastry sheets, fresh
- 200 ml milk
- 200 ml oil
- 1 egg yolk
- 1 pinch of salt
- e.g. sesame and/or black cumin
- e.g. salt and pepper
- 400 g minced beef
- 2 onions
- 250 g sheep’s cheese
- e.g. leaf parsley
- Fat for the mold
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 45 minutes
simple snack or as a main course with tzatziki and coleslaw
For version 1, dice the onions and mix with the ground beef, then season. For version 2, chop the parsley, shred the cheese, and mix everything well. Grease a baking tray or dish and line it with a pastry sheet. It’s best to choose the dish according to the size of the pastry sheets, trimming if necessary. Mix the milk, oil, and egg and add the salt. Spread the liquid generously over the first layer of dough with a brush. Now add further layers of dough and coat them. I usually add four layers, then half the filling, then two more layers, and the rest of the filling. Finally, add four more layers. Brush the last layer and sprinkle with sesame seeds and/or black cumin seeds. It’s best to cut into equal-sized pieces at this point so they’re easier to separate after baking. Preheat oven to 200°C (top/bottom heat) or 180°C (fan oven) and bake for approximately 10-15 minutes until golden brown.
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