25 triangular Yufka pastry sheets 250 g Minced meat (beef and / or lamb) 150 g Feta 2 Garlic cloves 0,5 bunch Parsley Pepper Crushed red pepper Thyme Cumin Olive oil
Wash the parsley, pluck from the stems and chop finely.
Fry the minced meat in a little fat or in a non-stick pan until crumbly.
Stir in the pressed garlic, a little pepper, pul biber, thyme, cumin and the parsley.
Remove the mixture from the heat, fold in the crumbled feta and let cool.
Stack the Yufka pastry sheets in front of you with the long side down.
Moisten the lower half slightly with water. This works best with a pastry brush.
Spread 1 tablespoons of the minced meat filling about 2 cm long over the wide end, leaving 2 cm space at the edge. It feels less filling than you might think.
Fold in the edges, wrap the lower end around the filling and roll up tightly. Halfway through, brush the tip of the dough sheet with a little more water and stick the roll while rolling.
Fill a sufficiently large pan 0.5 cm high with olive oil and heat it over medium heat. Then reduce the heat.
Put the dough rolls in the oil and fry over low heat. You can tell that the lower part is finished when it is no longer saggy but firm. When turning, the surface should be golden yellow.
Fry the underside until firm and golden yellow, then remove the Böreks and let them drain on kitchen towels. Proceed in the same way with the next dough rolls.
Serving: 100 g Calories: 266 kcal Carbohydrates: 1.3 g Protein: 14.8 g Fat: 22.3 g