Contents
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Ingredients
* for the bechamel sauce
- 1 liter Salted water
- 6 piece Yufka pastry sheets
- About 4-5cm larger than the shape
- 2 tbsp Melted butter
- 100 g Hard cheese
- 1 tbsp Chopped parsley until smooth
- 1,5 tbsp Butter
- 1,5 tbsp Flour
- 450 ml Milk
- 0,5 tsp Salt
- 1 pinch Nutmeg
Instructions
- Boil the pasta in salted water until al dente. Rasp cheese.
- For the sauce, melt the butter in a saucepan, add the flour and lightly roast while stirring. After a few minutes add the milk and bring to the boil, stirring constantly, then seasoning.
- Remove from the stove and stir in the cooked, drained noodles.
- Brush a shape (around 20cm in diameter or square around 20x25cm) with 1 tablespoon of butter. Place 3 of the cut dough sheets in it, also on the edge.
- Place half of the pasta with sauce on top. Sprinkle the grated cheese on top, as well as the parsley, then top with the rest of the pasta.
- Place on top of the other 3 yufka leaves. Fold the protruding edges inwards. (This works very well if you cut the corners diagonally beforehand. Spread the remaining butter on top.
- Bake in an oven preheated to 170 ° C for about 15 minutes until golden.
- Turn out of the mold, cut and serve.
- You can eat the casserole straight or with any sauce. This time we had a cold sauce made from yoghurt and seasoning paste, but a tomato or minced meat sauce also go very well.
Nutrition
Serving: 100gCalories: 85kcalCarbohydrates: 6.3gProtein: 3.3gFat: 5.2g