Karniyarik böregi

Ingredients for 4 servings:

• 4 sheets of dough (yufka sheets)
• 2 packs of feta cheese
• 1 bunch of parsley
• Mint, fresh
• 2 tomatoes
• 4 bell peppers, green, Turkish
• 3 eggs
• 1 cup of yogurt
• some dill

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

For the yogurt-egg mixture: Whisk together two eggs and one cup of yogurt. For the filling: Finely chop the mint and parsley. Dice the tomatoes and bell peppers. Mix the mint, parsley, tomatoes, and bell peppers with the feta cheese. Lay out the first large circle of yeast dough (preferably on the table; you do need a bit of space) and spread it with the yogurt-egg mixture. Then place the second yufka sheet on top. Cut the entire circle into triangular pieces like a cake, creating a total of 8 triangles. Fill each of the cut-out triangles individually with the cheese filling along the wide edge of the triangle and roll up toward the tip, tucking in the ends slightly. Moisten the tip with a little water, press briefly, and place it on the baking sheet. Repeat with the remaining pieces. Repeat with two more yufka sheets. This makes a total of 16 “rolls,” and with a little patience, you can even fit them on a single baking sheet. Then score the tops of the “rolls” with a knife and decorate with sliced ​​tomatoes and bell peppers (also sliced). Then break an egg and brush it over the finished Karniyarik Böregi. Finally, sprinkle with dill and bake in a preheated oven at 200°C (400°F) top/bottom heat for about 30-35 minutes on the middle rack until golden brown. Serve warm (but they also taste great cold). Tip: You can also use ground meat or grated potatoes as a filling (sauté briefly beforehand). This leaves plenty of room for your own taste.