John Myers
Kizartma with Yufka
The perfect kizartma with yufka recipe with a picture and simple step-by-step instructions.
- 2 Pc. Zucchini
- 2 Pc. Eggplant
- 500 g Baby peppers
- 500 g Natural yoghurt 3.5%
- 10 Toes Moroccan garlic
- 50 g Mint fresh
- 50 g Fresh parsley
- 100 g Walnuts
- Salt, pepper, chilli
- Rapeseed oil
- 0,25 Yeast fresh
- 1 pinch Sugar
- Water
- Fry the vegetables in the pan. Mix with the walnuts and parsley and season with the spices. Then let it steep for two hours. Mix the yogurt with garlic and mint, season with salt. Leave on overnight.
- For the bread, dissolve fresh yeast in warm water (one tablespoon). Knead 500 grams of flour with salt (one tablespoon), a pinch of sugar and cold water well with your hands until a yeast dough is formed. At the end, continue to knead with a generous dash of rapeseed oil. Let it steep for four hours. Then roll up and bake in the oven. Bake at 180 degrees for 3 minutes on each side.
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