John Myers
Lentil Yufka Strudel
The perfect lentil yufka strudel recipe with a picture and simple step-by-step instructions.
- 150 g Red or yellow lentils
- 300 ml Vegetable broth
- 1 Pc. Clove of garlic
- 1 bunch Spring onions
- 200 g Red pepper
- 200 g Zucchini
- 1 bunch Parsely
- 3 tbsp Olive oil
- 2 tbsp Lemon juice
- Salt pepper
- 2 piece Eggs
- 2 tbsp Tomato paste
- 3 tbsp Melt butter
- 6 Pc. Yufka pastry sheets
for the dip:
- 400 g Yogurt
- 1 tsp Ground lemon peel
- 2 tbsp Lemon juice
- 1 tsp Linseed oil
- Salt pepper
- Freshly chopped herbs at will
- Bring the lentils to the boil in the vegetable stock, then cook over a medium heat with the lid halfway on for about 10-15 minutes. Finely chop the garlic, cut the spring onions into fine rings, finely chop the parsley. Cut the bell pepper and zucchini into fine cubes.
- When the lentils are cooked, drain them if there is any liquid left. Heat the olive oil in a large pan and fry the peppers and zucchini over medium heat for about 5 minutes. Add the garlic, spring onions, 2 tablespoons lemon juice and lentils. Season to taste with salt, pepper and, if necessary, other spices. Then let the mixture cool down a little.
- In the meantime, preheat the oven to 200 degrees (or convection 180 degrees). Mix eggs, tomato paste and parsley and stir into the cooled lentil mixture.
- Carefully remove the Yufka leaves from the package. A total of two strudels, each with 3 sheets of dough, are created. Spread out one sheet at a time, brush with melted butter, place a second sheet on top, brush with butter again, then cover with a third sheet. Spread half of the lentil mixture on top. Fold in the edges a little. Roll up the strudel from the longer side and then place it on a baking sheet lined with baking paper.
- Using the remaining yufka leaves and the remaining lentil mixture, form a second strudel in the same way and place it on the baking sheet next to the other strudel. Brush both strudel with the remaining butter. Sprinkle with sesame or black cumin if you like. Bake in the hot oven for about 30 minutes on the middle rack.
- For the dip, stir together yoghurt, lemon juice, lemon peel, linseed oil, salt, pepper and chopped herbs as desired. Serve the dip with the strudel.
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