John Myers
Ingredients for 1 servings:
- 2 large Yufka dough sheets, round
- 150 g dried beef (Pastırma), alternatively Bündnerfleisch, thinly sliced
- 1 medium-sized tomato(s), peeled, diced
- 1 piece(s) green pointed peppers, diced
- 150 g cheese (Kaşar), alternatively Gouda, grated
- ½ bunch flat-leaf parsley, finely chopped
- Milk for brushing
- 2 eggs
- 100 g breadcrumbs
- Sunflower oil for frying
Instructions
Working time approx. 30 minutes; Cooking/baking time approx. 3 minutes; Total time approx. 33 minutes
Yufka dough rolls with pastırma
For the filling, briefly fry (sauté) the sliced pastirma, tomatoes, and bell peppers in a non-stick pan for 2-3 minutes. Once cooled, add the grated cheese and parsley. Cut the round yufka pastry sheets into eight triangular pieces (like slices of cake). Lightly brush each one with milk and spread about a teaspoon of the filling lengthwise along the end. Fold in the right and left corners of the yufka sheets, then roll them up from the wide end to the tip. Crack the eggs into a shallow dish and lightly beat with a fork. Then dip the filled pastry rolls first in the beaten egg, then in the breadcrumbs, and fry in a pan with hot oil until golden brown on all sides. Catch any excess fat with kitchen paper and serve immediately. Tip: You can make the pastry rolls days in advance and store them in the freezer. When ready to use, let them rest at room temperature for 10-15 minutes, then coat with breadcrumbs and fry in a pan. These fresh and crispy rolls are ready to serve in no time.
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