Stuffed yufka pastry sheets

Ingredients for 2 servings:

• 10 yufka dough sheets
• 8 slice(s) of tomato(s)
• 8 pieces of feta cheese
• 500 minced meat, mixed
• 1 handful of chives
• 1 handful of parsley
• 1 handful of basil
• Stems of chives, long, for tying
• ½ tsp chili flakes
• ½ vegetable onion(s), diced
• 2 pts. tomatoes, pureed
• salt and pepper
• 2 tsp oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 30 minutes

tied into a bag

Brown the minced meat, then add the onion pieces and season with salt and pepper. After browning, place the mixture in a sieve to drain. Lay the yufka leaves (2 1/2 each) flat and top with feta pieces, tomato slices, and some minced meat. Tie the leaves with long chives or string. Briefly fry the bags in a pan to ensure the base stays firm while baking in the oven. For the sauce, place the passata in a pot, add 400 ml of water, and bring to a boil. Add the remaining minced meat and feta, chili flakes, chives, basil, and parsley. Briefly bring the sauce to a boil, taking care not to let the feta cheese fall apart. Pour the sauce into a dish, place the yufka bags on top, and bake in the oven at 200°C for 5 minutes, or for as long as you like the color.