John Myers
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Yufka Dumplings with Mint and Garlic Dip
The perfect yufka dumplings with mint and garlic dip recipe with a picture and simple step-by-step instructions.
Mint and Garlic Dip
- 400 g Turkish yogurt 10%
- 2 Garlic cloves, finely grated
- 1 Lime, juice and zest
- 2 Branches Moroccan mint, finely chopped
- Sea-Salt
filling
- 400 g Mixed minced meat – here: beef and lamb
- 200 g Champingnons, finely diced
- 4 Sweet peppers, cut into fine cubes
- 1 Shallot, finely diced
- 1 Garlic clove, finely grated
- 2 Branches Fresh thyme, the plucked leaves
- 1 bunch Leaf parsley, finely chopped
- 2 tbsp Tomato paste
- 1 Egg
- Tabasco
- Salt
- Black pepper from the mill
- Oil
Otherwise
- 8 piece Pie-Shaped Yufka pastry sheets
- Very soft butter
Mint and Garlic Dip
- Put the yoghurt in a bowl and add the lime zest, mint and garlic, stir everything until smooth and then season with salt and lime juice and then leave in the refrigerator for at least 2 hours.
filling
- Heat a little oil in a pan (it has to be really hot so that the mushrooms develop roasted aromas and do not start to boil – about 1 tablespoon of oil is enough) and sear the mushrooms in it. Then the minced meat is added. Fry this until it is spicy and crumbly, turning it every now and then.
- When the minced meat is well done, add the diced paprika, let it simmer for about 3 minutes while turning and finally add the shallot and garlic and let it simmer for about 2 minutes, and then transfer everything into a bowl.
- Now add the tomato paste, thyme and parsley and mix everything very well. Season well with salt, pepper and Tabasco. When the mixture has cooled down a little lukewarm, add the egg and mix everything well.
Assembly and finish
- Preheat the oven to 180 degrees and line a baking sheet with parchment paper. Now place a sheet of Yufka dough on a board and brush with water. Pour a portion of the filling on top, fold in the sides and roll up into a roll and place on the baking sheet. Do the same with the other pastry sheets.
- Now brush the dumplings thinly with very soft butter and bake in the oven for about 15-20 minutes until golden brown and then serve with the mint-garlic dip.
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