Yufka leaves stuffed with vegetables

Ingredients for 6 servings:

• 1 package of dough sheets (Yufka sheets, triangular)
• 1 piece(s) ginger (small piece)
• 1 small pepper
• 1 onion(s)
• 3 garlic cloves
• 3 m.-large eggplant(s)
• 2 carrots
• 1 bell pepper(s)
• 2 tbsp flour
• 100 ml water
• oil
• salt and pepper
• Paprika powder

Instructions

Working time approx. 1 hour; Total time approx. 1 hour

Dice the ginger, chili peppers, onion, and garlic into small cubes. Dice the eggplants and season with salt to remove their bitterness. Dice the bell peppers. Peel and finely grate the carrots. Heat oil in a pan. Sauté the onions, garlic, ginger, and chili peppers. Meanwhile, briefly rinse the eggplants and pat dry, then add them to the pan. When the eggplants are slightly browned, add the diced bell peppers and fry for about 2-3 minutes. Now add the grated carrots. Mix everything together, season with salt, pepper, and paprika, and remove from the heat. Mix the water with the flour until smooth; there should be no lumps. Now remove the yufka leaves from the package. Spread a tablespoon of the vegetable filling on the wider side of each yufka leaf. However, you should always leave a small edge of 2-3 cm, as this will be brushed all the way around with the flour and water mixture. Roll the vegetables in the leaves and seal the ends well. If something doesn’t stick together, use more flour and water mixture. Repeat this process until you have used up all the filling. Place the rolls on a baking tray lined with baking paper. Once the tray is full, place them in the oven and bake at 200°C until the parcels are golden brown (15-20 minutes). Brushing them with oil will make them crispier. If you have any leaves left over, put them back in the packaging and seal them tightly. This way the leaves will keep for a few days in the fridge. The yufka rolls are delicious hot or cold, and are also suitable for a buffet.