Yufka Rolls 'Royce'

Ingredients for 1 servings:

• ½ pack of dough (Yufka dough), or filo dough
• 500 g minced meat (ground beef)
• 500 g quark (low-fat quark), slightly drained
• 1 cup breadcrumbs or pretzel crumbs
• 1 large onion(s), finely chopped
• 2 tbsp parsley, dried
• 1 tsp thyme, dried
• 1 tsp oregano or marjoram, dried
• 1 tsp garlic, dried, or 2 – 3 garlic cloves, chopped
• 2 tsp salt and pepper or 3 tsp granulated stock
• Chili, from the mill
• 3 eggs
• 75 g lean bacon, diced
• 125 g mozzarella, drained, in small cubes
• 100 g feta cheese, drained, in small cubes
• 1 egg(s)
• 2 tbsp cream or condensed milk

Instructions

Working time approx. 25 minutes; Total time approx. 25 minutes

Starter for 6 or 12, main course for 3 or 4, also suitable for a buffet

Mix all ingredients, except the yufka dough, thoroughly. Preheat oven to 180°-200°C. Cut dough sheets into triangles. Line a baking sheet with parchment paper. Moisten 12 yufka dough sheets well, ideally on both sides. (I line 4 or 6 of them side by side.) Place 2 tablespoons of filling mixture on each triangle, first fold in two corners, then roll up from one wide side to the tip. Place on the baking sheet. Whisk egg with cream or condensed milk, brush the yufka rolls well with this mixture, using the egg mixture to “stick” any excess dough. Bake using fan-assisted oven or top/bottom heat until golden brown – about 15-20 minutes. Serve with fresh ciabatta or flatbread, tomato salad, and/or mashed potatoes. The low-fat quark – which doesn’t overpower the flavor – makes them nice and moist. Of course, you can also use just minced meat (approx. 800 g), whether beef, lamb, or pork, or a mixture. If you don’t eat pork, you can also use beef ham (bresaola) or diced beef sausage. Burjondi from the German Railways also goes well with this dish. They’re also delicious cold. You can also prepare them ahead of time, then cover them with a wet cloth and chill them before brushing them with egg and cream.