Yufka – vegetable rolls

Ingredients for 6 servings:

• 2 tbsp oil
• 1 kg turkey meat
• 2 onions
• 2 garlic cloves
• 1 piece(s) ginger, cube-sized
• 750 g frozen vegetables (stir-fried vegetables with sprouts)
• Lemongrass
• 2 tsp sambal oelek
• 1 tsp curry paste
• 750 g dough (yufka dough)
• 1 egg(s)
• sesame
• curry powder
• Lemon pepper
• Paprika powder
• Salt

Instructions

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

Dice the meat and fry in the oil in a large pan or wok. Add the onions, lemongrass, sambal oelek, curry paste, garlic, and ginger, season with salt, and fry for a little longer. When the meat is cooked, remove from the pan. Heat the vegetables in the broth and season with salt, curry, lemon pepper, and paprika. Preheat the oven to 200 degrees Celsius. Halve the yufka leaves (I use fairly large, round ones) and brush them with a little water. When the vegetables are cooked, place the meat and vegetables in a sieve and drain well. Place 3-4 tablespoons of the filling on each yufka half and carefully roll them up. Beat the egg, brush over the yufka rolls, sprinkle with sesame seeds, and place on a baking sheet lined with baking paper. Bake for 10-15 minutes, brushing with oil or water occasionally. If you like the rolls a little crispy, you can switch the oven to fan-assisted mode at the end.