Yufka with vegetable and beef filling

Ingredients for 4 servings:

• 500 g beef for frying
• 30 ml sunflower oil
• 1 onion(s)
• 2 bell peppers, green
• 3 small bell peppers, red
• 1 garlic clove(s)
• 1 ½ tomatoes
• 30 g butter
• 30 g herb mix for doner kebabs
• salt and pepper
• chili
• 3 yufka dough sheets
• e.g. salad and cacik (yogurt sauce)

Instructions

Working time approx. 20 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 40 minutes

Cut the beef into 0.5 cm slices. Then cut into thin strips. Heat 30 ml of sunflower oil in a pan and add the meat. Liquid will now form in the pan; fry the meat until the liquid has evaporated. This takes about 5 minutes. Thinly slice the onion and add it to the pan. First, halve the bell peppers lengthwise and remove the seeds. Then thinly slice them and add them to the pan. Also finely chop the garlic and tomatoes and add them directly to the pan. Then add the butter to the pan and fry everything for 2 minutes. Then add the doner herbs, salt, and pepper and stir everything together. Turn off the heat; the herbs should not be fried; let everything rest for 2 minutes. Place one yufka pastry sheet on the pan and leave it there for about 1 minute so that the pastry sheet becomes slightly warm and pliable. Remove the dough sheet from the pan, pour one-third of the contents of the pan onto one side of the dough, top with the previously prepared yogurt sauce (cacik) and some lettuce, and roll up the yufka dough sheet. Repeat with the remaining dough sheets. Place on plates and serve.