Sear the minced meat with the onion and tomatoes, chop the peppers and tomatoes into small pieces. Press the garlic and add to the mince. Dissolve tomato paste in a little water and pour over the minced meat, season everything with salt, pepper, rose paprika and cumin and fry over a low heat until done, weigh the parsley finely and add to the minced meat.
Mix the yogurt with the eggs and stir in half of the melted butter.
Brush a square casserole dish or a high-rimmed baking sheet with butter and line it with 1 yufka leaf, spread the yoghurt mixture on top and put another sheet of pastry on top, now spread some of the minced meat over it and start all over again, but now only ever use 1 sheet of pastry (the last layer must be a sheet of dough). Finally, brush with an egg yolk and cut into a diamond shape, sprinkle with sesame or black cumin.
Bake in a preheated oven at approx. 180 ° C for approx. 20 minutes until golden yellow.
Immediately after baking, pour 1 glass of water over it and cover with a damp kitchen towel and leave for approx. 5 minutes.
Side dish: farmer`s salad, yogurt
Instead of minced meat you can also use 250 g sheep cheese and 2 bunches of parsley. To do this, crumble the cheese, weigh the parsley finely, mix together and pour over the pastry sheets.