Summary

Ingredients

• 3 plate / s dough (Turkish yufka)
• 0.5 liter ½ milk
• 3 egg (s)
• 125 g mararine
• 250 g pasta (Farfalle, butterfly)
• 1 packet cream cheese (grated or crumbled)
• Parsley (chopped)

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Instructions

1. Boil the pasta in salted water, strain.
2. Mix the cheese with the parsley in a bowl. Fold this mixture into the pasta.
3. Whisk the eggs in a bowl, stir in the milk well. Melt the margarine, let it cool slightly and stir in it too.
4. Grease a large, round baking pan (not a springform pan) with the liquid. Place a yufka on top so that the edges overlap slightly. Spread half of the pasta mixture on top. 2. Lay the Yufka loosely on top. Drizzle well with the milk mixture. Spread the other half of the pasta on top. Put some of the milk mixture on top again. Turn over the overlapping sides of the bottom yufka. Spread all of the liquid on top.
5. Bake over medium heat.