Summary

Ingredients

• 400 g douh (Yufka, 3 sheets)
• 150 g butter

For the filling: (fish filling)

• 1 egg (s)
• 50 g olives, pitted reens
• 2 tomato (s)
• 1 can tuna in its own juice
• 2 tablespoon coriander leaves, freshly chopped
• 0.5 teaspoon ½ cumin, ground
• 0.5 teaspoon ½ paprika powder, noble sweet
• salt and pepper

For the filling: (cheese filling)

• 200 g feta cheese
• 1 egg (s)
• 2 tablespoon parsley, chopped
• 1 tablespoon mint, chopped
• 2 spring onion (s)
• 0.5 teaspoon ½ chili powder

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Instructions

1. For the fish filling, boil the egg hard, quench, peel and chop. Wash the tomatoes and finely dice them without the seeds or stems. Drain and chop the tuna. Mix everything with the coriander greens and the spices, season with salt and pepper.
2. For the cheese filling, mash the cheese, mix with the egg and herbs. Wash the onions, cut into fine rings and mix in. Season with chili powder.
3. Preheat the oven to 200 °. Line baking trays with parchment paper.
4. Cut the dough sheets into 6 strips approx. 10 cm wide. Melt the butter and brush onto the strips, leaving a little butter. Put 1 tablespoon of filling on each strip of dough at the bottom and roll up. Brush the parcels with butter.
5. Place the dumplings on the trays and bake one after the other in the oven until golden brown for 20-25 minutes, turning once.