Filled Yufka Dough Packets
by Editorial Staff
Summary
| Prep Time | 40 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 1 pack dough (Yufka dough)
- 400 g minced meat (beef steak mince)
- 1 large onion (s), red
- 3 spring onion (s)
- 250 g white cabbae
- 250 g mushrooms, brown
- 2 carrot (s)
- 1 egg (s)
- 200 g sheep cheese
- 100 g cream
- Rapeseed oil
- Herbs (rosemary, lemon thyme, oregano)
- Paprika powder
- Cayenne pepper
- salt and pepper
- tzatziki
Print Recipe
Pin Recipe Instructions
- Wash and clean the vegetables, grate the cabbage, carrots, mushrooms (halved) and onions (halved) into thin pieces / strips on a kitchen grater. Cut the spring onions into rings. Crumble the sheep`s cheese and mix with the cream and egg.
- Fry the mince vigorously in a large, high pan with a little oil, then gradually add the vegetables (except for the spring onions) and simmer for 10-15 minutes. Season with herbs and spices to taste, salt and pepper. Finally add the spring onions, remove the pan from the heat and mix in the sheep`s cheese mixture.
- Place 2 sheets of pastry together on a large board and spread 1/4 of the finished mixture in the middle. First fold in the two side corners towards the middle, then fold over the lower end and finally the last corner, so that an elongated package is created. Repeat this 3 times until all of the mixture is used up.
- Place the parcels with the last visible corner facing down on a baking sheet lined with baking paper and brush with a little oil. Bake in a preheated oven at 175 ° C for about 20 minutes until the surface of the packet is golden brown. Serve immediately with some tzatziki or another dip.
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