Clean and chop the onion, cabbage, carrots and mushrooms. (Onions in half rings, cabbage in fine wedges, carrots and mushrooms in thin slices).
Heat the olive oil in a large pan, add the bacon and onions and fry over medium heat until the onions are translucent. Now add the cabbage and carrots and roast them briefly. Finally add the mushrooms and, after roasting them briefly, deglaze the whole thing with wine. Do not pour the wine all the way in, just enough so that the liquid just boils off. Put a lid on the pan and let it simmer for another 5 minutes on a low flame.
Then let the filling cool down. Unpack the Yufka dough and let it rest on the work surface for 5 minutes before further processing.
Mix an egg, the grated Emmentaler, the crème fraîche and the parsley into the cold filling. Season to taste with salt and pepper (I didn`t use salt as the bacon is always very salty).
Now unfold the Yufka dough (I had three layers on top of each other, I continued to use them because the dough tears very easily!), Spread out and brush with a little melted butter. Then distribute the filling evenly in the middle of the lower half of the dough. Fold the top half of the dough over and fold in the corners. Now carefully place the package with the folded edges facing down on a baking sheet lined with baking paper and also brush the surface with a little melted butter.
The package is baked for 40 minutes at 175 ° C (circulating air). Brush with melted butter every now and then. Raise the temperature to 225 ° C and bake the Yufka packet for another 15 minutes. Serve fresh from the oven.
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