Summary

Ingredients

• 1 packet Yufka pastry sheets or filo or strudel pastry sheets
• 600 g round beef
• 1 large onion (s)
• 250 g yourt
• 200 ml milk
• 100 ml oil
• 2 egg (s)
• salt and pepper
• pepper
• herbs Provence
• mint
• cumin
• Sheep cheese, optional
• 4 medium potato (s)

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Instructions

1. Peel the potatoes and grate them.
2. Dice the onion.
3. Heat oil in a large pan over medium-high heat. Add the beef and cook for 5-7 minutes, breaking it up with a spoon as it cooks, until browned.
4. Add the grated potatoes, diced onion, herbs Provence, mint, and cumin to taste. Cook over medium heat for 5-7 minutes, stirring occasionally, until the potatoes are softened. Season with salt and pepper to taste.
5. In a bowl, mix the yogurt, milk, oil, and eggs until well combined.
6. Preheat oven to 180°C (350°F). Oil a baking tray.
7. Lay 2 sheets of pastry on the prepared tray. Spread half the meat mixture over the top.
8. Spread roughly 2/5 of the yogurt mixture over the meat. Scatter a few torn pieces of pastry over the yogurt. If using sheep cheese, sprinkle some crumbled cheese on top. Lay 1 sheet of pastry on top.
9. Spread the remaining meat mixture over the pastry.
10. Spread roughly 2/5 of the yogurt mixture over the meat. Scatter a few torn pieces of pastry over the yogurt. If using sheep cheese, sprinkle some crumbled cheese on top. Lay 1 final sheet of pastry on top.
11. Pour the remaining yogurt mixture over the top layer.
12. Bake for 30-35 minutes at 180°C (350°F) until the top is golden brown and crispy.