Summary

Ingredients

• 2 large Yufka pastry sheets, round
• 150 g beef jerky meat (pastırma), alternatively Bündnerfleisch, thinly sliced
• 1 medium tomato (s), peeled, diced into small pieces
• 1 piece (s) green pointed pepper, finely diced
• 150 g cheese (Kaşar), alternatively Gouda cheese, rated
• 0.5 ½ bunch parsley, smooth, finely chopped
• Milk for brushing
• 2 egg (s)
• 100 g breadcrumbs
• Sunflower oil for frying

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Instructions

1. For the filling, briefly sear the cut pastırma, tomatoes and pointed peppers in a coated pan for 2 - 3 minutes (sauté). After cooling, add the grated cheese and parsley.
2. Cut eight triangular pieces (like pieces of cake) from the round yufka dough sheets. Brush lightly with milk and spread about a teaspoon of the filling lengthways at the end. Fold in the right and left corners of the Yufka leaves, then roll them up from the broad end to the tip.
3. Open the eggs in a shallow bowl and whisk gently with a fork. Then turn the filled dough rolls first in the whisked egg, then in the breadcrumbs and fry them in a pan with hot oil until golden brown. Catch excess fat with kitchen paper and of course serve immediately.
4. Tip: You can prepare the dough rolls days in advance and store them in the freezer. If you need them, let them rest for 10-15 minutes at room temperature and then bread them and fry them in the pan. The fresh and crispy rolls are quickly on the table.