Yufka Dough Pie with Tomatoes
by Editorial Staff
Summary
| Prep Time | 1 hr 10 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr 50 mins |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 700 g tomato (s)
- 1 bunch basil
- 1 bunch parsley
- 4 cloves garlic
- 10 mint leaves
- 400 g sheep cheese
- 200 g sour cream
- 3 egg (s)
- 4 tablespoon olive oil
- 4 sheets pastry (yufka dough, about 300 g)
- 1 egg yolk, whisked
- salt and pepper
- some oil for the mold
Print Recipe
Pin Recipe Instructions
- Wash the tomatoes and cut into thin slices. Peel the garlic and cut into thin slices. Wash the herbs, chop finely.
- Crumble the sheep`s cheese, finely puree with the sour cream in a blender. Mix in the eggs and herbs, season the cream with a little salt and pepper.
- Preheat the oven to 190 ° C. Brush an ovenproof dish with a little oil. Fold up 1 sheet of Yufka dough, cut it to size and place one half in it, leaving the other half protruding.
- Cover the dough with a layer of tomatoes and garlic and brush with a little cheese cream. Fold over the excess dough, brush with oil. In this way, layer all the ingredients in the tin, brush with the egg yolk.
- Bake the pie in a hot oven (center, fan: 160 ° C) for about 40 minutes. Let stand briefly, cut into pieces and serve.
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