Yufka Leaves with Minced Meat and Zucchini Filling

Summary

Ingredients

• 1 pack pastry sheets (Yufka), or puff pastry
• 1 tablespoon oil
• 2 onions)
• 500 g minced meat, mixed
• 2 tablespoon tomato paste
• 2 zucchini
• 1 clove garlic
• some nutmeg
• 1 teaspoon paprika powder, noble sweet
• 1 teaspoon, grained marjoram
• 1 teaspoon, leveled broth, granulated
• salt and pepper
• 1 egg (s)
• some butter, melt it

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Instructions

1. Heat the oil in a pot. Cut the onions into fine cubes, press the garlic and sauté both. Add the minced meat and tomato paste and fry until crumbly. Cut the zucchini into approx. 1-2cm pieces and add to the pot. Add the spices and broth powder and cook with the lid closed for approx. 5-10 minutes over medium heat.
2. Then take the pot off the stove and let the mixture cool down a little.
3. In the meantime, let the butter melt and butter the yufka leaves with it. If you use puff pastry, you can save yourself buttering.
4. Place the pastry sheets in a baking dish so that they overlap the edges.
5. Whisk the egg and mix into the lukewarm minced meat mixture. Then put the mixture in the baking dish and cover with the overlapping yufka leaves.
6. Put the casserole dish in the oven preheated to 180 ° C and bake for about 30 minutes until the dough is golden brown.
7. It also tastes delicious if you mix some feta cheese with the mass.