Yufka Leaves with Minced Meat and Zucchini Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 40 mins |
| Total Time | 1 hr |
| Course | Baking |
| Cuisine | European |
| Servings (Default: 4) |
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
Print Recipe
Pin Recipe Instructions
- 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.
- Then take the pot off the stove and let the mixture cool down a little.
- In the meantime, let the butter melt and butter the yufka leaves with it. If you use puff pastry, you can save yourself buttering.
- Place the pastry sheets in a baking dish so that they overlap the edges.
- 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.
- Put the casserole dish in the oven preheated to 180 ° C and bake for about 30 minutes until the dough is golden brown.
- It also tastes delicious if you mix some feta cheese with the mass.
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