Summary

Ingredients

• 0.5 ½ pack dough (Yufka dough), or filo dough
• 500 g minced meat (minced beef)
• 500 g quark (low-fat quark), slihtly drained
• 1 cup breadcrumbs or pretzel crumbs
• 1 large onion (s), finely chopped
• 2 tablespoon parsley, dried
• 1 teaspoon thyme, dried
• 1 teaspoon oregano or marjoram, dried
• 1 teaspoon garlic, dried, or 2 - 3 cloves garlic, chopped
• 2 teaspoons salt and pepper or 3 granulated broth
• Chili, from the mill
• 3 egg (s)
• 75 g bacon, lean, diced
• 125 g mozzarella, drained, cut into small cubes
• 100 g feta cheese, drained, cut into small cubes

For painting:

• 1 egg (s)
• 2 tablespoon heavy cream or condensed milk

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Instructions

1. Mix all ingredients well except for the yufka batter. Preheat the oven to 180 ° - 200 °. Cut the dough sheets into triangles.
2. Cover the tray with baking paper. Moisten 12 Yufka dough sheets well, preferably on both sides. (I lay out 4 or 6 side by side.) Put 2 good tablespoons of filling compound on each triangle, first knock in 2 corners, then roll up from one broad side to the tip. Place on the baking sheet.
3. Whisk the egg with the cream or condensed milk, brush the Yufka Rolls well with it, use it to `stick` anything sticking on. Bake with fan-assisted or top / bottom heat until they are nice and golden brown - approx. 15 - 20 minutes.
4. Serve with fresh ciabatta or flatbread, tomato salad and / or mashed potatoes.
5. The lean quark - which doesn`t taste great - makes them nice and juicy. Of course, only minced meat (then approx. 800 g) can be used, beef, lamb or pork, also mixed. Those who do not eat pork can also use beef ham (bresaola) or cubes of beef sausages.
6. Burjondi from the DB also tastes good with it.
7. Also taste cold. Can also be prepared, then covered with a wet cloth and put in the fridge before brushing with egg cream.