Yufka with Vegetable and Beef Filling
by Editorial Staff
Summary
| Prep Time | 20 mins |
| Cook Time | 15 mins |
| Total Time | 40 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 4) |
Ingredients
- 500 g beef for quick fryin
- 30 ml sunflower oil
- 1 onion (s)
- 2 bell pepper (s), green
- 3 small bell peppers, red
- 1 clove garlic
- 1 ½ tomato (s)
- 30 g butter
- 30 g herb mixture for kebab
- salt and pepper
- chili
- 3 yufka pastry sheets
- Salad and Cacik (yogurt sauce)
Print Recipe
Pin Recipe Instructions
- Cut the beef into 0.5 cm slices. Then cut fine strips. Heat 30 ml of sunflower oil in a pan and place the meat in it. Liquid now forms in the pan, fry the meat until the liquid is no longer there. It takes about 5 minutes.
- Slice the onion thinly and add it to the pan. First halve the peppers lengthways and remove the seeds. Then cut thinly and add to the pan at the same time. Also chop the garlic and tomatoes and add them directly to the pan. Then put the butter in the pan and fry everything for 2 minutes. Then add the kebab herbs, salt and pepper and stir everything. Turn off the stove, the herbs should not be fried, and let everything rest for 2 minutes.
- Place one Yufka dough sheet on each pan and leave it on the pan for about 1 minute so that the dough sheet becomes a little warm and pliable.
- Remove the pastry sheet from the pan, place a third of the pan`s contents on one side of the pastry, add the yoghurt sauce (cacik) and some lettuce that you prepared beforehand and roll up the yufka pastry sheet. Do the same with the remaining pastry sheets. Place on plate and serve.
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