Yufka with Zucchini Mince Filling
by Editorial Staff
Summary
| Prep Time | 30 mins |
| Cook Time | 30 mins |
| Total Time | 1 hr 45 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 3) |
Ingredients
- 250 g flour type 405
- 200 ml water, lukewarm
- 80 g cornstarch
- 1 teaspoon salt
- 1 teaspoon olive oil
- Flour for the work surface
- 400 g minced meat
- 400 g zucchini
- 400 g feta cheese
- 250 g leeks
- 1 large onion (s)
- 2 cloves garlic
- some salt and pepper
- some paprika powder
- some chili powder
Print Recipe
Pin Recipe Instructions
- First make the yufka cakes, they can also be bought ready-made. To do this, mix the flour, cornstarch with the salt and make a well in the middle. Then pour half of the water with the oil into this. Now mix from the outside in and gradually add the rest of the water. If the dough is too sticky, add more flour. Shape into a ball and let rest covered for approx. 45 minutes.
- Remove small parts of the dough ball and roll out as thin as possible on a floured surface (makes about 10 pieces) Heat the oil in a pan and briefly bake on both sides. Keep the cakes warm in the oven at a low temperature for further processing.
- Now make the filling (can also be used for pancakes). Mix the minced meat with onion and garlic. Grate the zucchini and add to the minced meat. Season everything with salt, pepper and paprika (if you like, chilli) and mix in.
- Chop the leek and feta and set aside in a separate bowl.
- Fry the minced meat mixture and finally add the feta and leek mix. Heat briefly until the feta has melted and the leek has softened a little.
- Now put the filling in the middle of the yufka leaves and leave the edge free. First fold in the rear part and then the sides.
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