Yufka sheets soaked in a milk and egg wash, layered with white cheese and parsley and baked in a tray; eaten warm at breakfast or teatime.
Ingredients
Instructions
- 1
Whisk the milk, eggs and sunflower oil together to make the wash; set aside 3 tablespoons for the top.
- 2
Crumble the cheese and mix with the finely chopped parsley.
- 3
Grease a round tray of about 30 cm with a little of the wash. Lay one yufka sheet in it with the edges hanging over and moisten with the wash.
- 4
Tear the second sheet into pieces, dip them in the wash and arrange them loosely crumpled in the tray; sprinkle over half the filling. Repeat with the third sheet and the rest of the filling.
- 5
Fold the overhanging edges over the top, pour over the remaining wash and brush the surface with the reserved wash.
- 6
Bake at 180 °C for 35-40 minutes until browned on top. Rest for 10 minutes before slicing.
Nutrition
Per serving
| Calories | 549 kcal |
|---|---|
| Protein | 21 g |
| Carbs | 44 g |
| Fat | 32 g |
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