Layers of yufka pastry soaked in a milk and egg wash, filled with shredded chicken, sautéed onion and kashar cheese, then baked golden. A hearty pastry for breakfast or teatime.
Ingredients
Instructions
- 1
Shred the boiled chicken breast finely, grate the kashar cheese and finely chop the onion.
- 2
Heat 1 tbsp of the sunflower oil in a skillet and cook the onion over medium heat for 5-6 minutes until soft. Add the chicken, black pepper, pepper flakes and half the salt and stir for 2 minutes; let cool slightly and mix in the cheese.
- 3
For the wash, whisk the milk with one whole egg and the white of the second egg, the remaining oil and the remaining salt. Keep the second yolk for the top.
- 4
Grease a 30x35 cm baking pan with a little of the wash. Lay one yufka sheet in the pan with the edges hanging over and brush with wash; tear the second sheet into pieces and scrunch them on top, soaking each layer with wash.
- 5
Spread the filling evenly; halve the last sheet, lay it on top, soaking with wash, fold in the overhanging edges and pour over the rest of the wash.
- 6
Cut into squares, brush with the egg yolk and let rest for 20 minutes.
- 7
Bake in a preheated 180 °C oven for 35-40 minutes until golden. Rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 526 kcal |
|---|---|
| Protein | 30 g |
| Carbs | 45 g |
| Fat | 24 g |
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