A Turkish tray pie of yufka pastry layers soaked in a milk-and-egg wash and filled with onion and ground beef. Served warm at breakfast, teatime or for guests.
Ingredients
Instructions
- 1
Finely chop the onions. Heat 1 tablespoon of the sunflower oil in a skillet and cook the onion over medium heat for 4-5 minutes; add the beef and cook for 8-10 minutes until the liquid evaporates.
- 2
Season the filling with the black pepper and 5 g of the salt, take off the heat and let cool.
- 3
For the wash, whisk the milk, eggs, remaining sunflower oil and remaining salt; set aside 3 tablespoons for the top.
- 4
Heat the oven to 180 °C and grease a 30x40 cm baking pan with a little of the wash. Lay the first yufka sheet in with the edges hanging over and brush with wash; tear the second sheet into pieces, crumple them in the wash and arrange on top.
- 5
Spread half the filling, then tear the third sheet, dip the pieces in the wash, lay them over and spread the rest of the filling.
- 6
Cover with the fourth sheet, fold the overhanging edges in and pour over the remaining wash. Cut into squares, brush with the reserved wash and let rest for 15 minutes.
- 7
Bake at 180 °C for 40-45 minutes, until deep golden. Rest for 10 minutes before serving.
Nutrition
Per serving
| Calories | 472 kcal |
|---|---|
| Protein | 19 g |
| Carbs | 43 g |
| Fat | 25 g |
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