What you make with it

These recipes are a proposal by Rankkraft and have not yet been checked by Ensar. Cooking times and quantities are a guide, not a rule.

• 1

  Sigara böreği with white cheese

  30 minutes · 4

  Thin rolls with white cheese and parsley, fried until they crackle.

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  • 4 sheets of Böreklik Yufka
  • 250 g white cheese, crumbled
  • a handful of parsley, finely chopped
  • 1 egg or a little water to seal
  • sunflower oil for frying

  1. Cut each sheet into eight triangles.
  2. Mix the cheese with the parsley and put a spoonful on the wide end of each triangle.
  3. Fold the sides inwards and roll towards the point. Seal the end with egg or water.
  4. Fry them in a shallow layer of hot oil until golden on both sides, then drain.
• 2

  Su böreği from the oven

  1 hour 15 minutes · 6

  Layer on layer, briefly boiled and then baked. The most patient of the six recipes.

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  • 6 sheets of Hazır Köy Yufkası
  • 400 g white cheese with parsley
  • 200 ml milk or plant drink
  • 100 ml sunflower oil
  • 1 egg

  1. Boil the sheets briefly one by one in plenty of water and refresh them in cold water.
  2. Whisk the milk, oil and egg together.
  3. Lay the sheets layer by layer in a greased dish and brush each layer with the mixture. Spread the cheese through the middle.
  4. Bake for about 45 minutes at 180 degrees until the top is golden brown.
• 3

  Gözleme with spinach

  25 minutes · 4

  In a dry pan, no oil. Ready in the time the filling needs.

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  • 4 sheets of Hazır Köy Yufkası
  • 300 g spinach
  • 1 onion, finely chopped
  • 200 g white cheese
  • pepper

  1. Soften the onion, add the spinach and let the moisture evaporate.
  2. Stir the cheese through and season with pepper.
  3. Spread the filling over half of each sheet and fold it over.
  4. Cook them in a dry pan on both sides until brown spots appear.
• 4

  Dürüm with chicken and yoghurt sauce

  20 minutes · 4

  The sheet is large enough to roll tight, even with sauce.

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  • 4 sheets of Dürüm Lavaş
  • 500 g chicken breast, in strips
  • 2 tomatoes, 1 onion, lettuce
  • 200 g yoghurt with garlic and salt
  • paprika powder and cumin

  1. Fry the chicken with the spices until cooked through.
  2. Warm the sheets briefly in a dry pan so they turn supple.
  3. Top with lettuce, tomato, onion, chicken and a spoonful of yoghurt sauce.
  4. Fold the bottom over and roll it up tight.
• 5

  Kol böreği with minced meat

  50 minutes · 6

  Long rolls that you line up in the dish and slide into the oven.

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  • 5 sheets of Böreklik Yufka
  • 500 g minced meat
  • 2 onions
  • 1 egg and a little oil for brushing
  • sesame seeds

  1. Cook the minced meat with the onion and leave it to cool.
  2. Spread the filling along the long edge of each sheet and roll it into a long roll.
  3. Line the rolls up in a greased dish and brush them with egg.
  4. Scatter sesame seeds over them and bake for 30 minutes at 190 degrees.
• 6

  Yufka crisps with zaatar

  15 minutes · 4

  Leftover yufka that would otherwise dry out, turned in a quarter of an hour into something for the tea table.

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  • 2 sheets of yufka, any variety
  • 2 tablespoons olive oil
  • zaatar, or sesame and thyme
  • coarse salt

  1. Brush the sheets thinly with oil.
  2. Scatter zaatar and salt over them.
  3. Cut into triangles and spread them out on a baking tray.
  4. Bake for 6 to 8 minutes at 180 degrees until crisp. Watch them: it goes fast.