Pastries and dough-based dishes
In this Yozgat pastry, thin phyllo sheets are cut into strips, rolled around the filling into finger-thick coils, and stood upright in a deep baking dish. A milk-and-egg custard poured over the rolls runs down between them: the lower ones soften while the tops stay dry and crisp. It is traditionally served on holiday mornings in Yozgat.
Cook the ground lamb in a dry skillet until it releases and reabsorbs its juices. Add the finely chopped onion and cook until translucent. Add the salt, black pepper, and chopped parsley; cook for 2 minutes, then let the filling cool completely.
Cut each phyllo sheet into strips 10 centimeters wide. Let the melted butter cool until lukewarm, then brush it over the strips.
Place one 5 ml measure of filling at one end of each strip and roll it tightly. Keep the rolls finger-thick; thicker rolls may remain raw inside.
Stand the rolls upright in a greased deep baking dish, packed closely together so they support one another. Drizzle the remaining butter over them.
Whisk the milk and eggs together and pour the mixture over the rolls. Let stand for 10 minutes, then bake in an oven preheated to 190°C / 375°F. Bake for 30–35 minutes, until the top rolls are deep golden and the custard has been absorbed. Cut a roll from the center to check that the pastry is cooked through.
Pour the custard over the rolls 10 minutes before baking, after arranging them in the dish. If you add it too early, the bottom rolls will absorb all of it and the pastry will become soggy underneath.
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