Dumplings and filled pastries
These spinach-filled flatbreads are made by filling thinly rolled yufka (thin Turkish pastry sheets) with chopped spinach, onion and a little Turkish white cheese, then cooking them in a pan with olive oil. Made using only olive oil, this light recipe is a breakfast staple in many parts of Anatolia.
Knead the flour, water and salt into a smooth, elastic dough. Cover with plastic wrap and leave to rest for 20 minutes.
Mix the chopped spinach, onion, crumbled Turkish white cheese, black pepper and Turkish red pepper flakes in a bowl.
Divide the rested dough into 8 pieces and roll each into a thin sheet.
Spread a thin layer of filling over half of each yufka (thin Turkish pastry sheet). Fold the other half over and press the edges to seal. Cook in a hot frying pan with a little olive oil until golden on both sides.
You can roll out the yufka (thin Turkish pastry sheets) a day ahead, wrap them in plastic wrap and refrigerate. Bring them to room temperature just before cooking. Do not overheat the pan, or the outside will burn before the pastry cooks through. Allergens: contains wheat (gluten) and dairy products (cheese).
Harcı fazla peynirli yaptım ve pişerken kenarlardan dışarı taştı, tavayı da kirletti. Tarifte peynir miktarı 80 gram yazıyor ama ben bir buçuk katına çıkardım, bir dahaki sefere ölçüsüne sadık kalacağım.
Hamuru sekiz yerine on parçaya bölüp daha ince açtım, tavada iki yüzü de bir buçuk dakikada kızardı. Ispanağın suyunu iyice sıkmak önemliymiş, yoksa harç sulanıp yufkayı yumuşatıyor; ben bir kez süzmeden kullanınca ortası hamur kaldı.
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