This Turkish home-style baked pasta is made by layering thin yufka sheets with ground beef filling and béchamel sauce, then baking it. The trickiest part is slicing it without the layers falling apart.
Sauté the onion, add the ground beef, and once it changes color, cook with the tomato paste, salt and black pepper for 10 minutes.
Melt the butter, add the flour and cook for 2 minutes. Gradually pour in the milk, stirring for 6 minutes until the sauce thickens.
Grease the yufka sheets with butter and arrange them in a baking dish, spreading the ground beef filling and béchamel sauce between the layers in turn.
Brush the top with beaten egg and sprinkle over the kashar cheese. Bake in an oven preheated to 190°C / 375°F for 22 minutes, until golden.
Leave the bake to rest for at least 10 minutes after taking it out of the oven; otherwise, the layers may fall apart when sliced. Allergens: contains wheat (gluten, in the yufka), milk and dairy (milk and butter), and egg.
Fırından çıkarır çıkarmaz dilimledim, katmanlar tam dağıldı ve tabakta karıştı. Tarifte belirtilen 10 dakikalık dinlenmeyi atlamak büyük hataydı. İkinci seferinde tam 10 dakika bekleyince dilimler düzgün ayrıldı.
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