Stuffed vegetables and leaf rolls
Rice, pine nuts and asparagus are wrapped in thin yufka pastry and baked. These elegant olive oil rolls taste even better chilled and travel well in a picnic basket.
Sauté the onion in olive oil. Add the rice and pine nuts and cook for a few minutes. Stir in the hot water, salt and sugar, then cook for 15 minutes, until the rice has absorbed the water.
Spread the cooked filling on a tray and let it cool to room temperature for 20 minutes.
Snap off the woody ends of the asparagus. Blanch the spears briefly in boiling water, then transfer them to ice water to preserve their color.
Cut the yufka into thin strips. Place a spoonful of filling, one asparagus spear and some dill on each strip, then roll it tightly. Brush the tops lightly with olive oil.
Bake in an oven preheated to 180°C / 355°F for 20 minutes, until the tops are lightly golden.
Once the rolls have cooled to room temperature, chill them in the refrigerator for at least 40 minutes. Drizzle with lemon juice; they are ready to pack in a picnic basket.
Cut the pastry into strips that are not too thin, or they may tear as you roll them. Allergens: contains wheat (gluten) and pine nuts.
Kuşkonmazları buzlu suya almayı atladım, sarmalar fırından çıkınca rengi biraz solmuştu; tada bir şey olmasa da görüntü piknik sofrasında istediğim kadar canlı durmadı. Bir dahaki sefer o adımı atlamayacağım.
Yufkayı üçgen şeritler halinde keserken çok inceltmişim, fırında birkaç tanesi yırtılıp iç harç dışarı taştı. 20 dakikalık pişirme süresi doğruydu ama şerit genişliğini biraz daha kalın bırakmam gerekiyormuş.
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