Pastries and dough-based dishes
These börek-style rolls are made by wrapping leftover roasted vegetables from the previous evening in thin yufka (Turkish pastry sheets), then baking them with olive oil. They make good use of leftovers, though rolling the yufka thinly by hand takes skill.
Knead the flour, water, 1 tablespoon (15 ml) of olive oil, and salt into a smooth dough. Roll it out with a rolling pin until paper-thin.
Mix the previously roasted, diced eggplant, zucchini, and red bell pepper with the chopped parsley.
Cut the yufka into strips. Place 1 spoonful of filling on each strip and roll it tightly. Drizzle the remaining olive oil over a baking pan, arrange the rolls on it, and bake in a preheated 190°C / 375°F oven for 10 minutes, until golden.
Roll the yufka evenly thin; if the center is thicker than the edges, it will not cook evenly. The vegetables are already cooked, so bake only until the yufka is golden. Contains wheat (gluten).
Fırınlanmış sebzem olmadığı için patlıcan ve kabağı fırınlamak yerine tavada birkaç dakika soteleyerek kullandım. Sonuç yine harika oldu, yufka on dakikada güzelce kızardı ve iç harç dağılmadı.
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