Meatballs and kebabs
Spiced ground beef is wrapped in thin yufka pastry sheets to make small pouch-shaped parcels, then baked until the pastry turns crisp. Wrapping the yufka without tearing it and keeping the filling from spilling out takes time and practice.
Thoroughly mix the ground beef with the onion, parsley, Turkish red pepper flakes, cumin, salt, and black pepper.
Layer two yufka sheets for each pouch and place a ball of the filling in the center. Gather the edges and seal them firmly into a pouch shape.
Brush the pouches with melted butter and bake in an oven preheated to 200°C / 390°F for 20 minutes, until golden brown.
Use two overlapping layers of yufka when wrapping; a single layer tears easily and the filling may spill out. Brush the tops with melted butter before baking so the pastry browns. Allergens: wheat (gluten, yufka) and dairy (butter).
İlk seferde iki bohça açıldı ama tek kat yufka kullandığımı fark edince tarifte yazdığı gibi iki kat denedim ve sorun tamamen çözüldü. Misafirlerim şekli çok beğendi, hepsini bitirdik.
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