Thin yufka sheets are filled with a spinach and cheese mixture, rolled tightly, and cooked in the airfryer with very little oil, then served warm at the breakfast table. It works equally well on a brunch spread or a simple weekday breakfast.
Sauté the spinach with the onion in olive oil until it releases its liquid and dries out, then off the heat mix in the white cheese and egg once cooled.
Spread the filling in a thin line on each yufka sheet, roll tightly, and seal the edges with a little water.
Arrange the rolls in the airfryer basket, drizzle with olive oil, and cook on high heat until golden and crisp.
Moisten the edges with water and seal tightly when filling the yufka, otherwise the filling leaks out while air-frying. Allergens: contains wheat (gluten) and dairy.
If you do not have an airfryer, bake the same rolls in an oven preheated to 200°C for 15 minutes for an equally crisp result. Using chard instead of spinach makes the filling wetter, so do not skip draining it well.
Admin DadaGastro · verified in test kitchenIspanak yerine pazı kullansam harç aynı kıvamda çıkar mı, yoksa editör notunda dendiği gibi süzme aşamasını daha uzun mu tutmam gerekir çünkü pazı bende hep daha sulu kalıyor?
Kahvaltı sofrasına airfryer'dan sıcak sıcak çıkınca herkes ikinci ruloyu istedi, çıtırlığı gerçekten tam kıvamındaydı.
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