A Turkish home-style baked pasta, this dish is made by layering a minced meat filling and béchamel sauce between thin sheets of yufka and baking it in the oven. Slicing the layers without them collapsing is the hardest part of the recipe.
Sauté the onion and add the minced beef, and once it browns cook with the tomato paste, salt and pepper for 10 minutes.
Melt the butter, add the flour and cook for 2 minutes, then pour in the milk gradually, stirring for 6 minutes until thickened.
Grease and layer the yufka sheets in a baking dish, spreading the meat filling and béchamel between them in turn.
Brush the top with beaten egg and scatter the kashar cheese over it, then bake in an oven preheated to 190°C for 22 minutes until golden.
Let it rest for at least 10 minutes after baking, or the layers will fall apart when sliced. Allergens: contains wheat (gluten, yufka), milk and dairy (milk, butter), egg.
If the béchamel is too thick the layers won't bind together; keeping it pourable matters.
Admin DadaGastro · verified in test kitchenFırından 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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