Preparation :
After sauteeing the margarine and
chopped onions in a saucepan, add the ground meat, and salt to taste, continue
to saute. Stir with a spoon occasionally. Remove the pan from the heat, season
with black pepper and parsley. Place the pastries on top of one another and cut
them into pieces that have a width of 8 cm. and a length of approximatel 24 cm.
Put approximately half a tablespoon of the prepared filling at one end of each
yufka, then roll the yufka over into the shape of a triangle. Seal the edges of
yufka together either with water or egg white. Repeat this for each piece, then
dip into a dish of cold water, then put them into a frying pan containing heated
sunflower oil. Fry both sides until brown, drain off the oil and serve.
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