- 500 gr leek,
- 5 pieces of yufuka
- 1 carrot, grater
- 1/2 cup feta cheese, crumbled
- 1/2 cup white cheddar cheese, grater
- 1 full tablespoon of currant, strained
- 2 cloves garlic, fine minced
- 3 eggs
- 1/2 cup of olive oil, (more for spreading)
- 1/2 cup milk, (at room temperature)
- 1 bottles of plain mineral water (200 ml)
- sesame and nigella seeds
- salt, ground black pepper
Cut leeks into thin slices. grater the carrots and mince the garlic. Strain the currant for a few minutes in hot water for swelling. In a frying pan, add olive oil and saute the leeks. Add garlic and carrots when the leeks are soften. After everything is tender enough, add spices, grapes, and white cheese (cheddar cheese to be added later).
Beaten eggs, milk and olive oil together in a bowl. Thoroughly lubricate a shallow-edge tray. Place a yufka on center spread out of the tray, pour 1 bucket of the egg mixture to the bottom. Wrinkle the second yufka, then pour the mixture again so that one scoop will moisten everywhere. Sprinkle the leek mixture between the two layers of yufka, sprinkle with cheddar. When it comes to the last layer, fold and cover the overflowing parts. Over top add more egg mixture and sprinkle with sesame and nigella seeds over it. Let it rest before bake for 20 minutes that yufkas soak the moisture well.
Before baking the pastry cut equal square parts with a knife. Then bake in a preheated oven 180°C/356°F oven until golden brown.