Strudel Slices with Cheese – Kol

Pasta dishes are always a good idea!

50 g Emmental cheese, freshly grated – (plate paprika) paprika) 3 large large e yufka sheets, (strudel dough) – ready product gproduct – (2)

(1) Available in Turkish specialty stores. (2) Available in Turkish or, under the name Filla, also in Greek specialty stores. Of the many savory strudel dough specialties, this börek is exceptionally quick to make. It goes excellently with wine and with raki and is likewise popular in Turkey as an entrée. Melt the butter in a small saucepan, then remove the saucepan from the heat.

Mix half of the milk, yogurt and half of the eggs in it.

Crumble the feta cheese in a baking bowl. Add the Emmental cheese.

Rinse the herbs thoroughly and shake them dry. Pluck the leaves and chop them. Add the herbs, the rest of the eggs, the rest of the milk and the paprika to the cheese and knead into a paste.

Open the package with the yufka dough and carefully take out 3 sheets. Put the rest in the foil another time and tape it shut so that the dough sheets don’t dry out. Keep in the refrigerator.

Lay out the first yufka plate on a surface and apply the butter-milk-egg mixture with a brush – don’t forget the edges. Place the zvveite plate on top and also brush extensively so that it is really wet. Place the third plate on top and

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