These rolls are so easy yet so unbelievably moreish. The combination of cold garlic yoghurt and warm chilli oil drizzled over is surprisingly tasty!
- 4–6 spring onions (scallions)
- 300 g (10½ oz) minced (ground) lamb
- salt and freshly ground black pepper
- 500 g (1 lb 2 oz/2 cups) low-fat plain yoghurt
- 200 ml (7 fl oz) olive oil
- 360 g (12½ oz) ready-made yufka pastry, or filo pastry (see Note)
- 1 egg
- 2 garlic cloves
- 1 tbsp Aleppo pepper (pul biber)
- 1 tbsp tomato paste (concentrated purée)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
- Preheat the oven to 200ºC (400°F). Thinly slice the spring onions and mix them with the minced meat and plenty of salt and pepper using your hands. Divide the mixture into 12 and roll into sausage shapes as long as the dough.
- Spoon 6 tablespoons of the yoghurt into a bowl and stir in 1 tablespoon of the olive oil to loosen it. Brush both sides of each sheet of yufka pastry with the yoghurt mixture. Place one of the minced-meat rolls against the long edge of one pastry sheet, then roll the pastry tightly around the meat. Repeat the process with the remaining pastry and minced meat, then arrange the yufka rolls on a baking tray. Lightly whisk the egg and mix it into the remaining yoghurt mixture; use this to brush the tops of the yufka rolls. Bake in the oven for 10–15 minutes, until crisp and golden brown.
- Crush the garlic and mix it with the remaining yoghurt; set aside. Heat the remaining olive oil in a saucepan with the Aleppo pepper and tomato paste; stir until well combined and warmed through, then season to taste with salt. Serve the warm yufka rolls drizzled with the cold garlic yoghurt and the warm chilli oil.
• Yufka pastry is like filo, but used only for savoury dishes and is (slightly) thicker. It can be purchased at Turkish or Greek delicatessens, or online in Australia.
Recipe and images from Under the Mediterranean Sun by Nadia Zerouali and Merijn Tol, Smith Street Books, RRP $55.00.