Our yufka rolls have a large fan base, so we couldn’t resist adding a new, even spicier version of our original recipe!






Skill level

Average: 5 (1 vote)


  • 1 red onion
  • 300 g (10½ oz) minced (ground) lamb
  • ½ tbsp sumac, plus extra to garnish
  • 4 tbsp za’atar
  • pinch of salt
  • 250 g (9 oz/1 cup) thick Greek-style yoghurt (3.5 per cent fat)
  • 3 tbsp mild olive oil
  • 12 sheets ready-made yufka pastry (see Note)
  • 2 garlic cloves
  • 3 tbsp butter
  • 2 tbsp Aleppo pepper (pul biber)
  • 100 g (3½ oz/⅔ cup) pine nuts

Cook's notes

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.


  1. Preheat the oven to 200ºC (400°F). Finely chop the red onion and mix it with the minced meat, sumac and za’atar using your hands; season with salt. Divide the mixture into 12 parts and roll into sausage shapes as long as the dough.
  2. Spoon 6 tablespoons of the yoghurt into a bowl and stir in the olive oil to loosen. Pile the sheets of yufka pastry onto a work surface and cover them with a clean, damp tea towel to prevent them from drying out as you work.
  3. Working with one pastry sheet at a time, brush both sides of the 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 dough and minced meat, then arrange the yufka rolls on a baking tray lined with baking paper and brush with more of the yoghurt mixture. Bake in the oven for 10–15 minutes, turning once during cooking, until crisp and golden brown on all sides.
  4. Meanwhile, grate the garlic. Melt the butter in a saucepan and add the Aleppo pepper, grated garlic and pine nuts; fry these over a medium heat until golden brown and season to taste with salt.
  5. Season the remaining yoghurt with salt and stir well. To serve, drizzle the yufka rolls with the cold yoghurt and spoon over the warm garlic and pine-nut butter. Garnish with a pinch of sumac.



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.