Chopped pockets with cucumber salad and yoghurt dip

Name: Chopped pockets with cucumber salad and yoghurt dip
Cook time: 45 min
Total time: 45 min
Yield: 4
Ingredients: 1 Carrot; 1 chili pepper; 1 collar Parsley; 400 g mixed minced meat; 1 egg (size M); 2 TABLESPOONS Breadcrumbs; 7-10 Tbsp Salt; 2 (150 g each) Yufka dough sheets; 1 Egg yolk (size M); 1 TEASPOON Milk; 1 Cucumber; 1 collar Dill; 2 TABLESPOONS Olive oil; 2 TABLESPOONS Lemon juice; 7-10 Tbsp Pepper; 7-10 Tbsp Sugar; 300 g Whole milk yoghurt; 1 Chilli pepper to garnish

AUTHOR
Janie Gentry

DIFFICULTY
easy

RATING

COOK TIME
45 mins

TOTAL TIME
45 mins

Ingredients

Servings: 4

1 Carrot
1 chili pepper
1 collar Parsley
400 g mixed minced meat
1 egg (size M)
2 TABLESPOONS Breadcrumbs
7-10 Tbsp Salt
2 (150 g each) Yufka dough sheets
1 Egg yolk (size M)
1 TEASPOON Milk
1 Cucumber
1 collar Dill
2 TABLESPOONS Olive oil
2 TABLESPOONS Lemon juice
7-10 Tbsp Pepper
7-10 Tbsp Sugar
300 g Whole milk yoghurt
1 Chilli pepper to garnish

Directions

1
Peel, wash and dice the carrot. Cut the chili lengthwise. Scrape out the seeds. Chop the pod finely. Wash parsley, dab dry, pluck leaves from the stalks and chop finely. Knead minced meat, carrot, chili, half of the parsley, egg and breadcrumbs.
2
Season with salt. Brush dough plates with cold water and lay on top of each other. Cut into 4 strips of equal width. Place 1/4 of the minced meat mixture on the lower third of each strip and fold over as a triangle until the minced meat is completely covered. Whisk the egg yolk and milk. Spread the dumplings with it. Bake in a preheated oven (electric range: 200 °C/ convection oven: 175 °C/ gas: level 3) for 20-25 minutes until golden brown. In the meantime, wash and dry the cucumber. Cut cucumber lengthwise in half, remove seeds, cut into fine strips and sprinkle with salt. Wash the dill, dab dry, pluck flags from the stems and chop finely. Mix oil and lemon juice. Season with salt, pepper and sugar.
3
In the meantime, wash and dry the cucumber. Cut cucumber lengthwise in half, remove seeds, cut into fine strips and sprinkle with salt. Wash the dill, dab dry, pluck flags from the stems and chop finely. Mix oil and lemon juice. Season with salt, pepper and sugar. Fold in dill. Mix yoghurt. Fold in the rest of the parsley. Season with salt and pepper. Squeeze the cucumber and mix with the dill vinaigrette. Arrange chopped pockets, yoghurt dip and cucumber salad together. Garnish with chilli if desired
4
Mix yoghurt. Fold in the rest of the parsley. Season with salt and pepper. Squeeze the cucumber and mix with the dill vinaigrette. Arrange chopped pockets, yoghurt dip and cucumber salad together. Garnish with chilli if desired