Turkish zucchini casserole

Name: Turkish zucchini casserole
Cook time: 1 h
Total time: 1 h
Yield: 4
Ingredients: 6 fresh yufka dough sheets (approx. 400 g); 1 chili pepper; 2 Garlic cloves; 2 yellow zucchini; 3 green zucchini; 4 TABLESPOONS Olive oil; 1 coated Tsp Cumin (cumin); 7-10 Tbsp Salt; 7-10 Tbsp Pepper; 2 Eggs (size M); 200 g Whole milk yoghurt; 1 /2 Collar Mint; 200 g Sheep's cheese

AUTHOR
Cassandra Brock

DIFFICULTY
easy

RATING

COOK TIME
60 mins

TOTAL TIME
60 mins

Ingredients

Servings: 4

6 fresh yufka dough sheets (approx. 400 g)
1 chili pepper
2 Garlic cloves
2 yellow zucchini
3 green zucchini
4 TABLESPOONS Olive oil
1 coated Tsp Cumin (cumin)
7-10 Tbsp Salt
7-10 Tbsp Pepper
2 Eggs (size M)
200 g Whole milk yoghurt
1 /2 Collar Mint
200 g Sheep's cheese

Directions

1
Cut the chilli lengthwise and scrape out the seeds. Finely chop the pod. Peel garlic and press it through a garlic press. Clean and wash the zucchini, dab dry and cut into fine cubes.
2
Heat 2 tablespoons of oil in a frying pan. Fry the garlic, chilli and zucchini. Season with cumin, salt and pepper. Whisk eggs and yoghurt. Wash mint, dab dry and chop leaves, except some for garnishing, from the stalks and chop finely.
3
Crumble sheep's cheese with a fork. Mix cheese, except for 2 tablespoons for sprinkling, zucchini and mint. Spread 2 tablespoons of olive oil on an ovenproof baking dish and the yufka pastry sheets.
4
Line the casserole dish with 2 pastry sheets. Spread half of the zucchini mixture evenly on top. Add half of the yoghurt mixture. Cover with 2 more pastry sheets. Add the rest of the zucchini and yoghurt mixture.
5
Cover with the remaining pastry sheets. Sprinkle with remaining sheep's cheese and bake in a preheated oven (electric range: 175 °C/ convection oven: 150 °C/ gas: level 2) for 40-45 minutes until golden brown. Garnish with mint.