Melt the butter. Grease a muffin tin (12 troughs) with some of the butter. Halve the yufka dough triangles once lengthwise. Brush each piece with butter and line the muffin form troughs with 3 pieces of dough each.
Bake in the preheated oven (electric cooker: 200 °C/ convection oven: 175 °C/ gas: level 3) on the lower rack for 15-20 minutes. Wash tomatoes, cut into quarters, remove seeds and dice the flesh.
Wash the dill, shake dry, pluck flags from the stalks and cut finely, except for a little to garnish. Mix sour cream, yoghurt, diced tomatoes, dill and horseradish. Season to taste with salt and pepper.
Let the baskets cool down on a cake rack. Peel the shrimps, except for the tail fin, and remove the intestines. Wash the shrimps and pat them dry. Heat the oil and fry the prawns for approx. 4 minutes while turning.
Fry the bacon in a pan without fat for approx. 4 minutes while turning until crispy. Spread cream, prawns and bacon on the baskets. Garnish with dill.