- 2 tablespoons oil
- 2 onions
- 3 water-glass green lentils (boiled)
- 1 tea spoon salt
- 1 tea spoon black pepper
- 1 tea spoon flake pepper
- 1 tea spoon powder red pepper
- 1/2 cup water
- 2 pieces of paper
- 1 sweet spoon sesame (for over)
- 1 cup milk
- 2 eggs (1 egg yolk on top)
- 1/2 teaspoon oil
For pastry wardrobe:
How is it prepared?
To prepare lentil interior mortar, fry the oil and cooked chopped onions in a heated skillet until soft.
Add boiled chili on the onions.
Then add salt, black pepper, chili pepper, powdered red pepper and water and cook for about 5 minutes.
Divide a yufkah four times and place one fourth in a suitable bin.
Separate the other four pieces of yufkah and mix it with milk, eggs and liquid oil, and put some of the puff pastry in the yufkan.
Add 3 spoons from the lentils and add the eggs from the dough that you have put in the egg mixture again, and fold the biscuits with the yufkalar hanging from the edges.
Remove the bowl from the bowl by turning the bowl upside down and place it on a greased oven tray.
Sprinkle egg yolks on top of each bouillon and sprinkle sesame seeds, then cook for 25 minutes in preheated 180 degrees oven.