Materials for practical watercress recipe
- 5 yufka
For domestic spending
- 400 g white cheese
- Half a bunch of parsley
- 3 eggs A pinch of salt
- 2 tablespoon sunflower oil
- Half-glass of milk
Practical water bowl preparation
- For the domestic spice, mix the white cheese and the fine parsley with parsley, take the edge. Beat eggs, salt, sunflower oil and milk in a separate bowl. Place the first yufkah in a greased oven cabinet so that the edges hang out. Divide the remaining 4 yufkahs into 4 equal pieces and get the egg yolks. Cover half of the yufkalar you found on the first floor yufkan.
- Spread the whole white cheese wreath. Place the remaining dough so that it covers the spell. Cover the edges of the first dome into the hill. Run over the remaining egg yolk. Take it in the fridge and let it sit for 1 hour and then slice it. Bake for 35-40 minutes in a preheated 190 degree oven. Serve hot.