- 6 eggs
- 6 pieces of paper
- 1 liter milk
- 1.5 teaspoons olive oil
- 250 grams of cheddar cheese
- 100 grams of butter
If you want to use sunflower oil instead of olive oil, you should use 2 cups of oil.
How is it prepared?
Beat the eggs in a deep bowl, add milk and oil into it, and stir with a fork.
Separate 2 cups of this mixture from one side.
Lubricate the bottom of the oven tray and crumble one of the doughs and spread it on the bottom of the tray, then take another yufkah and dip it into the mixture quickly and cool it again on the other yufkan you put on the pile.
Spread the cheese to 4 and sprinkle a piece on top of the dough, then pour 1 of 4 of the remaining mixture over these cheeses.
Finish all the dough by soaking it quickly and pouring the tops of cheese and egg mixture each time the yufkas you have laid.
Spread 2 cups of water mixture on top of the top yufkan and sprinkle the butter on top.
Bake for about 25 minutes in a preheated 190-degree oven until the top is red. Serve hot.