• 1 pack 500 gr. Kral Pastry Phyllo
• 200 gr. curd cheese
• 250 gr. semi-skimmed feta cheese
• Half a bunch of parsley

Sauce Ingredients:

• A Cup of olive oil (Sunflower oil)
• 3 tbsp of yogurt
• A cup of milk
• 2 eggs
• 200 ml. mineral water
• 100 gr. butter or margarine
• 2 tbsp of vinegar

Preparation:

1. After finely chopping your parsley,  mix it with curd cheese and white cheese (feta) in a bowl.
2. Separate the egg yolks and place them in a separate
3. Grease the bottom of the baking tray with butter or margarine before melting it to prevent sticking.
4. Take a separate bowl for the sauce you will use in making the pastry, add yogurt, egg whites, olive oil/sunflower oil, milk, mineral water, vinegar and melted butter/margarine and whisk until all the ingredients are well mixed.
5. Set aside half a cup of the prepared sauce. Whisk it with the egg yolks and set it aside to use on the final layer of pastry.
6. Place 1 Kral Pastry Dough sheet on your tray and spread the sauce you prepared on it. Put the second phyllo on it by shrinking and drizzle with the sauce you prepared.
7. After the dressing process is finished, distribute the cheese filling you prepared evenly all over the dough. Place the 3rd phyllo on this cheese mortar and sauce it again.
8. Layer the remaining phyllo sheets onto the baking tray, making sure to spread a sufficient amount of sauce between each sheet. Use a pastry brush to evenly spread the sauce, which has been mixed with whipped egg yolk, on top of the final phyllo layer
9. Cut the phyllo into pieces according to your desired serving size and bake in a preheated 180°C oven for about 40 minutes, until the top and bottom are browned…
10. You can serve the hot pastry to your loved ones.

Note: You can try the same pastry with spinach, boiled potatoes, roasted minced meat, etc.

Bon appetite…

• 1 pack 1000 gr. Kral Pastry Phyllo
• 400 gr. curd cheese
• 500 gr. semi-skimmed feta cheese
• 1 bunch of parsley

Sauce Ingredients:

• 2 cups of olive oil (Sunflower oil)
• 5 tbsp of yogurt
• 2 cups of milk
• 3 eggs
• 400 ml. mineral water
• 200 gr. butter or margarine
• 3 tbsp of vinegar

Preparation:

1. After finely chopping your parsley,  mix it with curd cheese and white cheese (feta) in a bowl.
2. Separate the egg yolks and place them in a separate
3. Grease the bottom of the baking tray with butter or margarine before melting it to prevent sticking.
4. Take a separate bowl for the sauce you will use in making the pastry, add yogurt, egg whites, olive oil/sunflower oil, milk, mineral water, vinegar and melted butter/margarine and whisk until all the ingredients are well mixed.
5. Set aside half a cup of the prepared sauce. Whisk it with the egg yolks and set it aside to use on the final layer of pastry.
6. Place 1 Kral Pastry Dough sheet on your tray and spread the sauce you prepared on it. Put the second phyllo on it by shrinking and drizzle with the sauce you prepared.
7. After the dressing process is finished, distribute the cheese filling you prepared evenly all over the dough. Place the 3rd phyllo on this cheese mortar and sauce it again.
8. Layer the remaining phyllo sheets onto the baking tray, making sure to spread a sufficient amount of sauce between each sheet. Use a pastry brush to evenly spread the sauce, which has been mixed with whipped egg yolk, on top of the final phyllo layer
9. Cut the phyllo into pieces according to your desired serving size and bake in a preheated 180°C oven for about 40 minutes, until the top and bottom are browned…
10. You can serve the hot pastry to your loved ones.

Note: You can try the same pastry with spinach, boiled potatoes, roasted minced meat, etc.

Bon appetite…

• 1 pack 700 gr. Kral Pastry Phyllo
• 200 gr. curd cheese
• 250 gr. semi-skimmed feta cheese
• Half a bunch of parsley

Sauce Ingredients:

• A Cup of olive oil (Sunflower oil)
• 3 tbsp of yogurt
• A cup of milk
• 2 eggs
• 200 ml. mineral water
• 100 gr. butter or margarine
• 2 tbsp of vinegar

Preparation:

1. After finely chopping your parsley,  mix it with curd cheese and white cheese (feta) in a bowl.
2. Separate the egg yolks and place them in a separate
3. Grease the bottom of the baking tray with butter or margarine before melting it to prevent sticking.
4. Take a separate bowl for the sauce you will use in making the pastry, add yogurt, egg whites, olive oil/sunflower oil, milk, mineral water, vinegar and melted butter/margarine and whisk until all the ingredients are well mixed.
5. Set aside half a cup of the prepared sauce. Whisk it with the egg yolks and set it aside to use on the final layer of pastry.
6. Place 1 Kral Pastry Dough sheet on your tray and spread the sauce you prepared on it. Put the second phyllo on it by shrinking and drizzle with the sauce you prepared.
7. After the dressing process is finished, distribute the cheese filling you prepared evenly all over the dough. Place the 3rd phyllo on this cheese mortar and sauce it again.
8. Layer the remaining phyllo sheets onto the baking tray, making sure to spread a sufficient amount of sauce between each sheet. Use a pastry brush to evenly spread the sauce, which has been mixed with whipped egg yolk, on top of the final phyllo layer
9. Cut the phyllo into pieces according to your desired serving size and bake in a preheated 180°C oven for about 40 minutes, until the top and bottom are browned…
10. You can serve the hot pastry to your loved ones.

Note: You can try the same pastry with spinach, boiled potatoes, roasted minced meat, etc.

Bon appetite…

Ingredients:

• 500 gram tavuk göğsü
• 2 adet soğan(piyazlık doğranmış)
• 3 adet domates(küp doğranmış)
• 1/2 demet maydanoz
• 1 çay kaşığı tuz
• 1 çay kaşığı karabiber
• 1/2 çay kaşığı kimyon
• 1 çay kaşığı pul biber
• 3 yemek kaşığı zeytinyağı (Sıvıyağ)
• 1 Paket Kral lavaş

Preparation:

1. Tavukları haşlayın ve haşlandıktan sonra küçük küçük küp şeklinde doğrayın.
2. Tantuniyi yapacağınız tavayı ocakta iyice ısıtın.
3. Yağ ile birlikte tüm baharatları tavaya atın ve baharatların kokusu çıktıktan sonra tavukları ekleyin.
4. Tavukların dışı kızarana kadar iyice kavurun.
5. Tavuğu ocaktan almaya yakınken domates ve soğanları tavaya atın ve çevirerek pişirin. Soğan ve domateslerin hafif diri kalmasını arzu ederseniz tavuklarla birlikte 2-3 pişirin
6. Son olarak maydanozu da ekledikten sonra 2-3 kez karıştırın ve ocaktan alın.
7. Kral lavaşları ısıtın ve tavuk tantuniyi içine yayıp, lavaşın bir tarafı kapalı kalacak şekilde rulo haline getirin.
8. Sıcak servis ediniz.

Bon appetite…

• Kral – Dreieck-Blätterteig (360 gr.)
• 100 gr. curd cheese
• 50 gr. cheddar cheese
• 1 bunch of fresh green onions
• 1 bunch of parsley

Preparation:

1. In a bowl, mix 100gr curd cheese, 50gr cheddar cheese, 1 bunch of 4 chopped green onions, and 1 bunch of chopped parsley to prepare the mortar.
2. Take a triangular phyllo dough and fill the wide side with 1 tablespoon of the prepared mortar. Spread the mixture towards the edges.
3. Bend the ends of the dough inwards and roll them towards the end so that the mortar material does not come out of the edges.
4. Wet the end of the roll with water to ensure that it adheres to the roll.
5. Heat oil in a deep fryer or a pan to 375°F. Fry the prepared cigars in the hot oil for 4-5 minutes, or until they turn golden brown, turning them occasionally.
6. Remove the cigars from the oil with a slotted spoon and drain excess oil on a paper towel.
7. Your delicious pastries are ready to be served. Enjoy!

Notes:

• If you prefer lighter spring rolls, place the rolled pastry on a baking tray. Beat an egg yolk and brush it evenly over the pastry. Sprinkle with 1 tablespoon of sesame seeds and 1/2 teaspoon of black cumin.
• Preheat the oven to 220°C and bake the pastry for 20 minutes or until golden brown.
• For a different variation, you can add boiled potatoes, roasted minced meat, or other desired ingredients to the filling before rolling the pastry.

Bon appetite…