Rainbow Börek

Ingredients

• •4 carrots
• •3 yufka sheets
• •300 g ground meat
• •2 onions
• •250 g spinach leaves
• •2 cups milk
• •Vegetable oil
• •3 tbsp salt

Preparation

1. 1

   Scrape the carrot skins with a knife. Then grate on the coarse side of the grater. Put 1 tbsp vegetable oil in a pan. Add the carrots. Sauté until the colour changes.

2. 2

   Put 3 tbsp vegetable oil in a separate pan. Add the ground meat and sauté.

3. 3

   Put 3 tbsp vegetable oil in yet another pan. Sauté the finely chopped onion until golden. Add half the onion to the coarsely chopped spinach and the other half to the ground meat.

4. 4

   Spread a yufka sheet on a flat, clean surface. In a deep bowl mix 2 cups milk and half a cup vegetable oil. Sprinkle enough of this mixture over the yufka with a spoon. Spread the carrot over it. Place the second yufka over the carrot. Sprinkle the milk mixture. Spread the ground meat filling. Finally place the third yufka on top. Sprinkle the milk mixture. Spread the spinach filling. Roll up the yufka sheets neatly. Cut into 2-finger-thick slices. Arrange on a very lightly greased tray. Bake in a preheated 200°C oven and serve.