Thursday, November 1, 2012


  • 6 Turkish fillo pastry
  • 4 eggs
  • 2 cups of milk
  • 2 cups of water
  • 1 cup of sunflower oil
  • 1 bunch of leeks
  • 1 tbsp of tomato paste
  • 2 tbsp of sunflower oil
  • salt
For preparing filling; cut off top of leeks, wash, and drain. Cut leeks in half lengthwise and slice them thinly. Wash leek one more time after chopping. Take sunflower oil and leek in a large skillet and turn the heat on medium high. Cook it until leek absorbs all of its juice.Add tomato paste and cook it for 5 minutes.Turn the heat off. Let it cool for 20 minutes.Set a side.
For the sauce; take eggs, milk, water and sunflower oil in large mixing bowl and whisk.
Brush bottom and sides of a 13 by 17-inch baking tray with sunflower oil. Layer the first sheet. Cut the edges of this first sheet if it is hanging over the tray and use them for the next step. Roll the second and third sheet and cut them into 3 inch pieces. Dip these pieces into sauce and lay them side by side until they cover all over the surface. Spoon 1/2 of the sauce over entire surface. Spread the filling all over covering the whole surface.Rool the forth and fifth sheets and do the same thing as the second and third sheets. Cover it with the last sheet. Make some holes on this last sheet and spoon the remaining sauce all over.
Preheat the oven 350F and bake it until golden brown.


fuat gencal said...

Günaydın, ellerinize, emeğinize sağlık. Ne kadar güzel ve leziz görünüyor.


Noor said...

masAllah looks fabulous as always

Anonymous said...

Thank you for this recepie. :)

Ask ve Ceza