FLAKY TRAY PASTRY WITH CHEESE

Ingredients
  500 gr. yufka (thin sheets of unleavened bread     dough)
  1/2 glass milk
  6 table spoons margarine < Sauce:
  1 1/2 tablespoons margarine
  5 table spoons flour
  3 eggs
  300 gr. white cheese
  1/2 bunch parsley
  1/4 glass milk
  salt

Preparation :
Saute the margarine and flour for two minutes in a saucepan. Add 1/4 glass hot milk and 1/4 tablespoon salt and stir until mixture becomes quite thick. Remove from the stove and allow to cool. Put 200 gr. cheese into another bowl, mash with a fork, add chopped parsley and blend the cheese with the eggs. Add to this mixture the white sauce you have prepared, mix them all together. Put milk and margarine into another bowl, blend until smooth, allow to stand. Roll out one sheet of the yufka to 1.5 times larger than the size of the tray on which it will cook. The other layer should be about the size of the tray. Line the tray first with the larger piece of pastry so that it overlaps the edges of the greased baking tray. Spread the prepared milk and margarine mixture over evenly. Repeat for a few layers until half the pastry sheets are used, then spread the cheesey mixture over, layer with the remaining pastry, and margarine and milk mixture as before. Brush the top with the remaining milk and margarine mixture, bake in moderately hot oven for an hour and serve.
Sauce: Mash white cheese in a bowl. Add melted margarine, flour, eggs, milk, parsley and salt to taste. Blend to have homogenious mixture.

CIGARETTE SHAPED PASTRIES

Ingredients
3 yufkas
  1 glass oil(for frying)
 1 egg
  1/2 bunch chopped parsley
  250 gr. white cheese

Preparation :
Wash the cheese. mash it well with a fork and add the choped parsley. After adding the egg white, the filling of the pastry will be ready. Put the pastries on top of one another, cut into two in the middle and put again on top of one another . Cut the pastries again into two so that now each layer of pastry is divided into 4 pieces. Cut each piece into two so that you get 8 triangles from each layer. Take each piece seperately, put the filling near to the wider edge of each piece, fold both ends across and roll up like a cigarette. Brush some water on the narrow end and press the edges together to seal. Heat the oil in a frying pan, put the pastries in and fry until they become golden. Drain off the oil and serve warm.

 PASTRY WITH GROUND MEAT AND YOGHURT   ( MANTI )

Preparation :
Sift the flour, spread it over the rolling board, make a well in the centre and edd the egg, egg yolk, water and salt. Knead them well together until a dough is formed. Cover with a wet cloth and allow to stand for an hour. After an hour, place the dough onto a lightly floured surface, sprinkle flour over the dough around the rolling pin and start rolling evenly again until it becomes a thin layer. Add sliced onions, 2 teaspoons black pepper and a pinch of salt to the ground meat, knead for 2 minutes, do not cook. Cut the pastry into squares of 4-5 cm. width. Spread some of the prepared filling onto each square, cover by bringing together the 4 edges and sealing together.
Pour the broth into saucepan, allow it to boil, add the prepared and filled pastries. Cook on a moderately hot temperature with the lid closed until the pastries grow larger and become softer. After cooking, put into a serving dish and first pour over the yoghurt and crushed garlic mixture, then over that pour the mixture of 2 tablespoons of melted margarine and red pepper. Now your delicious manti is ready for serving.