Turkish cuisine · Dough, Pasta & Rice

Laz Peynirlisi

A sheet pastry from Rize: paper-thin yufka layers baked with stretchy kolot cheese and plenty of butter.

Ingredients · for 6 servings

• 5 sheets of yufka pastry
• 500 g kolot cheese (or kaşar cheese as a substitute)
• 150 g butter
• 200 ml milk
• 2 eggs
• 1 pinch of salt

Instructions

1. Coarsely grate the cheese and let stand at room temperature for 20 min. – cold, it won't stretch later; preheat the oven to 190 °C (375 °F).
2. Melt the butter, whisk the eggs with the milk and a pinch of salt, and grease a round pan of about 28 cm thickly with butter.
3. Lay one sheet of yufka in the pan so it hangs over the edge, brush generously with butter, and drizzle with a little of the egg-milk mixture.
4. Layer in two more sheets loosely crumpled, each brushed with butter and the egg-milk mixture, and spread two thirds of the cheese evenly on top.
5. Cover with the remaining sheets, fold in the overhanging edge, and top with the remaining cheese, egg-milk mixture and the last of the butter.
6. Bake for 35–40 min. until the surface is golden-brown and the cheese is bubbling; let rest for 5 min. and serve hot so the cheese still stretches.