• 2 medium boiled beets
• 2 cloves of garlic
• 4 tablespoons of Greek yogurt
• 3 tablespoons of cheese
• Salt, freshly ground black pepper,
• 1 teaspoon lime juice

FOR SANDWICH;

• 12 slices of toast bread
• 8-10 leaves of Yedikule lettuce
• 8-10 slices of smoked turkey, tulum cheese

FABRICATION;

Peel the boiled beets. Grate with the thin side of the grater. Add crushed garlic, strained yogurt, labneh cheese, a little salt, freshly ground black pepper and lime juice and mix well. Spread the beetroot sauce on six slices of bread. Share the Yedikule lettuce leaves over the bread slices. Finish off with slices of Tulum cheese and smoked turkey. Place the other slices of bread on top and serve.

• 1 su bardağı esmer un
• 1 su bardağı un
• 1 yumurta (sarısı üstüne ayırıyoruz)
• 1 yemek kaşığı sirke
• 1 yemek kaşığı tereyağı (oda sıcaklığında)
• 2 yemek kaşığı zeytinyağı
• 2 yemek kaşığı yoğurt
• 1 çay bardağı kabartma tozu
• 1 çay kaşığı karbonat
• 1 çay kaşığı tuz
• 1 avuç kadar dereotu

For internal mortar:

I put in a mixture of ezine, curd and cheddar .. (you can add anything you want)

recipe

We sift the flour, baking powder and baking soda in a bowl and open the middle. We add all the other ingredients and collect the dough. You can make the dough without resting or in the evening and cook it in the morning. We divide the dough in half and roll out the half on wax paper. We add the ingredients and open the other dough in the same way and cover it. We cover the edges well and apply egg yolk on top. We sprinkle sesame and black cumin seeds on top and bake in a preheated 180 degree oven until golden brown. Enjoy your meal.