- 4 yufka sheets (turkish hand rolled sheets of dough)
- 20-25 slices of pastourma (seasoned, air-dried cured beef)
- 400gr Greek kaseri cheece, grated
- 2-3 tomatoes medium, thinly sliced
- 50-100ml olive oil
Brush a 27x40cm pan with olive oil.
Lay 2 yufka sheets brushing each sheet with olive oil.
Sprikle with some kaseri cheese. Add pastourma slices in one layer.
Add tomato slices.
Cover with the rest of the kaseri cheese.
Fold over yufka edges brushing with olive oil.
Cover with the rest two sheets, brushing with olive oil in between and on top of the pie.
Bake in a preheated oven at 180C for 30-35 minutes.