1 or 1 1/2 Turkish yufka*
500 g lamb, cut in cubes
2 tbsp butter
3 green onions, chopped
1 cubanelle pepper, discard the seeds, cut in bite size
1 small red bell pepper, cut in bite size
1 large tomato, peeled, diced
Mozzarella cheese, grated
Place the yufka in an oven proof tray. Lightly toast in the oven until the colour turns to light golden. Break them in medium size pieces with your hands. Then place in a serving platters.
Meanwhile, fry the lamb cubes with butter until the color of the meat lightly turns in a pan. Add in the remaining ingredients. Saute for 7-8 more minutes until the vegetables are tender. Turn the heat off.
Spoon out all over the pastries. Pastry should soak the juice of the dish. Garnish with some cheese and cayenne pepper.
Preheat the oven to 400 F (200 C). Bake until the cheese is melted, serve immediately.
*Turkish yufka; fresh and hand rolled sheets of dough.
I used triangle yufka sold in package. You can find these packages (whole or triangular cut pastry leaves) in Turkish or Mediterranean stores if you have any in your area. Or, you can shop from Tulumba.com which is online Turkish grocery store:)