Dandelion Rolls

For the dandelion rolls, first preheat the oven to 250 degrees. Clean and wash the dandelion leaves and spring onions, chop them not too finely. Peel and slice the garlic.

Heat half of the oil in a frying pan. Stir-fry the dandelions, spring onions and garlic in it for a short time at high temperature.

Add the crème fraîche, salt and harissa and sauté the vegetables over medium heat with the lid on for about 2 minutes until the dandelions are almost cooked. Add the herbs.

Lay out two yufka dough sheets on each surface, stacking the sheets so that the tip of one touches the rounded side of the second. Top with vegetables, roll up and place tightly together in an ovenproof dish. Drizzle with remaining oil.

Place the dish on the bottom rack in the preheated oven. Turn down the temperature to 200 °C and bake the rolls for about 10 minutes until browned.

Arrange the dandelion rolls and serve.

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