Baked Vegetable and Kaşar Sandwiches

Instructions

1. Step 1

   Heat the oven to 200°C. Line a rimmed baking sheet with parchment paper.

   Cookware: baking sheet, oven, parchment paper

2. Step 2

   Grate the carrot, zucchini, and potato. Wrap them in a clean kitchen towel and squeeze firmly to remove as much liquid as possible.

   Ingredients used: 120.0 gr Carrot, 150.0 gr Potato, 200.0 gr Zucchini

   Cookware: Box Grater, kitchen towel

3. Step 3

   Put the squeezed vegetables in a mixing bowl. Add the Kaşar cheese, eggs, salt, and red pepper flakes, then stir until evenly combined.

   Ingredients used: 2.0 piece Egg, 120.0 gr Kaşar Cheese, 3.0 gr Salt, 2.0 gr Turkish Red Pepper Flakes (Pul Biber)

   Cookware: mixing bowl

4. Step 4

   Divide the mixture into four equal portions on the prepared sheet. Shape each into a thin rectangle about 5 mm thick, then sprinkle evenly with the sesame and nigella seeds.

   Ingredients used: 3.0 gr Nigella Seeds, 9.0 gr Sesame Seed

   Cookware: baking sheet, spatula

5. Step 5

   Bake until the rectangles are set, browned around the edges, and reach 71°C in the center, 20–25 minutes.

   Timer: 22 min (fixed)

   Cookware: baking sheet, oven

6. Step 6

   Cool the baked rectangles on the sheet for 5 minutes, then loosen them carefully from the parchment with a spatula.

   Timer: 5 min (fixed)

   Cookware: baking sheet, parchment paper, spatula

7. Step 7

   Wash and dry the lettuce and arugula. Tear the lettuce, then thinly slice the tomato and cucumber.

   Ingredients used: 20.0 gr Arugula, 100.0 gr Cucumber, 40.0 gr Lettuce, 120.0 gr Tomato

   Cookware: cutting board, kitchen knife

8. Step 8

   Spread the labneh over the baked rectangles. Divide the prepared salad vegetables among them and fold each rectangle over its filling to make four sandwiches.

   Ingredients used: 100.0 gr Yogurt

   Cookware: spatula