How to cook
Knead a firm dough from the flour, beaten eggs, a pinch of salt and water. Let it rest for 1 hour, then roll it out into a thin crust. Cut the crust into small rectangles (1 1/2″ x 2 1/2″ (4 cm x 6 cm) and drop them in boiling salted water.
When they come to the surface, remove them with a slotted spoon, top them briefly with cold water and allow them to drain. Heat the butter and fry the cut into pieces bacon until it browns.
Add the yufka (the boiled dough pieces) and stir. Sprinkle with crumbled feta cheese and add the cream. Bring to a boil and pour the mixture into a tray. Bake until it takes on a light tan.