Rolls filled with feta cheese

Ingredients for 10 servings:

• 50 g butter, liquid
• 75 ml milk
• 20 g yeast
• 150 g yogurt
• 75 ml olive oil
• 1 egg(s)
• 450 g flour
• 150 g sheep’s cheese
• ½ bunch parsley, flat
• ½ bunch of dill
• ¼ tsp paprika powder
• 3 tbsp black cumin

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

from Turkey

Melt the butter and place it in a bowl. Gently warm the milk, dissolve the yeast in it, and mix with the yogurt and olive oil. Separate the egg, add the egg white to the bowl with the other ingredients, and mix. Sift in 1/2 tsp. of salt and gradually the flour, then knead until a smooth, soft dough forms. Divide the dough into 10 portions, shape into balls, and cover with a cloth. Let rise in a warm place for 30 minutes. Meanwhile, crumble the cheese into a bowl, chop the herbs, and add them to the cheese along with the paprika powder. Mix well. Preheat oven to 180°C (350°F). Shape each ball into round cookies 10-12cm in diameter. Place 1-2 tsp. of cheese in the center, fold into semicircles, and press the edges together firmly. Line a baking sheet with baking paper and place the parcels on it. Whisk the egg yolk with 2 tbsp. of water and brush the parcels with it. Lightly sprinkle with black cumin seeds. Let rise for another 10 minutes, then bake for 30-35 minutes until light golden yellow. Serve with black tea.