Chahdra

Ingredients for 1 servings:

• 500 g wheat flour (plaited bread flour)
• ½ cube of yeast, or 1 sachet of dry yeast
• 1 tsp salt
• ½ tsp baking powder
• 2 tbsp sugar
• 2 tbsp yogurt
• 2 tbsp sunflower oil, or corn oil
• ⅛ liter of water
• 1 package of feta cheese in brine, for filling
• 1 egg yolk, for brushing
• some sesame seeds, black and white mixed, for sprinkling
• Butter, for the mold
• 250 g sugar
• 1 liter of water
• 2 slice(s) lemon(s), untreated

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 15 minutes; Total time approx. 2 hours 15 minutes

Moroccan yeast rolls with sheep’s cheese

Mix the ingredients into a dough, knead well, and let it rise for about 60 minutes. Roll out to a thickness of about 1/2 cm. Cut into squares of about 10 x 10 cm. Place a piece of feta cheese (drained and cut into 2 cm cubes) into the squares and fold the corners towards the middle. Place the parcels in a buttered ovenproof dish. Let everything rise for about 1/2 hour. Boil a sugar syrup made from 1 liter of water, 250 sugar, and 2 slices of unwaxed lemon, then reduce it by at least half. Preheat oven to 180°C (160°C fan-assisted). Brush the parcels with beaten egg yolk and sprinkle with sesame seeds. Bake in the middle rack of the oven for about 15 minutes. While still hot, drizzle with sugar syrup (do not pour all of the syrup over the parcels!). Serve warm.