Feta pockets with tomato and cucumber salad

Ingredients for 1 servings:

• 125 g natural yogurt
• ½ pack of dry yeast
• 30 g butter
• 15 ml vegetable oil
• salt and pepper
• 40 ml milk
• 1 egg(s), separated
• some water
• 300 g flour
• 1 pepper, red
• 100 g feta cheese
• 125 g quark
• 2 tbsp parsley, finely chopped
• Black cumin
• 3 large tomatoes
• 1 cucumber(s)
• 1 small onion(s)
• 80 g olives
• 1 tbsp white wine vinegar
• 2 tbsp lemon juice
• 2 tbsp olive oil

Instructions

Working time approx. 25 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 22 minutes; Total time approx. 1 hour 47 minutes

For the dough, mix the yogurt with the yeast and let it rise for 10 minutes. Mix the melted, cooled butter with the oil, salt, and milk, add one egg white, and finally add it to the yogurt. Sift the flour over the dough, knead, and cover. Let it rise in a warm place for about 1 hour. Meanwhile, halve the peppers lengthwise, remove the stems, seeds, and membranes, and cut the flesh into very small cubes. Mash the feta cheese with a fork and mix it with the quark in a bowl. Add the peppers and parsley to the feta mixture and season with salt and pepper. Preheat the oven to 220°C (top/bottom heat: 200°C). Roll the dough into about 20 balls, shape them into flatbreads with a diameter of 10 cm, place 1 teaspoon of feta filling on top, fold over, and press the edges firmly together. Place the parcels on a baking sheet lined with baking paper. Whisk the egg yolk with a little water, brush the parcels with it, and sprinkle with black cumin. Bake the feta parcels in a preheated oven for 15 minutes at 200°C, then for 7 minutes at 220°C. Bake for about 22 minutes until golden brown. Let cool on a wire rack. For the salad, finely chop the tomatoes and cucumber. Finely chop the peeled onion and then place everything in a bowl. Mix the vinegar, lemon juice, oil, salt, pepper, and oregano in a bowl. Then pour the dressing over the salad and toss gently. Plate up the feta parcels and serve with the salad.