Peynirli Pogaca

Ingredients for 10 servings:

• 50 g butter
• 75 ml milk
• 20 g yeast
• 150 g yogurt
• 75 ml olive oil
• 1 egg(s)
• 450 g flour
• 150 g feta cheese
• ½ bunch parsley, flat
• ¼ bunch dill
• ¼ tsp paprika powder, mild
• 1 tsp salt
• 3 tbsp sesame seeds

Instructions

Working time approx. 1 hour; Rest time approx. 1 day 16 hours; Cooking/baking time approx. 35 minutes; Total time approx. 1 day 17 hours 35 minutes

cheese-filled rolls

Melt the butter, let it cool, and then transfer it to a bowl. Gently warm the milk and dissolve the yeast in it. Mix it with the yogurt and olive oil. Separate the egg. Add the egg whites to the ingredients in the bowl and whisk everything together. Sprinkle 1 teaspoon of salt on top. Gradually sift in the flour and stir in. Finally, knead until you have a smooth but soft dough. Divide the dough into 10 equal portions, roll them into balls, place them on a baking board, and cover with a cloth to let rise in a warm place for 30 minutes. Meanwhile, transfer the feta cheese to a bowl. Wash the herbs, shake dry, chop the leaves, add them with the paprika, and knead. Preheat the oven to 180°C. With lightly floured hands, form each dough ball into round cookies 10-12 cm in diameter. Place 1-2 teaspoons of feta cheese in the center, fold over, and press the edges together firmly. Line a large baking sheet with baking paper and place the parcels on it. Whisk the egg yolk with 2 tablespoons of water and brush the parcels with it, then lightly sprinkle with sesame seeds. Let rise for another 10 minutes. Then bake in a hot oven (center, fan oven 160°C) for 30-35 minutes until they turn light golden yellow. They shouldn’t get too brown! These parcels are often eaten with tea and are also very popular at picnics.