Poğaça – Filled Dumplings

Dissolve the yeast in lukewarm milk, add low-fat quark, salt and oil and stir together. Then add the flour and work it into a dough. This must not stick if necessary add a little flour. Then let the dough rest a little in a warm place. During this time I prepare the filling.

The poacas can be filled very well with all kinds of ingredients. In addition to feta and parsley, minced meat, for example, is always a good choice. I fry the minced meat with an onion and then season it with salt, pepper, paprika, harissa, chilli, mint, parsley and a dollop of cream cheese.

Tear off a piece of the dough and form a round surface with your hands, put 1 tbsp of the filling in the middle and seal the edges of the dough. Place with the seam down on a baking sheet lined with baking paper. Brush the rolls with 1 egg yolk and sprinkle with black cumin and bake in the preheated oven for 20 minutes at 180 degrees.