Turkish Dumplings

dough

1. Crumble the yeast in a large bowl and dissolve it with the milk and sugar.
2. Add the oil and salt and mix.
3. Then add the sifted flour. Then knead the dough well. The dough has to be kneaded – and only with one hand – until it no longer sticks. Check with your dry hand whether the dough is still sticky.
4. Cover the dough with a dry cloth and let it rise in a warm place for about 45 minutes.
5. Use the dough to form tangerine-sized balls, press flat and fill with the various fillings. Then press both sides together and let rise on a baking pan for another 15 minutes.
6. Brush with beaten egg yolks and decorate with the sesame seeds.
7. Bake in a preheated oven for 15 to 20 minutes at 250 ° Celsius fan-assisted oven.

Mince filling

1. Chop the onions and parsley into small pieces.
2. Fry in the pan with olive oil.
3. Add the minced meat and mix well until the meat is cooked through.
4. Mix with the tomato paste and season with salt, pepper, cumin and paprika.
5. Simmer for 20 minutes. Add a little water if necessary.

Cheese filling

1. Crumble the cheese and mix well with the chopped parsley.
2. Do not add any additional seasoning – the cheese is salty enough.

Eggplant filling

1. Sieve and pat dry with kitchen paper.
2. Finely chop the onions and garlic and fry in olive oil.
3. Add the minced meat and eggplant and stir well.
4. Add the tomato paste to the mixture and stir well.
5. Season with salt, pepper and cumin.
6. Let simmer until the aubergines are soft.