Turkish filled rolls

Ingredients for 1 servings:

• 1 kg flour, type 405
• 1 cube of yeast
• 1 packet of baking powder
• 50 ml water, lukewarm
• 1 tbsp salt
• 300 ml oil (sunflower)
• 250 natural yogurt
• 4 eggs
• Oil, for processing
• 1 kg minced meat, from the rim
• 4 large onions
• 2 tbsp tomato paste
• 1 tbsp butter, for frying
• 1 egg(s), for brushing
• Sesame seeds, for sprinkling
• Black sesame seeds for sprinkling

Instructions

Working time approx. 40 minutes; Rest time approx. 1 hour; Total time approx. 1 hour 40 minutes

Pohca

Dough: Place water, yeast, and salt in a bowl and mix until the yeast is dissolved. Add the eggs, yogurt, and 200 ml of oil; mix everything with a spoon, then add the flour and baking powder and knead well. The dough will be quite sticky. After about 3 minutes of kneading, add another 100 ml of oil; it should no longer be sticky. Let the dough rest for about 1 hour. Filling: Dice the onions and sauté, add the minced meat and fry, then add 2 tablespoons of tomato paste and season to taste. Place in a sieve so that the cooking liquid can drain off; otherwise the filling will be too moist. Preheat oven to 180 degrees Celsius. Line a baking sheet with baking paper. Moisten your hands with oil and form a ball from a fist-sized portion of dough. Press the center into the ball, add a spoonful of minced meat filling, bring the edges together with your fingertips, and form it into a ball again. Always keep your hands oiled so the dough doesn’t stick to your hands and is easy to shape. Brush the rolls with egg and sprinkle the sesame mix over them. Bake for about 15-20 minutes until golden brown.