Turkish Poğaça with cheese filling

Ingredients for 1 servings:

• 300 g flour
• 200 ml cream
• 1 bag of baking powder
• 2 tsp, leveled salt
• 1 egg yolk, beaten, for brushing
• Sesame or black cumin seeds for sprinkling
• 100 g feta cheese
• ½ bunch parsley
• 1 m.-sized onion(s) or 2 – 3 spring onion(s)
• 1 tsp, leveled pepper
• 1 egg(s)
• 1 egg white (leftover egg for brushing)
• 50 g Edam cheese or Gouda, grated
• n. B. Salt

Instructions

Working time approx. 40 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 1 hour

for 12 pieces

Cut the feta into small cubes, finely chop the onion and parsley, and place them in a bowl. Mash the feta in the bowl with the onion and parsley using a fork until no chunks remain. Add the Edam cheese, egg, and pepper and mash everything with a fork until a smooth mixture forms – the filling is ready (depending on the salt content of the feta, you may need to add a little salt until the filling tastes slightly salty). Place the dough ingredients in a bowl and knead until a nice ball of dough forms. Form the dough into 12 equal-sized balls. Roll each ball out to the size of a saucer, spoon 1/12 of the filling onto one half (leaving a finger-width edge on the outside), fold the other half over it, and firmly press the edge in with your fingertip to prevent leakage. Brush the “half-moons” with the egg yolk and sprinkle with sesame and/or black cumin seeds. Bake at 180°C for 15-20 minutes until golden brown. The poğaça can be frozen very well.