Turkish Pohca

Ingredients for 6 servings:

• 1 pack of yeast, fresh
• 2 cup(s) milk (coffee cups), warm
• 1 tsp sugar
• 1 kg flour (type 405)
• 1 tsp salt
• 1 egg(s)
• 1 ball of Turkish cheese (Sofra, e.g. from Lidl)
• 1 bunch of parsley

Instructions

Working time approx. 45 minutes; Total time approx. 45 minutes

Börek with cheese filling

Crumble the yeast and dissolve it in the warm milk in a bowl with 1 teaspoon of sugar. Let it rest for about 20 minutes, then knead it with 1 kg of flour, 1 egg, and 1 teaspoon of salt to form a yeast dough. Let the dough rest for 30 minutes (preferably in a pleasantly warm place—the dough will rise nicely). Scoop small balls of dough and roll them into any desired size with a rolling pin. Crumble the cheese and finely chop the parsley, then mix both together. Spread this mixture evenly over each rolled-up dough piece, but make small portions, otherwise the cheese will leak out during baking. Now fold the dough pieces over and press them together with your fingers (or shape the dough into pretzel rolls and rings, if desired). Place the filled dumplings on a baking sheet lined with parchment paper. Preheat the oven to 250°C (top/bottom heat) and place the baking sheet on the middle rack. Reduce the oven temperature to 180°C. Bake for 15-25 minutes. When the dumplings are golden brown, remove them from the oven, place them on a serving plate, and place a clean kitchen towel on top. Tip: The dumplings can also be eaten warm.