Turkish stuffed pide

Ingredients for 8 servings:

• 1 kg flour, type 405
• 1 cube of yeast
• 1 packet of baking powder
• 150 g natural yogurt (3.5% or 1.5%)
• 4 eggs
• 150 ml oil, e.g. sunflower oil
• 1 tbsp salt
• 200 ml water, warm
• 250 g minced meat
• 200 g sheep’s cheese
• 1 bunch of parsley
• 3 m.-sized onion(s)
• 2 tbsp tomato paste
• 2 tbsp margarine
• 20 g black cumin
• 50 g sesame seeds
• salt and pepper

Instructions

Working time approx. 1 hour; Rest time approx. 1 hour; Total time approx. 2 hours

Mix the yeast with 1 tablespoon of salt and 200 ml of warm water until the yeast is dissolved. Add 3 eggs, yogurt, and oil and mix everything well. Add the flour and baking powder and knead the dough by hand. If it becomes too sticky, knead in a little more oil. Let it rest for 30 minutes. In the meantime, prepare the fillings. For the minced meat filling, fry the minced meat and diced onion in the margarine. When the meat is brown and crumbly, fry in the tomato paste and season everything with salt and pepper. For the feta cheese filling, mix the crumbled cheese with the chopped parsley well. Shape the dough into balls about the size of small tangerines. Brush your work area with a little oil and roll out the dough balls until they are about the size of a saucer. Place the desired filling in the center of the dough sheets and fold the circles over to form half-moons, pressing the edges together with your fingertips. Place the dough crescents on a baking sheet lined with baking paper and brush with beaten egg. Sprinkle with black cumin and sesame seeds, if desired, and then bake in a preheated oven at 200°C (400°F) on the middle rack for about 15 minutes, until golden brown.