Yeast dough parcels with minced meat and feta filling

Ingredients for 4 servings:

• 450 g wheat flour type 405
• 150 ml water, lukewarm
• ½ cube of yeast
• 4 tbsp sesame oil or sunflower oil
• 2 tbsp, heaped yogurt, preferably Turkish
• 1 tbsp, sifted sesame seeds, roasted
• 1 tbsp, sautéed black cumin
• 1 tbsp, sautéed cumin
• 1 pinch of ground pepper
• 1 tsp, leveled salt
• 2 tsp, leveled sugar
• 500 g minced beef
• 1 bell pepper(s), red
• 1 large onion(s)
• 2 cloves garlic
• 200 g feta cheese
• 1 tsp, heaped harissa
• 1 egg yolk

Instructions

Working time approx. 30 minutes; Rest time approx. 1 hour 30 minutes; Cooking/baking time approx. 25 minutes; Total time approx. 2 hours 25 minutes

Mix the fresh yeast with the lukewarm water and sugar, cover and let stand for a few minutes. Add the flour, yogurt, 2 tablespoons of sesame oil, sesame seeds, black cumin and cumin, and salt, and knead everything together for 3 minutes using a hand mixer or a food processor. Then cover the dough and let it rise in a warm place for 60-90 minutes. In the meantime, prepare the filling. Finely dice the bell pepper, onion, and garlic and fry them with the minced meat in a pan with 2 tablespoons of sesame oil. Add the pepper and harissa. Once the filling has cooled slightly, crumble in the feta cheese. Divide the dough into about 10 equal portions and roll each one out thinly and into a circle on a floured surface. Spread about 2-6 tablespoons of the filling in the center of the circle and then fold the sides together to create attractive parcels. Brush the tops of the dumplings with egg yolk. Line the wire rack with baking paper, place the dumplings on it, and place the rack in the oven. Bake the dumplings on the middle rack at 200°C (top/bottom heat) for 25 minutes. After baking, let the dumplings cool for about 10-15 minutes.