Summary

Ingredients

• 50 g butter, liquid
• 75 ml milk
• 20 g yeast
• 150 g yourt
• 75 ml olive oil
• 1 egg (s)
• 450 g flour
• 150 g sheep cheese
• 0.5 ½ bunch parsley, smooth
• 0.5 ½ bunch dill
• 0.25 teaspoon ¼ paprika powder
• 3 tablespoon black cumin

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Instructions

1. Melt the butter and place in a bowl. Warm the milk slightly, dissolve the yeast in it, mix with the yoghurt and olive oil. Separate the egg, add the egg white to the other ingredients in the bowl and stir. 1/2 teaspoon salt and gradually sift the flour over it and knead in until a smooth and soft dough is formed. Divide the dough into 10 portions, shape into balls, cover with a cloth and let rise in a warm place for 30 minutes.
2. In the meantime, crumble the cheese in a bowl, chop the herbs and add to the cheese with paprika powder and mix.
3. Preheat oven to 180 degrees.
4. Shape each ball into round cookies with a diameter of 10-12 cm, place 1-2 teaspoons of cheese in the middle, fold into semicircles and press the edges together firmly.
5. Cover a baking sheet with baking paper and place the pockets on top. The egg yolk with 2 tablespoon. Whisk the water and brush the pockets with it, sprinkle lightly with black caraway seeds. Let rise for another 10 minutes, then bake for 30-35 minutes until they are light golden yellow.
6. We drink black tea with it.