Mix the yoghurt and oil, add the egg white and a little salt. Now mix the flour with the baking powder, add to the yogurt-oil-protein mixture and stir everything together. The dough shouldn`t be too firm. It should feel like an earlobe (that`s how they say it in Turkey).
Variation 1: Crumble the sheep cheese and mix with the finely chopped parsley. This mass is stirred into the dough.
Now shape the dough into balls and place on a baking sheet lined with baking paper. Brush with egg yolk and sprinkle with sesame or black cumin.
Variation 2: Crumble the sheep cheese finely and mix it with the finely chopped parsley. If the sheep cheese is too crumbly, you can make it smoother with a little milk.
Now flatten a ball from the dough on the worktop and pour the filling onto it with a teaspoon. Close carefully and shape into a ball. These are also placed on a baking sheet lined with baking paper. Brush with the egg yolk and sprinkle with the sesame or black cumin.
Bake in the preheated oven at 200 ° C until they are nicely brown.
They taste best warm with a cup of Turkish or black tea. Is also very suitable as finger food. Even on longer tours, my family is always grateful for these rolls.
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