Summary

Ingredients

For the dough:

• 300 grams flour
• 200 ml cream
• 1 bag baking powder
• 2 teaspoons, leveled salt

Also:

• 1 egg yolk, whisked, for brushing
• Sesame or black cumin seeds for sprinkling

For the filling:

• 100 g feta cheese
• 0.5 ½ bunch parsley
• 1 medium onion (s) or 2 - 3 spring onions
• 1 teaspoon, leveled pepper
• 1 egg (s)
• 1 egg white (rest the egg for brushing)
• 50 g Edam cheese or Gouda cheese, rated
• salt

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Instructions

1. Cut the feta into small cubes, chop the onion and parsley and place in a bowl. Crush the feta in the bowl with onions and parsley with a fork until there are no pieces left. Add the Edam cheese, egg and pepper and mash everything with a fork until a uniform mixture is obtained - the filling is ready (depending on the salt content of the feta, add a little salt until the filling tastes slightly too salty).
2. Put the ingredients for the dough in a bowl and knead until you get a nice lump of dough.
3. Shape the dough into 12 balls of equal size.
4. Roll out the balls to the size of a saucer, put 1/12 of the filling on each half with a spoon (leave a finger-width edge on the outside), fold the other half over and press the edge firmly in with your fingertip so that nothing can run out.
5. Brush the half moons with the egg yolk and sprinkle with sesame and / or black cumin.
6. Bake at 180 ° C for 15-20 minutes until golden brown.
7. The poğaça can be frozen very well.