← Nouns Cooking · Lebanese & Turkish

Ingredients

• 400 g plain flour, plus extra for dusting
• 7 g instant yeast (1 sachet)
• 1 tsp Sugar
• 1 tsp Salt
• 120 ml warm milk
• 80 ml sunflower oil
• 100 g Plain yogurt
• 1 egg, separated (white in the dough, yolk for glazing)
• 60 ml warm water, as needed
• 150 g Feta, crumbled
• 15 g parsley or dill, finely chopped
• 1 tbsp milk, for the glaze
• 1 tbsp Sesame seeds
• 1 tsp Nigella (black) seeds

Method

1. Mix the flour, yeast, sugar and salt. Add the milk, oil, yogurt and egg white and bring together, adding warm water a little at a time, into a soft dough that barely sticks. Knead for 5 min.
2. Cover and leave to rise for 1 hour until doubled. Mix the feta and parsley.
3. Divide the dough into 12 balls. Flatten each into a 10 cm round, put a spoonful of filling in the middle, fold over into a half-moon and press the edges to seal.
4. Set on a lined tray, cover and rest for 15 min. Heat the oven to 180°C (350°F).
5. Beat the egg yolk with the milk, brush over the buns and sprinkle with sesame and nigella seeds.
6. Bake for 20–22 min until puffed and golden. Serve warm with tea.

Tips

• Swap the filling for olives, potato and herbs, or bake them plain.
• They freeze well; warm through at 160°C (325°F) for 8 min.

Sources

Written in our own words after cross-checking these recipes:

Unicorns in the Kitchen Ozlem's Turkish Table