Cheese & Herb Pastries Dereotlu/Maydanozlu Peynirli Çörek
Ingredients
- 500 gr. (1 lb. 2 oz.) self raising flour
- 1 egg + 1 egg white (1 egg yolk separated for
- the top)
- 240 ml. (8½ fl. oz.) yoghurt
- 60 gr. (2½ oz.) butter, melted
- 60 gr. (2½ oz.) olive oil
- 1 tsp. salt
- 200 gr. (7 oz.) feta cheese, break up
- with a fork into small pieces
- 100 gr. (3½ oz.) cheddar cheese, grated
- 1-2 tbsp. chopped dill or parsley
- ¼ tsp. cayenne pepper (optional)
- Egg yolk
- Nigella (Çörek otu) or sesame seeds
- Preheat oven to 180°C
- Line a baking sheet with baking parchment
Method
Melt the butter on a low light until it is half melted, then take off the heat and stir until it has all melted.
Place about two-thirds of the flour in a large bowl. In the centre, add the egg, egg white and yoghurt. Pour in the melted butter and the olive oil and sprinkle over the salt.
Mix with your hands until a dough is formed and it starts to clean the bowl; then add the cheeses, chopped herbs and cayenne pepper. Add the remaining flour a little at a time bringing the dough to a soft consistency, using less or more flour.
Break off pieces a little larger than a walnut in its shell. Roll in your palms and make into rounds; then place on the baking parchment. Brush with egg yolk and sprinkle with nigella or sesame seeds.
Bake in the oven at 180°C for 20-25 minutes, until browned and golden.
