Requirements:
Cooking Instruction:
Inner Material:
Taken from Gluten - Free Kitchen by Serap Pehlivanoğlu.
- 1 cup olive oil + melted butter
- 1 cup strained yogurt
- 2 eggs (reserve one egg yolk for brushing on top)
- 1 teaspoon salt
- 1 teaspoon sugar
- 1 packet baking powder
- Gluten-free flour (as much as needed; use gradually to achieve a soft dough that doesn’t stick to your hands)
Cooking Instruction:
- First, crack the eggs and add the sugar and salt. Beat with a fork.
- Add the yogurt and whisk until smooth.
- Gradually sift in the flour and baking powder, then knead the dough.
- Let the dough rest for at least 30 minutes.
- You can prepare the dough the night before, cover it, and keep it refrigerated overnight. In the morning, add the filling, shape the pastries, and bake.
Inner Material:
- White cheese and grated kashar cheese
- Dill and parsley
- If you prefer, you can also use ground meat or potato filling.
- Tear pieces of dough and flatten them between two sheets of parchment paper using your hands. Place the filling inside and fold it closed.
- Brush the tops with egg yolk.
- You can sprinkle nigella seeds and/or sesame seeds on top.
- Bake in the oven until the tops turn golden brown.
Taken from Gluten - Free Kitchen by Serap Pehlivanoğlu.
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