Pastries and dough-based dishes
These yeasted Turkish savory buns are made with yogurt dough and filled with cooked spinach and Kashar cheese. Their lightly seasoned filling and soft texture bring color to breakfast and can be served warm or at room temperature.
Stir the fresh yeast and sugar into the lukewarm milk. Cover and let it stand for 10 minutes, until foamy.
Add the flour, cooking oil, and salt to the yeast mixture, and knead into a soft dough that does not stick to your hands.
Cover the dough and let it proof in a warm place until doubled in size.
Mix the drained spinach with the grated Kashar cheese and finely chopped onion.
Pinch off pieces of dough and roll them into rounds. Place some filling in the center of each, seal the dough around it, and shape into buns.
Brush the tops with egg yolk. Bake in an oven preheated to 190°C / 375°F until golden.
Important: Drain and squeeze the spinach thoroughly before adding it to the filling; otherwise, it can make the dough wet and sticky. Allergens: Contains wheat (gluten), milk/dairy, and eggs. Do not oversalt the filling, since the Kashar cheese is already salty.
Herkes bayıldı diyor ama bende beklediğim tat çıkmadı. Bence tarif biraz fazla şekerli, herkese göre değişir tabii. Baharat miktarı bana ağır geldi, biraz azaltılabilir.
Tarif güzel ama anlatım biraz karışık geldi, adımlar netleştirilebilir.
Tereyağı yerine zeytinyağı kullandım, yine de güzel oldu.
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