Pastries and dough-based dishes
A practical Black Sea pastry made by filling thinly rolled dough with cheese and cooking it on a griddle. It needs no oven and makes a quick breakfast.
Knead the flour, water, and salt into a soft dough. Cover and let rest for 20 minutes.
Mix the cheese and parsley.
Divide the dough into 6 pieces and roll each into a thin round. Put some cheese filling on one half of each round, fold it over, and seal it into a half-moon shape.
Heat a griddle or wide skillet over medium heat. Lightly oil it and cook the pastries for 3–4 minutes, until golden on both sides.
Serve hot.
Cooked pastries can be stored in the refrigerator for 2 days. Reheat them in a dry skillet with a little oil.
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