This pastry, made by filling yeasted dough with a kaşar-and-white-cheese mixture and baking it with black cumin seeds sprinkled on top, accompanies the breakfast table with its soft texture.
Add the yeast and sugar to lukewarm milk and let it foam; add flour, vegetable oil, egg and salt and knead into a soft dough.
Cover the dough and let it rise in a warm place until doubled in size.
Pinch off pieces of dough and roll into rounds, place crumbled white cheese and grated kashar cheese in the center, close and roll into a ball.
Brush with egg yolk and sprinkle with nigella seeds; bake in a preheated 180-degree oven until golden brown.
Important: Let the çörek proof one final time before baking, or the texture won't reach the desired rise. Allergen: contains wheat (gluten), dairy, and egg.
If you add a few fresh mint leaves to the filling, you give the pastry a light and refreshing aroma.
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