Recipe by Eismeer
A (very) hearty turkish snack, that works well as office lunch, snack or for picknicks. You can substitute fresh mint instead of parsley. Serve lukewarm or cold.
- 2 eggs (separated)
- 200 ml yoghurt (Turkish or Greek)
- 200 ml oil (canola)
- 300 g flour (or a tad more)
- 1 tablespoon baking powder
- salt (to taste)
- 250 g feta cheese
- 1 bunch fresh parsley (chopped)
- black cumin (nigella, to sprinkle poaca with)
Directions See How It's Made
- Mix yoghurt and oil and add 2 eggwhites.
- Salt lightly.
- Mix flour and baking powder and add to liquids.
- Mix until a rather soft dough forms.
- Crumble feta and add chopped parsley (or mint).
- Form balls (bit larger than a golf ball) out of the dough.
- Flatten dough and place one teaspoons of filling in the middle.
- Close dough around filling and try to put back into dough shape (roll around between your palms).
- Place balls on a baking tray and brush with egg yolk.
- Sprinkle with black cumin and bake at 180°C-200°C until crispy brown.