Recipe by BarbryT
Back in the '70's, I was a member of a monthly dinner club among a group of graduate students at Illinois. Eating healthily wasn't a big priority back then and we had a ball with international dinners. (I have no idea how authentic we were!) This comes from our "Greco - Turkish" dinner. Can be made ahead and kept covered in the refrigerator. Bring to room temperature before brushing with milk and baking.
Top Review by Chef Kate
So rich! So buttery! This is a recipe only to be made once in a while--when one deserves a splurge, these are a great treat. And the aroma while they are baking is super--eaters appear in the kitchen as if under a spell. Thanks, Barbry!
- 1 large egg
- 8 ounces plain yogurt
- 2 tablespoons olive oil
- 1 cup butter
- 4 cups flour
- 1 teaspoon salt
- 1 1⁄2 teaspoons baking powder
- 6 ounces farmer cheese or 6 ounces other soft white cheese
- 1⁄8 teaspoon salt
- fresh ground pepper
- 3 tablespoons chopped chives
- 1 1⁄2 tablespoons chopped parsley
- 4 tablespoons milk
Directions See How It's Made
- With a whisk or mixer, combine the egg, yogurt, olive oil and butter until well blended.
- Add the flour, salt and baking powder and stir to form a smooth dough.
- Cover and refrigerate for 15-20 minutes.
- Preheat oven to 400 degrees F.
- In another bowl, combine the cheese, salt, pepper, chives and parsley.
- Roll a piece of dough the size of a walnut into a smooth ball. Hollow out the middle and fill with 1/2 t of the cheese mixture. Seal the dough around the filling and form into a ball again. Continue until all the dough is used.
- Lightly butter a cookie sheet. Place the cheese balls on the pan. Brush each with milk.
- Bake in preheated 400 F oven for 20-25 minutes. Serve hot.