I have to acknowledge and thank the lovely Olga from Delicious Istanbul for helping with this recipe. I’ve adapted it slightly to recreate the cookies I nibbled on whilst drinking Turkish tea on humid afternoons with my in-laws.
Makes approx 24 cookies
1 & a third cups of sifted plain white flour
1 & a third tbsp sugar
1 tsp salt
Half a tbsp baking powder
1 beaten egg
100g crumbled white cheese / feta
a sixth of a cup of sunflower oil
3 tbsp freshly chopped dill
70g unsalted butter
1cm cubes of kasar peynir cheese or mild cheddar.
Pre heat oven to 180 degrees.
Add flour, sugar, baking powder and salt to a bowl, mixing well. Add cubes of butter and combine ingredients together by rubbing with fingertips. When you achieve a crumb like consistency add dill and feta then mix again by hand until evenly combined. Make a well in the centre and add oil and beaten egg, reserving a little for egg wash.
Form ingredients into dough and roll out walnut sized pieces in palm of hand. Press a finger into the middle of each ball and place a cube of cheese in the imprint.
Close edges around the cheese, pressing together so it is well concealed in the centre.
Lay on baking tray, seam side down and press lightly with a fork. Brush with remaining egg and finish with a smattering of nigella seeds.
Bake for 20 minutes in a preheated oven.
Best enjoyed once cooled, accompanied by Turkish tea.
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