Savory Turkish Dill and Feta Cheese Pastry Bakes (Dereotlu Kurabiye)
Fragrant and crumbly Turkish teatime pastries loaded with fresh aromatic dill and stuffed with rich crumbled feta cheese. The queen of Sunday breakfasts and afternoon gatherings.
Ingredients
1. Ingredients
2. For the savory cheese filling
3. For the golden topping
Step-by-Step Method
Preparing Dough Base
In a large bowl, combine softened butter, vegetable oil, yogurt, egg, sugar, and salt until creamy.
Adding Flour and Baking Powder
Sift in baking powder and all-purpose flour gradually, kneading into a soft, non-sticky dough.
Preparing Cheese Dill Filling
In a separate bowl, mash crumbled feta cheese and lor curd cheese together with finely chopped fresh dill.
Portioning Dough
Divide the dough into walnut-sized balls. Flatten each ball into a round disk in the palm of your hand.
Stuffing and Sealing
Place a teaspoon of the dill-cheese filling in the center. Fold edges together and seal tightly into a classic oval poğaça shape.
Arranging on Pan
Place pastries seam-side down onto a baking sheet lined with parchment paper.
Glazing and Garnish
Brush tops generously with whisked egg yolk and sprinkle with aromatic black nigella seeds.
Baking
Bake in a preheated oven at 180°C (350°F) for 20-25 minutes until deeply golden brown. Serve warm.
Chef's Tips & Tricks
Finely chop fresh dill leaves and drain any liquid from the feta cheese filling so the dough bakes into a crisp, buttery crust.