Preparation
Mix the flour, salt, and butter.
Add the yoghurt and knead the mixture until a soft dough is obtained.
Place the dough in the fridge for 1 hour.
Sauté the onion and cumin in olive oil for 3-4 minutes.
Add the ground meat and continue sautéing for 3-4 minutes.
Dissolve the paste in 100ml water, pour over the meat and continue sautéing for another 7-10 minutes.
Add the salt, pepper and coriander, and let cool.
Spread the dough to a thickness of 1cm and cut into 10cm discs.
Place one teaspoon of the stuffing in the middle of each disc and coat the edges with the egg.
Fold in half and press on the edges with a fork—or your hands.
Coat again with some egg and sprinkle some cumin on top.
Cook in the oven at 180°C, for 20-25 minutes, until golden.
Mix the ingredients for the dip and serve.
Preparation
In a deep bowl, mix the cheeses, yoghurt and mint.
Spread a country pastry sheet on your working area and coat with olive oil.
Place 2-3 tablespoons of the cheese mixture in the middle to form a line lengthwise.
Fold until a long roll is formed, then turn it round itself to form a spiral.
Coat the pita with oil and sprinkle with sesame and black caraway.
Bake in preheated oven, at 160°C for 40 minutes until golden.
Preparation:
Knead the ingredients for the flour until a smooth, pliable dough is obtained.
Cover and let it stand for an hour.
In a deep skillet, heat the oil and sauté the onions, scallions and zucchinis for 7-8 minutes.
Remove from the heat, add the spice mix, groats and yoghurt, and season with salt and pepper.
Sprinkle corn starch on your work bench and spread the dough to form a sheet 8-10cm larger in diameter than the baking tray.
Carefully spread the dough in the tray, add the filling, then fold the excess dough inwards to cover part of the filling.
Coat the pie with olive oil and bake in a preheated oven at 175°C for approximately 45-50 minutes.
Whisk the egg white with the milk and coat the pie when half of the baking time has elapsed.
