Cheese Dizmana (Migrant pastry) Recipe

Ingredients:

For: 6 People

Prep: 30 Min

Cook: 20 Min

Steps:

1. In a deep bowl, blend dry yeast and sugar thoroughly. Add 1 cup of warm water and mix until the yeast melts and activated.
2. Take the flour on the counter and open a pool in the middle. Sprinkle the salt to the edges. Add 1 cup of yogurt, oil and fermented juice to the middle of the pool and beat slightly. Knead the flour from the edge into the edge and knead for 10 minutes and get a soft dough.
3. If you are going to make your pastry with age yeast, open the yeast and sugar with warm water in a separate bowl. Open a pit in the middle of the flour and your dough with this fermented water, yogurt and oil mixture.
4. Roll the dough with consistency in your palm and turn it into a ball. Wrap it with stretch film and cover it and leave to ferment at room temperature for at least 1 hour.
5. Take the ferment and swelling dough, sprinkled with flour. Knead 1 round and take the excess gas. Divide into 6 pieces and turn it into a cloth.
6. For the inner mortar, soften and crush the curd by adding 1 teapberry water to the cheese. Taste with black pepper and salt. You can also add finely chopped parsley or dill.
7. Open the dough glands slightly by lubricating your hand and pressing it with your fingers. Put the cheese mortar on the edge and roll it into a roll.
8. Divide the rolls into 3-4 fingers wide slices and place them upright and intermittently on the greased baking tray.
9. Press the dough pieces with 2 fingers and let them contact each other. Cover them and ferment on a tray at room temperature for more than 30 minutes.
10. For the sauce, whisk yogurt, eggs and oil thoroughly and spread over the dough. Bake in a preheated oven in 180 degrees until pink.
11. You can take it out of the oven and rest for 5-10 minutes. Enjoy your meal!
12. Breakfast menu suggestion: Dızmana, tomato cucumber, pepper will will, ajvar (root eggplant) sauce, cinnamon cake with carrots.

Pastry