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Stuffed Pishi

Stuffed Pishi


For the dough:
337.5gr plain Flour
82ml Yogurt
82ml Milk
1 teaspoon of Baking Powder
1 Egg
1 teaspoon of Salt
For the filling:
55gr crumbled Feta Cheese
2 tablespoons chopped Parsley
120ml Sunflower Oil for frying

How to prepare

Use a spoon to blend the eggs, milk, and yogurt together.
Slowly add the flour, baking powder and salt.
Knead the ingredients into dough that is soft and no longer sticky and leave to stand for 30 minutes.
Form the dough into a long rectangle shape then cut into 12 egg size pieces using a knife.
Use your hands or a rolling pin to flatten them into 1cm thick pieces.
Place 1 tablespoon of filling on the inside of each piece and seal them up.
Heat the oil and fry on both sides until golden brown.
Once cooked place them on kitchen paper to remove any excess oil.
For Leavened Stuffed Pishi use a ready-made Pizza dough and follow the above instructions.
The Turkish name for this dish is Içli Pişi

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