Baked Cheese Dumplings

Ingredients

• 40 g Butter
• 100 g sheep cheese (feta)
• 25 g Gruyère cheese
• 1 egg
• 1 Tbsp parsley
• 1 tbsp dill
• pepper (ground)
• 2 large sheets of yufka dough (from a Greek or Turkish grocery store)
• 250 g cherry tomato
• 1 onion
• 1 tbsp anisette
• 1 tbsp oregano
• 1 tbsp basil
• sugar

Instructions

1. 1.

   Preheat oven to 200°C. Melt butter. For the filling, crumble sheep cheese and Gruyère, whisk in egg, add herbs, mix well, season with pepper. Remove dough sheets from foil, brush with butter. Using kitchen scissors cut into strips about 7 x 20 cm. Place 1 tbsp of filling at one end of each strip and fold the strip in a zig‑zag pattern to form triangles until the end. Arrange dumplings on parchment paper, brush again with butter, bake on the middle rack for 15 minutes until golden brown.

2. 2.

   Meanwhile, pour boiling water over tomatoes, let sit briefly, then peel. Quarter tomatoes, remove seeds, dice finely. Peel and finely chop onion. Combine both with anisette, basil, and oregano in a bowl. Season with salt, pepper, and sugar, then serve with the cheese dumplings.