Cheese-filled pogača buns (Peynirli poğaça)

1. Mix the soft butter, oil, yoghurt, lukewarm milk, sugar and salt, then gradually add the flour mixed with the baking powder and knead into a soft dough that doesn't stick to your hands.

2. Crumble the feta with the finely chopped parsley; preheat the oven to 180 °C.

3. Shape the dough into 12 walnut-sized balls and flatten them into palm-sized discs.

4. Put a teaspoon of filling in the centre of each, fold into a half-moon and press the edges.

5. Place on a lined baking tray, brush with the egg yolk, sprinkle with sesame and nigella seeds and bake for 20-25 minutes until golden.

6. Serve lukewarm with tea.

Tip: A must at Turkish bakeries and morning tea; related to the Hungarian pogácsa but softer and fluffier. You can also fill them with olives or potato.