Parsley Cheese Cookies
Crispy, savory parsley cheese cookies made with a buttery dough, filled with strained cheese and fresh parsley. These vegetarian appetizers are topped with black cumin seeds and baked until golden brown, making them perfect for any occasion.
Ingredients
- 100 grams of butter
- 1 Turkish tea glass of vegetable oil
- 2 eggs
- 2 Turkish tea glasses of yogurt
- 1 dessert spoon of salt
- 1 block of strained cheese
- Parsley (to taste)
- 1 packet of baking powder
- 4 cups of flour (you can adjust the amount as needed)
For the Topping:
- Black cumin seeds (nigella seeds)
Instructions
- First, mix the melted butter with the vegetable oil, eggs, yogurt, salt, and baking powder until well combined.
- Add the strained cheese and chopped parsley to your desired size and knead the mixture.
- Finally, add the flour and knead well until you have a smooth dough.
- Shape the prepared dough and place the pieces on a baking tray.
- Brush the tops with egg yolk and bake in a preheated oven at 180°C (356°F) for 15-20 minutes.
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