Zubereitung

1. 1

   Pour the water into a large bowl, crumble in the yeast and dissolve it with the sugar; if using dried yeast, mix it into the flour instead. Add the flour, 1 tsp salt and 2 tbsp olive oil and knead everything for about 10 minutes into a soft, smooth dough.

2. 2

   Cover the dough and leave it to rise in a warm place until it has roughly doubled in size.

3. 3

   Meanwhile, for the filling, chop the onion very finely, rub it with a pinch of salt and, after 5 minutes, squeeze it out firmly in a clean cloth. Finely chop the parsley, discarding the coarse stalks. Crumble the Lorik with a fork, mix it with the onion, parsley, nigella seeds, Pul Biber and 1 tbsp olive oil and season carefully with salt, as Lorik and sheep's cheese are often salty already.

4. 4

   Knead the dough briefly, halve it and roll out each half on the floured work surface to a thickness of about 4 mm. Cut out 10 cm rounds with a glass or cutter, knead the trimmings together and roll them out again until you have about 20 rounds.

5. 5

   Place a heaped tbsp of filling (about 20 g) on one half of each round, leaving a 1 cm border, fold the other half over and press the edge firmly together. Then crimp the edge with a fork or twist it: take the edge between your thumb and index finger, fold a small section diagonally inwards, press it down and keep moving along until a twisted rope forms.

6. 6

   Leave the turnovers to rise again briefly on the floured work surface under a tea towel.

7. 7

   Set the Sêl from the Turkish or Arabic grocery upside down on the hob (or use a large upturned cast-iron frying pan or a heavy frying pan without fat instead) and preheat over a medium to low heat. Place 5 turnovers on it at a time and bake until the underside is speckled golden brown.

8. 8

   Turn the turnovers over and bake the second side in the same way until they have puffed up and spring back when tapped.

9. 9

   Wrap the finished Sermîsak in a tea towel so that they stay soft, bake the rest in the same way and serve warm.

10. 10

    Tip: Sermîsak taste best warm, keep covered in the fridge for two days and can be warmed up again in a dry frying pan; once baked and cooled, they can be frozen for three months. Black olives, tomatoes and Çay — Kurdish tea in a glass — go well with them. If you have no Lorik, use just crumbled sheep's cheese with a little ricotta and leave out the salt in the filling.