Instructions

1. 1

   Mix the flour, dried yeast, sugar and salt in a large bowl. Add the water, yogurt and 60 ml oil and knead everything for about 8 minutes into a soft, smooth dough that barely sticks to your hands. Cover the dough and leave it to rise in a warm place until roughly doubled in size.

2. 2

   Meanwhile, wash the chard, cut off the tough lower ends of the stalks and finely chop the leaves and tender stalks. Mix with 0.5 tsp salt and leave to stand until it releases its water.

3. 3

   Squeeze the chard firmly in batches with both hands or in a clean tea towel until hardly any more liquid comes out. Peel and finely dice the onion.

4. 4

   Heat the olive oil in a frying pan and sweat the onion over a medium heat until translucent. Add the chard and sweat briefly, stirring, until it wilts and the pan is dry again, then leave to cool completely on a plate.

5. 5

   Finely crumble the sheep's cheese with a fork and mix it with the Lorik, the pepper and the cooled chard. The cheese makes the filling salty enough; a wet filling makes the dough soggy, so be sure to use well-squeezed chard.

6. 6

   Knead the dough briefly, divide it into 16 equal pieces of about 55 g, roll them into balls and leave them to relax, covered.

7. 7

   Roll out each ball on a lightly floured work surface into a circle 10 cm in diameter and about 3 mm thick. Place 1 heaped tbsp filling on the lower half, leaving a 1 cm border all round, fold the upper half over and press the edges firmly together with your fingers to form a half-moon; finally, press the edge down with a fork.

8. 8

   Heat 2 tbsp oil in a large frying pan over a medium to low heat and lay 5 to 6 half-moons in it side by side. Bake slowly with the lid on until the underside is golden brown, then turn and bake the second side in the same way.

9. 9

   Drain the half-moons on kitchen paper and bake the rest in the same way, using 2 tbsp fresh oil for each round. Break one half-moon open: the dough should be baked through inside and no longer sticky, and the filling hot. Serve warm or lukewarm.

10. 10

    Tip: Instead of in the pan, the half-moons can be baked until golden brown on a tray lined with baking paper in an oven preheated to 200 °C top and bottom heat, on the middle shelf, in about 18 minutes; brush them with a little oil first. A small bowl of yogurt, olives and a glass of Çay — Kurdish tea in a glass — go well with them. In a container they keep for two days in the fridge and are reheated in a dry frying pan over a low heat; once baked and cooled, they can be frozen for up to 2 months.