Ingredients ½ 1× 2× 3×

• 3 cups good flour with yeast, sugar and warm milk for kneading
• ¼ cup melted butter
• For the filling: 300 g akkawi cheese, soaked, drained and crumbled
• 150 g grated mozzarella
• ½ cup chopped fresh parsley
• 1 egg yolk with 1 tablespoon milk for brushing
• Sesame and nigella seeds to sprinkle

Instructions

1. Knead the dough and let it rise for 45 minutes until doubled
2. In a bowl mix the akkawi with the mozzarella, chopped parsley and a pinch of black pepper
3. Divide the dough into balls and roll each into a long oval
4. Place a generous amount of cheese in the middle, fold the sides inward and pinch the ends into pointed boats
5. Arrange the cheese boats on a greased baking tray
6. Brush the dough edges with the egg yolk and sprinkle sesame and nigella seeds over them
7. Bake at 210°C for 12 to 15 minutes until the cheese is melted and bubbling and the dough golden, then serve hot