Homemade Borek with Ricotta Cheese.

Savoury pie.
From #berguzar.erden.
I made this cheese borek the same day as the best before date of the milk , that I used to make the cheese it’s self.
For the dough:
500 gram Organic plain white bread flour
10 g dried active yeast
300ml Water
1 teaspoon sugar
1 tablespoon olive oil
1 teaspoon salt
Heap up the flour, make a well in centre and pour in the water,yeast and sugar.Begin to mix,gradually incorporateing some of the flour around the edges, until you have a soft sticky dough.Leave until the dough begins to rise and bubble.Around 15 minutes.Then mix in the remaining flour,olive oil and salt,and kneed well.Cover with a damp cloth and put in a warm place to rise until it has double.
In the meantime,prepare for the topping:
670 gram ricotta cheese ( or 670 gram leftover cheese)
1 bunches Fresh parsley 1 bunches Fresh mint
Some fresh garlic
2 small onion
80 ml olive oil
1 tablespoon nigella seeds
1 tablespoon red flakes chilli pepper
1 teaspoon black pepper
1 teaspoon salt ( check your left over cheese salt)
Combine chopped parsley,onion,garlic,mint and cheese.
Add the olive oil,red pepper,black pepper,nigella seeds and salt,and kneed well.
Form into 9 large egg size.
Divide the dough into 9 pieces, roll out each dough a 2-3 mm thick oval shape.
Spread some of the filing over the top,leaving 1,5 cm around the edge uncovered.
Fold the edge inwards and twist each end into a point.
Bake in preheated oven 220°C for about 15-20 minutes.

*бурек - вид несладкой выпечки турецкого (по-видимому, анатолийского) происхождения, популярный в странах бывшей Османской империи и соседних с ними.