Units Scale

Dough:
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup olive oil
1/4 cup butter, melted
1 cup plain yogurt
3 beaten eggs
1 tablespoon sour cream
1 tablespoon white sugar
1 1/2 teaspoons salt
1/4 cup chopped fresh dill
2 tsp ground bay leaf (TFD addition to recipe, ignore if you want the traditional version)
Filling:
1 1/2 tsp freshly ground black pepper
1/2 pound Sheep milk feta cheese, cubed
finely grated zest of 2 lemons
1/2 cup minced parsley
2 tsp paprika
1/2 tablespoon olive oil
2 Egg yolks, beaten
2 tablespoons mixed black and white Sesame seeds

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Preheat oven to 375 degrees F (190 degrees C).
Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
Mix the olive oil, butter, yogurt, eggs, sour cream, dill, optional powdered bay leaf, sugar, and salt together in a large mixing bowl until smooth.
Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes.
Stir the feta cheese, parsley, olive oil, lemon zest, pepper and paprika together in a bowl with a fork to make a filling.
Make each dumpling by pinching off about 2 ½ tablespoons of dough; roll into a ball about 1 ¾ inches across between your hands, and press it into a flat circle 3 inches across on your palm.
Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling.
Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Brush the pogaca tops with the egg yolks. Sprinkle each with about ¼ teaspoon of sesame seeds.
Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes. Cool on a wire rack.