Combine the warm milk and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.

Let the dough rise in a warm place for 45-60 minutes.

In a large bowl, stir in the flour and salt and make a well in the middle. Add the yoghurt, mild olive oil (or sunflower oil) and the beaten egg to the flour mixture, in the middle. Stir in the foamy yeast mixture and knead well with your hands for a few minutes, until the dough comes together.

Shape the dough like a ball, place in a large bowl and cover with cling film. Let it rise in a warm place for 45-60 minutes or until doubled in size.

While the dough is rising, prepare your filling by stirring in the crumbled Turkish white cheese or Greek feta cheese and chopped parsley in a medium size bowl.

Preheat the oven to 180 C/ 350 F and grease a baking tray.

Once the dough has risen, punch down and divide into 11 equal pieces, each about the size of a small tangerine. Roll each piece into a ball, and then flatten into a round flat circle with your fingertips, about 10 cm, 4” in diameter.

Place a spoonful of the filling mixture at one side of the circle dough, leaving a little unfilled dough margin near the edges. Fold the circle to cover the filling to form a half moon shape. Seal the two ends of the dough, pressing with your fingertips well.

Place the stuffed dough on the greased tray and repeat this procedure with the rest of the dough pieces.

Brush the prepared pogacas with the beaten egg and sprinkle with nigella and sesame seeds.

Bake in the preheated oven on the middle rack for about 25 – 30 minutes, until they are golden brown at the top.

Serve warm with a glass of Cay, Turkish tea.