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Place the flour in a mixing bowl, make a well in the center, add the yeast and warm milk. Let the yeast activate for about 5 minutes.
Then add the egg and salt and knead the dough.
Once the dough has thickened, add the butter and knead again. The dough should be soft.
Lightly flour your counter, gather the dough, and shape it into a ball.
Lightly flour it and add the potato mixture to the center—leaving 3-4 inch border, not too thinly.
Add 100g of grated cheese.
Close it by folding edges to center in 4-5 sections and pinching seams to seal. Turn it upside down, lightly flour it again, and roll it with a rolling pin.
Cover the baking sheet and let it rise.
After the dough has risen, brush it with beaten egg and finally shape it with fingers, pressing down in the pattern shown in the photo—circle around edge and crosshatch the center.
Top with black cumin, poppy seeds, and sesame seeds.
Bake in a preheated oven at 180°C (350°F) until the tartar is set.
Mix 1 tablespoon of melted butter and finely chopped parsley and spread it on the hot dish.
Serve with tomato salad and tea.