# Put the yeast, egg white, warm water,
yogurt,
sugar cubes and salt into a deep bowl, mix them until get a smooth mixture.
# Add some
flour into the mixture during the kneading it, add
olive oil in it, and add some more
flour during the kneading again but don’t make the dough soft.
# While resting the dough prepare the filling; add finely sliced
onion into the tulum
cheese, add thyme and
olive oil also and mix it well.
# Divide the rested dough into 24 equal pieces and shape them as balls.
# Roll out each ball into the size of medium plate, after wetting the rolled out dough piece by our fingertips put 1 tbsp mixture with tulum
cheese onto the surface of the dough piece and then force on it well to make it diffuse to the dough, fold the dough piece as a package.
# Get the folded edges of the dough to downside while placing them onto the greased baking tray with some spaces between them.
# Mix the remaining yolk with some water and then spread this mixture all over the buns via brush. Sprinkle nigella seeds and sesame all over the buns.
# Place the tray into the cool oven, bake them with the 374 F temperature until the upper sides of the buns turn to red. Serve them warm.
