"Tastes from Homeland": Chaniotiki Tourta

The chef Andreas Kyriacou is proposing a very nice and unique recipe from Hania Crete : Chaniotiki TourtaListen to the conversation with Nicki karakatsanis Ingredients For the dough 250 grams of yogurt 1 cup olive oil or butter ½ kilo flour for all uses 1 pinch of salt For the filling 1kg lamb ½ dry Riccota cheese grated or Gruyere ½ cup broth 6 fresh mint leaves salt pepper For the coating 1 egg beaten Sesame