Based on my grandmother’s recipe
150 g of cow or sheep feta cheese
1 cup plain yogurt
1 teaspoon baking soda
½ teaspoon salt
1 teaspoon sugar
½ cup sunflower oil
500 g flour
Cumin or caraway
Sift the flour into a large bowl and make a well in the middle. In a separate bowl, crumble the cheese and mix it with the other ingredients. Pour into the flour and work until you get a soft, smooth dough.
Then roll it out into a circle 5 mm thick. Cut out sticks about 6-7 cm long and 1 cm wide using a fluted pizza cutter. Or divide the dough into several balls, roll each into a circle, then cut into triangles with normal pizza cutter and roll each into a mini croissant.
Brush the salty sticks with an egg white (beaten with a little oil) and sprinkle with cumin. Bake at 200°C until lightly browned. Store in a lidded container (my grandmother used a large saucepan to do so) or a biscuit box. Once stale, reheat in the oven before serving.