Dissolve the yeast in the water and milk with the sugar and let it activate for a few minutes.
Add the egg white, oil, salt and mix.
Place the flour in the bowl of a food processor and make a well. Pour in the mixture of ingredients and gradually incorporate the flour, then knead at minimum speed for 10 minutes. Cover and let rest in a warm place until the dough doubles in volume, about an hour.

Prepare the stuffing by mixing all the ingredients with your hands.

Degas the dough on a floured work surface. Divide the dough into 16 balls of equal size and place them on a baking sheet lined with parchment paper, taking care to space them well.
With oiled hands, make a hollow in the center of each ball of dough, keeping thick edges.
Spread the minced meat in the center of each ball of dough.
Brush the cantik with egg yolk and bake for 20 minutes at 200°C.
Enjoy hot.
Tips for Making the Recipe
Yeast: Make sure the yeast is well activated before adding it to the flour so that the dough is well-risen.

Kneading: Knead the dough enough to develop the gluten. The texture will be light and airy and will not tear when rolling it out.
Resting the dough: Let the dough rest in a warm, draft-free place so that it doubles in volume.
Filling:
Use fresh vegetables and let the stuffing rest to develop the flavors.
Suggested Accompaniments
The Cantik goes perfectly with a Mediterranean salad, plain yogurt or a garlic yogurt sauce. You can also serve it with grilled vegetables or a light soup as a starter. A traditional Turkish tea or a glass of ayran (savory yogurt drink) complements this dish well.