In One Thousand and One Nights, Ali Baba stored his treasure in large pots with lids. This inspired the author of the recipe, to give these muffins such an unusual name, because they reminded of the pots. To me, they more seem like the turbans of the 40 thieves. Only, you only get 12 in this version of the story ;)
For the dough: 120 g whole wheat flour, 120 g white flour, 250 g stinging nettle leaves, 50 g cream cheese, 40 g grated Parmesan cheese, 1 egg, 30 ml olive oil, 50 ml milk, 20 g fresh yeast, 1 tsp sugar, 1/2 tsp sea salt
Boil a large pot of water. Put stinging nettle in the water and cook for about 3 minutes. Strain, discard the water and rinse with cold water. Finely chop.
Make a starter combining yeast, sugar and warm milk in a large cup and cover. Leave like that for a couple of minutes (but don’t let it “escape” from the cup).
In a bowl combine stinging nettle, cream cheese, egg, oil, Parmesan and salt. Add starter and both kind of flours. Knead everything into soft dough adding more flour if necessary. Cover with a cloth and let it rest for a while.
For the filling: 150 g diced bacon, 150 g cream cheese and 1 egg white. You can make any filling you think will fit inside this dough.
Assembling: Flatten the dough 4-5 mm thin. Cut out 12 10 cm diameter circles (I used a bowl to cut them out). Place each circle in a hole of a regular sized muffin pan, put some filling inside and slightly press the edges of the dough towards the filling (see Maslinka’s post for the photos, they’ll make this perfectly clear). Cut out 12 4,5 cm diameter circles using your round crinkled cookie cutter and place them on top of your muffins. using a pastry brush, spread 1 egg yolk over them and sprinkle with some flax seed. Bake in a preheated oven on 200°C for about 30 minutes. You will probably have some leftover dough. Maslinka suggests shaping it as grissini and baking along side muffins. Btw, in the original recipe goes 400 g spinach. I added only 250 g stinging nettle because I didn’t have any more.