Fully cook the potato in boiling water, set it aside to cool down to room temperature.

Peel the skin of the potato.

Use a fork to mesh the potato in small bowl.

Add the feta cheese, use your fork to blend the feta cheese into the potato.

Add the egg white to mixture, set aside. The filling for the poachas is ready.

Combine the flour, olive oil and salt in a mixing bowl. Using your hand, knead the mixture into a smooth dough. Turks use the "ear lobe" to describe the consistency of the dough.

Using your pin, shape the dough into a 1/8" thick flat circle.

Use a cookie cutter or small cup with an opening diameter of approximately 2 inches to cut circles.

Knead the dough outside the circles and repeat the procedure to turn the entire dough into circles so you do not waste any dough.

Put 1 tea spoon of the mixture at the center of each circle and fold in half. Gently press the sides of the semi-circles to seal the poachas.

Place the poachas on a baking tray. Use baking paper to avoid sticking.

Mix the egg yolk and the yogurt in a small cup. Use the mixture to glaze the poachas.

Sprinkle black caraway seeds on the poachas.

Bake at 350 Fahrenheit for 30 minutes.

Serve at room temperature.