I love learning new Turkish Recipes and Pogaca (poh-ah-cha) is one of those recipes I had yet to learn but had wanted to try. When Ozlem over at Ozlems Turkish Table posted her Poğaça Recipe, I just had to try it.
I often buy fresh made Pogaca for breakfast if passing a bakery and eat with a lovely glass of Turkish çay. If you visit my neighbours for tea and gossip you will often find they have made their own Poğaça and they always taste great.
Ozlem has kindly let me use her Pogaca recipe along with my results, I hope you will all be impressed and try making your own.
As Ozlem points out in her article, Pogaca are great fresh out the oven or served cold. They also keep for a few days and if you prefer you can heat them up in the oven or microwave before serving.
I decided to make them with my little boy and we had a great time, here is a picture of him when the flour sifting went a bit wrong 🙂
Here is Ozlem’s Recipe from the Pogaca
- Peynirli pogaca; Turkish savory treat with feta; great for breakfast or as a snack.
Makes 11 pogacas
Preparation time: 20 min (+1 hour for dough to rise) Cooking time: 25- 30 minutes
For the dough:
7gr dry yeast (1 sachet)
3 ¼ cups all-purpose plain flour
1 tsp. salt
1/3 cup plain (whole milk) yoghurt
1 egg, beaten
½ cup mild olive oil or sunflower oil
½ cup warm milk
For the filling:
1 cup feta cheese, crumbled
½ cup fresh parsley, finely chopped
For the topping:
1 egg, beaten
Sesame seeds and nigella seeds to decorate
Preheat the oven to 180 C/ 350 F
Combine the warm milk and dry yeast in a small bowl and mix well. Let it stand for 5 minutes so that it gets foamy.
In a large bowl, stir in the flour and salt and make a well in the middle. Add the yoghurt, mild olive oil (or sunflower oil) and the beaten egg to the flour mixture, in the middle. Stir in the foamy yeast mixture and knead well with your hands for a few minutes, until the dough comes together. Shape the dough like a ball, place in the large bowl and cover with a cling film. Let it rise in a warm place for 45-60 minutes or until doubled in size.
While the dough is rising, prepare your filling. In a medium size bowl, stir in the crumbled feta cheese and chopped parsley and mix well.
Preheat the oven to 180 C/ 350 F and grease a baking tray.
Once the dough has risen, punch down and divide into 11 equal pieces, each about a size of a small tangerine. Roll each piece into a ball, and then flatten into a round flat circle with your fingertips, about 10 cm, 4” in diameter (you can make them smaller if you prefer).
Place a spoonful of the filling mixture (take care not to overfill) at one side of the circle dough, leaving a little unfilled dough margin near the edges. Fold the circle to cover the filling to form a half moon shape. Make sure the dough covers the filling and meet the other end. Seal the two ends of the dough, pressing with your fingertips well. Place the stuffed dough on the greased tray and repeat this procedure with the rest of the dough pieces.
Place the prepared pogacas, stuffed dough pieces side by side on a greased tray. Brush them with the beaten egg and sprinkle with nigella and sesame seeds. Bake in the preheated oven on the middle rack for about 25 – 30 minutes, until they are golden brown at top.
See more at: Ozlem’s Turkish Table
While making my own Pogaca my son kindly added in some Thyme to the dough mix!! I wasn’t best pleased for a moment and then realised it would work well with the cheese and parsley mix.
© 2013 – 2015, Kerry Arslan. All rights reserved.