Turkish Style Cheesy Pastries Pogaca Recipes

TURKISH POGACA RECIPE

Steps:

• Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and non-sticky dough. Cover it with a moist cloth or plastic wrap and let it rest for 45 min-1 hour.
• Chop the parsley and mix it with cheese.
• Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.
• Preheat the oven at 180C.
• Beat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on each pogaca. Bake them about 20-30 minutes or golden.

POGACA (FETA DUMPLINGS)

Steps:

• Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
• Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
• Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
• Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.

POGACA

Steps:

• First mix sugar and yeast with milk and then add all the dough ingredients including this milk mixture and mix them well.
• You need to have a pliable and non-sticky dough. Cover it with a moist kitchen towel and let it rest for 45 min.
• While the dough is resting; chop the parsley bunch and mix with feta cheese. Preheat the oven 180 C.
• Take a small piece from the dough and flatten it with your hands on your counter.
• Put a teaspoon of cheese and parsley mixture on it and close it up folding the edges upwards and put a little pressure to give rugby ball shape in your palm. Do the same process for the rest of the remaining dough.
• Place the baking paper in a baking tray and place the Pogacas one by one on it. The folded side of Pogacas must be face with the baking paper.
• Coat all the Pogocas with egg yolk using food brush and sprinkle poppy seeds on each Pogaca evenly.
• Bake them 25 minutes until they get golden color.

HOME-STYLE TURKISH 'POğAçA'

Steps:

• First, prepare the filling. Crumble the feta or goat cheese with a fork. Add about 1 tablespoon of finely chopped parsley. If you're adding herbs to the dough, omit the parsley in the filling.
• In a large mixing bowl, starting with about 2 cups of flour, add the yogurt, melted butter, salt, baking powder, and sugar. Work the mixture together with your hands. Keep kneading the mixture and adding flour gradually until you have a smooth, firm dough about as firm as an earlobe.
• If you are using fresh herbs in the dough, knead them into the dough thoroughly. Decide what size you wish to make your rolls. For breakfast rolls, make balls of dough about the size of a small plum. For bite-sized poğaça, make the balls about the size of an apricot.
• Take a ball of dough and press it down on a lightly floured surface to flatten it. Put a small amount of your chosen filling in the center. Fold the circle in half over the filling so the edges come together and pinch them closed very gently. On a baking tray lined with grease-proof baking paper, place the poğaça seam side down and tuck the ends under gently as you go. Your roll should be an oval that is wider and rounder in the center and narrower at the ends. Repeat this with all the dough balls, leaving about 1 inch between each roll.
• With a pastry brush, coat the top of each roll with egg yolk. Sprinkle the sesame, poppy or black cumin seeds on top of each roll. Bake in a 350 F/175 C oven until the rolls puff up and the tops turn a golden brown.
• Serve the poğaça while still warm with fresh fruit preserves and honey.

TURKISH STYLE CHEESY PASTRIES: POGACA

Steps:

• 1. Mix milk, sugar and yeast. Wait for 15 mins to proof the yeast. Milk should rise by at least 50%. 2. Mix 2 egg whites and one yolk, yogurt, oil, yeast-milk mixture and salt. Slowly add flour - until you have a dough a little softer than your earlobe, but does not stick to your hands (most likely to be around 6.5 cups of flour). Knead the dough well and then cover with a clean towel. 3. Keep the dough in a warm place for about an hour or until it rises to twice the original size. (I turn the oven on to Warm - or lowest temparature- with the door open and keep the dough on the oven tray that is slightly pulled out.) After it is doubled in size, the dough should be fluffy and soft. 4. When the dough rises, make the filling. Mix feta cheese crumbles with finely chopped parsley. 5. Pre-heat oven to 350 fahrenheit. Lightly oil your hands and the surface that you'll use to make the pastries. Take a piece of dough (the size of a big egg). Flatten it into a thick disc using your palms. Put some filling in the middle and then close the sides of the disc pressing the edges well (or they may break during cooking). You can try round or slim shapes but what matters is that the closure line should be left underneath while cooking. 6. Brush the pogacas well with egg yolk. Spread some sesame and cumin seeds on top. Bake at the middle section of oven for ~20 mins or till top of the pogacas turn gold. 7. Once you take it out of the oven, cover with a kitchen towel for 10 mins, and then serve while they're still warm.