POGACA (FETA DUMPLINGS)
Those are great for breakfast and the afternoon tea!
Provided by iyigunler
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 20
Number Of Ingredients 15
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.
Nutrition Facts : Calories 210 calories, Carbohydrate 19.3 g, Cholesterol 62.2 mg, Fat 12.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 3.8 g, Sodium 345.8 mg, Sugar 2 g
SERBIAN "POGACHA" BREAD
"Pogacha" is a hearty white bread claimed by Serbians, Croatians and Macedonians. There are as many recipes for it as there are shapes. This one-rise recipe produces a round loaf. Posted for ZWT 4 Eastern Europe region.
Provided by diner524
Categories Yeast Breads
Time 1h15m
Yield 1 round loaf, 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Scald milk and add butter. Allow to cool to lukewarm. Add yeast and sugar and stir until dissolved.
- Measure 5 cups flour into work bowl of a stand mixer fitted with the paddle attachment. Add milk-yeast mixture, sour cream, oil, egg and salt. Mix well.
- Switch to dough hook and knead on medium-low for about 5 minutes or until dough is smooth and elastic. Turn out into a large greased bowl. Flip dough over to grease both sides, cover and let rise until doubled.
- Heat oven to 350 degrees. Punch down dough and place in a 10-inch round greased pan with high sides (about 3 inches) or handshape into a 10-inch round and place on a parchment-lined baking sheet.
- Using a sharp knife or a "lame," slash top of dough three times. Some make an "X" on top. Bake about 1 hour or until instant-read thermometer registers 190 degrees. Remove from oven and place on cooling rack.
Nutrition Facts : Calories 990.5, Fat 41.6, SaturatedFat 17.7, Cholesterol 115.4, Sodium 780.6, Carbohydrate 131.1, Fiber 4.8, Sugar 8.8, Protein 21.9
POGACA (SERBIAN BREAD)
Nice, simple Serbian flat bread. Posted in response to a recipe request. (Prep. time does not include rising time)
Provided by Manda
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Dissolve yeast in warm water.
- Add sugar oil and egg.
- Gradually stir in flour until combined and soft dough forms.
- Knead in bowl for 1 minute.
- Place dough in greased bowl, cover, and let rise until doubled.
- Roll on floured board into large, slightly flattened circle.
- Prick with fork all over.
- Brush top with oil or butter and let sit 20 minutes.
- Bake for 30 minutes, or until lightly browned.
Nutrition Facts : Calories 2155.2, Fat 50.5, SaturatedFat 7.6, Cholesterol 211.5, Sodium 90.1, Carbohydrate 363.4, Fiber 14, Sugar 26.7, Protein 55.5
BELOKRANJSKA POGACA (BREAD, FOCACCIA)
A delightful low bread made for special occasions like wine harvest, family celebrations, St. Martin's day (when grape juice turns into wine). Characterisitc for south eastern region of Slovenia. Goes very well with meat dishes, as a companion to a glass of wine
Provided by skviki
Categories Breads
Time 50m
Yield 4 serving(s)
Number Of Ingredients 6
Steps:
- Mix yeast with 1-2 teaspoons of honey and 0.1l lukewarm water and a teaspoon or two of flour. Wait untill it rises (about 10 minutes).
- Mix the risen yeast with flour and add 1-2 beaten eggs, salt and water as needed to make a nice medium firm silky textured dough (for special occasions water can be replaced with mixture of sour cream and milk - be careful that either water or cream/milk mixture isn't cold or hot). I also suggest that you dissolve the salt in a little water before adding.
- Leave it to rise in a warm place (but not too warm) for aprox. half an hour, sometimes more. If you add more oil or cream or eggs the time to rise the dough prolongs. As I make it it usually takes about 45 minutes.
- Put the risen dough on a floured surface and gently beat it to fit the baking plate. You should get a 1.5 -2 cm thick dough. If you have a smaller oven or baking plate it will probably make two pogaca breads. Traditionally it is round shaped, but you can adapt it to your baking plate.
- Take a knife and carve squares half deep into the dough.
- Dampen the surface with a mixture of 1 beaten egg and a tablespoon milk - use a brush.
- Sprinkle with salt and cumin.
- Leave it for up to 10 minutes if you want the bread to be a little bit higher or bake it immediately in the oven at 200C for about 20 - 30 minutes untill nice golden brown.
- On different occasions you can enrich the Belokranjska pogaca with cheese (sprinkle small dices on top instead of cumin) or some dry meat (smoked ham -- ). The pogaca is also sometimes made with onions which are cut in small, fried untill brown, cooled down then mixed into the dough (step 2).
Nutrition Facts : Calories 1002.6, Fat 8.7, SaturatedFat 1.7, Cholesterol 105.8, Sodium 625.7, Carbohydrate 194.3, Fiber 8.6, Sugar 0.9, Protein 32.3
POGACA (SERBIAN BREAD) RECIPE
Provided by Pilly
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees. Dissolve yeast in warm water. Add Sugar oil and egg. Gradually stir in flour until combined and soft dough forms. Knead in bowl for 1 minute. Place dough in greased bowl, cover, and let rise until doubled. Roll on floured board into large, slightly flattened circle. Prick with fork all over. Brush top with oil or butter and let sit 20 minutes. Bake for 30 minutes, or until lightly browned.
TURKISH POGACA
This is a nice MediterraneaF touch for your brunch or your teatime. freshness lasts for at least 3 days.
Provided by gutyan
Categories Yeast Breads
Time 1h40m
Yield 30 pogacas, 30 serving(s)
Number Of Ingredients 11
Steps:
- Mix everything together except the egg yolk.
- Wait for 1 hour for batter to double.
- Make small rounds as big as half of your palm.
- Press it with your fingers to make it as big as your palm.
- Mix feta cheese and parsley.
- Put the mixture into these small rounds and close it and round it again.
- Place it on the oiled oven sheet.
- Brush all the batch with the egg yolk.
- Place it in the preheated oven for 30-40 minutes in 350°F.
- Put poppyseed on the batch as desired.
Nutrition Facts : Calories 142.9, Fat 6.8, SaturatedFat 1.6, Cholesterol 18, Sodium 142.9, Carbohydrate 16.6, Fiber 0.7, Sugar 1.2, Protein 3.6
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