Turkish Pogaca Food

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.

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.

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.

TURKISH POGACA

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.

NATURALLY LEAVENED TURKISH POğAçA

Steps:

• Whisk together the yogurt, olive oil, and sourdough starter in a medium bowl.
• Add most of the flour, reserving a little in case it's not needed, and add the salt. Mix and knead the dough in the bowl until all the dry ingredients are incorporated. Add more flour as needed to get a soft but not sticky dough.
• Wash and chop the herbs, and prep (crumble, slice, shred) the cheese you've chosen to use. Then add them as well as the black pepper to the dough by folding and kneading.
• Cover the dough and let it ferment at room temperature for 4-6 hours. Then refrigerate the dough overnight.
• The next day, prep a baking sheet with parchment paper.
• Flip the cold dough out of the bowl and shape it into a tube, about as thick as a baguette.
• Cut the tube on the diagonal about every 5 cm (2 inches), and place the pieces on the parchment paper smooth side up (as opposed to cut side up).
• Cover and let the dough rest and rise for an hour or longer, until it's puffy.
• Preheat your oven to 180°C (355°F).
• Brush the dough with lightly beaten egg yolk and sprinkle with sesame and nigella seeds.
• Bake for 25-30 minutes, until golden brown.

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 (SERBIAN BREAD)

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.

SIMIT POğAçA

Steps:

• Heat the milk in a heatproof bowl in the microwave or in a pan over a low heat until lukewarm. Add the yeast and sugar, then leave to stand for 15 mins until frothy. Tip the egg yolks, flour, butter and ½ tsp salt into the bowl of a stand mixer fitted with a dough hook, and add the warm milk mixture. Knead for 10 mins - the dough should be tacky. Or, knead by hand for about 15 mins.
• Cover and leave to prove for at least 1-2 hrs until doubled in size, or chill overnight. If you're proving at room temperature, chill the dough for 30 mins after it has doubled to make it easier to work with.
• Meanwhile, prepare the filling. Combine the olives, both the cheeses and the parsley, then set aside. Roll the dough out on a lightly floured work surface into a large rectangle (about 46 x 30cm).
• Spread the pepper paste all over the dough. With a long side facing you, scatter the filling over the half of the rectangle that's closest to you, then fold the other half over that to enclose the filling. Gently roll out the dough again to help the filling stick to the dough, then cut the rectangle vertically into 20 x 2½cm strips. Working with one strip at a time, fold the strip loosely in half, then holding it at both ends, twist, then gently pull the loose ends through the loop.
• Heat the oven to 220C/200C fan/gas 8 and line a baking sheet with baking parchment. Lay the simit on the sheet and brush with the beaten egg. Sprinkle over the sesame and nigella seeds, then leave to rest on the baking sheet for about 20 mins.
• Bake for 25-30 mins, or until golden brown. Leave to cool slightly on the sheet before serving.

TURKISH POGAçA

Steps:

• Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
• Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
• Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
• Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
• Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
• Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.