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A traditional savory pastry found in Bosnia and Herzegovina, Bulgaria, Croatia, Slovenia, Republic of Macedonia, Serbia, Montenegro, Hungary, Greece, and Turkey. This recipe originated from a Turkish food magazine called Lezzet (and was then posted at giverecipe.com-sorry but I don't speak their language LOL!!)It was there Feb. 12, 2010 blog and I did check this again after CHANGEOVER and it stayed same. Her photo is true food art. She urges baker to use mineral water instead of regular water. Soda water is carbonated, which makes it an artificial drink while mineral water naturally has carbon dioxide in it with lots of minerals. Recipe does not mention a second rising after shaping which I find interesting. Other filling possibilities might be---olive paste, goat cheese and dill, maybe even a potato. The 40 buns is based on a two bite size, but you could make them bigger if you want. I have the impression that they keep well. I was researching a recipe for pogaca that did NOT use yeast at all and instead uses carbonated water or club soda but thought this particular recipe sounded better to me. I also would be careful to use flat leaf parsley-the curly stuff is too bitter.
Units: US | Metric
Serving Size: 1 (65 g)
Servings Per Recipe: 15