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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.
- Mix sugar and yeast with milk.
- Combine flour, oil, salt, and mineral water in large bowl.
- Add milk mixture and mix well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough.
- Cover with moist cloth and let rest for 45 minute.
- Chop the parsley and mix it with cheese.
- PREHEAT oven to 350 degrees F or 180 degrees Celsius.
- Take a small piece of dough and flatten with your hands.
- Put a teaspoon of cheese mixture on it , close up folding the edges upwards like a bundle, and repeat with remaining dough.
- Place a parchment paper on a baking sheet and place the pogacas on it.
- The FOLDED side of pogacas should be at the bottom to have a ball shape.
- Coat each with egg yolk and a sprinkle of poppy seeds.
- Bake about 30 minutes, or until they get golden.