Turkish Pogaca

"This is a nice MediterraneaF touch for your brunch or your teatime. freshness lasts for at least 3 days."
 
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photo by Baby Kato photo by Baby Kato
photo by Baby Kato
Ready In:
1hr 40mins
Ingredients:
11
Yields:
30 pogacas
Serves:
30
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ingredients

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directions

  • 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.

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Reviews

  1. These are very good! The recipe is a bit vague as to how to make them, but if you know how to make yeast bread, just do it the same way. I found that the dough came together nicely with about 1 1/2 tablespoons less than the full 600 g flour. I got 1,105 grams dough, and made 18 35-g buns with filling, and used the rest for a filled loaf. I did let the shaped breads rise until double before baking. I improvised with the filling a bit, using a lot more parsley, feta and some cream cheese. I think the original amounts for the filling would result in very sparcely filled bread, or not be enough for everything. I didn't use the egg wash glaze, but they baked up nicely golden. Thank you for the recipe. They were so light and tasty, I'm thinking about other fillings now.
     
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RECIPE SUBMITTED BY

i am a phd student who is bored as hell. so i cook.
 
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