POGACA WITH CHEESE (Peynirli poğaça)
There is something truly comforting in the smell of freshly baked pogacas. These can be a tea time special or better yet a breakfast treasure. For a child waking up to a pogaca smell is the Turkish equivalent of a Christmas morning. And even more charming, you can have the feeling all year round. Here is how to prepare pogacas:
Ingredients:
Preparation:
* Where available, using wet yeast (Yaş pakmaya) is a better alternative because you don't have to wait for 20 minutes. You can bake the pogacas immediately after kneading them. If you find wet yeast, use it instead and enjoy your pogacas in no time. But keep in mind that if you're using wet yeast, you should use twice the amount of the dried ones.
** It should be risen to twice its size given the correct time and humidity, yeast should have been working. Yeast loves room temperature or above, so make sure you rest the dough in a warm place. To give extra compassion, you can wrap the pot with a blanket.
♬ Music attached to the video is Chopin, Waltz no.6 by John Ogdon. It can be reached here.
Ingredients:
- 250 g milk (room temperature)
- 2 eggs (separate 1 yolk)
- 1/2 kg flour
- 200 g cheese (feta or white)
- Parsley, half pack
- 150 mL vegetable oil
- 15 g sugar (1.5 tablespoons)
- Salt, 1 teaspoon
- 1 pack of yeast* (beaten up in few drops of water)
Preparation:
- Preheat the oven to 200°C.
- Add milk, eggs (keep one yolk apart), oil, sugar, flour in a bowl and knead.
- Add the yeast and knead to a dough.
- Wait 20 minutes at room temperature by covering the bowl with a lid or cling film.
- Rub the white cheese into small crumbles and mix with finely chopped parsley.
- Grab a piece from the dough in the size of a small apple, extend in your palm.
- Put two teaspoons of the cheese-parsley mixture into the dough and close again by pressing softly with your fingers.
- Wipe on top with egg yolk.
- Bake in the oven for 20 minutes.
* Where available, using wet yeast (Yaş pakmaya) is a better alternative because you don't have to wait for 20 minutes. You can bake the pogacas immediately after kneading them. If you find wet yeast, use it instead and enjoy your pogacas in no time. But keep in mind that if you're using wet yeast, you should use twice the amount of the dried ones.
** It should be risen to twice its size given the correct time and humidity, yeast should have been working. Yeast loves room temperature or above, so make sure you rest the dough in a warm place. To give extra compassion, you can wrap the pot with a blanket.
♬ Music attached to the video is Chopin, Waltz no.6 by John Ogdon. It can be reached here.
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