I missed my elementary school days. When I came back home from school, there were always yummy scented Turkish pastries or cakes. Now, when I smell same I remember those days. This time I wanted to share with you one of my childhood Turkish pastry which is called pogaca in Turkish. You can make these pastries for your breakfast. Don’t expect to get puffy ones, these are crispy. For filling you can use what ever you want like feta with parsley, olive, potato, or ground beef. I will give you the recipe with feta and parsley.
- 2 stick unsalted butter
- 1/2 cups of oil
- 1 tbsp vinegar
- 1 egg white (use yolk for top)
- 1+1/4 tsps baking powder
- 1 tsp salt
- All purpose flour
- 1.5 cups cottage cheese / feta cheese crumbled
- 5 tbsp finely chopped parsley
- nigella seeds to sprinkle on top
- Make the dough: Melt the butter and energetically whisk in sunflower oil, and 1egg white. Sieve in the flour (approximately 3 cups of flour), baking powder and salt. Mix enough for the ingredients to come together – the dough will be very soft and very buttery and kind of not-come-together-yet.
- Assemble the poğaça: Pre-heat the oven to 360F. In a mixing bowl combine crumbled cheese, parsley. Roll the dough into a 4 cm thick roll and cut into 1.5 cm wide pieces. Flatten a piece with your finger tips into a 5 cm wide circle. Place a teaspoon of filling into the middle of the circle. Fold the circle to cover the stuffing and form a half-moon and make sure it is perfectly sealed. Brush with egg, sprinkle with nigella seeds. Bake on the middle rack until golden. Serve when still warm.