TURKISH POGACA RECIPE
Turkish style super soft mini buns stuffed with cheese
Provided by Zerrin & Yusuf
Categories Snack
Time 45m
Yield 40
Number Of Ingredients 12
Steps:
- Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and non-sticky dough. Cover it with a moist cloth or plastic wrap and let it rest for 45 min-1 hour.
- Chop the parsley and mix it with cheese.
- Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to have a ball shape.
- Preheat the oven at 180C.
- Beat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on each pogaca. Bake them about 20-30 minutes or golden.
Nutrition Facts : ServingSize 1, Calories 86 calories, Sugar 0.7 g, Sodium 127.9 mg, Fat 3.9 g, SaturatedFat 2 g, TransFat 0 g, Carbohydrate 10.3 g, Fiber 0.4 g, Protein 2.4 g, Cholesterol 13.8 mg
POGACA (FETA DUMPLINGS)
Those are great for breakfast and the afternoon tea!
Provided by iyigunler
Categories Main Dish Recipes Dumpling Recipes
Time 1h
Yield 20
Number Of Ingredients 15
Steps:
- Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.
- Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.
- Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.
- Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.
Nutrition Facts : Calories 210 calories, Carbohydrate 19.3 g, Cholesterol 62.2 mg, Fat 12.4 g, Fiber 0.9 g, Protein 5.5 g, SaturatedFat 3.8 g, Sodium 345.8 mg, Sugar 2 g
TURKISH POGAçA
The savory Turkish snack made with parsley and feta cheese is perfect for a morning breakfast or a midday snack. You can prepare pogaças on the weekend and have them all week. They can stay up to one week without being refrigerated.
Provided by Priyanka Shah
Time 1h50m
Yield 12
Number Of Ingredients 16
Steps:
- Dissolve yeast and sugar in warm milk in a bowl. Let stand until yeast softens and begins to form a creamy foam, about 5 minutes.
- Combine 1 cup all-purpose flour, whole wheat flour, 1/2 cup water, vegetable oil, salt, and yeast mixture in the bowl of a stand mixer fitted with the hook attachment; knead until pliable and not too sticky. Add a little flour if too soft, or warm water if too hard. Cover with a wet cloth and let sit at room temperature for 45 to 50 minutes.
- Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
- Mix feta cheese, parsley, salt, pepper, and chili powder together in a bowl until well combined.
- Knead dough for 2 minutes. Divide it into 12 equal portions, and roll each one into a ball. Use your hands or a rolling pin to flatten each ball into a 2- to 3-inch circle. Add a spoon of cheese filling in the middles and fold the edges upward like a bundle, pressing to secure. Place on the prepared baking try, folded-sides down. Brush with milk and sprinkle with poppy seeds.
- Bake on the top rack of the preheated oven until golden, 30 to 32 minutes.
Nutrition Facts : Calories 180.6 calories, Carbohydrate 17.5 g, Cholesterol 20 mg, Fat 9.9 g, Fiber 1.9 g, Protein 6.1 g, SaturatedFat 4.2 g, Sodium 533.7 mg, Sugar 1.7 g
POGACSA (HUNGARIAN CHEESE BISCUITS)
These pogacsa, Hungarian for "biscuit," are perfect for parties. You may either add the following in the dough, sprinkled on top before baking, or both - finely shredded medium-firm fresh cheeses and aged dry hard cheeses, chopped pork crackling, minced cabbage, black pepper, hot or sweet paprika, minced garlic, minced red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.
Provided by Member 610488
Categories Breads
Time 45m
Yield 5 dozen
Number Of Ingredients 11
Steps:
- In a large bowl, combine milk, yeast and sugar and let stand until yeast is softened, about 10 minutes.
- Add flour, cheese, salt, eggs, butter, and sour cream to the yeast mixture. Using an electric mixer, mix on low speed until dough comes together. Beat on medium speed 1 to 2 minutes. The dough should be smooth and not sticky.
- Roll dough 1/2 inch thick on a lightly floured surface. Make a shallow cross-hatched pattern with the point of a sharp knife over the top of the dough and brush with egg yolk. Sprinkle cheese on top, and cut out rounds with a 1 to 1 1/2 inch cutter.
- Arrange circles in rows on a parchment-lined baking sheet, about 1/4 inch apart. Put pan in a cold oven and set temperature to 400 degrees F. Bake about 25 minutes, until pogacsa are nicely browned on their tops and bottoms. Let cool completely and store airtight.
- Pogacsa may also be frozen up to 1 month. Thaw and reheat at 225 degrees F for 20 minutes.
Nutrition Facts : Calories 917.8, Fat 54.2, SaturatedFat 32.1, Cholesterol 251.2, Sodium 1594.8, Carbohydrate 79.6, Fiber 3.1, Sugar 3, Protein 27.4
POGACA (SERBIAN BREAD)
Nice, simple Serbian flat bread. Posted in response to a recipe request. (Prep. time does not include rising time)
Provided by Manda
Categories Yeast Breads
Time 45m
Yield 1 loaf
Number Of Ingredients 7
Steps:
- Preheat oven to 325 degrees.
- Dissolve yeast in warm water.
- Add sugar oil and egg.
- Gradually stir in flour until combined and soft dough forms.
- Knead in bowl for 1 minute.
- Place dough in greased bowl, cover, and let rise until doubled.
- Roll on floured board into large, slightly flattened circle.
- Prick with fork all over.
- Brush top with oil or butter and let sit 20 minutes.
- Bake for 30 minutes, or until lightly browned.
Nutrition Facts : Calories 2155.2, Fat 50.5, SaturatedFat 7.6, Cholesterol 211.5, Sodium 90.1, Carbohydrate 363.4, Fiber 14, Sugar 26.7, Protein 55.5
POGAčA
Pogača, also called poğaça, pogace, pogácsa, pagáče, pohagata, pogacha is the traditional bread that can be found on all the tables in the Balkans.
Provided by Vera Abitbol
Categories Bread
Time 1h15m
Number Of Ingredients 11
Steps:
- Heat the milk and add the butter. Cool to a warm temperature of 95 F (36 C).
- Add the yeast and sugar and mix until dissolved.
- Leave to rise in a warm, draft-free place for 15 minutes.
- Add the flour into the bowl of a stand mixer and dig a well in the center. Add the mixture of milk and yeast, sour cream, oil, lemon juice (or vinegar) and egg to the center of the well.
- Using the dough hook, knead at medium speed for 3 minutes. Add the salt and knead again for 5 minutes. Cover the dough with a cloth and let it rise for an hour in a warm place, away from drafts.
- On a lightly floured work surface, punch the dough and divide it into two pieces.
- Place each piece of dough in a greased pastry ring, about 5 inches (12 cm) in diameter and flatten by hand, or form two round loaves by hand of about 5 inches in diameter.
- Using a sharp knife, draw a cross on top of the dough.
- Allow the dough to rise in a warm, draft-free place for 15 minutes.
- Heat the oven to 350 F (175 C).
- Bake both loaves for about 50 minutes.
- Remove from the oven and place the buns on a cooling rack.
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