Black Olive-Feta Cheese Pogaca
(Zeytin-Peynirli Poğaça)
1/2 cup extra virgin olive oil
1/2 cup (125 ml) unsalted butter, room temperature
1/2 cup water
1 tsp baking powder
2 2/3 cup flour, all purpose
1/2 tsp salt
Filling:
1/3 cup Turkish black olive, pitted, each cut in 4-5 pieces
3/4 cup feta cheese, crumbled
1 tsp oregano
2 tbsp dill, chopped
Glaze:
1 egg yolk
First, pre-heat the oven to 375 F (190 C). Put all the main ingredients in a deep plastic bowl. Mix well using your hand. Take a small piece of dough (about the size of a plum), make a little hole in it and then put 2 tablespoon full of the filling inside. Close it up, giving it a half-moon shape.
Place the pieces on a baking tray. Then brush each pogaca with egg yolk for glazing. Bake for about 30-35 minutes.
20-22 Black Olive-Feta Cheese Pogaca.
Labels: Pastries
11 Comments:
hello.I have a question. After making a dough,do i have to put it aside or wait until the ingredients mix while puting in a fridge? Or is shaping pogaca just after preparing the dough working fine?I love Pogaca!I use yeast mixture for it.
best regards,nicole
Hi,
You can shape the pogaca just after preparing the dough.
For this recipe you don't need to use any yeast.
I made this twice last week. First time I just shaped the dough in my hand, which meant that the surface of ther pogaca was quite mottled.
Second time around I roll the ball of dough in my hand and then using a rolling pin, flattened it down, the filled it. This time the surface was nice and smooth and I used a sconne cutter to finish of the edges, which made them look much more attractive.
Debbie
Hello -
I tried making these today and they ended up very dry. I followed the recipe exactly but I live at 3,000 meters elevation in the desert - do you think that would affect this recipe? Also - I only got 14. Did I make them too big? I tried to make them thin as possible... The outsides were mottled too, not smooth. They taste delicious, they just don't look like what you find in Turkey at all!
Hi,
The dough makes 20-22 pogaca. So, the ones you made are too big, most importantly too thin. I would suggest that you first divide the dough into 20 or 22 pieces and then flatten each one in your palm, fill and close it up. Then, you will have moist pogaca and exactly the same as seen in the picture:)
There is no fermentation in the recipe so I don't think the weather conditions will affect the baking.
ooohhh, it looks like a complicated recipe. But I'll give it a shot.
- upvc windows webmaster
Hi Binnur,
I was wondering why this recipe doesn't contain yoghurt? What is the difference if adding/not adding yoghurt?
Thanks in advance.
Selamlar,
Selma
Hi Selma,
The texture of pogaca depends on the the ingredients in it...like yogurt or vinegar or water or yeast:) I've posted a few pogaca recipes with different kinds of ingredients...
Mayali Pogaca with yeast
http://english.turkishcookbook.com/2009/05/mayali-pogaca.html
Pogaca Filled with Eggplant with vinegar
http://english.turkishcookbook.com/2012/02/pogaca-filled-with-eggplant.html
Black Olive-Feta Cheese Pogac with water
http://english.turkishcookbook.com/2011/01/black-olive-feta-cheese-pogaca.html
Half moons with feta cheese
http://english.turkishcookbook.com/2005/04/halfmoons-with-feta-cheese.html
Sevgilerimle,
Binnur, you rock! Thanks a lot for your fast reply! I'll definitely try out most of your recipes.
Sevgilerimle,
Selma
Just made these, they turned perfect!!!
My filling was potato
would love to upload a pic
I am glad you like it, Kayls Engin:) I would love to see the picture:)
If you have access to facebook, share it with me on my facebook page:)
https://www.facebook.com/turkishcookbook
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