Poğaça is a sort of pastry prepared in the Balkans, Greece and Turkey with variations here and there. Considering the
presence of the Ottoman Empire in the Balkans, it makes sense, though I have no
idea where it originates from.
Practically every country has the equivalent or Poğaça (Empanadas, samossas, briouats, pasties, chaussons ..), but this one is very easy to
prepare: you just bring the dough together and not overwork it.
It’s a make-ahead snack that you can put in the fridge and warm a couple of days later.
It’s a make-ahead snack that you can put in the fridge and warm a couple of days later.
During my trips to Turkey, Pogaca
(along with Simmit rings) seemed like Istanbul commuters’ grab and go snack.
You can think of other fillings but for
today, we’ll just try the easy one: feta and parsley.
The recipe is freezer-friendly and a crowd pleaser.
Ingredients
Makes 22 Poğaças
Prep: 30 min – cooking: 30 min
- 1 egg + 1 egg white (yolk is kept for eggwashing)
- 125 g of soft butter
- 4 tbsp of vegetable or olive oil
- 1 1/2 tbsp of yogurt
- 2 1/2 tsp of baking powder
- 1 tsp salt to taste
- 2 1/2 cup of flour
- 1 tbsp dried dill
Filling
- 1 cup feta cheese, crumbled
- 2 tbsp fresh parsley/dill, chopped finely
- 1 spring onion or red onion, chopped (optional)
- Black pepper (for me)
Finishing
- 1 egg yolk
- 1 tbsp of milk
- Nigella seeds, sesame seeds
Preparation
1- Preheat the oven to 200 C and cover a baking sheet with baking sheet.
2- With a fork, break the feta and mix it spring onions and parsley.
3- In a large bowl, sift the dry ingredients: Flour, baking powder, salt and dried dill.
4- In the middle of the mix, add in the broken soft butter, oil, eggs and yogurt and try to work this mix into the flour mix without overworking or giving it a body. We only need an overall homogenised mix. You may need to dust it all with less than 1 tablespoon of flour before breaking it into balls.
2- With a fork, break the feta and mix it spring onions and parsley.
3- In a large bowl, sift the dry ingredients: Flour, baking powder, salt and dried dill.
4- In the middle of the mix, add in the broken soft butter, oil, eggs and yogurt and try to work this mix into the flour mix without overworking or giving it a body. We only need an overall homogenised mix. You may need to dust it all with less than 1 tablespoon of flour before breaking it into balls.
Divide the dough into small egg size balls. At this stage, you
may flatten them with a rolling pin or with your hands. Place one tablespoon of
filling in the middle and close it up. Press the edges with your fingers to
seal. That will give you a sort of “chaussons”.
The other way is to seal it from the bottom and have a
round-shape.
Glaze with egg yolk and sprinkle with nigella seeds or sesame seeds.
Bring the oven temperature to 180 C and bake for 20 minutes until nicely golden-coloured (about 30 min).
let cool on a wire rack.
Glaze with egg yolk and sprinkle with nigella seeds or sesame seeds.
Bring the oven temperature to 180 C and bake for 20 minutes until nicely golden-coloured (about 30 min).
let cool on a wire rack.
Serve warm or at room temperature.
I have some leftover dough, I'll try it with other fillings...like sujuk (a bit like chorizo), seafood...this dough is just what I needed..
Here is another version with spinash, garlic, cream cheese and minced beef, made in my Moroccan kitchen.
Yummy pogaca,super tempting Nada.
ReplyDeleteHi Nada - these look absolutely beautiful. Anything with feta cheese is a win for me, but I'm loving the look of the spinach ones too! Thanks for sharing - I might try and make these on the weekend!
ReplyDeleteThey look delicious!
ReplyDeleteI just found your blog and I loved it! Am a happy follower now!
Visit me at: my-greek-cooking.blogspot.com
Hope to see you around!
Thanks....
ReplyDeleteOh I love greek cooking...so that'll be a pleasure!
Thanks charles, I love feta too althought it's too salty for me, but it balances with dough..
ReplyDeleteThanks Priya!
ReplyDelete