Turkish Pogaça Recipe- Turkey Special
This savory Turkish snack, filled with parsley and feta cheese, is ideal for breakfast or a midday treat. Prepare pogaças over the weekend and enjoy them throughout the week—they can last up to one week without needing refrigeration.
- Prep Time30 min
- Cook Time30 min
- Perform Time50 min
- Total Time1 hr 50 min
Dough:
- 3 teaspoons active dry yeast
- 1 ½ teaspoons white sugar
- 2 tablespoons warm milk
- 1 cup all-purpose flour, plus more if needed
- 1 cup whole wheat flour
- ½ cup warm water, plus more if needed
- ¼ cup vegetable oil
- ½ teaspoon salt
- 1 teaspoon salted butter, as needed
Filling:
- 1 cup crumbled feta cheese
- ½ bunch fresh parsley, chopped
- 1 teaspoon salt
- ½ teaspoon ground black pepper
- ½ teaspoon chili powder
Coating:
- 2 tablespoons milk, as needed
- 1 teaspoon poppy seeds, to taste
How to Make Turkish Pogaça Recipe:
In a bowl, dissolve yeast and sugar in warm milk. Let it stand until the yeast softens and starts to form a creamy foam, about 5 minutes.
Combine 1 cup of all-purpose flour, whole wheat flour, 1/2 cup of water, vegetable oil, salt, and the yeast mixture in the bowl of a stand mixer fitted with the hook attachment. Knead until the dough is smooth and slightly tacky. Adjust by adding more flour if too soft or warm water if too firm. Cover with a damp cloth and let it rest at room temperature for 45 to 50 minutes.
Preheat the oven to 350 degrees F (175 degrees C). Grease a baking tray with butter.
In a bowl, mix together feta cheese, chopped parsley, salt, pepper, and chili powder until well combined.
Knead the dough for 2 minutes. Divide it into 12 equal portions and roll each portion into a ball. Flatten each ball into a 2- to 3-inch circle using your hands or a rolling pin. Place a spoonful of the cheese filling in the center of each circle, then fold the edges upward like a bundle, pressing gently to seal. Place the filled pastries on the prepared baking tray with the folded side down. Brush the tops with milk and sprinkle with poppy seeds.
Bake on the top rack of the preheated oven until golden brown, about 30 to 32 minutes.
