Wednesday, January 19, 2011

Patatesli Puf Pogaca (Potato Filled Puff Pogaca)

2 cups lukewarm water
4-5 cups flour
1 Tbsp instant yeast (1 package)
2-3 Tbsp olive oil
1 Tbsp sugar
1 Tbsp salt to taste

Potato Filling:
2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp cayenne pepper (optional)
¼ tsp black pepper
¼ tsp cumin (optional)

In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle with pepper, cumin and cayenne pepper (optional).

Glaze:
1 egg yolk, beaten
1 tsp water
Sesame seeds for top

Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add salt, olive oil and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth (see the picture) and let it rest for 2 hours in a warm place, till it rises up to double its volume (see the picture).
Place dough on the counter and punch to release the air. Cut the dough into 20-22 pieces. Flatten each of the pieces with your hands and place 1 Tbsp or more potato filling in the middle and close it up sticking well the ends. Grease a baking dish and place the puff pogacas over, stuck ends being down, leaving some room between each. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix the beaten egg yolk and water in a small bowl, then brush the surface of the puff pogacas with this glaze. Finally, sprinkle sesame seeds on top.
Preheat the oven to 400F (200C). Bake for 30-40 minutes, until it becomes golden brown. Take it out of the oven and cover with a clean cloth or towel to keep them soft and warm.
ENJOY

P.S: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough.

******************************
TURKCE
2 su bardagi ilik su
4-5 su bardagi ekmek unu
1 yemek kasigi kuru maya (1 paket)
2-3 yemek kasigi zeytinyagi
1 yemek kasigi seker
1 yemek kasigi tuz

Patatesli Ic:
2-3 orta boy patates, haslanip ezilmis
1 sogan, dogranmis
1 yemek kasigi domates salcasi
2 yemek kasigi sivi yag
1 cay kasigi tuz
½ cay kasigi pul biber (istege bagli)
½ cay kasigi karabiber
½ cay kasigi kimyon (istege bagli)

Bir tencerede patatesleri haslayip, ezin. Bu sirada bir tavada sivi yag ile soganlari orta ateste 2-3 dakika boyunca kavurun. Sonra salcayi, tuzu ve patatesleri ilave edin. Karistirarak 5-6 dakika pisirin. Son olarak karabiber, pul biber ve kimyon (istege bagli) ilave edin.

Uzeri icin:
1 yumurta sarisi, cirpilmis
1 tatli kasigi su
susam

Ilik suyu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin. Sonra, sivi yag, un ve tuzu ilave ederek, 10 dakika hamur elastik olana dek yogurun. Hamuru ne kadar cok yogurursaniz o kadar basarili olursunuz. Uzerini seffaf film ya da temiz bir bez ile ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat bekleyin (resime bakiniz). Hamuru tezgahin uzerine alin ve havasini indirmek icin uzerinden bastirin. Hamuru 20-22 parcaya kesin. Her parcayi avucunuzda yuvarlak acin ve ortasina bir yemek kasigi ya dad aha fazla patatesli ic malzemeden koyun. Hamurun kenarlarini ortada birlestirerek kapatin.Yaglanmis fiirn tepsisine kapattiginiz kisim alta gelecek sekilde aralikli olarak dizin.
Uzerini temiz bir bez ya da seffaf film ile ortun ve hamur iki kati buyuyene kadar yaklasik ½ -1 saat bekletin (Vaktiniz varsa 2 saat bekletin). Sonra cirpilmis yumurta sarisi ve suyu karistirip firca ile pogacalarin uzerine surun. Uzerine susam serpin. Onceden isinmis 20 C (400F) firinda uzerleri kizarana dek 30-40 dakika pisirin. Firindan cikarinca, tepsinin uzerini temiz bir mutfak bezi ya da havlu ile ortup hava almasini engelleyin. Boylece, yumusakligini ve sicakligini koruyacaktir.
AFIYET OLSUN

NOT: Hamuru yogurmak ya da dinlendirmek icin metal kap kullanmayin. Metal hamurun yapisina zarar verir.

2 comments:

Norma said...

The are so delicious looking. I can just imagine.

I will be doing a post of Turkish deserts for a virtual culinary tour which I will post in a few days. I hope I do well. I look forward to your comments.

Anonymous said...

since you're using and egg yolk on top, it's not vegan. Could you please change the egg for a substitute