Sunday, December 14, 2008

Turkish Pogaca with Cheese (Peynirli Pogaca)

2 cups lukewarm milk/ water
1 cup oil
1 egg (yolk for egg wash, white for dough)
1/3 tsp salt
1 tbsp sugar
5-6 cups all purpose flour
Instant yeast (7 gr)/1 cube fresh yeast
For glaze: beaten egg yolk, nigella/sesame seeds/poppy seeds

Filling:
1 cup crumbled feta cheese
½ cup fresh parsley/dill, chopped (optional)

Place the lukewarm milk, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Let it rise for 10-15 minutes.
Then, add the salt, egg white, oil and flour, knead for 10 minutes. Place a plastic wrap over the dough (see the picture) and let it rest for 2 hours or till it rises up to double its shape (see the picture).
Grab egg size pieces from the dough and make it flat in your palms and put the cheese filling inside. Close and make it round or any kind shape you like.
Place them over a greased baking tray, leaving some room. Cover the pogacas with a plastic wrap or cloth and leave them to rise for an hour. Then, brush them with egg yolk and sprinkle some sesame seeds/nigella/poppy seeds.
Preheat the oven to 400 F (200 C) and bake for 10 minutes. Turn the heat to 375 F (190 C) and bake for 15 more minutes till they turn golden brown.
Serve warm.
ENJOY

P.S: For softer pogacas, after taking them from the oven, cover their surface with a clean cloth properly, that make it air proof.
You can also refrigerate the leftovers for up to one week and just microwave before eating.
TURKCE
2 su bardagi ilik sut/su
1 su bardagi sivi yag
1 yumurta (beyazi hamur, sarisi uzeri icin)
1 ½ cay kasigi tuz
1 yemek kasigi seker
5-6 su bardagi un
7 gr instant bira mayasi / 1 kup yas maya

Ic malzeme:
1 su bardagi ufalanmis beyaz peynir
½ su bardagi ince dogranmis maydanoz/dereotu (istege bagli)
Uzeri icin susam/corek otu/hashas tohumu ve cirpilmis yumurta sarisi

Ilik sutu ve mayayi bir kaseye alin, icine sekeri ilave edin ve sekerle maya cozunene kadar iyice karistirin.10-15 dakika kabarmasini bekleyin.
Sonra, unu, yumurta akini, sivi yag ve tuzu ilave ederek, 3-4 dakika yogurun. Uzerine seffaf film ortun (resime bakiniz) ve sicak bir ortamda, hamur iki kati kadar kabarana dek, yaklasik 2 saat, bekleyin (resime bakiniz).
Yumurta buyuklugunde hamur parcalari koparip, elinizle acip icine peynirli ici koyun, kapatin ve yuvarlak yada istediginiz sekli verin.
Yaglanmis tepsiye aralikli olarak yerlestirin. Uzerlerini strec film ya da bir ortu ile ortup, yaklasik 1 saat boyunca tekrar kabarmasi icin bekleyin. Uzerine yumurta sarisini surun ve susam/corek otu ya da hashas tohumu ile susleyin.
Onceden isitilmis 200 C (400 F) firinda 10 dakika pisirin. Sonra 190 C (375 F) da 15 dakika daha pisirin. Uzerleri kizardigi zaman cikarin.
Sicak servis yapin.
AFIYET OLSUN

NOT: Pogacalarinizin kurumamasi, yumusacik olmasi icin firindan cikarinca uzerini temiz bir bez ile hava almayacak sekilde ortun.
Acma pogacalari buzdolabinda bir haftaya kadar saklayabilirsiniz. Yemeden once mikrodalgada isitmaniz yeterli olacaktir.

2 comments:

Esther said...

Love you for all these turkish recipes which you posted! Turkish kitchen it's a delicious one! :)

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