Poğaça (Turkish Cheese Pastry)
Bake these plump parcels stuffed with crumbled white cheese for breakfast and hope will be any left for the afternoon tea
Prep Time: 10 Min Cook Time: 40 Min
Yields 20
Ingredients:
125 g butter 1/2 cup thick yoghurt 1/4 cup sunflower oil 2 eggs + 1 yolk 3 cups all-purpose flour 1 tbsp baking powder 1 tsp salt 1.5 cups cottage cheese / feta cheese crumbled 3 tbsp finely chopped parsley 3 tbsp finely chopped dill sesame seeds to sprinkle on top nigella seeds to sprinkle on top
Directions Make the dough: Melt the butter and energetically whisk in sunflower oil, yoghurt and 2 eggs. Sieve in the flour, baking powder and salt. Mix enough for the ingredients to come together – the dough will be very soft and very buttery and kind of not-come-together-yet. Cover with a stretch film and leave in the fridge overnight – you will see a wonderful transformation in the morning! Assemble the poğaça: Pre-heat the oven to 190C/375F. In a mixing bowl combine crumbled cheese, parsley and dill. Roll the dough into a 4 cm thick roll and cut into 1.5 cm wide pieces. Flatten a piece with your finger tips into a 5 cm wide circle. Place a teaspoon of filling into the middle of the circle. Fold the circle to cover the stuffing and form a half-moon; stretch the upper part of the dough to enclose the stuffing perfectly, if needed. With your fingertips tap the round edge of the half moon to make sure it is perfectly sealed and make sure that there is at least 1 cm of the unfilled dough margin. Now with a round cake cutter or another round shape cut out the excess margin to end up with a rather plump parcel filled with cottage cheese. Brush with egg, sprinkle with sesame and nigella seeds. Bake on the middle rack until golden, or 30-40 minutes. Serve when still warm.
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