POGACA (from Evren)
In Turkish cuisine, you will find savory pastries of all kinds, and these fluffy pockets of cheesy goodness are, by far, my favorite. And they also happen to be quite easy to make.
Poğaça (po-uh-chuh) are eaten mainly for afternoon tea, but I would recommend trying them warm with olives and sliced tomatoes and cucumbers for breakfast with a side of very strong black tea.
For the dough:
1 cup yogurt (ideally full fat, if using lower fat – add a tablespoon of butter to recipe)
½ cup of vegetable
1 egg white
1 teaspoon salt
1 tablespoon granulated sugar
2 teaspoon baking powder
3 cups flour
½ cup Feta cheese (full fat preferred)
¼ cup of parsley, chopped
1 egg yolk
Preheat oven to 350 degrees Fahrenheit.
Add yogurt, oil, the egg white (reserve the yolk for finishing), baking powder, granulated sugar and salt to a deep bowl. Mix all the ingredients with a spoon. Add 3 cups of flour little by little on the ingredients as you mix. Once it’s less sticky, start kneading. The final consistency should be softer than an ear lobe. This is literally how Turkish recipes talk about dough consistencies. It basically means, it should come together in a ball, but not hard. This can take anywhere from 2.5 to 4 cups of flour depending on temperature…etc.
In a smaller bowl, mix feta cheese and parsley. Mush, so it’s in small pieces.
Take the dough in chunks a little larger than a walnut. Flatten into a circle (about 3” in diameter). Put in a tablespoon of filling. Close into the shape of a D. Place on baking sheet covered with parchment paper. Repeat until you have 8-10 pogacas.
Mix egg yolk with a tiny bit of water. Whisk to make egg wash. Generously brush egg wash on each pastry. Then liberally sprinkle sesame seeds.
Place on middle rack of oven. Bake for 20-22 minutes until golden.