Mayali Pogaca
Dough:
1 package dry yeast, instant, 7 gr
3/4 cup yogurt, room temperature
1/2 cup (125 ml) unsalted butter, melted
1/2 cup olive oil
1 egg white
1/2 tsp salt
~2 1/2 cup flour
Filling:
1/3 cup feta cheese, crumbled or goat cheese etc.
1/4 cup dill, chopped
1/4 cup fresh parsley, chopped
Glaze:
1 egg yolk + 1 tbsp water (egg wash)
Nigella seeds
Mix the yeast and yogurt in a large plastic bowl. Stir well until the yeast dissolves. Add the butter, olive oil and egg white, stir. Then add flour and salt slowly, knead. The dough shouldn't be sticky but should be soft. Divide the dough into 14 pieces. Make a little hole in it and then put 1 tbsp of the filling inside. Close it up, giving it a half moon shape.
Place parchment paper on an oven tray and arrange them on it. Put in a warm spot for about 30 minutes. Then, egg wash on top of each pogaca.
Preheat the oven to 350 F (190 C). Place the tray on the middle rack. Bake until the top is a light golden colour. Place the Mayali Pogaca on the wire rack so it cools down a little bit. Serve it with tea as an afternoon snack or as breakfast.
14 pieces
11 Comments:
These remind me very much of breakfast rolls I've had in Northern Cyprus, though those were filled with hellim cheese and mint. I look forward to making these soon! Thanks for the recipe.
No need of letting the dough rise after you mix it with the yeast? Except for the 30 minutes after you put the filling inside? Like in your other pogaca and pide recipes the dough has to wait for a couple hours.
Hi Gulsevil,
Just let them rise 30 minutes after you put the filling inside and bake. You will have exactly the same pogaca as shown in the picture.
My other pogace recipe doesn't have the yeast in it:)
Thank you thank you thank you! I have been making yeast pogaca for years using a complicated, time-consuming recipe with similar ingredients and a lot of separate steps, and these are so much easier and so much better! I'm so excited!
I love your recipes!!!
Do you have one for Simit?
Hi,
I've already posted which is on the Pastires section:)
This sounds absolutely devine! And so elegant in presentation too. Wow, speechless with this one. :-)
Wow they are fab, really easy to make and oh so scrummy, ibe making them again real soon thanks :-)
Hi Binnur ! Last month I was in Istanbul and I ate these in breakfast buffet. They told me its called Pocha. I loved it so much. I used to wait for breakfast just to eat Pochas. Tonight I was searching for its recipe since 2 hours. I finally got it. How can I thank you ?
I ended up putting in about 4 cups of flour so it wouldn't be sticky and I'm afraid it didn't rise well either. I wasn't sure where to put the pans for them to be warm only for rising (maybe warm setting in oven?) So they were basically at room temp.I'm not good with yeast breads and this one has proven a challenge.thanks for any insight you may have. Zeyneb
Hi Zeyneb,
You should always add the flour gradually. The dough should be soft but it shouldn't stick to your hand. 4 cups flour is too much for this recipe:) The warm spot is supposed to be the corner of your kitchen or warm up the oven a little bit then turn the heat off.
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