Halfmoons with Feta Cheese
10 tbsp (155 ml)(1 stick + 2 tbsp) unsalted butter, room temperature
70 ml extra virgin olive oil
2 cups all purpose flour
2 tbsp plain Turkish yogurt
1 tsp baking powder
1/2 tsp salt
3/4 cup feta cheese, crumbled
1/4 cup fresh parsley, chopped
1 egg yolk
Pre-heat the oven to 375 F (190 C).
Put all the main ingredients in a deep plastic bowl. Mix well using your hand. Take a small piece of dough (about the size of a plum), make a little hole in it (picture) and then place 1 tsp of the filling inside (picture). Close it up, giving it a half-moon shape.
Place the pieces on a baking tray. Then brush each pogaca with egg yolk for glazing. Bake for about 30 minutes. This recipe will make about 22 pieces.
Have with tea in the morning or afternoon. Pogaca will taste better if you prepare the dough the day before you bake it and leave in the fridge overnight.