Binnur's Turkish Cookbook

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Thursday, January 27, 2011

Black Olive-Feta Cheese Pogaca

(Zeytin-Peynirli Pogaca)

Black Olive-Feta Cheese Pogaca
1/2 cup extra virgin olive oil
1/2 cup (125 ml) unsalted butter, room temperature
1/2 cup water
1 tsp baking powder
2 2/3 cup flour, all purpose
1/2 tsp salt

Filling:

1/3 cup Turkish black olive, pitted, each cut in 4-5 pieces
3/4 cup feta cheese, crumbled
1 tsp oregano
2 tbsp dill, chopped

Glaze:

1 egg yolk

First, 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 and then put 2 tablespoon full of the filling inside. 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 30-35 minutes.

20-22 Black Olive-Feta Cheese Pogaca.

9 Comments:

At 8:38 AM, Anonymous Anonymous said...

hello.I have a question. After making a dough,do i have to put it aside or wait until the ingredients mix while puting in a fridge? Or is shaping pogaca just after preparing the dough working fine?I love Pogaca!I use yeast mixture for it.
best regards,nicole

 
At 9:35 AM, Blogger Binnur said...

Hi,
You can shape the pogaca just after preparing the dough.
For this recipe you don't need to use any yeast.

 
At 7:49 AM, Anonymous Anonymous said...

I made this twice last week. First time I just shaped the dough in my hand, which meant that the surface of ther pogaca was quite mottled.
Second time around I roll the ball of dough in my hand and then using a rolling pin, flattened it down, the filled it. This time the surface was nice and smooth and I used a sconne cutter to finish of the edges, which made them look much more attractive.

Debbie

 
At 3:17 PM, Anonymous Anonymous said...

Hello -

I tried making these today and they ended up very dry. I followed the recipe exactly but I live at 3,000 meters elevation in the desert - do you think that would affect this recipe? Also - I only got 14. Did I make them too big? I tried to make them thin as possible... The outsides were mottled too, not smooth. They taste delicious, they just don't look like what you find in Turkey at all!

 
At 4:18 PM, Blogger Binnur said...

Hi,
The dough makes 20-22 pogaca. So, the ones you made are too big, most importantly too thin. I would suggest that you first divide the dough into 20 or 22 pieces and then flatten each one in your palm, fill and close it up. Then, you will have moist pogaca and exactly the same as seen in the picture:)

There is no fermentation in the recipe so I don't think the weather conditions will affect the baking.

 
At 10:14 PM, Blogger phyllisjanes said...

ooohhh, it looks like a complicated recipe. But I'll give it a shot.

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At 8:32 AM, Anonymous Anonymous said...

Hi Binnur,

I was wondering why this recipe doesn't contain yoghurt? What is the difference if adding/not adding yoghurt?

Thanks in advance.

Selamlar,
Selma

 
At 9:45 AM, Blogger Binnur said...

Hi Selma,
The texture of pogaca depends on the the ingredients in it...like yogurt or vinegar or water or yeast:) I've posted a few pogaca recipes with different kinds of ingredients...

Mayali Pogaca with yeast
http://english.turkishcookbook.com/2009/05/mayali-pogaca.html

Pogaca Filled with Eggplant with vinegar
http://english.turkishcookbook.com/2012/02/pogaca-filled-with-eggplant.html

Black Olive-Feta Cheese Pogac with water
http://english.turkishcookbook.com/2011/01/black-olive-feta-cheese-pogaca.html

Half moons with feta cheese
http://english.turkishcookbook.com/2005/04/halfmoons-with-feta-cheese.html

Sevgilerimle,

 
At 12:52 PM, Anonymous Anonymous said...

Binnur, you rock! Thanks a lot for your fast reply! I'll definitely try out most of your recipes.

Sevgilerimle,
Selma

 

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