Posted by Selcen Koca Sari on Mar - 30 - 2014 under Featured, Pastries
Ingredients
  • 1 cup yogurt
  • 6 1/4 cup flour
  • 200 grams (0.44 pounds) butter or margarine (melted)
  • ½ cup olive oil
  • 1 egg
  • 1 tablespoon baking powder
  • 1 tablespoon dry yeast
  • 1 tablespoon granulated sugar
  • ½ cup warm water
  • A pinch salt
For Topping
  • 1 egg yolk
  • 200 grams (0.44 pounds) feta
Pogaca with Feta
ready in 60 mins Serving: 10 people
About Pogaca with Feta:

In Turkey, when somebody says “pogaca”, we always think about “pogaca with some cheese in it”. As you guess, Turkish people love pogaca with white cheese (or feta) in it and especially with some sesame on it. This recipe is about simplest pogaca recipe with feta. We have white cheese (in Turkish beyaz peynir), but in other countries it is known as feta. However, you may use other cheese types like kashkaval, cheddar etc.

Pogaca with feta ingredients Pogaca with feta dough Pogaca with feta making

tools
  1. A kneading pot

  2. An oven tray

  3. Greased paper

  4. A pastry brush

  5. A food storage container

directions
  1. 1

    Preheat the oven to 200 °C (400 °F).

  2. 2

    Mix the granulated sugar and dry yeast with warm water together well.

  3. 3

    Wait for 5 minutes until the yeast swells.

  4. 4

    Add this mix, melted margarine, olive oil, yogurt and egg into the pot and mix.

  5. 5

    Finally add the baking powder and flour little by little and knead.

  6. 6

    When it is soft like earlobe, take the dough into the storage container and cover. Set aside for a night.

  7. 7

    After a night, take egg sized pieces and roll.

  8. 8

    Spread the dough with your hands and put feta on it, then close the dough up by folding from the edges and put it onto the tray with greased paper on it. Do the same for the remaining dough.

  9. 9

    Egg wash all the pogacas and sprinkle some sesame if you wish. Bake in the preheated oven for 35 minutes.

Summary
Recipe Name
Pogaca with Feta
Published On
Preparation Time
Cook Time
Total Time
Average Rating
4.5 (3 votes)


8 Responses so far

  1. fran says:

    Hi Selcen,

    what a lovely blog. Congrats.

    I am from Munich. We have been to Turkey once and love the food there.

    I would like to try this recipe but have some questions:

    – how many pogaca does this recipe make?
    – I noticed that your cheese looks quite soft. So I should buy the fresh feta which is as soft as possible, right? What about saltiness? Some are very salty, some not so?
    – I also see that the pogacas in your photo are not closed up although in your instructions, you say to close it up. If the cheese is soft and it is open, it will melt and run out? Should the pogacas be properly sealed?
    – how thick should the dough be rolled out?

    Many thanks!

    • Hi Fran,
      First of all, thank you very much for your comment. I am also glad that you loved Turkish food.

      I will try to answer your questions clearly:
      – This recipe does 18 pogacas.
      – Yes, fresh feta would be excellent, but Turkish white cheese would be better if you can buy it. As to saltiness, I think you can adjust it depending on your needs. Turkish white cheese has ideal saltiness.
      – You should close them up just like on the third photo. I think you meant the cover photo. They will be so when they baked. So, yes, they should be properly sealed.
      – Again you may adjust the thickness, but 0.3 cm is ideal I think (sorry, I didn’t measured it since I am a bit automated :))

      I wish you will like it. Thanks…

    • fran says:

      Hello Selcen,

      thanks! There are many Turkish supermarkets here in Munich so when I get a chance, I will go down and look for the right cheese.

      Fran

  2. Susan says:

    Hi Selcen,
    Nice cooking blog you’ve got here & great recipes…congrats!
    I noticed your recipe calls for 1 Tbsp. Baking powder as well as dry yeast. Is the baking powder absolutely necessary? Thx. Susan

    • Hi Susan,
      Thank you very much for your comment. I am pleased that you loved my blog. As to your question, yes, they are both necessary. This is its “feature” I can say. I hope you will like it.

  3. Susan says:

    Thx for ur prompt reply..
    I’m going to prepare it hopefully tomorrow..
    I’ll let u know how it turned out..
    Can’t wait to eat it!
    Thx again!

  4. Alex says:

    Hi Selcen,

    Great blog, excellent recipe! My comment is for people asking about the cheese. So here goes:

    The difference in saltiness when one use feta cheese has to do with how the cheese is made. Proper feta (the way it is made in Greece) has no cow’s milk. White cheese (at least in the Netherlands, where I used to live) from companies such as “Arla” or so, usually are based on cow’s milk because it is cheaper and more readily available). At least in Greek such a cheese is called “telemes” and it is much less salty. As if this was not enough you can get feta cheese of different maturation periods (the “older” it is, the saltier it is). I hope this can help some of the people asking.

    As preferences in saltiness is a personal taste, it mainly depends on one’s culinary habits and I think everybody should just try different cheese and decide. Plus whenever one travels from Hungary, across the Balkans and Turkey, one should definitely try the local variants of pogácsa/μπουγάτσα/πογάτσα/погача/poğaça/pogaçe.

    Cheers and I hope everyone enjoys this great recipe!

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