Pogaca/ Pogca - Turkish recipe stuffed breads
Guess who got me interested in Turkish language; Dear AyseBetul. She is Pinaar and Cuneyt’s daughter. They are the first family from Turkey that I met. I was fascinated and impressed by their food, their language and even more by them. I ate for the very first time, borek, pogaca, baklava etc at their place. AyseBetul was about 6 months old when I first saw her, so basically I had to learn small turkish words, so that I could talk to her and atleast understand her.
Ofcourse, 6 years have gone by and now I have not only learnt lots of Turkish words, recipes, but I have found so many common words between Turkish and Hindi (common language spoken in India). Amazing huh?
Oh ya, and ofcourse Pinaar’s other kids are Serdar (means Captain, in Turkish and Hindi - he is so cute, I heard today, some girls from his class like him 
) and Bahar (means Spring in Turkish and Hindi). Now what was I telling you about, common words. 
Pinaar says that generally common ingredients are used to make different types of pogaca, you may replace milk with yogurt sometimes, margarine for oil, etc
Ingredients:
1 tbsp yeast,
1 tbsp sugar,
1/2 cup warm water,
1/2 cup oil,
1 cup warm milk,
1 egg
salt, about 1 tsp
Flour (As much as needed)
1 egg for brushing the tops (used later in the recipe)
For filling:
cheese (feta/cottage/turkish etc) with parsley, or meat, or potatoes
Method:
First soak the yeast and sugar in the warm water, for about 15 minutes (or you see bubbles). Now add mix the oil, milk, egg, and salt to this. Mix, then add flour a little bit at a time, and keep kneading for quite sometime! (Yeah I mean it, the more you mix, the softer your bread will get) Finally, stop adding the flour, when the dough is soft (The turkish women, told me that it should be as soft as your earlobe, and then I asked them what if, someones earlobes are not soft? I know, I am being silly 
)
Then let the dough sit for about 20 minutes (It will rise). Now pinch out some balls, and roll them to form small discs/circles, put your filling in it. Fold it to get a semi-circle. Gently press the open end.
As you are doing this, lay them on the baking tray. When all are done, brush the tops with egg yolk. Let it rest for about 30 minutes in a warm place.
After 30 minutes, they will be bigger in size. Bake this at 350 deg F.
Remove tray, cover with a dry towel for a few minutes. Thats it. Eat them warm.
You could make them earlier and freeze them in plastic bags, and microwave and serve them.
February 26th, 2007
8 Comments Add your own
1. hatice | March 1st, 2007 at 3:14 am
merhaba uzun zaman sonra yine ben . canım öğrendimki sen benimle yaşıtmıssın sevindim. siteni baya zamandır ziyaret edememiştim zira rahatsız olduğum için doktor ve ev arasında mekik dokuyodum. ellirine sağlık yapanlrın seninde yüreğine sağlık çok harika şeyler yapmıssınız .ben amerikada böyle malzemelerin zor bulunacağını tahmin ederdim ama yanılmısım harika şeyler yapmıssınız . tatlılar bir harika görünüyor burdan ama orda olmayı istemezdim zira dayanamayıp hepsini yerdim heralde ?neyse ablama biraz zor alacak bunları tercüme atmesi ama o becerir eminim öptüm seni kocaman kendine iyi bak Allaha emanet ol…
2. VV | March 1st, 2007 at 8:59 am
Salaam Hatice,
nasalsan?
I will ask Ulfet to translate again
and then I will leave you a reply.
-vv
3. ulfet | March 1st, 2007 at 8:52 pm
This picture is so good. I feel so bad since I missed the party. bye
4. VV | March 1st, 2007 at 10:21 pm
Yes Ulfet,
Not only did the pogacas look good, they tasted even better!
But you make excellent pogacas and boreks, so you didnt miss much!
Also, Thanks Hatice,
Ulfet told me about your absence. How are you doing now? I hope you feel better soon. I would like to see you soon too.
5. Liza | August 10th, 2008 at 4:15 am
Hi there
I am a British born Indian (Gujarati) girl and found myself in Turkey for 6.5 years after training to be a TEFL teacher. I miss the food dearly (especially in my current pregnant state) and had Poagca urges this morning. I frequently bo=rought them freshly made on the way to work each day. I will try this receipe out ASAP. Other favourites are freshly made gozleme (I need to know how to make the dough), also the closed pide (I love the patatesli ones). I am sure I will think of a thousand things. Anyway am going to see what other delights are on this site. I do like to add a few Indian spices and herbs to some Turkish food, especially things like corriander seed and tumeric.
6. VV | August 11th, 2008 at 11:23 pm
Hi Liza,
That’s amazing, so I am guessing you are not in Turkey anymore, and you miss the Turkish food
.
Can you make pogacas? I dont have the recipe for gozleme, or the patatesli, I will however ask my friend for the recipe and soon put it up. I wish I could instead cook and send it for you, I can only imagine how crazy pregnancy could be. Congratulations, hope everything goes well for you.
7. Liza | August 15th, 2008 at 7:20 am
No I can’t make pogca and still haven’t tried this. Will give it a go with dried yeast as I have some at home. I now live back in the UK and hope to take my children to Turkey when they are older. I took my husband there a few years back and he loved it. This will be my third child so will be a birthing pro!!
I was given a Pogca recipe from a Turkish lady in Istanbul but can’t find where I put it. She made this lovely sulu cikolata kek that was really moist. Gozleme are my ultimate favourite! I’m sure someone would make loads of money if they made and sold them fresh as alternative to sandwich lunches. Many thanks for the thought of sending pogca! I need to get to Besiktas sahil!! Kahvalti by the sea!
8. VV | August 16th, 2008 at 10:33 am
Hi again Liza,
Hmm, so you are on number 3! Wow, well, I hope you made your pogacas, to satisfy your craving!
After I read your comments, I get hungry!!
LOL
Take care!
Leave a Comment
Some HTML allowed:
<a href="" title=""> <abbr title=""> <acronym title=""> <b> <blockquote cite=""> <code> <em> <i> <strike> <strong>
Trackback this post | Subscribe to the comments via RSS Feed