Turkish coffee
Cacık (yoghurt and cucumber)
Kete (Erzurum filled pastry)
2 h 5 minMedium
Cheese poğaça recipe
Soft, bakery-style cheese poğaça made with a yoghurt yeasted dough. Dough consistency, proving, and an egg yolk trick for a glossy top.
- Total time
- 1 h 50 min
- Makes
- 16 pieces
- Difficulty
- Easy
- Per serving
- ~220 kcal
Method
Activate the yeast
Mix the milk, sugar and yeast and leave until frothy. Add the oil, yoghurt, egg white and salt.
Knead the dough
Add the flour a little at a time to make a soft dough that is slightly sticky to the hand. Cover and leave until doubled in size.
Shape
Take balls of dough the size of a clementine, put the cheese and parsley inside and seal. Arrange them spaced apart on a tray lined with baking paper and rest for 15 minutes.
Bake
Brush with egg yolk and sprinkle with nigella seeds. Bake in a 180 degree oven until browned.
Tips
- Too much flour makes the poğaça tough. Slight stickiness is normal.
- Covering them with a cloth while hot keeps them soft.
Storage
Keeps for 2 days in an airtight container at room temperature, or 2 months in the freezer.
Nutrition
| Energy | 220 kcal |
|---|---|
| Protein | 7 g |
| Fat | 10 g |
| Carbohydrate | 25 g |
