Scone-like savory, Turkish quick bread pogaca is my favorite when I need something quick, it has no yeast and the cheese inside the dough doubles the taste and gives more volume.
Ingredients For Turkish Scone Quick Bread Pogaca
About 90gr. butter at room temperature
5 tbsp 40gr. olive or vegetable oil
2 eggs (keep one yolk for egg wash)
2 tbsp (about 70gr. yogurt)
about 120 gr. white, ricotta, or similar cheeses (I used cabaaltı, lor cheese)
1 tbsp vinegar
1/2 cup cornflour
1/2 cup whole wheat flour
about 1+1/2 to 2 cups all-purpose flour
1/2 tsp each baking soda and baking powder
1 tsp salt
nigella seeds (optional)
How To Make Turkish Pogaca
In a mixing bowl add butter at room temperature, olive oil, yogurt, 1 whole egg, and one egg white, vinegar, and mix by hand or with a paddle attachment until ingredients are somewhat corporates.
Add cornflour, whole wheat flour, 1 cup all-purpose flour, baking soda, baking powder, and salt. Corn and whole wheat flours are optional, it gives a deeper taste. If you don’t have or just don’t want to use you can use all-purpose flour the same amount too.
Finally, add the white cheese and begin to mix. Add more flour until you have unsticky but soft dough. Get a bigger than a walnut-size piece from the dough and first shape it into a bowl. Flatten a bit with the help of your palm and fold it gently. Don’t seal it from the sides. Instead, press from the middle part of the top with your finger. (Watch my video:)
Continue to shape until you finish the dough. Lightly whisk egg yolk with a little bit of vegetable oil and brush the tops. Sprinkle nigella seeds if used and bake in preheated 170C degree oven for about 30 minutes until it has risen and have a golden color.
“Saç Tava” or Tawa is one of the traditional specialty dishes of Turkish cuisine. This Beef stir-fried with vegetables, known as a pre-wedding dish in some regions, and you can find it in most Turkish restaurants. It is cubed meat, beef stir fry in special tawa pans, with onions, tomatoes, green peppers, and some spices….
In Turkey, we have many street foods on the rush like simit, lahmacun, çiğköfte, and of course doner kebab. But there is one street food that will comfort you like you are eating at home is “Tavuklu Nohutlu Pilav” Chicken Rice with chickpeas. You can see this street food on every corner, usually near the…
Turkish pilaf with orzo “Şehriyeli Pilav” is our favorite side dish at home that goes well with almost any Turkish dish. With browned orzo in butter, it has a nutty taste and with hints, it is very fluffy. Pilav has an important role in Turkish cuisine. There is no good Turkish menu that is complete…
Easy Turkish Red Lentil soup “Kırmızı Mercimek Çorbası” is one of the best known among the Turkish Soups. It is so easy to make, very healthy and delicious. With some dried bread cubes, you may even have it for lunch or dinner time with some side dishes. I cooked the Turkish-style lentil soup in a…
So excited to share this crunchy layered, buttery, feta cheese filled borek recipe from scratch! Don’t worry there is an easy way to make all these thin phyllo dough layers together. This borek recipe is called “baklava borek” because of the look, taste, and similar method of making it. We will use starch to make…
Turkish Chicken kebabs with eggplant & mushrooms in guvech / mini casseroles. Guvech is an earthenware crockpot we widely use in Turkish cuisine to make kebabs and stews. If you don’t have guvech cups, you can make it in big casseroles, or serve individually as I did in smaller pots. After partially cooking everything we…