today's recipe is going to be poğaça
poğaça is amazing it's very simple and
i'm going to make two versions the first
one will be the plain and simple one the
second one is going to be with spring
onions halloumi cheese and dill and now
i'm gonna get my fresh spring onions
from my small
garden around the apartment i'm not
gonna use all of it i'm just gonna use
some green parts
some leaves like this
and
as you can see this was an old onion
which grew inside what i did
is planted like this so that the new
ones come up so let's go
okay this is one of the best pastries
in Turkey everyone loves it you can make
it plain you can make it with a filling
like cheese like minced meat potato
olives instead of a filling you can have
like some other things around it it's
actually oily buttery pastry but it's
very nice it's a Turkish classic today
what i'm gonna do is
actually my mom never baked poğaça for me
because she thought it was very high in
calorie and lots of butter gets in etc
etc so as a tribute to that i have made
another poğaça which is a more olive oil
based
and a lighter one so today to the whole
world i want to introduce the poğaça in a
light but as tasty Refika version
here i have 500 grams of flour to that
i'm going to add 90 milliliters less
than half a cup of olive oil our olive
oil is very light actually
smells like almond
smells like green grass it's an amazing
one if yours are a bit heavy you can use
seed oils something light oil that you
love the taste
to that i'm also going to add
350 grams of labneh you can use 250
grams of yogurt instead normally i make
it with yogurt but because around the
world maybe it would be harder so i
chose labneh cheese it could be both
or it could be like a philadelphia
cheese i'm going to add a pinch of
sugar and a teaspoon of salt and baking
powder
a pack which is about 10 grams of baking
powder these are easy things that you
can find everywhere and here i have
something called mahlep cherry seed kind
of thing but it has this weird smell
it's english is mahalab cherry i'm gonna
have like a half a teaspoon of these
seeds these are very small you can buy
them cracked as well but usually the
cracked ones go bad really fast
so in the older days
people were using
mahlep much more but unfortunately now
stores you go around will not have
mahlep so as i said like if you don't
have mahlep you can still make the
recipe but if you have mahlep this
creates a great dimension now i'm gonna
knit this until it becomes very smooth
are you eating the dough yes
it's great olive oil by the way if you
haven't had access to a great olive oil
i have an etsy store and if you go to
Refika'dan you'll find great olive oil
we don't think but i'm gonna try to put
mahlep as well so that you can make this
gorgeousness here the oil works as a
shortening which is like
you know the gluten like is one long
thing but
because when it's very oily like this
when you do this it's layers and layers
but it falls apart this is what we want
i'm gonna put this on the side for a
while put it to rest there are going to
be two types of poğaça the first one will
be the classic one for the classic one
we have white cheese in Turkey we call
this beyaz peynir you can find it around
the world as feta but if you go to your
shop and as for Turkish matured
white cheese or Turkish feta i don't
know they might write it this is a great
tasting one this mature then
more natural one like this the higher
the price the best is the taste you can
use any kind of actually cheese whatever
you have at home you can use it what i'm
gonna do
i'm gonna use the egg whites inside the
cheese
and i need the yellow for a better color
the egg yolk is here for the top it's
gonna wait for a while i'm gonna use the
egg whites for the inside and to this
i'm gonna add a bit of parsley
this goes in here you can add some
crunch in here but plain is also very
good the first filling is done this is
white cheese egg white and some parsley
so the second one i'm not gonna use it
as a filling but i'm going to mix the
flour with it
so for that i need one third of
the halloumi i have the sip halloumi you
can use different you can use white
cheese you can use any kind of cheese
but halloumi is better
because it doesn't melt easily so you
can
get big chunks like this so they can
choose the cheese they prefer but it
shouldn't be a melting yeah a cheese
that easily melts you're gonna lose some
of the cheese while it's cooking and i
have you can count this as one spring
onion
greener parts are better
and then some dill
dill and cheese they really go
great together
so this is ready so a bit of black
pepper
i don't need any more salt but if you
want it's a bit of hot i'm gonna have a
pinch of red pepper as well it will give
like small red dots to it as well it's
gonna be nice so the filling the second
one is ready now i can move on to
making my poaches
here i have my dough i'm gonna make
around 12 of them so what i'm going to
do i'm going to cut it in half and then
cut it into one third and half
now i have six pieces here i'm going to
make the rest six piece what you can do
is for example like measure it in your
hands and take for example this is the
biggest one and this is the smallest one
take a pinch of big one and add it to
the small one and feed it with your
hands again so if they're equal all done
if they're not
can add still a bit more i'm gonna
divide all of them i'm dyslexic and
cutting in things in equal it's a hard
thing that i do so but anyways i have
tried you can always use a scale but if
it's a smaller one it would be a
crunchier one it's all good and what i'm
gonna do is roll it with my hand
into
small spheres like this
first we start by pressing the hand
thoroughly and then removing the
pressure a bit and then just using
the sides of my hands it becomes this
perfect
round ball
now the fun part starts i'm gonna press
one with my hands like this because it's
quite oily though it's easy to do
and then
add some cheese inside
not too much this is enough
press the sides like this and all done
simple and beautiful this is like the
empanadillas of Spain
yes
but their dough is a bit sweeter the
filling they mostly use onions and
things like that
now i also want to show you another way
of folding we made it like this this was
same but sometimes the water doesn't
stick to make it sure one thing you can
do is just like
fold it with your hand
like one mile and pinch it
fold it and pinch it fold it and pinch
it fold it and pinch it like this this
becomes a decorative way but today i
don't want it to make it decorative but
i just want to use that technique to
seal it even better
and then i want to make it round again
because this time i wanted to make it as
great looking simple poğaça
and as Burak wanted to tell something
from the beginning is there are
different types of poğaça this one is
a simple one and easiest and one of the
most delicious ones but they can be with
yeast and you make them poof
and maybe if you like it very much we
can make that ones as well
which means if you like it press like
thank you okay we we have poğaças more
closer to more fatty with a lot of
layers and no yogurt etc but just with
the dough with just butter and it's like
layers and layers it's also good but
it's really much more calories but in
time i'm gonna try to make all the
variations we have the other mixture but
from the first mixture this much of
cheese was left out normally you don't
see things like this in these videos but
because i don't want it to be ruin
because it has egg whites as well i'm
gonna add it to this mixture it's
perfectly okay so some white cheese also
gets into the mixture and that's all
take one ball
put it inside like this and get its
share and then
put it onto my counter and mix it well
like this you can't make it into any
kind of shape you like
finally before it goes to the oven for
the color i'm gonna put some water to
the egg and mix it this way when the egg
is just by itself
it changes the color very fast very much
so with the water dilute it and so that
you make sure that all the egg is enough
for 12 of those and the color is more
balanced
so egg wash as standard looks it also
gives a very nice taste so even to the
sides i'm trying to brush it
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actually 30 minutes didn't work
35 did these have to wait i'm gonna put
them
into a wreck
look at this simple and delicious
i made a mistake in some part it was
thin this cracked from here
so
another thing when you're opening just
like don't press hard on some places
the folding that i have shown you if you
don't do it the melting becomes
something like this two of them we left
it this way in turkey some poğaças are
like that and it's also nice now we put
it on the rack for it to cool down
otherwise it will be very mushy inside
and i want to show you immediately not
so much now these parts as you can see
it might be a bit soggy like if we
waited for like 10 to 15 minutes these
will be ratchet they will fall apart
so that's it
no when it's very hot it's also nice
these will cool down and as the whole
crew we're going to eat it with
tea
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and a lot of sohbet, sohbet it is
sharing so a bit is listening with
muhabbet a lot of things
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