Pogacha

Name: Pogacha - Maricica L.
Ingredients: 1 kg flour; 200 g margarine or butter; 250 g yogurt; 50 g sugar; 2 eggs; 20 g baking powder; 200 ml oil; cheese for filling; egg yolk for brushing

Appetizers - Pogacha by Maricica L. - Recipia

When I make Turkish pogăci at home, I usually choose a more relaxed day since it takes a bit of time to play around with the dough and filling. I particularly enjoy making them when I have cheese that needs to be used up and some yogurt in the fridge. It’s a hands-on process; you don’t need a mixer or complicated tools, and in the end, you’ll have a tray full of delicious treats that are perfect for a snack or even breakfast. Quick Info Total time: about 1 hour and 30 minutes Preparation time: 30-40 minutes Baking time: 25-35 minutes (depending on your oven) Servings: 24-30 pogăci (depending on how big you make them) Difficulty: medium Recipe: appetizer/snack, inspired by Turkish cuisine Ingredients 1 kg flour 200 g margarine or butter 250 g yogurt 50 g sugar 2 eggs 20 g baking powder 200 ml oil cheese for filling (you can use telemea, cottage cheese, or your preference) sesame seeds for sprinkling on top 1 egg yolk for brushing Preparation steps 1. Take the butter or margarine out of the fridge ahead of time if it's cold, so it softens a bit. In a large bowl, combine the flour, sugar, and baking powder. Mix well. 2. Add the softened margarine or butter, whole eggs, yogurt, and oil. Knead by hand until a soft, homogeneous dough forms that doesn’t stick too much to your hands. If it feels too sticky, add a little more flour, but don’t overdo it – it should remain soft. 3. Prepare the cheese for the filling. Grate the cheese or crumble it with a fork so it’s ready when you shape the pogăci. 4. Take small pieces of dough, about the size of a larger walnut, and shape them into balls. Flatten each ball in your palm to form a small disc. 5. Place a teaspoon of cheese in the center of each piece, then gather the edges and seal them well to prevent the filling from leaking during baking. Gently reshape them into round forms. 6. Arrange the pogăci on a baking sheet lined with parchment paper. Leave a little space between them, but not too much. 7. Beat an egg yolk and brush each pogăci with it. Sprinkle sesame seeds on top. 8. Place the tray in a preheated oven at 180°C. Bake until the pogăci are nicely golden brown, about 25-35 minutes, depending on their size and how your oven bakes. 9. Let them cool slightly before removing them from the tray. They are delicious both warm and cold. Why I make this recipe often These pogăci are practical when I have extra cheese or yogurt at home. They are filling and work well for breakfast or as a snack between meals. They hold up quite well the next day and don’t dry out quickly. You can make them ahead of time if you have guests or want something to take on the go. Tips and Variations Tips Don’t knead the dough too much; just enough to combine the ingredients. If you want a shinier crust, you can mix the egg yolk with a tablespoon of milk. Let the dough rest for 10 minutes if you have time before shaping it – it’s easier to work with. Use cheese that isn’t too salty, especially if you’re serving kids. Substitutions Margarine can be completely replaced with butter if you prefer. For a dairy-free version, you can use plant-based yogurt and margarine, but the taste will be slightly different. Baking powder cannot be replaced with yeast without changing the final texture. Variations You can add chopped herbs (dill, parsley) to the cheese for a more flavorful filling. Instead of sesame, you can sprinkle poppy seeds or cumin on top. For a different filling, try a mixture of cheese and well-drained spinach. Serving Ideas You can serve them at brunch or a picnic. They go well with plain yogurt or buttermilk on the side. They are great for packing in a lunchbox as they don’t crumble easily. Frequently Asked Questions 1. What type of cheese works best? Telemea cheese or a saltier cottage cheese works well. If you use very salty cheese, don’t add salt to the dough. Avoid cheeses that melt completely and become liquid when baked. 2. Can the pogăci be frozen? They can be frozen after baking, but the texture changes slightly upon thawing. Ideally, you should eat them fresh or the next day. 3. Do they turn out the same with margarine or butter? The texture is slightly different; with butter, they are a bit more delicate. They turn out well with margarine if that’s what you have on hand. 4. Do I need to let the dough rise? No. Because it contains baking powder, there’s no need for rising; you can work with it immediately. 5. Can I make them without eggs? You can omit the eggs from the dough, but the texture won’t be as soft and cohesive. For brushing, you can use just milk or a bit of oil if you have allergies. Nutritional values (estimated, per medium-sized pogăci) Calories: approximately 130-150 kcal Protein: 3-4 g Fat: 7-9 g Carbohydrates: 14-16 g Values are approximate and depend on the amount of cheese used and the size of the pogăci. They contain enough fat from butter/margarine and oil, but they are substantial and filling. Storage and Reheating The pogăci should be stored covered at room temperature for up to 2 days. If you want to keep them longer, they can go in the fridge, but they will harden slightly. To reheat, place them in the oven for 5-6 minutes or a few seconds in the microwave. They are not as good after freezing, but you can keep them that way if you don’t want to throw them away.

Pogacha

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