The Smell of Home: POĞAÇA 😍 2 Versions of my FAVORITE Turkish Pastry Recipe 🤩
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- เผยแพร่เมื่อ 14 ต.ค. 2024
- Today’s recipe is one of the Turkish classics, the amazing ‘poğaça’. Poğaça is one of the most beloved and comforting savoury pastries in Turkey. Could be with cheese, ground beef, potato or greens. We eat it for breakfast, teatime or even just to feel better. Today I have an easy and quick version for you with two different fillings. One will be the classic with cheese and parsley and the second one is with halloumi, spring onion and dill. Hope you enjoy as much as we did!
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Servings: Makes 12 poğaças
Difficulty: Medium
Prep time: 15-20 minutes
Baking time: 30 minutes
500 g all-purpose flour (3 cups + 2 tablespoons)
90 ml olive oil (1/3 cup + ½ tablespoon), or any seed oil
350 g labneh or cream cheese or 250 g savoury yoghurt
A pinch of sugar
A teaspoon salt
A pack of baking powder (10 g)
1/2 teaspoon mahaleb seeds, crushed into powder
Classic white cheese filling,
100 g white cheese (Feta)
1 egg white
2 sprigs of parsley
Refika’s halloumi filling,
80 g halloumi, diced, use a cheese that doesn’t melt easily
3 sprigs of spring onion, chopped
3 sprigs of dill, chopped
2 pinches of black pepper
A pinch of red pepper flakes
Topping,
1 egg yolk
1 tablespoon water
Nigella & sesame seeds
• Mix the flour, olive oil, labneh, sugar, salt and baking powder in a large bowl.
• Add the crushed mahaleb into it and knead until smooth for about 8 minutes.
• Cover with a damped cloth and let it rest until you make the fillings.
• Preheat your oven to 190 C(375 F) on upper and lower heat without fan.
• For the classic cheese filling, mash the white cheese with a fork and mix with the egg white and parsley.
• For the halloumi filling, mix the halloumi, spring onion, dill, black pepper and red pepper flakes.
• Divide the dough into 12 equal pieces and round them into balls.
• To make the classic poğaça, press the dough and flatten to a round shape around 10 cm( 4 in). Add a teaspoon cheese mixture on the half of the dough and cover over the other half on top. Seal the edges by pressing or you can fold the edges onto itself from bottom to top. It usually looks more beautiful and seals better. Make six poğaças.
• To make the halloumi poğaça, press a piece of dough on the mixture and let it stick on the dough. Then, knead the dough in your hands to distribute the mixture evenly. Shape into a ball or you can put some filling on the dough and fold it into itself and then shape it to balls.
• Place them on an oven tray.
• Mix the egg yolk with a tablespoon water. Brush the poğaças.
• Sprinkle some nigella and sesame seeds to your taste.
• Place the tray into the oven, closer to the bottom. Bake for 30-35 minutes until golden.
• Transfer them on a rack to cool down. Enjoy the satisfying, crispy, taste bombs poğaças with tea!
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I really appreciate when you don't waste any food and also highlight your mistakes upfront. Which is very necessary for a learning purpose.
I recently learned that my husband's great-grandfather is Turkish. I have been delving on turkish cuisine recipes through your channel. I can't wait to make this for the family.
I found out about someone with my matrilineal DNA living on the Turkish side of the Greek border. I'm very curious about Greek and Turkish foods. I realize there is contention between these two countries, but the food is undeniably delicious.
Ur husband is a turk then
@@ChaosAT lets check if he Turk... Michelle your husband getting angry when he hungry? and after eating dinner he become calm? :D if the answer yes then he is Turkish :D
100% english but I have tried atheist half of Refika's recipes!! Sooooo yummy!
@@kayacenk4164 😁😅 that would be me. Although I'm not Turkish. He is calm. Our kids however, are always hangry. 😆
We have a really similar dish in Hungary which is also called pogácsa, actually we have a fair few dishes with Turkish origins
It is actually not a Turkish dish or word. The origin of the word is Latin and morphed into South Slav pogaća. The Turkish probably adopted it during their long rein of the Balkans.
@@jennotanother7640 That's interesting. Thank you. :)
Yeah, it's he other way around, the Turks (from Turkey) got (it - the Pogaca) the most things from other peoples and just done it "their" way
@@jennotanother7640 actually the name means pack in Turkish (bogca). According to Marco Polo and Turkologist Cahun Pogca has been since Central Asia. and the Turks also have their own pasta that is similar to spaghetti. it's called tutmac. there is something between spaghetti and noodles
You may thank Sultan Suleyman Han for all Turkish-inspired recipes in Hungarian cooking, it remained under Turkish authority for almost three hundred years! I cannot help but laugh when they cannot bring themselves to say GREEK feta cheese! 😅
My six-year-old came and jumped on my lap to watch this with me, and we replayed the part where you roll the dough so beautifully three times! What a great party trick! And we can't wait to try these; my kid reckons they're going to smell and taste as good as they look, and I have no doubt that's true.
Wow! Much love to both of you❤️
@@Refika Wow! You don't know how much it means to us both that you've taken the time to reply to us! My son watches your videos with me, and assists with what's become a staple meal, at our house: Refika's Iskender Cauliflower. He was absolutely thrilled to read your reply - as was I! Thank you for making us all smile and laugh and connect through cooking together and sharing yummy food!
My grandma is of turkish jewish background and she still makes these to this day
Wow is she Hunnic Turk?
I'm a Turkish Jew! And my family is still in Istanbul! We are also in the USA, Israel, and Cuba.
I bet your family speaks Judeo Español, or "Ladino" ,a beautiful creole of Hebrew and Spanish, with influences from Arabic or Ottoman. My dad spoke it fluently. He passed in October 2020 (not of Covid, my Gd bless his soul). I am the first generation in about 500 years to not speak this language fluently... although my Spanish is mediocre. Español es Mas importante por mi estudiantes.
Lastly, the reason your Turkish Jewish grandma makes these is because they are, essentially Spanish Empanadillas with Turkish filling, Turkish Jews escaped the Spanish Inquisition because they were welcomed into the Ottoman Empire by Sultan Beyazid II.
@@fighttheevilrobots3417 En este caso no se dice por sino para. 😉
Saludos de una turca con antepasados sefarades.
Ahh the classic Turkish breakfast item :) One of the main reasons so many of us have those stubborn bellies and love handles haha
We also call similar pastries like that! "Погача/Pogatcha"! We have a special Pogatcha for Christmas with a coin in it. Whoever gets the coin will have luck next year! Great video!
Sounds like such a fun tradition :) Thanks for sharing with me!
@@Refika Indeed! Thanks too 🙃
🙂 Baš sam htela da napišem da i mi isto kažemo pogača.Pozdrav!
@@draganamitrovic4614 Pozdrav i vama!
@@dzevadbayraktar322 pozdrav Dževade iz CG ali sa primorja.Najlepše su te uspomene iz detinjstva.
Sizi İngilizce dinlemek muhteşem, tebrik ediyorum sizleri, Allah sizden razı olsun ❤️ Türkiye'nin özeliklerini dünyaya paylaştığınız için
Bu ne guzel pogaca! My greeting from Greece Abla!
😘❤️❤️
Pogaca is one of my favorite Turkish pastries, I used to make a minced meat one and one with feta and flat-leaf parsley. It was great my kids would bring it to school for lunch too. I will try your version too, Thank you for sharing
Yes! It is such a good lunch box item 😍
I am Greek American and I made these with feta cheese, it’s awesome.thank you very much refika,much love
Poğaça, everyone loves it and that's definitely true😍😍
Yesterday I sent your video to my French chef neighbor in Dubai, today he came with a plate full of poğaça that he made following your recipe. They were delicious. Thank you so much.
Yes more pogaca recipes. All of the pogaca recipes 😍 🤤
So this is where the recipe comes from! I'm Hungarian and my grandmother always used to make these, but we call them "pogácsa" (pronounced "po-gah-tcha"), so I guess after all the raids and attacks by the Turks back in the days the recipe survived in the country. It's almost ironic, how something as negative as war can bring us together today. :)
She used to bake the cut offs too and I'd guess what animal shape they look like the most :)
150 years wasn't just war and raids. Obviously there was cultural interaction otherwise you wouldn't have known this pastry. What's interesting to me is how old this recipe is.
@@joededimanadedi Casey never said it was 150 years of war and raids
The recipe didn’t come from Turkey or the Ottomans, they adopted the recipe made in the Balkans and also took he name pogaća.
@@jennotanother7640 Oh I see, I didn't know that, thanky ou :)
@@natmickan You're quite right, I didn't :D I just had this romantic image of the two opposing countries secretly sharing recipes haha
Ayy.. Poğaça smell in the morning or any time during the day is something that makes you happy automatically.. With Turkish tea it is the Best ❤️
I'm a descendant of the Spanish and Mexicans. Our enpanadas are also filled with pumpkin, apple, pineapple and meat. Buen provecho!
I’m surprised by the pumpkin. Mind telling me what else goes in the pumpkin one or pointing me to a recipe? Thanks.
@@dawnesmith-sliming7004 if not using one small pumpkin, then a 14oz can of pumpkin will do. Add ingredients just like you would for a pumpkin pie, cinnamon, nutmeg etc. These empanadas are a delight on a cold winter morning with coffee or a warm sunny afternoon( after a siesta) with the traditional cold coca- cola. Simply wonderful.
I’m like to much your receipts çok Teşekkür ediyorum
I watch this videos all the time and I can t believe how many similar words we use in the Balkans. Pogača, burek, čevapi, suđuk, musaka and so on and so on. Great videos! I still have frozen mince meat in the freezer for doner kebab 😁
😘❤️
Yeah my best friend is from Bosnia
So we realized very fast how similar our words are😅😍
My mother is Turkish and she loved simit. Even when I am in Yalova, I never saw Pogaça and we never ate them but they look delicious. I'm gonna make them for my breakfast!
YUMMM!!! Yes please share more recipes.
I just love your food and I’m going to try all your recipes. I’m from Australia and love this kind of food, thank you for how you explain ingredients well for someone that isn’t Turkish . Much appreciated!
Love the look on your face as you dig into the dish, love Burak and Bahar's enthusiasm... Thankyou for spreading love and happiness.
Tshukrederam.... Love from India
What is really cool about your recipes and demonstrations, Refika, is that there are a lot of elements that are familiar, but there are some neat twists that inflect the Turkish influences. That is SOOOO great!
I am glad you enjoyed them 😘❤️
I love your videos the recipes are amazing and you never waste anything. Sometimes people don’t realize that if you waste food someday there will not be enough to go around. You and your crew are wonderful people much love to you and be safe!🐞🦬❤️🐢
Nothing has ever looked so scrummy. I have committed to learning to cook Turkish foods. This will be another on the list. Thank you
Hi Refika, I live in Florida and just discovered your show and it’s now my favorite. I made these today with feta and honey for breakfast it was quick easy and delicious . I added a little almond extract and cardamom instead of the spice you suggested. I don’t have that yet.It will be my go to bread for everything. My husband asked me to do a coconut filling. I will let you know how it turns out soon. Cheers.
I used to eat pogaca almost every morning on my way to work. I miss Istanbul. 93-96 Istanbul is in my heart.
Thanks, Refika, for another great recipe; made it at 4am (long story…) so I used what I had : Cypriot feta, nigella seeds and chillies. Great taste and texture. I will make these again, just a bit later in the day.
4 am goods are the best goods, am i right? 🤤
I totally love ❤️ you guys!!!
I married a Turkish Jew whose parents were born in Cuba. All four of his grandparents came Turkey. Izmir I think. We live in Miami and attend a Turkish synagogue, where they make and sell these. Sooo delicious.they make them with potato and kashkaval cheese. And of course the edges are shaped by hand into perfect rope design! This video warms my heart. You and your crew are such warm and lovely people.
Mrs. Refika! I just can’t say enough wonderful things about your channel! Your team and you are doing an amazing job before I started watching your channel I didn’t know anything about the Turkish cuisine so watching your videos helped to understand more of why Turkish food is unique just like any cuisine from around the world. Thank you for taking the time to explain every step and always making every recipe with fresh ingredients! God bless you guys!
Susy thank you sooo much for your appreciation and kind words… I am beyond happy to hear what we do translates to you 🙏🏻
My pleasure! I am from Mexico but live in the US! Having your friends over when you are cooking reminds me of the life in Mexico always laughing and enjoying homemade food! I really hope one day to visit your beautiful country! Best regards! ❤️
Thank you Refika, for this very yummy looking recipe. I've got hooked on Turkish cooking! Sometimes I can't get the correct ingredients here in New Zealand, but I make do with what I can find. Keep on making these wonderful recipes and cooking! Big hugs xxx
I'm always amazed by how many words we have in common.....we also have pogača ♡
tried it few days back its really delicious.. my entire family loved it. i tried it with olives and sundried tomatoes filling turned out great
Another amazing recipe to try.👐🏻💞👏🏻
Poğaça!!! Another thing I get shipped and keep in my freezer - amazing for breakfast! Def gonna try to make this with your recipe!
I am very grateful for your gift today.
I made these tonight, and they were amazing and my family loved them. I served them with a couscous salad. Thank you for this great recipe Refika. I am on a roll this week, I will also be trying out the Bulgar Pilavi, PIDE and KISIR.
Your videos always make me happy and hungry 😁. Greetings from Holland
Glad you like them! Much love to Holland!
Lots of love from Bulgaria, dear Refika! ❤️ You are such an inspiration! 🌞
Blagodrya nina for watching 😐👍
oh i can't wait to see the other variations! bread and olives together is one of my favorite things
Me too!! I think you might like my Bitta recipe as well then :) th-cam.com/video/L8C3SEms47o/w-d-xo.html
Refika, thank you for your great food videos, I've tried quite a lot of them! Turkey and it's people are amazing, friendly and the best! Hi from England❤️
Thank you for this lovely and simple recipe! I want to do more international baking and cultural exploration with my teen kids. Thank you for making the Turkish foods and traditions accessible and fun! From WV, USA.
A friend recently shared pogacha with us and really enjoyed it. Thx for the recipe. Will try to make it.
Can you do the butter version? Holidays are coming and this seems like a great thing for a special lunch or dinner.
Dear I just like the way of ur talking.
Very easy lovely & clear English easy to understand.
2ndly ur method of explanation is great.
Wow ! Love that you made a healthier variation .
I really enjoy watching you cook! You are very talented....thank you!
Salam Rafika :-) I am from pakistan and I truly in love with you and your recipes..I love the way how you explain each and every part of cooking,it really makes cooking turkish food easy and understandable for a non turkish person like me...love you alot beautiful :-*
How yummy, love that you show all the steps and don’t cut anything out! Thank you for showing us parts of your beautiful homeland Turkey which are just stunning 💕 it was great to see the man feed the doggie🐶 at end of the clip too 💕
I've been watching your Turkish channels for years, finding English one is a nice surprise, you guys are awesome!
Thank you!
I did them and they were delicious!
Blessing from Canada, ❤️❤️❤️❤️
Thank you so much!!
Wow! Looks so soft and delicious! 🥰😋
It is! ❤️😍 Thank you!
Looks so delicious 😍 Greetings from Scotland 😊 Have a wonderful day everyone 🌻
I feel the smell around here ☺️☺️☺️ great recipe 👍👍👍
I will try this recipe 😍 love it!
Amazing! I love these- especially the ones with olives
So far I have not tried any of the dough recipes - mostly because I have no place to roll out dough or even knead dough very easily. But this one looks manageable even for me - and when you break poğaças open my mouth waters!
I just found you yesterday and I love love your videos so far...gonna make this tonight!
The 2nd version you made looks so yummy! I’ve never been to Turkey but now I know what to look for on my next future trip. Thanks for sharing the video!
Thank you for watching ❤️😍
Harika Refika!! Love your shows
lovely! I love your recipes, they bring me to your country without leaving my door! thanks
Oh, all of the breads! I can't wait!
Yum yum yum 😋 yes we like it, please show us how to make the other versions as well 🤤🌞
Hi I will definitely make these for chrismas lunch
This smelled so good baking! I used Cabot’s Greek Yogurt (delicious!) and since it is so thick, I needed more than 250 g. I probably used 325 g and I thought the texture was good. I’ve never had pogaca before so I don’t know how they are supposed to taste but mine were beautiful and delicious! Instead of mahaleb, I ground fennel seeds and added a bit of cardamom (1/2 t total). I would use more next time. Thank you Refika, for expanding my culinary horizons!!
Is yoğurt same? But labne is more suitable. Poğaça is always a good choice. Yummy.
@@seren4206 I can’t get labneh here, sadly and I’ve never had it. What do you find to be the difference?
@@monicaries2846 It is a type of cheese. Yoğurt is yoğurt. Labne is like cream cheese. And it is expensive. And where are you living? Still it can be nice with yogurt.
@@seren4206 I live in West Virginia, the mountains about 4 hours west of Washington, DC in the US. We can get cream cheese here so maybe I’ll try it with that next time! Where are you?
@@monicaries2846 Good luck with your recipe! I am from Turkey's west side. We are meeting with our recipes, it is amazing. "Afiyet olsun." It means enjoy your meal.
Wonderful way of cooking Turkish food. Your steps are much easier.
I love poğaça..all kind of it, homemade or not..Yours look delicious too!! 🤤 I never put egg white into the beyaz peynir, but now, i am gonna try it. I am sure it will taste great. Thank you for the recipe, amazing work as usual! 🤗😍😘
All your recipes look amazing!
Your videos always put a smile on my face. The beautiful energy, and amazing recipes!
Wonderful food, I remember eating them in Turkey before. Thank you again lovely Refika for your time 😘
I have to go to Turkey one day to try all this amazing food made by locals!
We love your videos. These looked so yummy. We enjoy watching while having lunch on the weekend
In Hungary we have something very similar to this one. We call them pogácsa. One of my favourites. Will try your version as well. All the best from UK
Hi Refika, thanks for your recipes :) I am from Cyprus and I would suggest to you to also try halloumi with fresh mint. Mint goes really well with halloumi since we also use it when we make halloumi :)
Thank you for all of the great content you and the team make for us❣ I've tried a few of your recipes and I have not been disappointed. I can't wait to try this one, I love having tea with savoury treats. Keep up the amazing work, you guys rock❣
The video editing is brilliant. The intro / almost intro to the Simpsons hillarious.
Greetings from South Africa.
Thanks for sharing your beautiful recipes.i honestly am going to try this in a very near future.
Hopefully it will turned out to be as nice as yours.
Amazing inspiration, Refika!
A diffrent kind of empanada, pastel & co.. The second version is perfect solution for leftovers. I´ll try with rye flour.
P.S.: I bet that tasting this pastry without moderation might turn the eater soon into a pogaça as well ;-)
I am trying this recipe for sure !!!
in home, moms usually dont make this. its for guests or (mom's friend gatherings) mostly. i remember i had to ask my mom to make this on sundays and only than she agreed because as refika mentioned, high calorie. home made ones usually better store bought ones have much more calorie. it is also good for trips. you make some and take it with you to the car trip when you get hungry in the half way you pull these babies out, it goes great with fruit juice like orange juice or peach juice.
true my mom always make for guests not for me lol
Ohh I so love this , I miss Turkish food and everything that has to do with Turkey
Tried it.....it was super! JazakAllah
I'm Romanian from Serbia. We also call these Pogače :)
Love it! It’s like Russian pirogi, my mom make them with mashed potatoes and fried onions.
MashaAllah
Looks yummy ❤️💫
Looks really delicious Refika 😋 , im gonna try to make it soon , thank you very much 😘
Hello Refika...love from Bangladesh ...loved the recipe..will definitely try...
I have a query..if I use yogurt...should I hung it to take the water out...or use it as it is
Masha Allah
Looks very yummy
Turkey has so many food some countries in my dream land one is Turkey, I want to live there, 💖
Your recipes r so delicious 😋
These look fabulous 😍
That looks wonderful, yummy 😋
Wow awesome Buns Thank U so much for ur great recipe 🙏
Refika, thanks for sharing all your great videos. The one I just have to try soon is the Simit one. I really thank you for sharing all your great recipes. I've tried a few and all I can say is that they came out great and I'm glad I was able to experiences some great Turkish food. BTW Falafel and Humus are my favorite!
You are amazing 👌 thank you so much for all your delicious recipes💛 love from South Africa
I am giving them a try at the moment with my own made up filling yummy
Looking great as always
I really want to visit turkey again and want to eat ur food 🇹🇷🇵🇰
dear refika, greetings and much love from northern california, USA! (and a video request, below. :-D) since discovering your channel(s) just a few days ago i have been binging on your videos, and this is even though i can't eat the things you are cooking unless i made modifications (i am cogitating on this) due to digestive issues . (trust me, you do NOT want to develop a fructose intolerance and not be able to eat onion anymore! !!!) your entire being is so joyful, so generous, so wise, and your team is so fun, and i love seeing you all interacting together, sharing meals together - each of your videos brightens my day in these challenging times. they also remind me of the 2 glorious weeks i spent many moons ago, traveling and eating my way through turkey, mainly anatolia. it was revelatory for me, your culture cuisine, and i came home dreaming of it and of going back (one day, it will happen, i know. :-)
anyway - ramble ramble - i wanted to make a request. in a video from a while back you mentioned you'd made a video about your transition as an adult from working in (the medical industry? not food) to food and cooking) but said you'd post it later (because it didn't feel appropriate at the time of the izmir earthquake). i browsed through your videos but couldn't find it. can you share that video with us? i would love to hear that story! especially having enjoyed just hearing about your younger years at roberts college. you are such a wonderful storyteller. thanks!
Thank you for sharring your recipy, to the world. God bless you
Same to you! ❤️
Thanks Refika,it looks great. When I saw that you used mahlep I found it strange.In Greece,as far as I know,we use it in sweet breads.I'll definitely give it a try,though.Keep up the good work!