Turkish Empanadas / Pogaca

*Turkce blog icin yazinin sonundaki linke tiklayiniz…

I apologize  for not being able to update the blog for the past few days… We travelled from the US to Turkey… As many of you know we have twin toddlers and it’s a lot of work to fly with them. Add to that tiredness level some jetlag and you have the perfect storm situation for ignoring your blog…

pogaca_1

I am very excited about the next few months that I will be blogging from Turkey though… It’s impossible not to be inspired from local produce and local food here. I hope to share lots of recipes and stories for sure… For my knitter readers, I am planning to hit the local yarn stores and post info on them…

Today’s blog topic is again a “staple baked good” in Turkey. I actually didn’t even like naming them empanadas… Yet again, “empanada” or “pogaca” type baked good is not yet adapted to the English language. I am sure you got the idea.

This recipe is from many of the newspaper clippings that my mother left me. She loved clipping things from newspapers, from recipes to skincare tips… she loved reading every little detail on the paper… and I inherited a huge stack of them. I love the recipe for it’s use of vinegar. Anytime vinegar enters a pastry and if it works I adopt and adore that recipe… It just adds a crunch and nice crumbly-melt-in-your-mouth texture when it works…

I also noticed that one of the food blogs that I follow, Shuna writes her ingredients as “item first, measurement last”… She also has an explanation here. I liked it a lot, it was a lot easier for me to read and double up her recipes. Please let me know what you think.

pogaca_steps-copy

Mom’s Pogaca

Ingredients:

  • Extra virgin olive oil, 1/2 cup
  • Melted butter, 1/2 cup
  • Whole milk yogurt, plain, 1/2 cup
  • Egg, 1 whole
  • Vinegar, 1 tablespoon
  • Baking powder, 1 teaspoon
  • All purpose flour, 2-2.5 cups

for top: 1 egg yolk, black cumin or black sesame seeds

-Pour the melted butter and the olive oil in a deep bowl

-Add the yogurt and egg, mix. Add the vinegar and the baking powder

-Slowly mix in the flour… First mix the 2 cups… The dough needs to be soft but workable… Add until it becomes a ball. In winter I tend to use about 2.5 cups in summer I tend to add more…

-Let the dough rest for 30 minutes.

-While the dough is resting prepare favorite filling. We like feta cheese or potato filling.

  • for feta cheese filling: Mix 1/2 lb of feta with 1/4 cup parsley. Add paprika and pepper.
  • for potato filling: boil 2 med size potatoes. Dice, add tomato paste as an option. Add paprika and pepper.

-Form walnut size balls, press the balls between your palm to make discs. Put 1 teaspoonful filling in the middle. Close and seal the edges to make “D” shape.

-Brush with egg yolk, and sprinkle black sesame seeds…

-Bake at 385F for 20-25 minutes until  the bottoms are golden brown.

Cyber hugs, g.

Son gunlerde blogumu guncelleyemedigim icin ozur dilerim. Amerika’dan Turkiye’ye gecen hafta geldik. Cogunuzun bildigi gibi ikiz 2 yasinda cocuklarimiz var. Hem isyerimizi tasimis olmamiz, hem cocuklarla uzun seyahat, hem uyku duzeninin altust olmasi, blogumu gozardi etmem icin fena bir ortam hazirladi…pogaca_1

Acikcasi Turkiye’de olmaktan, hayatimin bu doneminde cok mutluyum. Bloguma gelince, Turkiye’deki sebzeden, meyveden, tatlardan etkilenmemek imkansiz… Daha geleli 1 hafta olmadan, neler neler yedik, neler neler pisirdik… Bicki-dikis orgu-nakis islerimi takip eden arkadaslara gelince… Turkiye bir yun cenneti… En kisa zamanda yunculere gidip, yorumlarimi yazmayi planliyorum…

Bugunun blog stari, “pogaca”… Hem pogaca servisinde, sanki damaklar bir davete hazirlanir… hemen bir isirik alinir, buyuk bir umitle.. eger ki agizda dagilirsa, ya da pastane isi yumusaciksa… yorumlar gelir…

-hhmmm… cok guzelmis, Zeynep’cim. Mayali hamur mu?

-Yok degil, ama yogurt var…

-Bende de cok guzel tereyagli tarifi var, bak sana veriyim…

Klasik pogaca muhabbeti budur… Eger yorum gelmezse, hemen baska pogaca tarifine atlayin bence… Her pogacanin “mukemmellestirme” kapasitesi mumkundur bence…

Bugunku tarif, annemin bana miras biraktigi yillar once gazeteden kestigi bir tarif… Annem  gazetelerden tarif, saglik, guzellik kupurleri kesmeye bayilirdi. Bulmaca kosesinden, emlak ilanlarina kadar, bir gazeteyi bu kadar didik didik eden baska insan tanimadim. Iste bu tarif de sanirim, o kadar arastirma arasindan kendisinin “mukemmel” tarifiydi… Hamurun sirkeli olusu bende bir umit uyandirir hep… Eger uygun bir hamursa, sirke pogacanin agizda dagilip, erimesini saglayacak citirligi verir…

Bir de takip ettigim bloglardan Shuna, profesyonel bir pastaci. Kendisi tariflerinin once malzemesini, sonra miktarini yaziyor. Yaptigi aciklamada, boyle yapmasinin nedeninin pastaciliktan geldigini, bu sekilde yazilan tariflerin pastane firinlarinda daha kolay okundugunu ve artirildigini soyledi. Gercekten nedense (algida secicilik sanirim) Shuna’nin tariflerini cogaltmak her zaman cok daha kolay oluyor… Ben de bir muddet bu sekilde yayinlamayi dusunuyorum tariflerimi… Bu konudaki yorumlarinizi bekliyorum.pogaca_steps-copy

Annemin Fi-tarihinden kalma gazeteden kestigi Pogacasi

Malzemeler:

  • Sizma zeytinyag, 1 cay bardagi
  • Erimis tereyag, 1 cay bardagi
  • Tam yagli sade yogurt, 1 cay bardagi
  • Yumurta, 1 tam
  • Vinegar, 1 tablespoon
  • Kabartma tozu, 1 paket
  • Un, 5-6 cay bardagi

Uzeri icin: 1 yumurta sarisi, corek otu

-Erimis tereyagini ve zeytinyagini derin, tercihen metal bir kaba koyun.

-Yogurdu ve yumurtayi ekleyip karistirin. Sirkeyi ve kabartma tozunu ekleyin.

-Azar azar unu ekleyin.  Once 4 cay bardagi ekleyin. Hamur top haline gelmeye baslayinca, yarim bardak-yarim bardak eklemeye devam edin. Kulak memesinden daha yumusak ancak ele yapismayacak bir hamur olacak.

-Hamurun uzerine bir bez ortup 30 dakika dinlendirin.

-Hamur beklerken tercih ettiginiz ici hazirlayin. Ben daha cok beyaz peynirli, ya da patatesli ic yapiyorum.

  • beyaz peynirli ic: 250 gram beyaz peyniri catalla ezip, bir avuc maydanoz ekleyin . 1 cay kasigi kirmizi biber, bir cay kasigi karabiber ekleyin.
  • Patatesli ic: 2 orta boy patatesi haslayin. Kuplere kesip, catalla ezdikten sonra, 1 cay kasigi biber salcasi, 1 cay kasigi domates salcasi, bir cay kasigi da karabiber ekleyin.

-Hamurdan ceviz buyuklugunde parcalar koparin. Iki avucunuzun arasinda disk sekline gelene kadar bastirin. 1 tatli kasigi ic koyup, “D” seklini verin. Kenarlarin iyice kapanmasina dikkat edin.

-Uzerlerine yumurta sarisi surun. Corek otu serpin.

-180 derecede 20-25 dakika, ya da alti pembelesinceye kadar pisirin.

Afiyet olsun, internet uzerinden sevgiler, g.

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4 responses to “Turkish Empanadas / Pogaca

  1. I never tried to put vinegar into this type of dough and now I feel that I have to try it. I wonder if a mild vinegar would do the same for a sweet dough…

  2. glad I found your site, I love ethnic foods and am very fond of Turkish food in particular, so fresh!

  3. Thank you for posting this recipe – I loved these and all the food we ate in Turkey last year! Looking forward to seeing more recipes on your blog.

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