Pamuk pogaça

As I mentioned in my last post, for our big Turkish dinner in Stockholm I prepared besides meze and desserts, pamuk poğaça as well. This time I chose Edina's recipe.

When it was ready, M. tasted it and he said: "It's like that my grandma made!" I think this is the biggest honorable mention. 

Ingredients (15-20 pieces):

1/2 cup of lukewarm milk

1/2 cup of lukewarm water

1/2 cup of oil

2-3 tablespoon sugar

1 teaspoon salt

1/2 cube of fresh yeast (2,5 dkg)

about 40 dkg flour

+ 1 egg yolk to grease

+ for the top: sesame seeds, linseeds, poppy seeds etc.

For the filling:

10 dkg feta or white cheese

a bunch of fresh parsley

Crumb the yeast into a lukewarm milk, add a tablsepoon sugar to it and let stand about 5-10 minutes in a warm place until the yeast doubles its size.


Place about 20 dkg flour to a big bowl and mix with the salt. Make a pit in the middle of the flour then stream the water, oil in it, add rest of the sugar and the yeast-milky mixture.


You can start to mix the ingredients with a wood spoon then after a while you can knead the dough with your hands and add as much flour as the dough needs until it gets but not sticky. 

When it is ready, blanket the bowl with a clean dish towel and set aside for about 30 minutes.

While the dough rises we can prepare the filling for our poğaça. Crush the cheese with a fork in a bowl, add the finely chopped parsley and mix them properly.

Preheat the oven into 180°C.

When the dough is ready too, divide into bigger ping-pong ball-sized pieces. Roll out the balls then fill with the cheesy filling then closing the dough try to form small packs, place them upside down on a baking paper.

Grease the poğaça's top with the egg yolk, sprinkle some seeds on it then in the preheated oven bake them golden brown within 15.20 minutes.

Afiyet olsun!