Preparing Turkish Poğaça

Preparing the filling

While the dough expands we can prepare the filling. Delicous and spicy, it will be our Poğaça’s heart.

20. White cheese

Put the white cheese into a bowl and mash it with a fork.

Mash the white cheese
Mash the white cheese

21. Mash it nicely

Make it as fine as possible. If it’s too much work with the fork, use a sharp knife.

Mashed white cheese
Mashed white cheese

22. Cut the chili

If you want to use a chili, cut it into thin rings. If would recommend an aromatic sort of chili, not too hot. Mine came from Croatia and is pretty fiery. I like hot chilies, but for Poğaça one shouldn’t overdo it.

Cut the chili
Cut the chili

23. Chop it up

Remove the seeds and only use the rings. Chop them into little pieces.

Chop up the chili
Chop up the chili

24. Wash the parsley

Now we wash the parsley and let it drip off, before we continue.

Wash the parsley
Wash the parsley

25. Pluck the parsley

Carefully pluck all the leaves. We will only use the leaves and not the stems.

Pluck the parsley
Pluck the parsley

26. Chop the parsley

Chop the leaves with a sharp knife.

Chop the parsley
Chop the parsley

27. Mix white cheese and parsley

Stir the white cheese, chili and parsley in the bowl, until it’s all evenly distributed.

Mix cheese with parsley
Mix cheese with parsley

28. Egg yolks

We probably have some time left, until the dough is ready. So we stir the two egg yolks. We’ll use these later to brush it onto the Poğaça before we bake the.

Stir egg yolks
Stir egg yolks

29. Yolks need water?

Most egg yolk is quite viscous. To make it easier to brush them onto the Poğaça, we may add a little water; but only a little (about a thimble full).

Maybe add some water
Maybe add some water

30. Wait until dough has rested

Break time… until the 90 minutes are over. We can use this time to heat up the oven to about 200°C (392°F).

Time is up
Time is up

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