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.
21. Mash it nicely
Make it as fine as possible. If it’s too much work with the fork, use a sharp knife.
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.
23. Chop it up
Remove the seeds and only use the rings. Chop them into little pieces.
24. Wash the parsley
Now we wash the parsley and let it drip off, before we continue.
25. Pluck the parsley
Carefully pluck all the leaves. We will only use the leaves and not the stems.
26. Chop the parsley
Chop the leaves with a sharp knife.
27. Mix white cheese and parsley
Stir the white cheese, chili and parsley in the bowl, until it’s all evenly distributed.
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.
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).
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).