Turkish women that are house wives often join regular tea parties with their neighbours. This savory pastry called poğaça (pooo/a/cha) is a very common treat for such moments. Pogaca is also common in Hungry and Albania. Every country and even every house has its own version. In Turkey many bake pogaca with yeast and use margarine, I find this recipe much healthier and easier than most.
For the filling there are many options too, below I have added two of them one with parsley and cheese and the other with minced meat and onions. You can use both fillings at the same time as I did. You can help your guests by garnishing them differently; mine had nigella seeds for cheesy ones and sesame seeds for the minced meat. You can also prepare other different fillings such as potatoes and spices.
Another good thing about pogaca is after you bake them you can keep them in the freezer and heat them up and serve as fresh. It will be heat them up for 8-10 minutes at 100 degrees Celcius.
If you didn’t finish all at once and don’t want to freeze, I suggest to keep them in the fridge and heat up slightly in microwave – or eat cold, which I prefer.
I have given measurements in grams, so everything should work out fine. Nevertheless the amount of flour needed may differ depending on the size of the eggs and how watery the yogurt is so after adding 450 grams of the flour, check the texture of the dough before adding the rest. The dough should be soft but should not be too sticky.
If you want to want to prepare half the amount. You should use 2 eggs (spare 1’s yolk for the top), 125 gr yogurt, 10 gr salt, 2 baking powder, 75 ml olive oil, 400 gr flour. However, I do suggest you go with the complete amount as you will be able to keep it for a long time anyway.
Hope you try and enjoy. It is a great treat for breakfast, after school and ofcourse tea parties.
Turkish Savory Pastry / Poğaça
Every country and house has their own recipe; this one is the Turkish home-made version with olive oil. There are two ingredient choices.