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I cant tell how I was surprised by these mini balls when I first tried the recipe. I had tried several
pogaca recipes before this one, but this one was the best ever. The ones I tried before were not as soft
as this one. These are so fluffy and tempting that you can even get up in the middle of the night to
have one. It is always a great pleasure to see the very delighted face of people when they have the
first bite. It is also a wonderful feeling to be sure that they will ask for the second or the third even for
the forth. One day, I put some of these to my lunch box and shared them with some colleagues. They
ate the pogacas with big eyes, which means they cant believe how these simple looking balls can be
that yummy. And the best thing about these pogacas is that they dont get stale easily. You will see
that they are still so soft even after a week, so I generally make these on Sunday as a preparation for
weekdays. I never leave for work without having breakfast and I get up easier knowing that my
breakfast is already ready on the table. A cup of milk always goes very well with these magical balls.

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Pogaca is a traditional savory pastry in Turkey just like simit and acma. All pastry shops here have

Lezzet suggests using mineral water

. As it is scientifically proven that mineral water is healthy, we can drink or use it in

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Yumuack Poaa

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Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put
a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for
the rest of the dough. Place a parchment paper in a baking tray and place the pogacas on it. The folded
side of pogacas should be at the bottom to have a ball shape.
Preheat the oven at 180C.

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Beat the egg yolk well and coat all the pogacas with it using a brush. And sprinkle poppy seeds on
each pogaca. Bake them about 30 minutes until they get golden.
I love them when they are still warm, so after taking them out from oven, I throw a few of them into
my mouth.
Note: These ingredients make about 40 pogacas as I make them so small that you can eat them in just
two bites. You can make them bigger if you like or you can use the half of these ingredients if you
want fewer.

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Related Posts

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bread grid
mineral
water
pogaca
poppy seed
savory
pastry

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{ 60

Fluffy Zucchini Bread

How to Make Ayran

Pogaca With Beard

February 12, 2010 at 7:09 pm

February 12, 2010 at 7:45 pm

water may be the key to keeping these pogaca fresh and soft for a while. Ill have to try!
Reply edit

5 Star Foodie February 12, 2010 at 8:12 pm

Those savory pastries look so scrumptious! I love the feta & parsley filling!
Reply edit

Birgit February 12, 2010 at 11:25 pm

Ill definitely try to make them myself. Im currently trying to make traditional Estonian black
bread and I also use mineral water instead of ordinary water. But I must say that it was very
difficult to find a mineral water here in Istanbul I found Kinik Bursa at the end.
Reply edit

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December 30, 2011 at 11:10 am

price of for example an 1.5L Erili.

Reply edit

elra February 14, 2010 at 7:59 am

Yumm I believe you! This is the most addictive pogaca!
Reply edit

Erica February 14, 2010 at 3:21 pm

That filling sounds delicious!!!
Reply edit

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OysterCulture February 14, 2010 at 5:18 pm

February 14, 2010 at 9:39 pm

February 15, 2010 at 1:54 am

Sophie February 15, 2010 at 3:41 am

Hello Zerrin,
these filled bread balls look so lovely & appetizing!!
MMMMMM,lovely to eat with warm soup!!
I just gave you an AWARD!!! Yeah!! Come over @ my latest post & pick it up!! Congrats!!
Reply edit

Nadjibella February 15, 2010 at 6:30 am

Jaime beaucoup la cuisine turque et jai dj fait les pogacas.
Les tiens sont magnifiques.
Je reviendrai visiter ton blog.
A bientt.

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Reply edit

February 15, 2010 at 12:47 pm

February 15, 2010 at 6:34 pm

!!
Reply edit

Lauren February 17, 2010 at 8:37 am

These look delicious I am planning on making them this weekend! Just out of curiosity did
you use feta cheese like we have in the United States, or did you use Turkish beyaz peynir? Cok
tesekkur ederim!
Reply edit

pontch February 17, 2010 at 9:30 am

Thank you for a delicious recipes
I made this pogace yesterday and my kids and all the family loved it.
I have some pictures in my blog.

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Thank you very much

Merheba zerrin
thanks a lot for sharing your recipe
delicious pogace Ill make soon
Kisses
Reply edit

Faith February 20, 2010 at 10:23 am

These little savory pastries look delicious, Zerrin! I love that cheesy filling and their golden
tops are gorgeous. Ive got to try this!
Reply edit

Daily Spud February 21, 2010 at 4:11 pm

I can guarantee that I would also be eating these pogacas with big eyes they look and sound
excellent

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Reply edit

February 23, 2010 at 8:31 pm

edit

Zerrin May 9, 2010 at 11:11 am

Kim- I use the mineral water as it is in bottle, so its fizzy when I pour it in the dough mixture.
Reply edit

Sara June 26, 2010 at 6:52 am

What is it about bread stuffed with yummy goodness that makes me so happy? Maybe its the
fact that every bite tastes a little different.
I also believe that poppy seeds take any recipe up about five notches. Look forward to trying
these one day.
Reply edit

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July 1, 2010 at 6:24 pm

July 1, 2010 at 9:29 pm

Reply edit

Maria July 29, 2010 at 1:14 pm

Hey there again. I got my first Foodbuzz publish with your Pogaca recipe, I am so excited.
Thanks again!
Reply edit

Ora July 31, 2010 at 6:29 pm

Hi, Can these be made 5 hrs in advance.
Reply edit

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Zerrin August 1, 2010 at 12:33 pm

August 10, 2010 at 4:32 am

October 11, 2010 at 1:33 am

edit

GreenGirl October 28, 2010 at 3:41 pm

Thanks so much for the recipe, I made them the other day, Maybe you stop by blog to see how
they turned out.
once again, many thanks
Reply edit

Mateja November 6, 2010 at 5:30 pm

My family just love this kind of food. Thank you for sharing. Will try to bake some as soon as
possible ^_^
Reply edit

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Grass in Brisbane November 18, 2010 at 1:14 am

December 20, 2010 at 1:25 am

edit

manju January 23, 2011 at 12:32 am

These do look delish! We love turkish food, and one of my resolutions this year is to bake bread
more often so this is going on my baking list! Thanks.
Reply edit

Zerrin January 23, 2011 at 3:42 am

These pogacas make perfect snack too! You will love them!
Reply edit

Debs @ Acquiredish January 25, 2011 at 12:00 pm

Im very intrigued by these tasty looking balls and will be trying them very soon, thanks for
sharing and Ill pop back with my comments once Ive tried trhem, Debs.

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Hope you dont mind a little criticism but having to enter a captcha code is damned annoying.

January 25, 2011 at 1:10 pm

edit

February 4, 2011 at 6:44 am

Debbie Ashmore March 2, 2011 at 2:55 pm

Mmm. My Aunt used to make us these after school when I was a kid. Yours are very close to
what she made. Thanks for the recipe! PS totally agree you need the captcha code.
Reply edit

Lydia Greve March 14, 2011 at 3:51 am

I made these today and they were delicious! I have been craving poaa for months thanks for
the great and easy recipe!
Reply edit

Maya August 5, 2011 at 7:03 am

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Hey Zerrin, your pictures looked hard to resist so I tried the pogaca recipe out today. They

September 11, 2011 at 8:26 pm

September 11, 2011 at 11:07 pm

Reply edit

Lydia September 13, 2011 at 6:14 am

Another great recipe! I used seltzer, which was simply carbonated water. Seemed to work fine.
I dont understand the difference it would make vs. regular water. Doesnt yeast make carbon
dioxide? Well, anyway, they were very nice. I parbaked some and will finish baking them in a
day or two, and I expect they will be fine. I also will try freezing them sometime. I read about
the person wanting to know if the dough could store in the fridge, and I dont know why it
couldnt. She should experiment and share her results. What other things can these little balls be
filled with? The feta and cheese was great, but I was a little stingy with the filling.thinking
Id run out and I ended up with a lot left over! Next time theyll be filled out more! I also used
black nigella seeds because I had no poppy seeds. The dough was great. I didnt know which
flour was better to use, so I used bread flour, and I found that I needed to add a bit more water,
but the dough was wonderfully easy to work with. I think the other flour might make even
lighter and fluffier pogacas.
Reply edit

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Angela June 4, 2012 at 2:55 am

June 4, 2012 at 9:57 pm

edit

Reply edit

Zerrin August 15, 2012 at 1:29 pm

Hi Nicole! The cup I use takes about 150g flour.
Reply edit

peggy November 8, 2012 at 9:11 am

I have been making these for a few years now and when my Turkish mother in law has her
ladies tea group over she asks me to make them every time. Its a shock that she has her foreign
daughter in law make these. Her friends love them.
Reply edit

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November 8, 2012 at 10:08 pm

edit

Zerrin November 17, 2012 at 3:22 pm

Selda hanm, instant maya oldugu iin bekletmenize gerek yok. Hamuru ekmek hamuru
kadar uzun yogurmanza gerek yok ama elinize yapismayacak hale gelene kadar karistirip
yogurun. Afiyet olsun!
Reply edit
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