Pogacas or feta dumplings are puff pastries that are often served as an appetizer, but they are also perfect with pasta. This recipe is the Turkish or Bulgarian version. It is so good, that you may be filled even before the entrÃ©e arrives. You may also add pimientos to the dough to add more flavor to it.
3 1/2 cups all-purpose flour
2 teaspoons baking powder
1/2 cup canola oil
1/4 cup butter, melted
1 cup plain yogurt
3 beaten eggs
1 tablespoon sour cream
1 tablespoon white sugar
1 1/2 teaspoons salt
2 egg yolks
2 tablespoons black sesame seeds
1 cup crumbled feta cheese
1 cup finely chopped fresh parsley
1 tablespoon olive oil
2 teaspoons paprika
Preheat the oven at 375F and line a baking sheet with parchment paper.
Sift the flour and baking soda into a large bowl. Set aside.
Combine the canola oil, butter, yogurt, beaten eggs, sour cream, sugar and salt in a large mixing bowl. Mix until smooth.
Gradually add the flour into the large mixing bowl. Mix well to form dough. Knead the dough in the bowl for 5 minutes or until it is no longer sticky.
To make the filling, place the feta cheese, parsley, olive oil and paprika in a medium sized bowl. Mix well.
After, prepare a dumpling by pinching off 2 1/2 tablespoons of dough. Roll it into a ball and then flatten it to make a flat circle that fits your palm. Spoon 1 tablespoon of filling into the center of the circle. Bring the edges together to cover the filling; pinch the edges to make a fat and round dumpling. Put it on the baking sheet, smooth side up. Repeat the process for the remaining pogacas.
Beat the egg yolks in a small bowl and brush the pogaca tops with it. Sprinkle with sesame seeds. Bake the pogacas for 20-30 minutes or until the tops are brown, shiny and cracked.
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