I can’t 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 might even get up in the middle of the night to have one.
Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well.
You can add a little more flour or mineral water if either of them is not enough. You should have a pliable and nonsticky dough. Cover it with a moist cloth and let it rest for 45 minutes.
Chop the parsley and mix it with cheese.
Take a small piece from the dough and flatten it with your hands. You can do this on the counter. Put a teaspoon 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 parchment paper in a baking tray and place the pogacas on it. The folded side of pogacas should be at the bottom to form a ball shape.
Preheat the oven at 180ºC (350ºF).
Beat the egg yolk well and coat all the pogacas with it using a brush. Sprinkle poppy seeds on each pogaca. Bake them about 30 minutes until they are golden.
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 halve the recipe if you want fewer pogacas.
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I tried these last night and they turned out great. My husband loved them too, and he´s turkish 
they were so easy to make, turned out beautiful, fluffy and light. I made mine a bit bigger, got 26 out of the recipe. My husband and his coworkers finished the ones i made today, and have requested more. Thank you for the recipe
Prep: Cook:
Serves: 14 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
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Serves: 12 Level: Easy
Prep: Cook:
Serves: 10 Level: Easy
Prep: Cook:
Serves: 8 Level: Easy
6 Comments
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sliceofsouthern on 3.19.2011
These look so yummy! Can’t wait to make these I think everyone is going to enjoy them. Thanks for all your recipes!
vlmarston on 3.18.2011
Can’t wait to try these, they look addicting!
giverecipe on 3.18.2011
eskimopie- Thank you! I’m sure you and your family will love these.
susanve- It is 350 F.
thecrunchyfrog- The mineral water I use in this recipe is natural mineral water bottled directly from its spring. And it is sparkling, but it doesn’t have any additional chemicals, it is natural. I’m not very familiar with the kinds of mineral water abroad. In Turkey, we have many natural springs with mineral water and companies bottle and put them into market.
thecrunchyfrog on 3.18.2011
Do you use sparkling or still mineral water?
susanve on 3.18.2011
What would the oven temp be in Fahrenheit?