Pogaca (Feta Dumplings)

Pogaca are savory stuffed little pastry dumplings full of feta cheese and parsley that are baked with a shiny egg yolk finish. A favorite in Turkish bakeries, they make a nice take-along breakfast or a little snack when you want a nibble that isn't sweet.

• Preparation Time: 40 mins
• Cooking Time: 20 mins
• Total Time: 60 mins
• Calories: 210 Calories

Ingredients

• 1 tablespoon white sugar
• 2 teaspoons baking powder
• 2 egg yolks
• 1 cup plain yogurt
• 1 tablespoon olive oil
• 2 tablespoons sesame seeds
• 2 teaspoons paprika
• 1 tablespoon sour cream
• 1 cup crumbled feta cheese
• 3 beaten eggs
• 1 cup finely chopped fresh parsley
• 1.5 teaspoons salt
• 3.5 cups all-purpose flour
• 0.25 cup butter, melted
• 0.5 cup canola oil

Recipe Instructions

Step 1

Preheat oven to 375 degrees F (190 degrees C). Line a baking sheet with parchment paper. Mix the flour with baking soda in a bowl; set aside.

Step 2

Mix the canola oil, butter, yogurt, eggs, sour cream, sugar, and salt together in a large mixing bowl until smooth. Gradually stir the flour mixture into the wet ingredients to form a soft dough. Knead and squeeze the dough in the bowl until it is no longer sticky, about 5 minutes. Stir the feta cheese, parsley, olive oil, and paprika together in a bowl with a fork to make a filling.

Step 3

Make each dumpling by pinching off about 2 1/2 tablespoons of dough; roll into a ball about 1 3/4 inches across between your hands, and press it into a flat circle 3 inches across on your palm. Spoon 1 scant tablespoon of filling into the center of the circle. Bring the edges of the circle together over the filling, and pinch them together to make a fat, round little stuffed dumpling. Set the dumplings onto the parchment paper-lined baking sheet, seam sides down. Beat the egg yolks in a small bowl, and brush the pogaca tops with the egg yolk. Sprinkle each with about 1/4 teaspoon of sesame seeds.

Step 4

Bake in the preheated oven until the tops are shiny, brown, and crackled, 20 to 30 minutes.