Turkish Pogca pastry with potato filling

Ingredients for 1 servings:

• 100 ml oil
• 2 eggs
• 100 g butter
• 1 pack of fresh yeast
• 2 tbsp sugar
• 1 tsp vinegar
• 1 tbsp spice(s), (sour cherry kernels), ground, Mahlep
• 1 tsp salt
• 100 ml milk, lukewarm
• 550 g flour
• 500 g potatoes, cooked
• 50 g cheese, grated
• 4 tbsp oil
• ½ bunch parsley, fresh
• 1 onion(s)
• n. B. Salt
• 1 tsp pepper
• 1 tsp Pul Biber
• 1 tsp peppermint, dried

Instructions

Working time approx. 30 minutes; Rest time approx. 30 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 30 minutes

Patatesli serit pogca tarifi, makes 7 servings

For the dough, mix together all the ingredients except the flour, gradually adding the flour and preparing the dough. Let the dough rise in a warm place for about 30 minutes. Then form the dough into small balls, roll them out into ovals and use a pizza cutter to cut only the bottom side into wedges. For the filling, grate the cooked and peeled potatoes and mix with the remaining filling ingredients. Place the filling on the top side of the dough oval, roll the dough up and shape it into a snail shape, brush with egg yolk and sprinkle with sesame or black cumin seeds. Bake in a preheated oven at 160°C for about 20-30 minutes. Note: In Turkish cuisine, a lot of baking is done and potatoes are used as the filling. This may sound strange, but it tastes really delicious.