John Myers
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Poğaça – Filled Dumplings
The perfect poğaça – filled dumplings recipe with a picture and simple step-by-step instructions.
For the dough
- 250 g Lowfat quark
- 500 g Flour
- 125 ml Milk
- 125 ml Oil
- 21 g Yeast fresh
- 1 pinch Salt
- 1 piece Egg
- 1 pinch Black cumin
Minced meat filling
- 500 g Minced meat
- 1 piece Onion
- 1 pinch For spices, see description
- Dissolve the yeast in lukewarm milk, add low-fat quark, salt and oil and stir together. Then add the flour and work it into a dough. This must not stick if necessary add a little flour. Then let the dough rest a little in a warm place. During this time I prepare the filling.
- The poacas can be filled very well with all kinds of ingredients. In addition to feta and parsley, minced meat, for example, is always a good choice. I fry the minced meat with an onion and then season it with salt, pepper, paprika, harissa, chilli, mint, parsley and a dollop of cream cheese.
- Tear off a piece of the dough and form a round surface with your hands, put 1 tbsp of the filling in the middle and seal the edges of the dough. Place with the seam down on a baking sheet lined with baking paper. Brush the rolls with 1 egg yolk and sprinkle with black cumin and bake in the preheated oven for 20 minutes at 180 degrees.
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