Turkish pastries

Ingredients for 1 servings:

• 1 kg flour
• 1 cube of yeast
• 1 cup of milk, lukewarm
• 1 cup of oil
• 2 egg whites
• ½ cup of lukewarm water
• 250 g quark
• 1 tbsp sugar
• 2 tbsp salt
• 1 bunch of parsley
• 250 g sheep’s cheese
• 2 egg yolks, for brushing

Instructions

Working time approx. 45 minutes; Rest time approx. 10 minutes; Cooking/baking time approx. 30 minutes; Total time approx. 1 hour 25 minutes

Pogaca (Acma)

Sift flour into a large bowl and make a well in the center. Dissolve the yeast in the lukewarm milk and pour it into the well. Then add the oil, the 2 egg whites, water, quark, sugar, and salt and knead everything into a smooth dough. Cover the bowl with a cloth and set it in a warm place for about 30 minutes to allow the dough to rise. Crumble the feta cheese into a bowl and mix with fresh, finely chopped parsley. Once the dough has risen, remove it from the bowl and knead briefly again. Divide the dough into small pieces and form them into balls about 5 cm in size. Roll out the balls flat with a rolling pin, add the filling to the dough with a teaspoon, then roll them up into a half-moon shape and form a knot. Make as many pogaca until the baking tray is full. Combine two egg yolks with 0.5 teaspoon of oil and brush over the pogaca. Then place in a preheated oven. Bake at 180°C (convection oven) or 200°C (electric oven) or at mark 2-3 (gas oven) for 20-30 minutes until golden brown. Remove the finished pogaca from the oven and let rest for about 10 minutes, covered with a cloth. Variation: A minced meat filling is not only suitable, but also typical for pogaca.