Pogaca (Pasties)

Pogaca (Pasties with feta and parsley)

Delicious to have with tea or as a snake. Could be presented as a started at a dinner party, or have a plate full for your guest to indulge into at a garden party/BBQ.

Pogaca (Pasties with feta and parsley)
You will need;
A flat baking tray
A rolling bin 
For the dough
500g of plain flour
1 teaspoon of baking powder
6 tablespoons of oil (I used olive oil)
300g plan yogurt
50g – 100g of melted butter (your choice in how much you use)
1/8 teaspoon or pinch of salt (optional)
1 egg yoke for glazing the pasties
For the filling, which can be any thing you like however I used;
200g feta cheese
40g – 50g of flat leaf parsley finely chopped. Alternatively you could use dill or basil etc.

Apart from the egg yoke (and the filling), place all the rest of the ingredients into a mixing bowl and start to make a dough.

Knead your dough until you are satisfied that it is ready and place to one side.

Now for the filling, using a folk to mash the feta cheese (do not purée it). Next add the parsley and mix together.

My daughter and I had so much fun making these pogacas. If you have a child please try and get them involved, yes you will have a bit of a mess afterwards but think of the fun you will have.

Ask your helper to divide the dough into little balls for you, roughtly about the size of a fist. If you don’t have a helper you will have to do this bit yourself. Next roll the dough out as thin as you can get it to go. Place a tablespoon or so of filling into the centre. Fold over your dough and cut around to shape your pasty. If you do not have any cutters, a pizza cutter, or a small plate (saucer) will do just the job. Press down the edges with a folk, as you do not want the filling to burst out whist baking.

When you have finished all your dough, you should have about 25 pogacas. Once you have placed them onto your baking try. Brush you egg yoke onto the tops of each pasty. If you do not own a food brush, just use a spoon and your fingers to do the same job.

Pre heat your oven to 150°c(fan oven) 190°c (without fan) 300F or gas mark 2 and bake for about 20-25 minutes.

Ball shaped Pogacas (no need for a rolling pin)

Alternatively, you could divide your dough into small ball shaped pieces and using your index finger poke a large whole into the centre of the dough ball for the filling. Then re-shape your ball once stuffed, closing the whole completely. Glaze the top parts of each pogaca with egg yoke (if you wish you could even add a sprinkle of sessemi seeds on top).

Pre heat your oven to 180°c (fan) 200°c (without fan) 350F or gas mark 4 and bake for 35-45 minutes. Please keep checking as the cooking time will vary according to the size of your dough balls. This time is only an estimate.

Once cooked allow your pogacas a little time to cool down before serving.



Introduction to my food


Welcome to Dine Delight. For the purpose of this site, I have divided my recipes into four categories (so far).

BBQ’s/garden parties;  mostly food that can be eaten with your fingers.
Dinner party food; more time consuming recipes.
Midweek family meals; mainly what your family will eat and enjoy.

For those of you who may not have read my ‘About’ section, should know that I love to use food as a means to socialise. One of the biggest social events, my family and I have is our annual barbecue. This garden party is special because we get to share so many of our wonderful Turkish dishes with our friends and family. Now, depending on the numbers of guests we have invited (or not!) I sometime use paper plates. I therefore avoid saucy foods (dips are fine) and grainy foods like rice.

At the end of it all, I am the the one who has to clean up! So I take precautions. There are often children running around and I don’t fancy picking up bits of rice off my lawn for weeks to come. So save the rice for a midweek family meal.

Instead why not try some chicken, beef or lamb kebabs? How about some prawn kebabs with chilli flakes and coriander?  (Have you ever tried some sliced helloumi (hellim) cheese cooked on the barbecue?) Such simple recipes can change your whole party.

Having said that, have you ever thought of dolmas (stuffed bell peppers and vine leaves) as finger food? Such additions beautiful looking dishes can make a wonderful centre piece to you garden party. What about some Tepsi Böregi (pastry with potatoes or any kind of filling). Tepsi means tray, in this case baking tray.

Oh the list can go on… (My mouth is watering as I am writing about these beautiful dishes).

I usually “wow” my guests with the kebabs and dolmas (I have simple guests, you know who you are!) I often include börek as well, and sometimes even some lentil koftes (meatballs, yet in this case with lentils – lentilballs, I suppose) and pogaça (little pasties with filling, I often use feta cheese and dill or parsley).

With the last big barbecue we had, I prepared a separate table for the kids. Now I know my daughter loves Mediterranean food, yet I wasn’t sure if my guest’s children would enjoy it too. So I made some “child friendly” things like fish fingers and pizzas, but all the kids did was take a bite, and leave them on their plates. However they managed to munch their way through the adult selection. Some of the kids liked the vine leave dolmas as well, but not so much the stuffed bell peppers, the adults loved those. Anyway in the end I was left with most of the ready-prepared stuff, and all my homemade food vanished.

Take it from me, if you do decide to cook any of my recipes, even the children will enjoy them, and your garden party will be talked about for a long time to come.

Please don’t be afraid of all the preparation. If I can do it, believe me so can you. Don’t forget, there’s no pressure, you have plenty of time to prepare your dishes IN ADVANCE. Oh and get your family or friends involved, encourage them to help and be part of the whole process. You’re not on a cooking program, nor are you a Michelin Star Chief, and if you think you are, what are you doing reading this? Remember this is all about YOU being able socialise and host a great party. What’s more enjoying yourself and being proud of your achievements.

Now when you come to reading my recipes, you will find that the herbs and seasoning I use are pretty much the same. I tend to use a lot of paprika and chicken seasoning. Why? Because this is what my family and I like. If you and your family enjoy cumin, or cayenne pepper, then add as much or as little as you wish. I tend not to use rosemary or sage in any of my cooking. This is because Turkish cuisine tends not to include such herbs, (well not very often anyway), and due to this fact I never acquired a taste for either of these herbs, therefore they are absent from my recipes, (as with many traditional Turkish dishes). This of course does not make me right. So if you don’t like something, find an alternative, always bearing in mind that you want your food to be eaten, and if you and your family dislike a certain herb/spice, why include it?

You may also notice that salt, black pepper and chilli is used in moderation or not at all. This is because I have a six year old child who doesn’t like any of the above. If you and your family do, then use as much as you wish. It’s that simple!

So go on…. try a least two or maybe three of my recipes and see what you think and let me know.

Afiyet olsun. (That means bon appetit in Turkish)