Turkish Pogaca (Spicy meat filled rolls)
Added by Allora Andiamo | Mon 31 Jan 2011 @ 07:30
Soft and slightly sweet rolls filled with a spicy minced meat filling. You can vary the herbs/ spices for a different flavour (fresh coriander is good ). I seasoned this one with the same kind of flavourings that i use when making Lamachun (Turkish pizza).
This recipe also works well with meat substitutes (Quorn mince, soy mince etc).
Makes approx• 20 rolls
approx.600g plain flour
1 tsp of salt
3 tbsp of sugar
1 small packet of dried (instant) yeast
150ml full fat milk
50ml plain yoghurt
5 tbsps extra virgin olive oil
300g lean minced beef
2 med• onions, finely chopped
2 spring onions, finely chopped
2 cloves of garlic, crushed
1 chilli, finely sliced
1 small bunch of parsley, finely chopped
1 heaped tsp of hot paprika
2 level tsps of ground cummin
1/2 - 1 tsp hot chilli powder (optional)
2 tbsps tomato puree (tomato paste)
Some olive oil
1 large egg yolk beaten together with 1 tbsp of single cream
Black cummin seeds for sprinkling
1. Pour the milk and water into a small saucepan and heat gently till just warm. Alternatively, use the microwave.
2. Place all of the ingredients in a large bowl (or food processor with kneading attachment) and knead for approx. 10 mins. Sprinkle with a little extra flour if it\'s too sticky. The dough should be quite soft so don\'t be tempted to add too much extra flour whilst kneading.
3. Place the dough in an oiled bowl and cover with a sheet of oiled clingfilm. Allow to rise in a warm place for at least one hour (it should more than double in size).
4. While the dough is rising prepare the filling. Add a small drizzle of olive oil to a large frying pan.
5. Fry the onions, garlic and chilli over a low heat till soft.
6. Add the minced meat and fry till meat is cooked (it doesn\'t have to brown).
7. Sprinkle in the spices and parsley and fry for another minute or so.
8. Add the tomato puree and continue frying for another couple of minutes.
9. Pour the mixture onto a large plate and allow to cool down.
10. Once the dough has finished rising, punch down and knead gently for a minute or two then divide the mixture into 20 balls.
11. Roll each ball out into a disc shape (approx. 3mm thick). Place the disc on your hand and fill with approx 1 heaped tbsp of the filling.
12. Draw the dough around the filling making sure that the filling is comletely encased in the dough.
13. Place seam side down on a baking parchment lined baking tray.
14. Once you\'ve finished shaping all the rolls brush them with the glaze and sprinkle with the black cummin seeds.
15. Allow to rest for approx 15 mins. In the meantime heat the oven to approx. 170C (fan assisted).
16. Bake the rolls for approx. 15 mins, till nice and golden.
17. Serve warm.