BBC Learning English Recipes - October 2009 Pogoca A recipe from Bilge Kurt Torun from Turkey

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Ingredients (make about 14): Dough: • 1 pack of dried instant yeast (7 gr) • 1/2 tablespoon sugar • 1/2 cup of milk (room temperature) • 3/4 cup of plain yoghurt (room temperature) • 1/2 cup of sunflower oil • 1 egg white • 1/2 tablespoon salt • about 3 cups flour Filling: Mix together: • 1/3 cup crumbled feta cheese (or goat’s cheese etc.) • 1/4 cup fresh parsley, chopped (or dried parsley) Glaze • 1 egg yolk (beaten) • sesame seeds (optional) Instructions:

1. Mix the yeast, the sugar and the milk in a large bowl. Stir well until the yeast dissolves. 2. Add the yoghurt, the sunflower oil and egg white and stir. 3. Then add flour and salt slowly. Knead in to a dough. The dough shouldn't be sticky

but should be soft. 4. Divide the dough into 14 pieces. Make a little hole in each piece and put 1 tablespoon

of the filling inside. Close the hole up and make the dough in to a half moon shape. 5. Place parchment paper on an oven tray and arrange the half moons on it. Put the tray

in a warm spot for about 30 minutes. 6. Then, brush some egg yolk on top of each pogaca and (if you wish) sprinkle them

with sesame seeds. 7. Preheat the oven to 180 C. Place the tray on the middle rack. Bake until the top is a

light golden colour (for about 40 minutes).

Recipes © British Broadcasting Corporation 2009 Page 2 of 2

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8. Place the pogocas on the wire rack and let them cool down a little bit and then put them in a large saucepan with a lid. Put a few sheets of paper towel on the top and close the lid. Let them sit for at least half an hour.

9. Serve them with tea as an afternoon snack or as breakfast.

See what the finished dish looks like by clicking online: http://www.bbc.co.uk/worldservice/learningenglish/specials/2009/02/091015_recipes_oct2.shtml