Turkish Cheese Rolls aka as Pogca is a bun filled with feta cheese and parsley. Its practically a cross between a buttery biscuit and a dinner roll. I made and served theses rolls together with a bowl of roasted creamy tomato soup over Shavuot. It may have sounded like a light dinner but we generously helped ourselves to these rolls. Like a regular bun, the dough is soft and light in taste but with a savory cheese filling.
I found this original recipe from the link below:
Rather than using feta cheese, I replaced it with low fat Bulgarian cheese and used fresh parsley instead.
Here is my version :
- 1/2 cup of warm water
- 1/3 cup of skim milk
- 1 tablespoon of dry yeast
- 1/4 cup of vegetable or canola oil
- 1 tablespoon of sugar
- 1 teaspoon of salt
- 4 cups of all purpose or bread flour
- 1 1/2 tablespoon of fresh parsley
- 1 1/2 cup of Bulgarian cheese crumbled
- 1/2 teaspoon of ground black pepper
Mix sugar, yeast,water and milk. Set aside and allow the yeast to bubble. In a bowl of a mixer, add the dough ingredients along with the yeast mixture. Using the dough hook attachments (or you can use your hands), knead dough till texture is elastic. Add a little water if the dough is too dry. Cover dough with a moist cloth and let it rise for 45 minutes or until double the size.
For the filling, mix cheese with parsley. Add pepper and mix well.
Preheat your oven to 350F. Divide dough into 10 pieces and flatten each with your hand. Put a tablespoon of cheese filling and close the bun by folding the edges upwards. Repeat the same method with the rest of the dough. Place parchment paper on a baking sheet and transfer the buns on to it. The folded side should be at the bottom. Bake for 20-25 minutes or until golden brown