The commonest mistake here is putting the filling in hot. Its steam wets the dough from inside and the base of the poğaça looks baked while staying doughy. Cook the mince down until all its liquid has gone, then wait until it comes to room temperature. Cold filling, warm dough.
Ingredients
For the dough
For the mince filling
For the top
Method
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Cook the filling
Soften the onion in oil for 5 minutes, add the mince and cook for 12 minutes until all its liquid has gone. Add the spices and parsley and take off the heat.
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Cool the filling
Spread it on a wide plate and leave until it comes to room temperature. This step saves the base of the poğaça.
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Activate the yeast
Mix the warm milk, yeast and sugar and leave for 10 minutes to foam.
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Knead the dough
Add the oil, margarine, egg, salt and flour and knead for 10 minutes into a soft dough.
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Prove
Cover and leave somewhere warm for 1 hour, until doubled.
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Shape
Take pieces of dough the size of a tangerine, open them in your hand, put a tablespoon of filling in the middle, close the edges, round them and flatten slightly.
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Final rest
Arrange on a tray and leave for 20 minutes.
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Bake
Brush with egg yolk, scatter with sesame and nigella seeds and bake at 190 degrees for 25 minutes.
Tips
- The filling must be cold. Hot mince wets the dough from inside and leaves the base raw.
- Drive off all the liquid from the mince; a wet filling pools inside the poğaça.
- Keep the seal underneath so it does not open as it bakes.
- To eat them the next day, warm at 150 degrees for 6 minutes; a microwave turns the dough rubbery.
Nutrition
Values are per serving and approximate.