It is no secret, that the Turks must almost be world champions in making bread with fillings, packed in every possible way. There are simply so many variants, that it is almost completely impossible to list.
The exciting thing is – besides the shape, everything they come inside. Typically, it is feta cheese in various variations w / u dill, parsley, onion and sheep, goat or regular cow cheese, potatoes, mashed potatoes, sucuk (Turkish sausage) or meat in different varieties.
So it’s always a little easier to make something exciting and slightly different if you just have an eye on the Turkish cuisine.
For the lunch box:
Like the other day, when I decided to make stuffed Turkish bread for the kids’ lunches. Just to make it a bit interesting and easy sometimes. And then because we had to have soup in the evening and my youngest just don’t like soup – at all. Then it was a little easier, that there were something else to eat.
But these Turkish bread with fillings, kıymalı poğaça, they could be just as good to take on a picnic, as small envelope bread for the main course, as they are to take along in the school bag.
They are so easy to make. Besides the dough just having to raise, it really takes no time to make them. In fact, the art is just making enough of them. Because they get legs to go on and is fast away.
And if you were to make too many, then fortunately, they are also really good after a stay in the freezer.
In the nostalgic corner:
The kids were crazy with them and especially my husband became completely nostalgic, when he came home. “Oh, we used to get some like these in the lunch break at school. Then the baker made sure, they were hot and freshly baked ”. We didn’t had quite such a service in my school booth. There were at most warm croissants Friday morning for the quick ones. But they were also really good.
But these stuffed bread – Kıymalı poğaça – they taste really good, if I have to say it myself. Light, a little spicy and full of flavor. Just a good little afternoon snack while sitting here writing on the blog… 🙂
If you don’t have lamb, just use beef (chicken might also be ok). But as always, I recommend lamb.
I chopped the filling into a mini dicer. First the onion and parsley and then the tomato and pepper – just a little bit. It is easiest and fastest.
Just do it – I’m sure it will be good.
Turkish bread with stuffing – Kıymalı poğaça
- 250 g flour, maybe a bit more
- 12 g fresh yeast
- ½ cup handwarm milk
- 1 egg
- 1 tbsp oil
- 2 tbsp yoghurt
- ½ tsp salt
- 250 g meat, lamb, beef, chicken
- 1 medium onion
- 1 medium tomato
- 1 Sivri pebber, Long green turkish pebber
- 1 large handful italian parsley
- ½ tsp chili pebber, “pul biber”
- ½ tsp cumin
- ½ tsp peppermint
- salt and pebber
Sådan gør du
- 1: Dissolve the yeast in the warm milk2: Mix the other ingredients into a uniform dough. Cover the bowl with a bag and let the dough rise for an hour3: First chop the onion and parsley in a mini chopper. Put tomato and pepper in and chop again until it all turns into small pieces (but not fine mash !!)4: Mix all the ingredients together with the meat and spices. Leave it to rest while the dough rises.5: Turn on the oven at 200 degrees hot air.6: Divide the dough into 12 equal buns.7: Press each bun flat with your hands – about 10 × 15 cm. Place a good tbsp of the filling on one half and fold the other one over. Press the joints together with a fork on both the front and back of the bun. Then the filling will stay inside and at the same time you get a nice pattern.8: Place the breads on two baking sheets with baking paper. Brush them with a whipped egg.9: Bake them in the oven at 200 degrees for about 20 minutes