Pastries and dough-based dishes
These pogaca are made with a yogurt dough leavened with baking powder, filled with sucuk and Kashar cheese, and baked. Flavorful and filling, they make a standout breakfast.
Lightly cook the diced sucuk until it releases its fat. Drain it on paper towels and let it cool.
Combine the yogurt, cooking oil, egg, baking powder, and salt. Gradually add the flour and knead into a soft dough.
Pinch off pieces of dough and roll them into rounds. Place the cooled sucuk and grated Kashar in the center, seal, and shape into rolls.
Brush the tops with egg yolk and sprinkle with nigella seeds if desired. Bake in a preheated 190°C / 375°F oven until golden brown.
Important: Lightly brown the sucuk and drain off the fat before adding it to the dough. Otherwise, the pogaca may become greasy and soggy on the bottom. Allergens: contains wheat (gluten), milk and dairy, and eggs.
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