Ingredients for Poğaça with Ground Meat Filling (Kıymalı Poğaça)
1 onion
1 tea glass vegetable oil (about 100 ml / 1/3 cup + 1 tbsp), divided
300 g (about 10.5 oz) ground meat
1/2 teaspoon black pepper
1.5 dessert spoons salt (about 1 tbsp)
1/2 teaspoon Aleppo pepper flakes
1 water glass milk (about 200 ml / 3/4 cup + 1 tbsp)
10 g dry yeast
1 tablespoon granulated sugar
50 g (about 3.5 tbsp) butter
2 eggs + 1 egg yolk
Flour, as much as needed
Nigella seeds
How to Make Poğaça with Ground Meat Filling (Kıymalı Poğaça)
In a pan, sauté 1 finely diced onion in half a tea glass (about 50 ml) of vegetable oil. Add 300 g (about 10.5 oz) of ground meat and sauté until cooked through. Season with 1/2 teaspoon black pepper, 1/2 dessert spoon salt, and 1/2 teaspoon Aleppo pepper flakes, mix everything together, then remove from heat.
In a large bowl, combine 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) of milk, 10 g dry yeast, 1 tablespoon granulated sugar, 50 g (about 3.5 tbsp) butter, half a tea glass (about 50 ml) of vegetable oil, 2 eggs, 1 dessert spoon of salt, and enough flour to knead into a dough. Cover the bowl with plastic wrap and let it rest for 2–3 hours. Transfer the rested dough to a lightly floured surface and knead again. Pinch off pieces of dough about the size of a mandarin orange, flatten each one by hand on the surface, place a spoonful of the prepared ground meat filling in the center, and seal the edges, pressing them firmly together. Arrange on a baking tray and let rest for another 20 minutes. Brush with egg yolk, sprinkle with nigella seeds, and bake in a preheated oven at 190°C (375°F) until golden brown. Enjoy!
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