Eggplant Filled Pogaca Recipe
It is said that the Turks can cook 40 different dishes from eggplant. I have no doubt about it, if you count now, 10-15 of them will come to my mind immediately. The rest of them either haven't been in my mind until today, or I've never heard of it before. Because our cuisine is deep sea. It is not possible to know all of them, to taste them all. I wonder how many unique dishes a nation that can cook 40 kinds of food only from eggplant has its own unique dishes :) Undoubtedly, the Ottoman Empire's rule over a wide geography and different cultures has a great contribution to this. Perhaps this is why we cannot share food with the Greeks, or that we embrace Lebanese food as our own.
For example, I recently read an article on a foreign site. The writer was talking about a visit to Turkey and there was a sentence in the article: "Hummus is actually a Lebanese dish, but it is best eaten in Antakya." If even a tourist who has come to Turkey for a limited time can make this observation, this is a very clear fact. This situation is more common in Southeastern Anatolia. Since the borders are close to each other and many times have been redrawn over time, there is no cultural distinction between countries. So it doesn't matter which dish belongs to whom. Each meal we have learned from other cultures has been added to our kitchen as a separate motif. Fortunately for us, we were born into such a rich culinary culture. Well, do you think we can benefit enough from this cuisine culture? For example, I do not see restaurants that serve traditional Turkish dishes every step of the way.
I can do the Hunkar Begendi whenever I want, I would eat it in the evening. So what should a tourist who comes to our country do just because he is curious about Turkish cuisine? They randomly walked into a restaurant and asked for a menu. The moment they look at the main course section, won't they ask himself if they are really in Turkey? Beef Straganof, Fajita, Hamburger, Pizza ... So where is Hunkar Begendi or moussaka?
We always talk about, Turkish cuisine is our most important value, we have to do our best to introduce it, etc ... What about the restaurants where you can promote Turkish cuisine and make ambassadors to their cuisine? I guess they burned and ended up and gone.
As I said, it is rumored that 40 kinds of food can be made from eggplant. This is the 41st, I think :) Crispy, delicious and delicious. Especially if you have 1 eggplant that you do not know what to do at home, this recipe is for you. Only 1 eggplant will not be wasted so the effort may seem a little too much, when you look at it from there :) You will see that it will be worth it after you do it. I am sure it will be a very suitable type for sahoor, as well, for those who are fasting.
For the dough;
- 1 egg (yolk for topping),
- 125 gr butter,
- 1/4 cup vegetable oil,
- 2 tbsps of vinegar,
- 1 tsp mahlab powder (optional),
- 10 g baking powder,
- 1 tsp salt,
- 3-3,5 cups of flour,
- Poppy seeds for topping.
- 1 eggplant,
- 1/2 cup crumbled feta cheese.
- Roast the eggplant either on stove or in oven,
- In a deep bowl combine butter, oil, egg white and vinegar,
- Add flour part by part and start to knead,
- After you add half of the flour, add baking powder, mahlab and salt,
- Add the remaining flor again part by part and knead into a sof non-sticky dough,
- For the filling dice the eggplant into small cubes and mix with crumbled cheese,
- Take a small sized piece from the dough roll and press into your hand to flatten,
- Place 1 teaspoon of filling into the centre of each ball, cover and roll,
- Place on a baking dish lined with parchment paper,
- Brush the egg yolk on top,
- Sprinkle poppy seeds on top,
- Bake at 180 degrees celsius until golden brown.