Patatesli Pocaga

Prep Time: 25–30 minutes

Rise Time: 45–60 minutes

Cook Time: 20–25 minutes

Total Time: ~1 hour 30 minutes

Yield: 16-20 pocagas depending on their size

Ingredients:

For the dough:

• 1 cup warm milk

• 1/2 cup vegetable oil (sunflower or canola)

• 1/2 cup plain yogurt

• 1 egg (white for the dough, yolk for brushing)

• 1 tbsp sugar

• 1 tsp salt

• 1 tbsp instant yeast

• About 4–4.5 cups all-purpose flour

For the filling:

• 2 medium potatoes, boiled and mashed

• 1 small onion, finely chopped

• 2 tbsp olive oil

• 1 tsp paprika

• Salt & pepper to taste

• Optional: chopped parsley or green onions

Topping:

• Reserved egg yolk

• Sesame or nigella seeds (çörek otu)

  
  

Instructions:

1. Prepare the dough:

• In a large bowl, mix warm milk, sugar, and yeast. Let sit 5–10 min until foamy.

• Add oil, yogurt, egg white, and salt. Mix well.

• Gradually add flour until a soft, slightly sticky dough forms.

• Knead for about 8–10 minutes. Cover and let rise for 45–60 min, until doubled.

2. Make the filling:

• In a pan, sauté chopped onion in olive oil until golden.

• Add paprika, salt, pepper, and mashed potatoes. Stir well.

• Optional: Add parsley or green onions. Let cool.

3. Shape and fill:

• Preheat oven to 180°C (350°F).

• Take walnut-sized pieces of dough, flatten into a small circle.

• Place 1 tbsp of potato filling in the center, fold over, and seal edges (you can shape like a half-moon or round bun).

• Place on a parchment-lined baking tray.

4. Finish and bake:

• Brush tops with egg yolk. Sprinkle with sesame or nigella seeds.

• Bake for 20–25 min until golden brown.

Nutritional Content (per poğaça, approx. based on 18 pieces):

• Calories: 180–200 kcal

• Carbohydrates: 22–25 g

• Protein: 4–5 g

• Fat: 8–10 g

• Fiber: 1–2 g

• Sodium: ~200 mg

  
  

How to Store:

Room Temperature:

• Store in an airtight container for up to 2 days. Best enjoyed fresh.

Refrigerator:

• Store in a sealed container for up to 5 days. Reheat briefly in the oven or air fryer for best texture.

Freezer:

• Freeze for up to 2 months. Wrap individually or layer with parchment paper in an airtight container.

• To reheat: Thaw at room temperature, then warm in the oven at 160°C (320°F) for 8–10 minutes.

  
  

Alternatives & Variations:

Fillings:

• Cheese & parsley (beyaz peynir + maydanoz)

• Spinach & feta

• Ground beef with onion and spices

• Vegan version: Use mashed lentils, sautéed veggies, or seasoned tofu instead of potato

Dough variations:

• Use whole wheat flour for a fiber-rich version (use half whole wheat, half all-purpose for best texture)

• For a dairy-free dough, use plant-based yogurt and skip the egg (use a flaxseed egg or omit)

Toppings:

• Replace egg wash with plant milk + olive oil for vegan shine

• Use only sesame or only nigella seeds—or leave them plain