Turkish Pogacas (Fluffy Bread Balls With Cheese Filling)
What could be better than a little bread ball with a gooey, cheesy center? I saw this fabulous recipe posted by Zerrin from http://www.giverecipe.com. Her recipe was not only easy, it was fantastic. If you want to see her recipe, click here.
I made the dough as she stated, with one difference. I didn’t have mineral water, so I used club soda. In her post she states that mineral water works best to make the dough fluffy, and she may be right. Her pogacas do look fluffier than mine. Next time I will take her advice and use the mineral water.
For the filling I made half as she stated (feta and parsley), and I made the other half with feta, parsley and added a bit of ricotta and gouda cheese. Mark and I liked the ricotta mixture. The ricotta made it creamier, while the gouda gives it the melty-cheese factor. And of course the feta is essential for the salty goodness. Per Mark’s request, next time I am also adding a bit of mozzarella cheese.
I love this recipe, and in the future I am going to play around with fillings…the possibilities are endless!
Note: mineral water is fizzy water. The bubbles makes the dough light and fluffy!
UPDATE: these are fantastic even a few days later. They also make a great slider appetizer by placing a piece of grilled chicken inside (Mark’s idea). Like I said, the possibilities are endless with these!