VEGAN PAZARTESI | PATATESLI PUF POGACA | TURKISH VEGAN.
PATATESLI PUF POGACA | TURKISH VEGAN
Your weekly vegan delightful recipe is out, and may I please suggest that you try patatesli puf pogaca which is a stunningly tasty Turkish breakfast roll. When I was last in Armenia I tried this dish fresh from the bakers, and its the most amazing, tasty, filling and aromatic breakfast roll I’ve ever tried. Vegetarians can opt for the potato and cheese variety which normally consists of feta. However as it is, is just divine.
Every Monday and Friday we publish a vegan or vegetarian recipe onto our main news site, as well as publishing everyday onto our Facebook page various recipes for both vegans and veggies. Please note that we do not any longer use the #GoVegan hashtag. Instead the #TryVegan hashtag, simply because Mondays and Fridays are two days of the week that we encourage ‘thousands of our readers around the world to try a vegan non-meat non-dairy recipe’. There’s no harm in that is there? I didn’t think there was!
Patatesli puf pogaca is a traditional Turkish breakfast roll for those on the go or running a busy lifestyle. Furthermore patatesli puf pogaca can be implemented into dinners and snacks, and you can spice it up a tad too if you’re feeling in the mood. A little ginger or all spice at Christmas is also great - only a little though added to the potato. Okay so here’s the recipe and please enjoy, have a nice day, and enjoy the beginning of your week.
INGREDIENTS:
2 cups luke warm water
4-5 cups flour
1 Tbsp instant yeast (1 package)
2-3 Tbsp olive oil
1 Tbsp sugar
1 Tbsp salt to taste
Potato Filling:
2 large or 3 medium potatoes, boiled and smashed
1 onion, chopped
1 tbsp tomato paste
2 tbsp oil (canola/ sunflower/vegetable/corn/olive)
½ tsp salt
¼ tsp cayenne pepper (optional)
¼ tsp black pepper
¼ tsp cumin (optional)
(NB: If you are allergic to gluten then please opt for the gluten variety ingredients for your fresh bread).
RECIPE:
In a pot boil the potatoes and smash them. Meanwhile in a pan place the oil and onion, and sauté for 2-3 minutes on low-medium heat. Then add the tomato paste, salt and smashed potatoes. Cook for 5-6 minutes stirring occasionally. Finally sprinkle with pepper, cumin and cayenne pepper.
Glaze:
Glaze:
VEGAN: (AGAR AGAR) (There are other substitutes for egg yolk please click here for more information)
1 tsp water
Sesame seeds for top
(NB: If you’re not a vegan you can use one egg yolk, 1 tablespoon of water and sesame seeds on top)
Place the lukewarm water, sugar and the yeast into a bowl. Stir well to dissolve the sugar and the yeast. Add salt, olive oil and flour; knead for 10 minutes, until dough becomes elastic. The more you knead the better your dough will be. Cover the dough with a plastic wrap or a clean cloth, and let it rest for 2 hours in a warm place, till it rises up to double its volume.
Place dough on the counter and punch to release the air. Cut the dough into 20-22 pieces. Flatten each of the pieces with your hands and place 1 Tbsp or more potato filling in the middle and close it up sticking well the ends. Grease a baking dish and place the puff pogacas over, stuck ends being down, leaving some room between each. Cover it with a clean cloth and leave it for ½-1 hours to rise in a warm place (If you have time let it rest for 2 hours).
Mix the AGAR AGAR or if veggie beaten egg yolk and water in a small bowl, then brush the surface of the puff pogacas with this glaze. Finally, sprinkle sesame seeds on top.
Preheat the oven to 400F (200C). Bake for 30-40 minutes, until it becomes golden brown. Take it out of the oven and cover with a clean cloth or towel to keep them soft and warm.
(NB: Do not use metal container when kneading or resting the dough. Metal spoils the texture of dough).
These savory bread rolls are very easy to make, may I suggest if cooking for breakfast that you prepare the dough before bed and leave the dough within an ambient room. Shelf life NO MORE THAN 4+ HOURS due to the potato. You can reheat however they are best served fresh. Yes breakfast can be time consuming however why not make them on a Sunday, or for a snack, you can prepare this wonderful Turkish delight anytime you want too. I’ve included the option for both vegan and veggie as I believe its fair.
(NB: As with all recipes I or others from our main cooking page print - if you suffer from cardiovascular disease, have a history of stroke or are taking sodium based medications then please opt for the low sodium salt. There are alternatives for salt although I myself have never tried them and I’m not sure if these will work in the prepping process of this bread. However you can read more here
Below are two videos. 1. The vegan method, however I still advise to try the above recipe as its no different really to the vegan (Turkish recipe). 2. The Turkish recipe. (PLEASE NOTE VIDEO [2] IS NOT VEGAN). Video [2] is the Turkish traditional recipe though with cheese and potato.
That’s it folks and have a nice day.
Dr Jose C. Depre.
Environmental, Botanical and Human Scientist.
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