... or "The Turks". While I did not leave North America, with a live Turk I came into contact (well, exaggerating, I am constantly passed by the Turkish Embassy in Proleterskih Brigade, there was some Turk). However, since I live in Germany, the Turks are all around me. As soon as I arrived, I learned to recognize the Turkish language when I hear it on the street, was first tried and true döner Lahmacun. I live in a part of town that borders with Turkey's fourth, but the years go by Turkish hairdressers, there are listening to Turkish nationalists who, in addition to language, no way no different from ours. Almost every week, go to the Turkish supermarket. That we did it, I would not have bowed here any chili, I would never agree baklava, or even a pie (I'm not good with bed bark, buy ready-made by a Turk). Everyone knows that there can only be bought decent spinach, melons and summer.
I have never been forced to finds solutions to as many of our women in the diaspora, the very sour cabbage, real cheese, from home ordering crushed hot peppers or other spices that are not used here much. Everything has the Turk. Fifteen kinds of white cheese, a better choice than here - if you like less greasy 40% fat, and 55%, and even 60%, this is totally the most delicious and creamy. So if you do not make cow, a sheep, for which the euro more, even the white goat cheese. Peel them are just like ours, are too thick thick and thin too thin. When one rarer thin crust pie, it must be covered with a wet cloth will not dry out and being damaged while waiting in line to be nafilovane. I do not know who pushed a preservative in them, but they can stay in the fridge for months and not spoil.
When Turk and I tried some of the previously unknown fact. For example, have to buy bread, soft white leavened bread, which is twisted like a snail, a nafilovan the cheese. Just cheese, no eggs, cream and other things that go into pies. And cheese is salty, and the slightly sweet bread. When it seizes, it does not stop until all is eat (sold in bags of two medium-sized snails). It inspired me to than a grandma's recipe for puff cake made something more interesting - bread with cheese. Those Turks, 60% fat!
- 800 g of soft flour
- 20 g fresh yeast
- teaspoon salt 2 tablespoons sugar
- tablespoon fat 1 egg
- 200 g margarine
- 350 g fat white milk cheese
- flour for sprinkling over the bowl and butter for brushing
Prosejte flour, add salt. In a bowl, dissolve yeast and sugar and warm milk (250 ml). Leave it to yeast mixture and milk a little zapeni in a warm place. Mix flour, yeast with the milk, egg and fat and soft Knead dough, gradually adding warm milk. I usually meats bread by hand, so I prefer, however, usually do not make bread by more than 500 g of flour. With 800 g flour my hands can not cope, that's weak, what you will. Therefore I'm extremely umesila bread mixer spiral mixer with that. The recipe requires an exact amount milk, I would say that I spent altogether more than half a liter, still, it is important that the dough is soft. While you're filovali and overlapped, in it will absorb more flour.
After kneading, brush dough with oil on all sides and cover with kitchen towel. Allow to rest for forty minutes in warm place (here is everywhere warm place except in the basement). Well then sprinkle flour work surface (it is that after discard excess flour but to make the dough sticks) and transfer the dough to it. Sprinkle flour dough and from above and drag it in a rectangle. Two-thirds of the rectangle brush with margarine, and the one-third in the middle sprinkle with crumbled cheese and fold the dough so that "dry" fold over one third of the cheese, and then one with just butter over the dry. Again sprinkle flour dough and roll with him again, cuddle, sprinkle with cheese and fold until you have used all butter. In my case it was a triple.
Eventually you'll get the dough into oblong shape of a rectangle. You have to bake it, I wanted something "short" form, so I overlapped in half and got a thick square. I transferred it on a baking sheet with bakpapirom and then some more istanjila rolling pin. Covered with a cloth and leave to rest. Usually the bread before baking leaves an hour to get up, I have my left one and a half since I had the child in kindergarten, and I did not want to leave the oven turned on. I do not know if that is because the cake has grown wildly, yet it seems to me to meet and larger pan, I had it.
Before I put in the oven, slit, I was smeared across the melted margarine. Baked the first five minutes at 200 degrees, and then another 45 minutes at 180 (with fan).
What I changed: I added cheese, that I received the standard leaf cake. In addition I changed nothing, except that I remembered that brush with grease before baking and the Eye and I set the temperature and length of firing. Bread looks a little darker than it should, but due to abnormal proportions, not daring to risk not to bake the inside, so I left him a little longer in the oven.
Judgement: This is the first puff cake in which the secondary cheese flavor. Does it a lot compared to the flour. If you want cheesy bread, double the amount of cheese, but reckon with that rolling pin, roll dough to go harder (dough will tear). It is important to use a fattier cheese, because it melt during baking cakes inside.
As all domestic puff test, and this is made with margarine. Otherwise I do not use margarine, and when it requires a prescription I replace it with butter, only real puff pastry with margarine. Simply, the tradition of such actions, my mom makes a wonderful cake in the shape of roses also with margarine. And the other blogs I've encountered the same - people usually use margarine for puff. Otherwise be absorbed by the flour butter, has a discreet taste and are easier to combine with the aerial.
site was nominated for the big league. One of those who have to try while still hot, then you can not stop. I would not change anything to the right again, except that I toasted sesame seeds and top-up liquid, but not necessary.
Feta Cheese Bread
" Pogača " is a traditional Balkan bread. There are many different kinds, but what separates a bread from a loaf of bread is its round shape and a rich tradition of adding all sorts of fat to the dough. Be it lard, butter, margarine or cheese, bread is always a treat. In Serbia, we prefer our pogača plain, and my grandmother's recipe doesn't include a filling. I added some feta cheese to it, inspired by a cheese bread I bought at the Turkish corner shop.
- 800 g flour type 500 / 550
- 20 g fresh yeast
- 1 Ts salt
- 2 Tbsp sugar
- 1 egg
- 1 Tbsp lard
- milk
- 200 g margarine
- 350 g feta cheese with 60% fat
- some extra flour and margarine for kneading / glazing
Sift the flour and mix it with the salt. Warm a cup of milk and dissolve the yeast and sugar in it. Leave to prove for 15 minutes. Knead all ingredients apart from margarine to make a soft dough. Keep adding lukewarm milk to get a sticky but not liquid dough (more flour be added while folding the puff pastry). I'd say I used up about 500 ml of milk, or a little bit more.
Once you're done kneading, spread some vegetable oil on your dough and cover the bowl with a tea towel. Leave to prove for one hour. Dust your surface generously with flour and roll out the dough in shape of a big rectangle. Spread 1/3 of the margarine on two thirds of the rectangle and sprinkle crumbled feta cheese on the middle third. Fold the "clean" third over the cheese third, and the margarine third over the "clean" one. Dust and roll thin(ner). Repeat this three times, until you've run out of margarine and cheese.
In the end you'll get a pogača shaped as a long rectangle, which you may bake as it is. I folded mine once again to get a square which I then made slightly thinner with a rolling pin. I covered the bread and left it to prove for another hour. After 45 minutes I turned on the oven to 200 degrees C.
Before baking, I sliced the pogača cross-wise and spread some melted margarine on top. I baked it for 5 minutes at 200 degrees, and for another 45 at 180 degrees. It's better to bake a little longer, to make sure it's done on the inside. It's a huge bread and you want it well done. And it's delicious. And even Una loved it. Best eaten while still warm with the melted cheese oozing out!
