Black Eyed Peas Salad

Not many people  know about black eyed peas (the food) or cook it in Northern USA, Canada or much of Europe. However, the black eyed peas have hit stardom in my kitchen.They were my mom’s secret weapon (and still are) too. Fish& Black eyed peas.

Ingredients:

1/2 cup black-eyed peas, boil in 2 cups of water until softened (about 20 minutes), then rinse and drain

2 green onions, chopped

2-3 branch parsley, chopped

2 tbsp pomegranate paste

1/4 cup extra virgin olive oil

1 tsp red pepper paste or 1 tsp red pepper, powdered

1/4 cup walnuts, crumbled

Salt

6-7 cloves garlic, crushed

Chopped Spinach(optional)

Mix all the ingredients. Put it aside for about half an hour before you serve it :)

 Nutrition Benefits of Black Eyed Peas

Low in fat and sodium, saturated fat free, cholesterol free, an excellent source of vitamin B1 and a good source of fiber, magnesium, phosphorous and zinc..

Interesting information:

Some people are believer in eating foods that symbolize good luck and expanding fortune at the beginning of the year.

Lentils and raisins are present on Italian tables because they resemble coins and swell when cooked. They're usually accompanied by meat, a symbol of prosperity and abundance. In other parts of the world, different beans stand in for lentils - chickpeas in Provence, black-eyed peas in the American South - also because they're small and round like coins, and expand when they cook.

Greens - spinach, collards, kale and cabbage - symbolize money (think greenbacks) and growth. Other foods that represent good fortune in the coming year include rice, golden foods like cornbread and saffron, and baked goods shaped like rings (often a coin is hidden inside).

Often sweets are eaten so that the year will be, yes, sweet. In Spain, Portugal and parts of Latin America, revelers dine on 12 sweet grapes, symbolizing the 12 months of the year, at midnight on December 31st. The Japanese believe in soba noodles, whose long, lean shape symbolizes health and longevity.

Fish symbolizes good luck in many cultures. Indeed, it strikes me that with the exception of some rich pastries, most of the good luck foods are also very good for you. Good luck does begin, after all, with good health.

Cheese Quesadillas

I have tasted quesadillas in quite a few restaurants here in the town and all of them may follow the same rule: tortillas stuffed with cheese and served with a salsa and guacamole.

Ingredients

• 4 (10-inch) Tortillas (flour/wheat/multigrain)
• 1 cup Pico De Gallo Salsa
• 1 cup grated Cheddar Cheese, or as needed (see Tips)
• 1 cup grated Monterey Cheese, or as needed
• Salt to taste

 Tips

Try to avoid using the sharp or aged cheddar cheese in this recipe, as both tend to separate and turn greasy. This particular tip is courtesy Cook's Illustrated. You can also use Mexican Blend variety of cheese instead of Cheddar and Monterey.

There are 2 ways you can cook this.  You can fold this tortilla into a half moon and cook it over a skillet on both the sides.Or top it with another Tortilla to cover the filling.

1. Skillet Method:
Warm a skillet and grease it lightly. Place the Tortilla(s) and cook for about 1-2 minutes until lightly browned.  The melting cheese will act as a binder. Then turn over the other side and cook likewise.

2. Oven Method:
Place the tortilla and top it with the beans and Cheese mixture. Top it with another tortilla and then broil (make sure to place the baking sheet about 4 inches away from the broiler) for 2-3  minutes on each side  or until golden reddish brown.

Feta Cheese Bread

Delicious bread... Who does not like it? Here is the one recipe you can serve with tea and cheese..

Ingredients

1 cup yogurt (150 gr)
125 gr unsalted butter, melted
125 ml olive oil
1 cup feta cheese, crumbled
1 cup parsley, chopped
1/2 cup dill, chopped
3 eggs
3 cup (400-450 gr) flour
1 tsp baking powder
salt
red pepper
black pepper

Mix all the ingredients except flour and baking powder in a large bowl. Mix the flour and baking powder in another place and add into the feta cheese mixture. Mix them all with the spoon. Spread the mixture into the oiled oven dish.

 Preheat the oven to 180 degrees and bake until the color of the top turns golden. Let it cool down first. Then slice it up and ready to serve.

Spinach Stuffed Chicken Breast

If you like Spanakopita (Greek spinach pie) you will love this chicken! Spinach pie filling stuffed inside a chicken breast, baked to perfection, oh my!


2 small size chicken breasts, skinless, boneless
Salt
Pepper

Filling:
1 tbsp butter
1 small onion, finely sliced
1 garlic clove, chopped
3 large mushroom, sliced
1/2 cup chopped spinach, frozen-thawed and squeezed
3/4 cup feta cheese, crumbled(or mozzerella cheese)
1 pinch red pepper, crushed
Salt
Pepper

Coating:
1 tbsp butter, melted
1/4 cup sesame seeds
1 pinch red pepper


Prepare the Filling:

Saute the onion with butter and salt for about few minutes in a pan. Add the garlic and saute until the smell of garlic comes out. Add the mushrooms saute for about 5 more minutes. Add the spinach, red pepper, salt and black pepper and turn the heat off. When it is cool down add feta cheese(or Parmesan cheese), toss.

Cut a pocket in side of each chicken breast, taking care not to cut through top or bottom of chicken. Stuff cheese mixture into chicken, pressing edges together to enclose stuffing. Place chicken on a foil-lined baking sheet. Brush the breasts with olive oil and season with the Italian seasoning, pinch salt and pepper.

                                         small piece of spinach stuffed chicken+ salad :-)

Health Benefits of Spinach

We all know that Popeye made himself super strong by eating spinach, but you may be surprised to learn that he may also have been helping to protect himself against inflammatory problems, oxidative stress-related problems, cardiovascular problems, bone problems, and cancers at the same time.

 

Diet
One cup of spinach has nearly 20% of the RDA of dietary fiber, which aids in digestion, prevents constipation, maintains low blood sugar, and curbs overeating.

Cancer
Flavonoids -- a phytonutrient with anti-cancer properties abundant in spinach -- have been shown to slow down cell division in human stomach and skin cancer cells. Furthermore, spinach has shown significant protection against the occurrence of aggressive prostate cancer.

Anti-Inflammatory
Neoxanthin and violaxanthin are two anti-inflammatory epoxyxanthophylls that play an important role in regulation of inflammation and are present in unusual amounts in spinach.

Antioxidants
The vitamin C, vitamin E, beta-carotene, manganese, zinc and selenium present in spinach all serve as powerful antioxidants that combat the onset of osteoporosis, atherosclerosis and high blood pressure.
Blood Pressure
By inhibiting the angiotensin I-converting enzyme, peptides within spinach have been shown to effectively lower blood pressure.

Vision
Both antioxidants lutein and zeaxanthin are especially plentiful in spinach and protect the eye from cataracts and age-related macular degeneration.

Immunity
One cup of spinach contains over 337% of the RDA of vitamin A that not only protects and strengthens "entry points" into the human body, such as mucous membranes, respiratory, urinary and intestinal tracts, but is also a key component of lymphocytes (or white blood cells) that fight infection.

Skin
The high amount of vitamin A in spinach also promotes healthy skin by allowing for proper moisture retention in the epidermis, thus fighting psoriasis, keratinization, acne and even wrinkles.

Bones
One cup of boiled spinach provides over 1000% of the RDA of vitamin K that can prevent excess activation of osteoclasts (the cells that break down bones), as well as promote the synthesis of osteocalcin, the protein that is essential for maintaining the strength and density of our bones.

Calcification
Vitamin K is a crucial component of the process called carboxylation, which produces the matrix Gla protein that directly prevents calcium from forming in tissue. Eating one cup of spinach contributes to this process that fights atherosclerosis, cardiovascular disease and stroke.

Brain and Nervous Function
The abundance of vitamin K in spinach contributes greatly to a healthy nervous system and brain function by providing an essential part for the synthesis of sphingolipids, the crucial fat that makes up the Myelin sheath around our nerves.

Fried Crab Rangoon

Crab Rangoon is an appetizer found in many Chinese restaurants in the United States. A classic American creation, crab rangoon is basically fried wonton filled with cream cheese with tiny bits of crab meat.


The price of crab meat is relatively high in countries where crabs are not abundant. Therefore, not everyone can afford to buy crab meat and enjoy its delectable taste. Crab meat, however, is very nutritious. Like red meat, crab meat contains nutrients that are essential to the body. Unlike red meat, however, crab meat is low in fat and calories.

Benefits of Eating Crab Meat

Omega-3 Fatty Acid Source: Crab meat contains omega-3 fatty acids, which help lower blood pressure and thus reduce the risk of cardiovascular disease.

 Rich in Proteins, but Free from Carbohydrates: Crab meat is carbohydrate free, which is why it is a good diet food if you are trying to lose weight, build muscles, or have diabetes.

 Natural Source of Some Vitamins and Minerals: Crab meat contains high amounts of vitamin B12, which is crucial for normal and healthy brain and nervous system function. Vitamins A (for good eyesight) and C (for proper growth and development), and other B vitamins such as thiamine (B1, for conversion of carbohydrates into energy), riboflavin (B2, for the manufacture of red blood cells) and niacin (B3, for proper digestion) can also be found in crab meat.

Low Mercury Content: You may avoid eating crab meat because of the fact that seafood contains high levels of mercury. Crab meat, however, is actually low in mercury, making it safe to eat.

Low Caloric and Fat Content: Crab meat is a highly recommended food for losing weight. (A 4 oz. serving of crab meat contains only 98 calories and less than 2g of fat). This also makes crab meat an excellent food for a healthy heart.

Ingredients: 
 
1 brick (8 oz) Kraft Philadelphia Regular Cream Cheese, at room temperature
2 oz crab meat or 2 sticks imitation crab meat (finely diced)
1 tablespoon powdered sugar
Pinch of salt
20 wonton wrappers
Oil, for deep frying

Method:
Mix all the cream cheese, crab meat, sugar, and salt in a bowl. Stir to blend well.

 Place about 1 tablespoon of the cream cheese filling in the middle of a wonton wrapper.

 Fold the two ends of the wonton wrapper together.

Fold the other two ends to make a tiny parcel. Pinch to seal tight and make sure that there is no leakage. Use a little water to help sealing if needed.

Heat up a pot of oil for deep-frying and fry the crab rangoon until golden brown. Dish out with a strainer or slotted spoon, draining the excess oil by laying the crab rangoon on a dish lined with paper towels. Let the crab rangoon cools down a bit.

Street Food-Stuffed Mussels Istanbul Street Style- Midye Dolmasi

Street food.... You either love it or you hate it. There’s rarely a middle ground.

In Eastern Europe we love street food. It's portable and easy to eat. There’s no need for a table or even utensils– perfect for strolling through the large market squares arm-in-arm with a friend, or as a late night snack after the movies or before the dance club/after the club.

One of Turkey’s favorite street food is Midye dolmasi or stuffed mussels. They were sold by vendors in or around the street cafes, markets and waterfronts in port towns.

The Health Benefits of Mussels

Mussels are a high protein food source. Their low fat content makes them potentially healthier than other protein sources, such as beef, which can contain a lot of saturated fat. Mussels are also low in calories, with raw mussels containing only 70 calories per 3 oz. (85g), including 1.9g of fat (0.4g of which is saturated fat). A comparable amount of lean sirloin beef contains 160 calories and 2.1g of saturated fat. The beef does contain twice the protein of the mussels.

Mussels are also an excellent source of vitamin B12 and selenium, which is an essential micro-nutrient. Vitamin B12 is important in the functioning of metabolism processes and a deficiency can cause fatigue and depression, as well as other symptoms. One hundred grams of mussels provides around 13% of your daily vitamin C needs and 22% of your daily iron needs. Mussels are also good sources of other B vitamins (particularly folate), phosphorus, manganese and zinc. Mussels are a very good source of omega-3 fatty acids and are considered an excellent seafood choice.

 Ingredients

• 16 mussels
• salt, black pepper, allspice
• 9 medium onions
• 1 cup rice
• 9 medium onions
• 1 cup olive oil
• 1 tablespoon currants
• 1 tablespoon of pine nuts
• 1 tablespoon sugar 

Directions

 

Place the mussels in water and scrape the shells well all over with a knife. Then prise them open along the broad edge with the knife, and cut off the bristle without tearing the mussels away from the shell. Rinse the opened mussels well with water. Soak the rice in water for ten minutes, rinse and drain. Place the olive oil and pine nuts in a saucepan and stir over heat until the nuts are lightly colored. Add the rice, one pinch each of salt and spices, and one and a half cups of boiling water. Cover and cook over a medium heat for 20 minutes, then set aside for 10 minutes. Stuff the mussel shells with the rice and tie with sewing thread so that they do not come open during the cooking. Place in a saucepan with half a cup of water and lay a plate over the top to weigh them down. Cook over a low heat for 10-15 minutes. When cold serve with lemon wedges.  

Tekirdag Kofte Recipe

 Tekirdag Kofte Recipe( Tekirdag Meatballs)

One recipe from my home town.... 

 Tekirdag is my hometown is known for its rakı (Turkish brandy made from grapes) and meatballs. Tekirdag raki is famous because although it's made from raisins everywhere else, in Tekirdag raki is made from fresh grapes.

As for meatballs, the recipe is a mystery. The recipe is not widely known, because nobody in Tekirdağ would make Tekirdag meatballs at home; you go out to one of the meatball restaurants in town for meatballs. However, if you're in the states, you need to solve the mystery and discover the recipe.

Meatballs have both nutritional benefits and deficits. Though they often are high in fat and sodium, meatballs also provide minerals, vitamins and protein.The beef in meatballs also is a rich source of micronutrients, particularly zinc, iron and vitamin B12.The phosphorus in meat is more easily digested than that in cereals and legumes because it does not require hydrolyzation before absorption.

Ingredients:

2 pounds lean ground beef

1/2 packet sugar 1 large egg

salt & black pepper to taste

1 large onion 

virgin olive oil

1 cup fresh minced parseley

1 cup plain bread crumbs

2 oz by volume sweet leaf basil

1 teaspoon mint 1 teaspoon oregano

Turn the Brotkrume in a robot, Culinary and lasts until the texture is almost like flour. Chop onion and parsely. Onion, parseley, basil, mint, oregano and sugar in the processing of food and manage, until the mixture is well mixed and has a texure. Stop, before it is a homogeneous, the different ingredients are still visible in the form of particles in the mix.

On a surface or in a large bowl, mix the hand (mobile phones) floods with beef, the contents of the eggs, and mixing the processing of foodstuffs. Salt and black pepper for the moment ... it does not have much need. In fact, if you have a sufficient size of food, could you try to mix it all: it can be a finer structure than would have something more than the actual.  The form of Kofte, a little olive oil in a small bowl, so that you slightly damp fingers. Roll small amounts of the mixture between your hands to Kofte about 3 "-4" long and 3 / 4 "diameter. If everyone Kofte, soak your fingers in the oil and the thin layer of the outside of the Kofte with oil to obtain stick together before cooking. The kitchen is better to high heat on a grid. Kofte cook hot very quickly and better taste of the grid, so to do as much as you need and the rest refridgerate - it's fast to do more if you need it. Kofte refrigerator should not be maintained for longer than a day or two, but they can also be frozen, after prolonged storag.

Chick pea salad

Chick peas provide a concentrated source of protein that can be enjoyed year-round and are available either dried or canned.

Ingredients:

* 250 gr. chick peas
* 1/3 glass sesame oil
* 2-3 lemons
* 3/5 glass olive oil
* 1 teaspoon red pepper
* 1 teaspoon salt

Soak chick peas in warm water overnight. Boil chick peas in a saucepan with a lot of water. Strain the chick peas and puree them. Blend the sesame oil with the puree of chick peas. Add lemon juice to the mixture until its taste becomes sour. Add the red pepper and salt. Mix the salad well so that it is liked mashed potatoes. Put the salad into a serving dish and add a dressing of olive oil and red pepper before serving.

Special Salad Recipe from Doga

 Health Benefits of Carrot:

Carrots are perhaps best known for their rich supply of the antioxidant nutrient that was actually named for them: beta-carotene. However, these delicious root vegetables are the source not only of beta-carotene, but also of a wide variety of antioxidants and other health-supporting nutrients. The areas of antioxidant benefits, cardiovascular benefits, and anti-cancer benefits are the best-researched areas of health research with respect to dietary intake of carrots. 

Health Benefits of Pear:

 Pears as a good source of vitamin C and copper. Both of these nutrients can be thought of as antioxidant nutrients that help protect cells in the body from oxygen-related damage due to free radicals. Vitamin C functions as an antioxidant in all water-soluble areas of the body, and in addition to its antioxidant activity, is critical for good immune function. Vitamin C stimulates white cells to fight infection, directly kills many bacteria and viruses, and regenerates Vitamin E (an antioxidant that protects fat-soluble areas of the body) after it has been inactivated by disarming free radicals. Copper helps protect the body from free radical damage as a necessary component of superoxide dismutase (SOD), a copper-dependent enzyme that eliminates superoxide radicals.

Ingredients

• 1 1/2 pound large carrots, trimmed and peeled (about 8 carrots)
• 2 firm pears (recommended: D'Anjou)
• 2 tablespoons chopped fresh parsley leaves
• 2 tablespoons white wine vinegar
• 1 tablespoon curry powder
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/4 cup extra-virgin olive oil

Directions

Using a vegetable peeler cut the carrots lengthwise into thin ribbons or slices. Quarter, core, and stem the pears. Using a knife, slice into very thin strips. Place the carrot and pear slices in a large bowl with the chopped parsley.

Dressing:

Combine the white wine, curry powder, salt, and pepper and blend to combine. And then add the olive oil. Pour the dressing over the carrots and pears. Toss to combine and serve immediately.

Shrimp Gratin (Karides Guvecte)

Shrimp may be small but it is as an excellent source of selenium and unusually low-fat, low-calorie protein--a four ounce serving of shrimp supplies. Shrimp also emerged as a very good source of vitamin B12 (Vitamin B12 is one of the nutrients needed to keep levels of homocysteine, a molecule that can directly damage blood vessel walls and is considered a significant risk factor for cardiovascular disease, low). In addition, shrimp are also a good source of cardio-protective omega-3 fatty acids, noted for their anti-inflammatory effects and ability to prevent the formation of blood clots. Four ounces of shrimp provide 14.8% of your daily need for these protective fats.

 Many people are confused about the fat and cholesterol content of shrimp. Shrimp is very low in total fat, yet it has a high cholesterol content (about 200 milligrams in 3.5 ounces, or 12 large boiled shrimp). Some people have avoided eating shrimp precisely because of its high cholesterol content. However, based on research involving shrimp and blood cholesterol levels, avoidance of shrimp for this reason does not seem justified.

* 175 gr shrimp, cooked, de-veined and peeled
* 1 large tomato, peeled, cut in small cubes
* 1/2 cubanelle pepper, cut in small pieces. (Cubanelle peppers are light green to yellow colored with a sweet and mild flavor. They are like an elongated bell pepper).
* 2 fresh green onions, chopped, white parts only
* 1 garlic clove, chopped
* 2 tbsp cream
* 1 tsp butter
* Salt
* Pepper
* Topping:
* 1 tsp butter
* 2 tbsp flour
* 100 ml milk, warm
* 1/4 cup Mozzarella cheese, grated

Preparation

- Mix all the ingredients in a small bowl. Divide into 2 individual ovenproof bowls. Put aside.

- To make the topping melt the butter in a small pot. Add the flour, stir and slowly pour the warm milk in it while stirring constantly. The milk and flour should blend very well. (It is possible to use an egg beater).

- Turn the heat off. Toss the grated cheese in it. Cover the shrimp with this topping in the bowls.(Please note that if you use cold milk, the sauce may curdle).

- Place the bowls on the oven tray. Preheat to 200 C (400 F). Cook until the tops take a golden colour.

Cauliflower with Bechamel Sauce

When I was a kid, I did not like to eat cauliflower until I tried cauliflower with bechamel sauce.I guess this is one of the best recipes to tempt the kids to eat cauliflower as it has a nice creamy texture, mild spices and crunchiness of the cauliflower.

Little information about Bachemel sauce and Cauliflower:

Bechamel sauce known as white sauce. Although the Bechamel sauce is made with milk unlike the white sauce which is one of the mother sauces of French cuisine and is also used in many recipes of the Italian cuisine and Turkish cuisine. It is traditionally made by whisking scalded milk gradually into a white flour-butter roux (equal parts clarified butter and flour by weight). Another method, considered less traditional, is to whisk kneaded flour-butter into scalded milk. The thickness of the final sauce depends on the proportions of milk and flour. Bechamel sauce is the base for a number of other classic sauces with additional ingredients added including Cheese, Heavy cream, mustard seed, Parmesan cheese etc.

Cauliflower is low in fat, high in dietary fiber, folate, water and vitamin C, possessing a very high nutritional density. A high intake of cauliflower has been found to reduce the risk of aggressive prostate cancer.

Cauliflower is also a good source of carotenoids. Cauliflower can be roasted, boiled, fried, steamed or eaten raw. Steaming or microwaving better preserves anti-cancer compounds than boiling.

 Ingredients:

 1 bunch of cauliflower, separated into florets
2 carrots, peeled and chopped
2 potatoes, peeled and chopped
½ cup sweet peas (optional)
1 tsp salt to taste
A pinch of black pepper

1/3 cup mozzarella/cheddar cheese, shredded (optional) 

 1 1/2 lb. ground beef
1 large onion, sliced
3 cloves garlic, minced

1 tsp tomato paste

Bechamel Sauce:
 2 cups milk
2 tbsp flour
5-6 tbsp butter/margarine
1 egg, beaten
½ tsp salt to taste

Boil the vegetables in salty water till they are soft. Do not over boil them since we do not want them to be smashed. Then drain and transfer them to a Pyrex or baking dish.

Bechamel Sauce:

Place the butter in a pot and melt. Add the flour and saute over low heat till its color change to yellow. Then, add milk and stir continuously to make Bechamel sauce smooth and even. If flour particles don’t dissolve use a blender. Add salt and cook for 3 minutes. Finally stir in the egg and sprinkle some black pepper if you like.

 

 Beef sauce:

Brown beef with diced onion; drain excess liquid. Add  tomato paste. Then pour the beef sauce on the top of the vegetables. 

 

 

First pour the meet sauce, then bechamel sauce evenly on top of the vegetables and sprinkle cheese. Preheat the oven to 400F (200C) and bake until its surface turns to light golden brown (about 20-25 minutes).

Red Cabbage Salad with Yogurt Sauce

A lot of times I crave a specific food based solely on its color. This salad is a typical case, I wanted to eat red cabbage, but not so much for the cabbage itself, but more because of its color.

I usually serve this as a side dish and add left overs to my tofu sandwiches for another meal. Yum either way ..:)

Best part about this recipe is its very simple and takes almost no time to prepare and fun dish to surprise your guests.

Ingredients:

1/2 head of red cabbage
1 tbsp salt
4-5 tbsp extra virgin olive oil

Garlic Yogurt Sauce:
1/2 cup plain yogurt
1-2 clove garlic mashed with 1/2 tsp salt

Red Pepper Sauce:
2 tbsp extra virgin olive oil
Paprika
Cayenne pepper

Remove and throw away the white center of the cabbage. Cut it in thin slices (julienne cut) on a wooden board. Place into a large bowl. Sprinkle 1 tbsp salt all over and squeeze the cabbage pieces with your hand. Put aside for at least half an hour. This way the cabbage will soften and won't be bitter. Rinse and drain.

Saute the red cabbage with olive oil in a large pan for about 3-4 minutes at low-medium heat. Do not over cook! Let it cool down. Then, place in a service plate.





Prepare the Garlic Yogurt Sauce, pour all over the cabbage. Heat up olive oil in a small pan and add in the peppers, stir. Don't burn the peppers! Pour over the yogurt sauce.

Pogaca filled with Cheese

 

Pogaca is a kind of pastry Eastern European people adore and is eaten in Bosna, Bulgaria, Turkey, Greece, etc,.. Pogaca is made out of dough.In Serbia, Croatia and some other Balkan countries called this as Farmers’ bread. A Turkish version of pogaca is called Peynirli Pogaca (naming depends on  for filling which may be potato, black olives, eggplant etc)are typically filled with feta cheese and parsley.These Pogaca are small palm sized soft and fluffy savory buns, topped with nigella/ sesame seeds and eaten for breakfast or as a snack with tea.

Let's move into the kitchen part. But first take a look for 

İngredients

For dough

    1 egg (yolk separated)

    ½ cup  butter  softened

    ½ cup vegetable oil

    ¼ cup yogurt

    2 tbsps of milk, lukewarm

    7 g dry yeast

    1 tsp salt to taste

    3 cups flour (approx)

    1 tbsp nigella seeds (optional)

For filling

  Anything! This time mine had:   1 cup feta cheese, crumbled

    2 tbsp fresh parsley/dill, chopped finely

    grounded black pepper(for me)

- Ideas for possible fillings: Boiled-peeled-mashed potato, spices. Vegetables stir fried but not cooked and spices.Combination of veggies, cheese and spices. What else... These for now. Oh yeah, meat can go in too. Just nothing sweet. This is meant to be a salty pastry.

Finishing

    1 egg yolk

    1 tbsp of milk

    Nigella seeds, sesame seeds

Preparation

Place the lukewarm milk into a bowl. Stir well to dissolve the yeast.

In a deep bowl, put the flour, make a well and add all the other ingredients. knead for 10 minutes until the dough is smooth and elastic but not sticky. Place a plastic wrap over the dough. 

Cover and let rest for about 15 min. or let it rest for 1 hour or till it rises up to double its shape. Both ways are ok.

In a small plate, mix the filling ingredients. 

Divide the dough into egg size balls. At this stage, you may flatten them with a rolling pin or with your hands. Place one tablespoon of filling in the middle and close it up. Press the edges with your fingers to seal. That will give you a sort of “chaussons”. 

The other way is to seal it from the bottom and have a round-shape.

Place the pogacas in a greased baking tray or covered with parchment paper. Glaze with egg yolk and sprinkle with nigella seeds or sesame seeds. Let it rest for about 20 min, at room temperature.

Bake in a preheated oven at 180 C until nicely coloured (about 30 min). let cool on a wire rack or covered with a kitchen cloth for a soft pogaca.

Serve warm or at room temperature.