Poğaça with Yoghurt Carrot Cream (Updated - v2)

 

Preparation time almost 2 hours

Preparation You'll need: A large bowl for the dough A medium sized bowl for the stuffing A medium sized bowl for the cream A pan
Ingredients (Yoghurt Carrot Cream for 2 persons) 300-350 g Turkish yoghurt (creamy and with a high fat content, approx. 10%; the somewhat sweetish Süzme also fits well). If you don't find that or don't like it, use Greek, it should just be 10% fat. 4-5 medium-sized carrots 3 cloves of garlic (fresh, not the dried version) 2 to 3 pinches of salt Olive oil Some Italian parsley to sprinkle over the cream
Ingredients (Poğaça dough for 2 persons) 190 g flour 40 or 45 g Turkish yoghurt (to match the egg in L or M) 1 egg 4 Tbsp. olive oil 45 g butter 1/2 tsp. around 15 g yeast
Ingredients (Poğaça stuffing for 2 persons) 200 g minced meat (lamb, but you could also use beef, if you really need to) If you make the minced meat yourself, take 20 g more meat (loss in the machine ;-) If you use lamb, and do it yourself, add 3 tsp Coucous. 90 g feta-cheese A bunch of Italian Parsley 2 Tbsp finely chopped onion (around 1/2 a small onion) 3 cloves of garlic 3 tsp. Acı Pul Biber (chili flakes) Oregano, Thyme 1 ea. 1 tsp. tomato purée 2-3 pinches of salt How about some Ayran to drink?
Preparing the Yoghurt Carrot Cream Cut 4 medium-sized carrots in thin slices (if the carrots are pretty thick, first cut them lenghtwise in half) and fry in plain olive oil in a frying pan at a little over medium heat (6.5) in regular olive oil in a pan until they start to get dark brown - this will take quite a while (45 to 60 minutes). While the carrots slowly roast (stir often!): Whisk 300 g yoghurt, add 3 cloves of garlic, cut in slices, add 2 to 3 pinches of salt. Mix well and place it covered in the fridge Preparation of the dough give 190 g flour into bowl. Add 1 egg, 40-45 g yoghurt, 4 Tbsp. olive oil, 45 g butter, 1/2 tsp. salt, 15 g yeast. Knead well with a food processor or your hands, the dough should be soft, but must not stick to your hands (in that case add a bit flour). Now let the dough rest at room temperature for about 20-30 minutes. Preparing the Poğaça stuffing The stuffing can be done with anything one likes, I did them with minced meat and feta cheese. Give into a bowl 200 g minced meat, finely chopped onion (2 Tbsp.) and garlic (3 cloves of garlic), spices (Oregano and Thyme (1 tsp. ea.), 2 to 3 pinches of salt, 2 tsp. chilli flakes, 1 tsp. tomato paste), 90 g crumbled feta-cheese and chopped parsley (1 bunch for 20-25 g). Mix well by hand for a few minutes, kneading as you go. When the carrots are done, fold them into the yoghurt cream. Sprinkle chopped parsley over the cream. Put it back into the fridge.
Making the Poğaça Split the dough and the stuffing into six pieces each. At one time spread each of the dough pieces with your hands into thin small flat cakes. Place one part of the stuffing at the centre and wrap the dough around it. Be careful to close the dough well, lest the Poğaça open again in the oven. You can leave the Poğaça then as they are or spread egg white or olive oil over them. Bake them on a baking tray in a convection oven at 180℃ for 20 to 25 minutes.