Description
Simit poğaça is a delicious Turkish savory pastry featuring a soft, tender dough filled with a flavorful blend of marinated black olives, feta, cheddar cheese, and fresh parsley, then layered with spicy Turkish pepper paste. The dough is twisted into distinctive shapes, brushed with egg, topped with sesame and nigella seeds, and baked until golden brown, offering a perfect balance of buttery richness and tangy, spicy fillings.
Ingredients
Scale
Dough
- 350ml whole milk
- 7g sachet fast-action dried yeast
- 2 tsp caster sugar
- 2 egg yolks (freeze the whites for another recipe)
- 500g strong white bread flour, plus extra for dusting
- 115g unsalted butter, at room temperature, cut into pieces
- ½ tsp salt
Filling
- 125g marinated black olives, pitted and chopped
- 125g feta, crumbled
- 125g cheddar, grated
- ½ small bunch of parsley, chopped
- 75g Turkish pepper paste
Topping
- 1 egg, beaten
- 1 tsp sesame seeds
- 1 tsp nigella seeds
Instructions
- Prepare the yeast mixture: Heat the milk in a heatproof bowl using a microwave or gently on the stove until lukewarm. Add the dried yeast and sugar, then leave to stand for 15 minutes until the mixture becomes frothy, indicating the yeast is active.
- Make the dough: In a stand mixer bowl fitted with a dough hook, combine the egg yolks, strong white bread flour, unsalted butter, and ½ tsp salt. Pour in the warm yeast mixture and knead for about 10 minutes until the dough feels tacky but cohesive. Alternatively, knead by hand for approximately 15 minutes.
- Allow dough to rise: Cover the bowl with a clean towel or plastic wrap and let the dough prove in a warm place for 1 to 2 hours until it has doubled in size. For best handling, if proving at room temperature, chill the dough for 30 minutes once doubled or alternatively chill overnight.
- Prepare the filling: Combine the chopped marinated black olives, crumbled feta, grated cheddar, and chopped parsley in a bowl and set aside.
- Roll out the dough: Lightly flour your work surface and roll the risen dough into a large rectangle approximately 46 x 30 cm.
- Assemble the filling: Spread the Turkish pepper paste evenly over the entire dough surface. With a long edge facing you, scatter half of the prepared filling onto the half of the dough closest to you, then fold the other half over the filling to enclose it completely.
- Roll and cut the dough: Gently roll out the folded dough rectangle again to help the filling adhere. Cut the dough vertically into strips measuring 20 cm in length by 2.5 cm in width.
- Shape the simit poğaça: Take one strip at a time, fold it loosely in half, then hold both ends and twist the dough before pulling the loose ends gently through the loop to form the characteristic twisted shape.
- Prepare for baking: Preheat the oven to 220°C (200°C fan) or gas mark 8. Line a baking sheet with parchment paper and arrange the shaped simit on it. Brush each piece with the beaten egg and sprinkle with sesame and nigella seeds. Allow them to rest on the baking sheet for about 20 minutes.
- Bake: Place the baking sheet in the preheated oven and bake for 25 to 30 minutes, or until the pastries turn golden brown and are cooked through.
- Cool and serve: Remove from the oven and let the simit poğaça cool slightly on the baking sheet before serving warm or at room temperature.
Notes
- You can freeze the egg whites for use in other recipes to reduce waste.
- If you prefer a milder option, reduce the amount of Turkish pepper paste or omit it to suit your taste.
- Chilling the dough after the initial rise makes it easier to handle and shape.
- Ensure the olives are well-pitted and chopped finely to avoid tearing the dough while rolling.
- Use strong white bread flour for better gluten development and structure.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Pastry
- Method: Baking
- Cuisine: Turkish
Keywords: Simit poğaça, Turkish pastry, savory pastry, olive cheese pastry, Turkish pepper paste, twisted bread, baking
