And celebrate Ramadan in style…
During Ramadan we naturally eat more Middle Eastern food in our house, particularly Turkish food. I owe these habits to all the friends & mothers I have known over the year. I didn’t have a Ramadan cooking repertoire under my belt before marriage. Now I do! A mix and match of different cuisines, an exciting mix and very much reflect the diversity in our paths.
Whatever I cook though, Ramadan food is honest and wholesome. After fasting hours, I feel my body craving for clean and nutritious dishes. Wholesome bread with carrot dip, chicken ginseng herbal soup, rice with lots of greens, phở or our favorite light curry. Simple food can’t be tastier.
We also love our bread, fresh from the oven if possible. Failing that, we are equally happy with the special Ramadan pide from a Turkish food market nearby. These are only available during Ramadan and baked fresh everyday. A small taste of Turkey here?
With the crazy hours, I appreciate the little time aside to bake these breads.Poğaça is a Turkish style bun, normally with cheese inside. They are so, so good hot from the oven. The melted cheese, the warm soft bread, the fragrance of baked goods with a hint of dills. My stomach and my senses are satisfied and happy.
- * 250ml whole milk
- * 80g olive oil
- *125ml water
- * 55g castor sugar
- * 3 tsp dried yeast
- * 1 egg, lightly beaten
- * 1/4 cup chopped dill
- * 675g plain flour
- * 2.5 tsp salt
- * 200g feta cheese, cubed
- * finely grated zest of 2 lemons
- Mix together the milk with 125ml of water, oil, egg and salt.
- Using a stand mixer, mix together the flour, sugar and dry yeast. Pour in the wet mixture then mix and knead until the dough is formed and becomes smooth and elastic (7-10 minutes). Add in the dill and knead well to combine.
- Put the dough in an oiled bowl. Cover and rest for about 1 hour or until doubled in size.
- Preheat the oven to 180C. Line two baking tray.
- Combine the lemon zest with feta.
- Divide the dough to 20 pieces (or 12 pieces if you want large buns). Flatten each ball into a disc, add in some feta cheese. Bring the edge of the ball together to form a ball again, enclose the filling inside. Place the bun seam side down onto the baking tray. Repeat until you have finishe with the dough.
- Cover with a damp towel then rest for 30'.
- Bake for 20 mins or until golden and cooked through. Cool on a wire rack.
Recipe adapted with some modification from Turkey by Leanne Kitchen