Month: March 2020

Pour milk in a saucepan.

Add sugar, rice flour and mix with a spoon.

Place the saucepan over medium low heat.

Let cook on low heat while stirring constantly with a spoon until the mixture starts to thicken (don’t over cook it).

Remove the pan from the heat and add rose water, then mix it well.

Pour in serving cups.

Garnish with cinnamon powder.

Let cool.

Refrigerate before serving.

Put yeast and sugar in the warm milk, and let the yeast proof for few minutes.

In a bowl, whisk the egg, salt, olive oil and butter.

Add the yeast mixture.

Add the sifted flour gradually until obtain a nice soft dough.

Cover the dough in that bowl and let rest for about 1 to 2 hours until doubled in volume.

Dump the dough on a slightly floured working board.

Deflate with hands and roll into a log.

Cut into small equal pieces.

Form a ball with each piece.

Flatten each ball with your hand to form a small disc.

Place about 1 tablespoon of Feta cheese in the center.

Fold the dough over the cheese.

Seal the dough with hands to cover the cheese.

Turn the Pogaca formed with the seam side down.

In a bowl, mix the molasses and water well.

Dip each Pogaca in the molasses mixture on both sides.

Place in a bowl of sesame seeds and coat on both sides.

Place the Pogaca in a baking sheet, covered with parchment paper.

Make 2 to 3 scores on the bread or Pogaca, using a knife and let rest for about 30 minutes.

Bake in a 350°F preheated oven for 20 to 25 minutes.