Clay-Cup Molded Meat and Cheese Poğaça Step-by-step instructions

Before you start

Before starting, make sure the yeast is fresh and the milk is warm but not hot, about 110°F (43°C). Let the dough rise in a warm, draft-free spot until doubled, which takes about 1 hour.

While the dough rises, cook the beef filling and let it cool slightly. Preheat the oven to 375°F (190°C) and have the clay bowl, baking sheet, and egg wash ready.

Instructions

Prepare the Dough and Filling

1. 1Make the Dough and Filling
   In a small bowl, dissolve the yeast and sugar in the warm milk and let stand for 5 minutes until foamy. In a large bowl, combine the flour and salt. Add the yeast mixture and melted butter, and stir until a soft dough forms. Turn the dough out onto a floured surface and knead for 8 minutes until smooth and elastic. Place the dough in a greased bowl, cover, and let rise in a warm place for 1 hour, or until doubled in size.
   Look for The dough should be soft, smooth, and spring back when pressed lightly.
   Tip If the dough is too sticky, add flour a tablespoon at a time; if too dry, add milk a teaspoon at a time.
2. 2Cook the Meat Filling
   While the dough rises, heat a skillet over medium-high heat. Add the ground beef and cook, breaking it up with a spoon, until browned and no longer pink, about 6 minutes. Add the chopped onion and cook for 3 minutes more, until softened. Season with salt and pepper. Remove from heat and let cool slightly.
   Look for The meat should be browned and the onions translucent; the mixture should be moist but not greasy.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip Drain excess fat if needed, but keep some for flavor and moisture.

The dough should be smooth and elastic after kneading, and the yeast mixture should be foamy.

The beef should be browned and seasoned, with the onions softened. The dough should be rising in a warm place, and the filling should be set aside to cool.

Shape and Fill the Pastry Bowl

3. 3Shape the Dough Over the Clay Cup
   Preheat the oven to 375°F (190°C). Punch down the risen dough and roll it into a 12-inch round. Drape the dough over the inverted terracotta clay bowl, pressing gently to mold it to the bowl's shape. Trim any excess dough, leaving a 1-inch overhang. Place the molded dough on a baking sheet.
   Look for The dough should cover the bowl evenly, with a smooth surface and no tears.
   Tip Lightly flour the outside of the bowl to prevent sticking, but shake off excess.
4. 4Fill the Dough Cup
   Spoon the cooked ground beef mixture into the center of the dough cup, spreading it evenly. Pile the shredded mozzarella and kaşar cheese over the meat, covering it completely.
   Look for The filling should be mounded but not overflowing, with cheese completely covering the meat.
   Tip Leave a 1-inch border of dough around the filling to seal later.
5. 5Seal and Brush
   Gather the overhanging dough edges and pleat them together to seal the filling inside, forming a topknot. Pinch the seams to secure. Brush the entire dough surface with the beaten egg wash.
   Look for The dough should be sealed tightly, with no filling exposed, and the egg wash should be even.
   Tip If the dough tears, patch with a small piece of dough and pinch to seal.

The dough should be evenly draped over the clay bowl, with no tears. The filling should be mounded in the center, covered completely with cheese. The edges should be sealed tightly and the surface brushed with egg wash for a golden finish.

Bake and Serve

6. 6Bake Until Golden and Blistered
   Place the baking sheet in the preheated oven and bake for 20 minutes, or until the pastry is puffed and golden brown, and the cheese has browned and blistered in spots. The internal temperature of the meat should reach 160°F (71°C).
   Look for The crust should be deep golden brown and the cheese visibly bubbling at the edges.
   Safe temperature 160°F (71°C) internal temperature (ground meat)
   Tip If the top browns too quickly, tent loosely with foil for the last 5 minutes.
7. 7Cool and Serve
   Remove from the oven and let rest for 5 minutes. Carefully lift the poğaça off the clay bowl using the baking sheet or a spatula. Serve warm, tearing open the pastry to reveal the molten cheese and juicy meat.
   Look for The pastry should be crisp on the outside and soft inside, with cheese stretching when pulled.
   Tip Letting it rest helps the cheese set slightly, making it easier to slice without losing the filling.

The pastry should be puffed and golden, with cheese bubbling at the edges. The internal temperature of the meat should reach 160°F (71°C). After resting, the poğaça should release easily from the mold and the cheese should stretch when pulled apart.

Common mistakes

A common mistake is overfilling the dough cup, which can cause the filling to spill out during baking. Use a generous but manageable amount, leaving a 1-inch border for sealing.

Another issue is under-proofing the dough, resulting in a dense crust; make sure it has doubled in size. If the dough tears when molding, patch it with a small piece and pinch to seal.

How to tell it’s done

The poğaça is done when the crust is deep golden brown and the cheese has browned and blistered in spots. The internal temperature of the meat filling should reach 160°F (71°C) on an instant-read thermometer.

If the top browns too quickly, tent it with foil for the last few minutes. Let it rest for 5 minutes before serving.

• Ground meat: 160°F (71°C) in the thickest part
• Egg dishes: 160°F (71°C) in the thickest part