Turkish Pogaca
Soft, savory, and irresistibly comforting, Turkish Pogaca is a traditional filled pastry perfect for breakfast, snacks, or tea time. These golden, pillowy buns boast a tender, fluffy dough made with yogurt and a touch of vegetable oil for an ultra-moist texture. Packed with a deliciously creamy filling of feta cheese and fresh parsley, each bite offers a burst of Mediterranean flavor. Topped with a glossy egg wash and optional sesame seeds for added crunch, these pastries are as visually appealing as they are tasty. Easy to make and ideal for sharing, Turkish Pogaca will quickly become a favorite in your baking repertoire.
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Recipe Information
Ingredients
- 500 g All-purpose flour
- 20 g Fresh yeast (or instant yeast)
- 200 ml Warm milk
- 100 ml Vegetable oil
- 100 g Plain yogurt
- 2 Eggs
- 10 g Granulated sugar
- 10 g Salt
- 200 g Feta cheese (or any creamy white cheese)
- 10 g Fresh parsley (finely chopped)
- 20 g Sesame seeds (optional, for topping)
- 1 Egg yolk (for brushing)
Instructions
In a small bowl, dissolve the fresh yeast (or use instant yeast directly) in warm milk. Add the sugar and let the mixture sit for about 10 minutes until it becomes frothy.
In a large mixing bowl, combine the flour, salt, and sugar. Mix well.
In a separate bowl, whisk together the eggs, vegetable oil, yogurt, and yeast mixture until smooth.
Gradually add the wet mixture to the dry ingredients, mixing with your hands or a stand mixer fitted with a dough hook. Knead until a soft, elastic dough forms (about 8-10 minutes).
Cover the dough with a clean kitchen towel and let it rise in a warm place until it doubles in size (about 1 hour).
While the dough is rising, prepare the filling by crumbling the feta cheese into a bowl and mixing in the finely chopped parsley. Stir to combine and set aside.
Once the dough has risen, punch it down to release the air. Divide the dough into 12 equal portions and shape them into balls.
Take one dough ball and flatten it into a disk with your hands. Place a spoonful of the cheese and parsley filling in the center, then fold the edges over the filling to seal it. Shape it into a smooth oval or round shape. Repeat with the remaining dough balls.
Place the filled pogaca onto a baking sheet lined with parchment paper, leaving some space between them to allow for expansion.
Preheat the oven to 180°C (350°F).
Brush the tops of the pogaca with beaten egg yolk and sprinkle sesame seeds on top if desired.
Bake in the preheated oven for 20-25 minutes, or until the tops are golden brown.
Allow the pogaca to cool slightly before serving. Enjoy them warm or at room temperature as a snack or breakfast item!
Nutrition Facts
Calories |
315 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 14.0 g | 18% | |
| Saturated Fat | 4.5 g | 22% | |
| Polyunsaturated Fat | 4.7 g | ||
| Cholesterol | 63 mg | 21% | |
| Sodium | 541 mg | 24% | |
| Total Carbohydrate | 36.9 g | 13% | |
| Dietary Fiber | 1.7 g | 6% | |
| Total Sugars | 2.6 g | ||
| Protein | 10.2 g | 20% | |
| Vitamin D | 0.5 mcg | 3% | |
| Calcium | 152 mg | 12% | |
| Iron | 2.5 mg | 14% | |
| Potassium | 145 mg | 3% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
