I’m a lover of Turkish food, especially as it always reminds me of my first trip to Turkey a few years ago. On Instagram, I follow a page filled with delicious Turkish recipes called @TurkishRecipes. I’ve tried many up till date, always with great success. It has been a while that I wanted to try this recipe of Poğaça, a delicious savoury, on sale everywhere in the streets of Istanbul that I knew I had to try. They are delicious and filled with feta cheese and parsley, perfect for a breakfast or for a lunch served hot with an aromatic tea!
I hope you will enjoy it as much as we did at home (I’ve already made it twice this week)!
PS: I’ve made some changes from the original recipe.
Serves: 10 Poğaça
Ingredients: (for the dough)
- 500g of all purpose flour/plain flour
- 7g of baking powder
- Black pepper
- 80ml of Greek yogurt
- 125ml of sunflower oil
- 100g of melted butter
Ingredients: (for the filling)
- 200g of feta cheese
- 1 bouquet of chopped coriander
Ingredients: (for the topping)
- 1 egg yolk
- Roasted sesame seeds
- Nigelle seeds
- Preheat the oven to 180C degrees.
- Line a wax paper on a large tray and set aside.
- In a large bowl, add the flour, the baking powder and the salt.
- Swift with your fingers the three ingredients.
- Make a hole in the middle and pour the yogurt, the oil and finally the melted butter.
- Mix all the ingredients an knead until the dough becomes smooth and soft.
- Cover with a kitchen cloth and set aside for 30 minutes.
- In a medium bowl, crumble the feta cheese with the chopped coriander.
- Divide the dough into 10 equals balls.
- Roll each ball onto a clean and floured surface.
- Flatten as a round shape and add in the middle 1 tablespoon of the filling (not too much).
- Fold the dough to cover completely the filling.
- Flatten the dough with your hands and pinch the end of each Poğaça.
- Proceed the same way for the rest of the dough.
- Brush the top with an egg yolk, and also sprinkle with a mix of roasted sesame and nigelle seeds.
- Bake for 30 minutes (more or less depending the oven) or until they are golden brown.
- Remove from the oven and allow to cool.
It’s best when served hot, and accompanied with an aromatic tea.