Name: Turkish Cheese Pogacha - Fluffy Savory Pastry
Prep time: 30 min
Cook time: 140 min
Total time: 170 min
Yield: 12 servings
Cuisine: Turkish
Ingredients: 500 g all-purpose flour; 200 g Turkish white cheese; 150 ml plain yogurt; 100 ml olive oil; 100 ml warm milk; 7 g active dry yeast; 1 tsp sugar; 1 tsp salt; 3 tbsp fresh parsley; 2 tbsp fresh dill; 1 piece egg; 2 tbsp sesame seeds

Peynirli Poğaça represents the heart of Turkish bakery culture, found in every neighborhood bakery and beloved across all regions of Turkey. These savory pastries have been a staple since Ottoman times, evolving from simple bread into these delightful cheese-filled treats that grace Turkish breakfast tables and afternoon tea spreads. The magic of poğaça lies in its incredibly soft, almost cake-like texture that melts in your mouth. The dough, enriched with yogurt and olive oil, creates a tender crumb that's neither too dense nor too light. When you bite into a warm poğaça, the creamy cheese filling mingles with fresh herbs, releasing an aromatic blend that's both comforting and satisfying. The exterior develops a beautiful golden crust during baking, often brushed with egg wash and sprinkled with sesame or nigella seeds for extra flavor and visual appeal. The contrast between the slightly crispy outside and the incredibly soft inside makes each bite a textural delight. These pastries are incredibly versatile - perfect alongside Turkish tea for breakfast, packed for picnics, or served warm as an afternoon snack. They're at their absolute best when fresh from the oven, though they remain delicious for days when properly stored.

Ingredients

Instructions

Activate the yeast

Mix warm milk with sugar in a small bowl until dissolved. Sprinkle yeast over the mixture and let stand for 5-7 minutes until foamy and bubbly on top. The mixture should smell yeasty and double in volume. Do not use hot milk as it will kill the yeast.
Make the dough

In a large mixing bowl, combine flour and salt. Add the activated yeast mixture, yogurt, and olive oil. Mix with a wooden spoon for 2-3 minutes until a shaggy dough forms. The dough should be slightly sticky but manageable. Do not add extra flour yet as the dough will become less sticky during kneading.
Knead the dough

Turn the dough onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic. The dough should spring back when pressed with your finger. Add minimal flour only if absolutely necessary. Do not over-flour as this will make the poğaça dense.
First rise

Place the dough in an oiled bowl, cover with a damp towel, and let rise in a warm place for 60-75 minutes until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-proof or the texture will become too loose.
Prepare the filling

Crumble the Turkish white cheese into small pieces and mix with finely chopped parsley and dill in a bowl for 1-2 minutes. The herbs should be evenly distributed throughout the cheese. Do not add salt as the cheese is already salty enough.
Shape the poğaça

Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 10cm circle on a lightly floured surface. Place 1 tablespoon of cheese filling in the center, then gather the edges and pinch tightly to seal. Do not overfill or the poğaça will burst during baking.
Second rise

Place sealed poğaça seam-side down on parchment-lined baking sheets, spacing 5cm apart. Cover with a kitchen towel and let rise for 30-35 minutes until slightly puffed. They should feel light to the touch. Do not let them over-proof or they will deflate during baking.
Bake the poğaça

Preheat oven to 190°C. Beat the egg and brush over each poğaça, then sprinkle with sesame seeds. Bake for 18-22 minutes until golden brown on top and bottom. They should sound hollow when tapped. Do not open the oven door during the first 15 minutes of baking.

Tips

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Cooking Tips

For extra fluffy poğaça, replace half the yogurt with sour cream and add 1 teaspoon of baking powder to the flour. This creates an even more tender texture that stays soft longer.

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Alternatives

If Turkish white cheese isn't available, use crumbled feta cheese mixed with ricotta in equal parts, or substitute with cottage cheese drained overnight. The flavor will be milder but still delicious.

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Serving & Storage

Serve warm with Turkish tea or ayran for an authentic experience. Store in an airtight container for up to 3 days, or freeze for up to 1 month. Reheat in a 150°C oven for 5 minutes to restore softness.