Turkish Breakfast Pastry with Cheese and Herbs
Poğaça Kahvaltı
These fluffy, golden pastries have a tender, slightly sweet dough filled with salty cheese and fresh herbs. Each bite delivers a perfect contrast of soft bread and creamy filling, with a beautiful golden crust that's crispy on the outside. They're the ideal centerpiece for a traditional Turkish breakfast spread.
Ingredients
Instructions
-
Activate the yeast
Dissolve the yeast and sugar in warm water (37°C) in a small bowl. Let stand for 5-8 minutes until the mixture becomes foamy and bubbles appear on the surface. Do not use hot water as it will kill the yeast.
-
Make the dough
In a large bowl, combine flour and salt. Add the activated yeast mixture, yogurt, and 3 tbsp olive oil. Mix with a wooden spoon for 3-4 minutes until a shaggy dough forms. Do not overmix at this stage.
-
Knead the dough
Turn the dough onto a floured surface and knead by hand for 8-10 minutes until smooth and elastic. The dough should spring back when pressed with your finger. Do not add too much flour or the poğaça will be dense.
-
First rise
Place the dough in an oiled bowl, cover with a damp cloth, and let rise in a warm place for 1 hour until doubled in size. The dough should feel light and airy when gently pressed. Do not let it over-rise or it will collapse.
-
Prepare the filling
Crumble the feta cheese into small pieces and mix with chopped dill and parsley in a bowl for 2 minutes until evenly combined. The herbs should be finely chopped to distribute flavor throughout. Do not add salt as feta is already salty.
-
Shape the poğaça
Punch down the risen dough and divide into 12 equal pieces. Roll each piece into a 10cm circle on a floured surface. Place 1 tbsp filling in the center, fold edges over, and pinch tightly to seal. Do not overfill or they will burst during baking.
-
Second rise
Place shaped poğaça seam-side down on parchment-lined baking sheets, spacing 5cm apart. Cover with a kitchen towel and let rise for 30-40 minutes until puffy and increased in size by half. Do not skip this step or they will be dense.
-
Bake the poğaça
Preheat oven to 180°C. Brush tops with beaten egg and sprinkle with sesame seeds. Bake for 20-25 minutes until golden brown and hollow-sounding when tapped. Do not overbake or they will become dry and hard.
Tips
Cooking Tips
For extra fluffy poğaça, add 1 tbsp of milk powder to the flour mixture. This creates a softer crumb and helps the pastries stay fresh longer.
Alternatives
Replace feta with cottage cheese mixed with a pinch of salt for a milder flavor, or use crumbled goat cheese for a tangier taste that pairs beautifully with the herbs.
Serving & Storage
Serve warm with Turkish tea, sliced tomatoes, and cucumbers for an authentic breakfast. Store cooled poğaça in an airtight container for 2 days, or freeze for up to 1 month and reheat in a 150°C oven for 5 minutes.
Leave a Comment