Poğaça (Turkish Buns)
Home-style Poğaça
One of 13 versions of Poğaça (Turkish Buns). The table below shows how their ingredients differ.
Ingredients
- For the dough
- 4 water glass (200 ml) flour
- 300 gram margarine
- 100 gram yoghurt
- 2 piece egg
- 1 dessert spoon bicarbonate of soda
- 1 tablespoon lemon juice
- 1 teaspoon salt
- For the filling
- 1 bunch dill
- 1 bunch parsley
- 200 gram white cheese
How to make it
Open in kitchen mode-
Chop the parsley and the dill finely and mix them with the cheese.
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Sift the flour into a bowl and open a well in the middle.
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Work the margarine to a cream, add the yoghurt and put in a little salt.
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Scatter the lemon juice and the bicarbonate of soda over separate parts of the flour.
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Mix everything together into a dough.
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Cover it with a damp cloth and let it rest for 20 minutes.20 min
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Take pieces the size of half an egg from the dough and roll them into balls.
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Flatten them to half a centimetre thick.
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Put the cheese filling you have prepared inside and close them into half-moons.
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Press them flat with your hand to a centimetre thick.
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Arrange them on a greased tray and brush egg yolk over them.
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Bake in a hot oven for 45 minutes and serve.45 min
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Poğaça (Turkish Buns) versions
They are all the same dish; the table below lists only the ingredients that set them apart. Ingredients common to every version (flour, salt, oil) are left out — they make no difference.
| Ingredient | With potato | Dry, with cheese | Home-style | In breadcrumbs | Karaköy | Soft | With bulgur | With cheese | With lemon | With lor | With mahlep | With plums | With spinach, half-moon |
|---|---|---|---|---|---|---|---|---|---|---|---|---|---|
| salt | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | — | ✓ |
| margarine | ✓ | ✓ | ✓ | ✓ | ✓ | ✓ | — | ✓ | ✓ | ✓ | ✓ | ✓ | — |
| oil | ✓ | — | — | ✓ | — | ✓ | ✓ | ✓ | ✓ | — | — | — | ✓ |
| yoghurt | ✓ | — | ✓ | ✓ | — | — | ✓ | ✓ | ✓ | — | ✓ | — | — |
| baking powder | ✓ | — | — | ✓ | ✓ | — | — | — | ✓ | — | ✓ | — | ✓ |
| parsley | — | ✓ | ✓ | — | — | — | ✓ | ✓ | — | ✓ | — | — | — |
| white cheese (feta-style) | — | ✓ | ✓ | — | ✓ | — | — | ✓ | — | — | — | — | ✓ |
| yeast | — | — | — | — | — | ✓ | ✓ | — | — | ✓ | — | ✓ | — |
| milk | — | — | — | — | — | ✓ | — | — | — | ✓ | — | ✓ | — |
| sesame seeds | — | — | — | — | — | — | ✓ | — | ✓ | — | ✓ | — | — |
| sugar | — | — | — | — | — | — | — | — | — | ✓ | ✓ | ✓ | — |
| water | — | ✓ | — | — | ✓ | — | — | — | — | — | — | — | ✓ |
| bicarbonate of soda | — | — | ✓ | — | — | — | — | ✓ | — | — | — | — | — |
| black pepper | — | — | — | ✓ | — | — | ✓ | — | — | — | — | — | — |
| breadcrumbs | ✓ | — | — | ✓ | — | — | — | — | — | — | — | — | — |
| lemon juice | — | — | ✓ | — | — | — | — | — | ✓ | — | — | — | — |
| mahlep | — | — | — | — | — | — | — | — | ✓ | — | ✓ | — | — |
| nigella seeds | — | — | — | — | — | — | — | ✓ | — | — | — | — | ✓ |
| olive oil | — | — | — | — | ✓ | — | — | — | — | — | — | — | ✓ |
| onion | ✓ | — | — | — | — | — | ✓ | — | — | — | — | — | — |
| pepper | — | — | — | ✓ | — | — | ✓ | — | — | — | — | — | — |
| potato | ✓ | — | — | ✓ | — | — | — | — | — | — | — | — | — |
| vanilla | ✓ | — | — | — | — | — | — | — | — | — | — | ✓ | — |
| bulgur | — | — | — | — | — | — | ✓ | — | — | — | — | — | — |
| cinnamon | — | — | — | — | — | — | — | — | — | — | — | ✓ | — |
| damson plums | — | — | — | — | — | — | — | — | — | — | — | ✓ | — |
| dill | — | — | ✓ | — | — | — | — | — | — | — | — | — | — |
| lor (curd cheese) | — | — | — | — | — | — | — | — | — | ✓ | — | — | — |
| minced meat | — | — | — | — | — | — | ✓ | — | — | — | — | — | — |
| raspberry liqueur | — | — | — | — | — | — | — | — | — | — | — | ✓ | — |
| spinach | — | — | — | — | — | — | — | — | — | — | — | — | ✓ |
| vinegar | — | — | — | — | ✓ | — | — | — | — | — | — | — | — |
| walnuts | — | — | — | — | — | — | ✓ | — | — | — | — | — | — |
With potato
A soft yoghurt dough filled with boiled potato. Coated in breadcrumbs and baked.
Open this versionDry, with cheese
A poğaça with a dry texture, made from an unleavened, fat-free dough kneaded with water and filled with cheese.
Open this versionIn breadcrumbs
Poğaça made with a potato filling, dipped in egg yolk and then in breadcrumbs.
Open this versionKaraköy
The classic Karaköy poğaça, raised with vinegar and baking powder and filled with white cheese.
Open this versionSoft
The basic yeasted poğaça dough; what goes inside is up to you. Baked without being dried out in the oven.
Open this versionWith bulgur
A filling poğaça in which a yeasted dough is stuffed with minced meat, bulgur and walnuts.
Open this versionWith cheese
Poğaça whose dough rests in the fridge for an hour, filled with white cheese and parsley.
Open this versionWith lemon
A thin poğaça cut out with pastry cutters, flavoured with mahlep and lemon. Baked in twenty minutes.
Open this versionWith lor
A soft yeasted dough filled with sweet lor cheese and parsley.
Open this versionWith mahlep
A plain poğaça with no filling, scented with mahlep. Served warm.
Open this versionWith plums
A sweet poğaça in which a yeasted dough is rolled up with damson plums and raspberry liqueur.
Open this versionWith spinach, half-moon
An unleavened olive oil dough cut into rounds, closed into half-moons over a filling of spinach and white cheese, and baked with nigella seeds on top.
Open this version