Poğaça (Turkish Buns)
Poğaça with Cheese
One of 13 versions of Poğaça (Turkish Buns). The table below shows how their ingredients differ.
Ingredients
- 3 water glass (200 ml) flour
- half packet margarine · 125 g
- half water glass (200 ml) oil
- 1 water glass (200 ml) yoghurt
- 1 teaspoon bicarbonate of soda
- 1 piece egg · the white for the dough, the yolk for the top
- 1 teaspoon salt
- 1 water glass (200 ml) crumbled white cheese
- half bunch parsley
- 1 tablespoon nigella seeds
How to make it
Open in kitchen mode-
Mix and knead the margarine, the sunflower oil, the yoghurt, the salt, the bicarbonate of soda, the flour and the egg white in a deep bowl.
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Cover the dough with a damp cloth and rest it in the fridge for 1 hour.60 min
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In another bowl, chop the parsley and add the white cheese.
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Tear egg-sized pieces from the rested dough and open them out.
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Put some of the cheese mixture inside them and fold them in half.
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Grease a baking tray and arrange the poğaça on it, well apart.
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Brush egg yolk over them.
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Sprinkle nigella seeds over them and bake in an oven preheated to 180 degrees until golden.
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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 versionHome-style
Yoghurt dough folded into half-moons and filled with white cheese, parsley and dill.
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 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