Poğaça (Turkish Buns)
Poğaça with Lor Cheese
One of 13 versions of Poğaça (Turkish Buns). The table below shows how their ingredients differ.
Ingredients
- 2 water glass (200 ml) flour
- 1 packet instant yeast
- 1 piece egg
- 100 gram margarine
- 1 teaspoon salt
- 1 teaspoon caster sugar
- 1 tea glass (100 ml) lukewarm milk
- For the filling
- 250 gram lor (curd cheese) · sweet
- half bunch parsley · chopped
- For the top
- 1 piece egg yolk
How to make it
Open in kitchen mode-
Mix the flour and the yeast.
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Add the egg, the margarine, the salt, the sugar and the lukewarm milk, and knead well.
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Cover it and leave it at room temperature for 35-40 minutes.40 min
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Make the filling by mixing the lor with the chopped parsley.
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Knead the dough again and tear off pieces the size of an egg yolk.
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Open each piece out in your palm, put some of the lor filling in the middle, close it and roll it into a ball.
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Line them up on a baking tray.
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Brush with egg yolk and bake in an oven preheated to 180 degrees for 10-15 minutes.15 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 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 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 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