Poğaça (Turkish Buns)
Poğaça with Plums
One of 13 versions of Poğaça (Turkish Buns). The table below shows how their ingredients differ.
Ingredients
- 4 water glass (200 ml) flour
- 1 packet instant yeast
- 1 tea glass (100 ml) caster sugar
- 1 packet vanilla
- 1 teaspoon cinnamon
- 1 piece egg
- 50 gram margarine
- 1.5 tea glass (100 ml) lukewarm milk
- For the filling
- 1 piece egg white
- half tea glass (100 ml) caster sugar
- 3 tablespoon raspberry liqueur
- 12 piece damson plums
- For the top
- 1 piece egg yolk
- 1 tablespoon milk
How to make it
Open in kitchen mode-
Tip the yeast over the flour and stir it in.
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Add the caster sugar, the vanilla, the cinnamon, the egg, the margarine and the milk, and knead well.
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Cover it and let it rest for 35-40 minutes.40 min
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For the filling, mix the egg white with the sugar and the liqueur.
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Slice the plums thinly and add them to the mixture.
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Roll the dough out 1 cm thick.
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Spread the plum mixture over it and roll it up.
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Cut it into slices 2 cm wide.
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Lay them on their sides, well apart, in a 27x22 cm tray.
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Beat the egg yolk with milk and brush it over them.
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Let them rest for 15 minutes.15 min
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Bake in an oven preheated to 180 degrees for 25-30 minutes.30 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 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 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