Turkish cuisine · Breakfast & Eggs

Feta-Filled Poğaça

Soft yeasted pastries made from a yogurt-oil dough, filled with feta and parsley and baked until golden.

Ingredients · for 8 servings

• 500 g flour
• 1 cake fresh yeast (42 g)
• 150 g yogurt
• 100 ml oil
• 120 ml lukewarm milk
• 1 tsp sugar
• 1 tsp salt
• 1 egg
• 250 g feta
• 1/2 bunch parsley
• 1 tbsp sesame seeds

Instructions

1. Dissolve the yeast with the sugar in the lukewarm milk and let it stand for 10 minutes until a fine layer of foam forms on the surface.
2. Add the flour, salt, yogurt, oil and the egg white — set the yolk aside for brushing — and knead everything for 8–10 minutes into a soft dough that's just barely not sticky.
3. Cover the dough and let it rise in a warm place for 60 minutes until it has visibly doubled in size.
4. Meanwhile, mash the feta with a fork and mix it with the finely chopped parsley.
5. Divide the dough into 16 pieces, flatten each one by hand, place 1 tbsp of filling on top, fold into a half-moon, and press the edges firmly together.
6. Place the poğaça on a baking sheet, brush with the beaten egg yolk, sprinkle with sesame seeds, and bake at 180°C fan for 22–25 minutes until golden; serve warm.