Cheese Pogaca

Soft Turkish savoury buns made with a yogurt dough, filled with white cheese and parsley and glazed with egg yolk. A breakfast and tea-time classic.

Ingredients

• 500 g white flour
• 125 g warm whole milk
• 125 g whole-milk yogurt
• 125 g sunflower oil
• 60 g (1 large) egg (white for the dough, yolk for glazing)
• 10 g (2 tsp) baking powder
• 5 g (1 tsp) sugar
• 8 g (1½ tsp) salt
• 150 g white cheese (feta)
• 20 g parsley (finely chopped)

Instructions

1. 1

   Preheat the oven to 180 °C. Separate the egg and keep the yolk for glazing.

2. 2

   In a large bowl whisk the milk, yogurt, oil, egg white, sugar and salt; sift in the flour with the baking powder a little at a time and knead into a soft, non-sticky dough.

3. 3

   For the filling, crumble the cheese with a fork and mix with the parsley.

4. 4

   Divide the dough into 12 equal pieces (about 75 g each); flatten each in your palm, add a spoonful of filling, fold over and press the edges to make a half-moon.

5. 5

   Arrange the buns on a lined tray with space between them and brush with the egg yolk.

6. 6

   Bake for 25-30 minutes until golden on top; serve warm.

Nutrition

Per serving