Pogaca Recipe (Turkish-style bread roll)

Pogaça (Brötchen nach türkischer Art) mit Feta-Petersilien-Füllung

Today, we are immersing ourselves in the captivating world of Eastern European cuisine with a delightful treat – Pogaca. Originating from the Balkans and Turkey, Pogaca is a savory pastry that will surely satisfy your cravings with its crispy layers and mouthwatering fillings.


  • Dough:
    • 500 g all-purpose flour
    • 1 tsp active dry yeast
    • 1 tsp sugar
    • 1 tsp salt
    • 1 tsp ground mahleb (optional) – this spice adds a unique flavor, but you can skip it if unavailable
    • 250 g plain yogurt
    • 100 g melted butter, cooled slightly
    • 1 egg yolk, whisked with a little water (for egg wash)
  • Filling:
    • 1 cup crumbled feta cheese
    • 1/2 cup chopped fresh parsley
    • Nigella seeds or sesame seeds, for sprinkling (optional)


  1.  In a large bowl, whisk together the flour, yeast, sugar, salt, and mahleb (if using). Make a well in the center and pour in the yogurt and melted butter. Mix until a shaggy dough forms. Turn the dough onto a lightly floured surface and knead for 10 minutes, or until smooth and elastic. Place the dough in a greased bowl, cover with plastic wrap, and let rise in a warm place for 1 hour, or until doubled in size.

  2. Prepare the filling: While the dough is rising, combine the feta cheese and parsley in a small bowl.

  3. Shape the pogaca: Punch down the dough and divide it into 12 equal pieces. Roll each piece into a ball, then flatten them into circles about 4 inches in diameter. Place a spoonful of filling in the center of each circle. Gather the edges of the dough up and pinch them together to enclose the filling. Shape the dough into a crescent moon shape.

  4. Bake the pogaca: Preheat your oven to 350°F (180°C). Line a baking sheet with parchment paper. Place the pogaca on the baking sheet, leaving space between them for expansion. Brush the tops with the egg wash and sprinkle with nigella seeds or sesame seeds, if desired.

  5. Bake for 20-25 minutes, or until golden brown. Let the pogaca cool slightly before serving.


  • You can use different fillings for your pogaca, such as potato, spinach, or ground meat.
  • If you don’t have mahleb, you can substitute with 1/2 teaspoon of ground nutmeg.

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