Turkish Pogoca with Cheese Filling

There are many different types and shapes of this popular bread,bun or pastry as its called.This is very popular in Turkey for breakfast but it can be seved any time of the day. When my husband and i had our holiday home in turkey my neighbour used to send them round to us some mornings. I liked them so much i translated her recipie which i have included in my book.


  • 237ml   whole milk
  • 2 eggs, whites and yolks separated
  • 1 tbsp cooking oil
  • 4 tbsps granulated sugar
  • 1 tsp salt 800g plain flour
  • 2 tsps dry yeast
  • Cheese filling:
  • 225g     feta cheese crumbled
  • 4 tbsps  finely chopped parsley
  • For decoration: 3tsp  black sesame seeds


  • 1 Add 2 tbsps of sugar in milk and stir to combine. Heat the milk in microwave for a minute or so. 2 Sprinkle dry yeast over milk and put the bowl in a warm place for 30 minutes. I usually leave it in microwave.
  • 3 After it has risen add 2 egg whites, the remaining sugar (2 tablespoons), oil, salt and gradually add flour while you are kneading the dough.
  • 4 Knead it until combined. Leave dough in a warm place to rise. It usually takes an hour to double in size.
  • 5 When it rises, take some dough the size of a golf ball and make it flat and round in your palm. 6 Put 1tsp cheese filling in it and close the edges of dough and make sure they stick to each other, it must look like letter “D”.
  • 7 Prepare an egg wash with 2 egg yolks and brush one side of each “pogoca” and sprinkle some black sesame seeds.
  • 8 Place them egg washed side up onto the greased baking tray/grease proofed sheets and pop them into the 180 C pre-heated oven and bake for about 20-25 minutes or until golden brown. 9 Serve warm with tea or any drink you like

Oven Temperature: 350f/180 C/Gas 4/5

Recipe Tips · You could also use 8oz cooked mince, salt and pepper, spices according to your taste instead of feta cheese.



Filed under Bread & Buns, Turkish

5 responses to “Turkish Pogoca with Cheese Filling

  1. Hi Rosamond,

    I hope you are well today. May I re-print your recipe in an upcoming blog post on Slowly-by-slowly? I am also going to be talking about culinary exploration and highlighting your love of doing just this on your blog here at FGF. I hope that is ok!!!!


  2. Thank you 🙂 i am well and i hope you and M are also in good health and spirits.
    It will be an honour for you to use this recipe on your blog.

  3. Pingback: Peynirli Poğaça: Karagöz urges me to get baking and forget academia « Slowly-by-Slowly

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