Ingredients for Mom's Poğaça (Turkish Soft Savory Buns)
- 1 water glass (about 200 ml / 3/4 cup + 1 tbsp) yogurt
- 2 eggs
- 1 tea glass (about 100 ml / 1/3 cup + 1 tbsp) vegetable oil
- 2 tablespoons plant-based margarine
- 1 packet baking powder
- 1 dessert spoon (about 2 tsp) salt
- Flour, as much as needed
- 150 g white cheese (similar to feta)
- 1 handful parsley
How to Make Mom's Poğaça (Turkish Soft Savory Buns)
Combine 1 water glass of yogurt, 1 egg, and 1 egg white (set the yolk aside — we'll brush it over the poğaça before baking), 1 tea glass of vegetable oil, 2 tablespoons of plant-based margarine, 1 dessert spoon of salt, flour as needed, and 1 packet of baking powder in a bowl and knead until the dough no longer sticks to your hands.
Divide the dough into small pieces, flatten each one in your hand, place a spoonful of the white cheese and parsley filling (prepared separately) in the center, then press the edges together with your fingers to seal.
Brush the top of each poğaça with the reserved egg yolk and arrange them on a baking tray lined with parchment paper. Bake in a 200°C (390°F) oven until golden brown. Enjoy!
Tips & Tricks
- Add the flour gradually to prevent the dough from becoming too stiff.
- If the filling is too wet, the inside of the poğaça may stay doughy — be careful to drain any excess moisture.
- Mom's poğaça stays soft well into the next day when stored in an airtight container.
- They can also be stored in the freezer after baking. Simply thaw at room temperature and warm before serving.
