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A typical Turkish breakfast spread includes a bevy of cheese, olives, local honey, fruits and baked goods like pogaca. Traditionally these breakfast buns are made with yeast, but they come together very easily and deliciously when made with a biscuitlike dough leavened with baking powder. They can be round or crescent-shaped, but always have a shiny egg glaze. —Lisa FuttermanThis recipe was originally published in the Chicago Tribune.
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Pogaca recipe - The Daily Meal
Total time: 45 minutes
  • 1/2 cup feta or white cheese, crumbled
  • 3 tablespoon roughly chopped fresh dill or flat leaf parsley, or a combination
  • 2 cup flour, plus more if needed
  • 2 1/2 teaspoon baking powder
  • 1/2 teaspoon salt
  • 2 cup plain yogurt
  • 1 cup melted unsalted butter
  • 2 egg yolks, lightly whisked with a pinch of salt
  • 2 tablespoon nigella seeds or sesame seeds
  1. Heat oven to 350 F. In a small bowl, combine 1/2 cup crumbled feta cheese and 3 tablespoons herbs (roughly chopped fresh dill, flat leaf parsley or a combination). Set aside.
  2. In a large bowl, combine 2 cups flour, 2 1/2 teaspoons baking powder and 1/2 teaspoon salt. Stir in 2 cups plain yogurt and 1 cup melted unsalted butter until the dough comes together. Turn out onto a floured board; knead gently until very smooth.
  3. Cut dough into 16 pieces. Roll each piece into a little ball, then flatten and make a hole in the middle. Fill with a small amount of filling. Gently pinch to close; place seam side down on a parchment-lined baking sheet. Repeat with remaining dough and filling. Brush generously with egg wash (made from 2 egg yolks, lightly whisked with a pinch of salt); sprinkle with 2 tablespoons nigella seeds or sesame seeds.
  4. Bake until firm and golden, 15 to 25 minutes. Serve warm or allow to cool.