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    Cooking Gorgeous » Recipes » Turkish Recipes

    Pogaca (Turkish Cheese Buns)

    Published: Dec 30, 2020 · Modified: Oct 7, 2022 by Ayla Clulee · This post may contain affiliate links.

    Jump to Recipe

    Pogaca (Turkish Cheese Buns) is one of the most popular savory pastries in Turkey.

    Just like Fatayer - Homemade Lebanese Pies, they are perfect as a quick breakfast on the go, a tasty snack when you feel peckish, or a great addition to your kids' lunch box.

    inside of Pogaca has a cheese and herb filling

    These delicious & cute feta dumplings are very similar to Bulgarian Pitka Bread (Koledna Pitka) and pair perfectly with a cup of Turkish tea.

    The most popular version of Pogaca is the soft, fluffy one with feta cheese and herbs.

    The other filling options are generally minced beef, olives, or potatoes but the plain ones are equally yummy.

    Pogaca Turkish cheese buns freshly baked

    I sometimes make a few plain ones to eat with butter and homemade Rhubarb Jam or a bowl of Watermelon Feta Salad with Basil and Cucumber when they are warm out of the oven.

    If you've never tried to make your own at home, try this simple yet delicious pogaca recipe.

    The only downside is that they are unbelievably addictive so you lose track of how many you've eaten!

    round shaped Pogaca on a tray

    What is Pogaca?

    Pogaca (spelled Poğaça in Turkish) is a type of savory pastry baked in the oven, popular in Turkey and the Balkans. These delicious pastries can be leavened or unleavened and are generally made from wheat flour.

    They are commonly sold in bakeries and they come in different flavors, shapes, and textures. While some Pogaca has a more crumbly texture like scones, others have a more soft and fluffy texture to them.

    Why This Recipe Works?

    • Pogaca freezes beautifully. Let them cool down before putting them in the freezer. They keep frozen for up to 3 months.
    • It is very easy to make these Turkish cheese pastries with step-by-step pictures and instructions.
    • You don't need to rise the dough twice, simply make the dough, shape it, let it rise, and bake the Pogaca until golden.
    • To make your homemade version, you can fill them with any of your favorite toppings! The limit is your imagination.
    • This simple Pogaca recipe explains 2 popular ways of shaping these savory cheesy buns.
    • It is a crowd-pleaser, this pogaca recipe will make 20 to 22 medium-sized buns.
    • Just like my Orange Cranberry Muffins, Raspberry Muffins with Yogurt, Turkish Boyoz Pastry, and Pacanga Boregi recipes, they are perfect for breakfast on the go or a healthy snack.
    • Your kids will love these pogaca buns, they are perfect for their lunch boxes.

    What is Mahleb?

    Just like Paskalya Çöreği (Tsoureki) - Easter Bread, mahleb is the secret ingredient of the pogaca recipe which gives it its unique aromatic fragrance.

    It is an aromatic spice made from the stones of the St Lucie Cherries and it has been widely used in Middle Eastern and Mediterranean cuisine for centuries in baking.

    Mahleb has a sweet and fruity smell and when you're baking with Mahleb, the entire house smells like heaven (or more like a bakery, which is the same to me).

    I strongly suggest you use mahleb in your pastries if you can get hold of them. However, your Pogaca will still be delicious without it!

    Ingredients You'll Need

    Please scroll down to the recipe card below for the full ingredients list with measurements, complete recipe method, recipe notes, and nutritional information.

    Labelled picture of ingredients for pogaca
    • Plain flour - It is also known as all-purpose flour. It is perfect for making cakes, cookies, pastries, and thickening sauces.
    • Milk - I use semi-skimmed milk in this recipe but full-fat milk would work as well. It gives the Pogaca buns a soft texture. You can replace the milk with mineral water to make these pastries dairy-free!
    • Vegetable oil - Use fresh vegetable oil that doesn’t have any off-flavors. Substitute it with melted butter, sunflower oil, or rapeseed oil.
    • Egg - The egg white adds flavor to the cheese filling while the yolk is used for egg-washing the buns.
    • Yeast - I use fast-action dry yeast for this recipe. The recipe also works with standard active/dry yeast or fresh yeast. Although you don't usually need to dissolve the fast-action yeast in warm water, the pogaca dough becomes fluffier if dissolved in warm water first. 
    • Feta cheese - I use creamy feta cheese for this recipe. You can substitute it with kashar cheese, mozzarella, halloumi, or cheddar as well as use a mixture of a few types of cheeses.
    • Parsley - It is one of my favorite herbs and I use it with almost everything. You can use dill, mint, chives, basil, or oregano.

    Step-by-Step Instructions

    Making pogaca is very easy and straightforward and there are a few easy steps that you need to follow to achieve the best results:

    Prepare the Filling

    Crumble the cheese into small pieces. Add chopped parsley and the egg white. Mix all until combined.

    feta, egg white and herbs are put in a bowl for making pogaca filling

    Make The Pogaca Dough

    Mix sugar, warm milk, warm water, vegetable oil, and yeast in a large bowl and then combine them.

    place the warm milk, sugar and yeast in a bowl

    Add the flour, mahleb (optional), and salt and combine to form a nice, soft dough. Adjust the amount of flour if needed. Knead until smooth and it doesn't stick to your hands anymore.

    pogaca dough is made by adding the salt, flour and mahleb to wet ingredients

    Shape the Buns

    When the dough is ready, shape it straight away without waiting for the proofing. To shape the buns, divide the dough into egg-sized balls - you should have around 22 balls.

    Take one ball and then flatten it on a lightly oiled work surface into a circle with your fingertips.

    a dough ball rolled into a small circle

    If you want to make round-shaped buns, put a spoonful of cheese mixture in the middle of the pastry. Fold the dough over the mixture to meet in the center and gently pinch the edges with your fingertips to seal.

    the dough is folded over the mixture to meet in the centre

    Repeat the same for the rest of the balls and place them on a baking tray a few centimeters apart from each other. Make sure there is enough space between the buns for proofing.

    Round shaped pogaca placed on a tray

    If you want to make half-moon-shaped buns, put a spoonful of cheese mixture on one side of the pastry.

    a spoonful of cheese filling is placed on the side of the dough to form a half moon shaped pogaca

    Fold the other side on top and then gently press the edges to make sure they stick to each other. Repeat the same for the rest of the balls.

    the other side of the dough is folded over the filling and gently pressed to stick to each other

    Place the buns on a baking tray a few centimeters apart from each other so that there is enough space for proofing.

    the pogaca are placed on a tray

    Proof the Buns

    Egg wash the buns with some egg yolk using a brush.

    egg washing the pastries using a brush

    Sprinkle with sesame seeds or nigella seeds and leave them to prove.

    pogaca are left for proving

    The proofing time varies depending on the temperature of the room so it always takes longer in the winter. You can use your oven to proof the buns if you want to shorten the process.

    To use your oven for proofing, heat the oven just enough to have a warm feeling and then turn it off. Put the pastries in and then turn the oven lights on.

    round shaped pogaca before proving

    If you want to proof the buns at room temperature, cover the tray with a damp kitchen cloth and then leave them in a warm place until they double in size.

    round shaped pogaca after proving

    Bake the Buns

    When the buns double in size, turn the oven on to 180° C - 360° F (fan oven). Bake them for 25 to 30 minutes or until golden brown.

    freshly baked Pogaca
    Pogaca baked until golden brown

    Top Tips From the Chef

    • Make sure you lightly warm the milk and water up before adding the sugar and the yeast.
    • The amount of flour in this recipe depends on the type of ingredients or the humidity of the weather. You should always add the flour gradually until you have the right consistency. We are after an “ear lobe” texture for nice and soft pastries.
    • The proofing time varies depending on the temperature of the room so it always takes longer in the winter. You can use your oven to proof the buns if you want to shorten the process. To use your oven for proofing, heat the oven just enough to have a warm feeling and then turn it off. Put the pastries in and then turn the oven lights on.

    Serving Suggestions

    Just like Açma - Turkish Soft Bread Rings, these pastries are usually served as a breakfast item with a cup of Turkish tea.

    You can serve them as a part of Turkish Breakfast along with some cheese, olives, Kuymak (Mihlama), Cilbir - Turkish Poached Eggs, Menemen - Turkish Scrambled Eggs, Kaygana (Turkish Omelette), and/or Shakshuka.

    Same as Cranberry Orange Muffins, Eggless Chocolate Chip Cookies, and Chocolate Pastry Rolls, they are perfect as a snack on the go, for lunch boxes and picnics.

    Recipe FAQs

    Where is Pogaca from?

    Pogaca can be found in almost most of the Balkan countries such as Croatia, Serbia, and Macedonia as well as in Turkey.
    Although they all claim these pastries as their own, Turkey has the most different varieties.

    How to store Pogaca?

    You can store these pastries in an airtight container for up to 3 days at room temperature.
    If you want to keep them longer, place them in freezing bags and keep them in the freezer for up to 3 months.

    Is Pogaca difficult to make?

    Pogaca is not considered difficult to make, but it does require some preparation and attention to detail. The dough needs to be kneaded properly before shaping, proofing, and baking. However, with a little bit of practice and following this simple recipe, anyone can make delicious Pogaca at home.

    Related Recipes

    For other delicious Turkish savory pastries why not try:

    • fried ciboria served with salad
      Çiğ Börek - Chebureki
    • a portion of su borek
      Su Boregi - Water Borek
    • Paçanga boregi served as a breakfast item
      Paçanga Böreği 
    • freshly baked simit bread
      Simit (Turkish Sesame Bagel)

    Did you make this recipe? Please let me know how it turned out! Leave a comment below and tag @cookingorgeous on Instagram and hashtag it #cookingorgeous.

    I hope you enjoy the process of making these delicious Turkish savory pastries called "Pogaca" as much as you enjoy eating them! 🙂 

    Bon appétit! / Afiyet olsun!

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    Pogaca Turkish cheese buns

    Pogaca (Turkish Cheese Buns)

    Ayla Clulee
    Cotton soft, yeast-based buns are filled with savory feta cheese and parsley filling and baked until golden.
    5 from 16 votes
    Prevent your screen from going dark
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    Prep Time 35 minutes mins
    Cook Time 25 minutes mins
    Course Breakfast, Snack
    Cuisine Mediterranean, Turkish
    Servings 22 Buns
    Calories 276 kcal

    Equipment

    • 1 kitchen scale
    • 1 measuring spoons
    • 1 large baking sheet
    • 1 Pastry brush
    • 1 grater

    Ingredients
     
     

    For the Feta Filling

    • 200 g feta (crumbled)
    • 3 tablespoon parsley (chopped)
    • 1 egg white (egg yolk will be used for egg wash)

    For the Dough

    • 850 g plain flour
    • 7 g active dry yeast
    • 230 ml water (warm)
    • 230 ml milk (warm)
    • 230 ml vegetable oil
    • 2 teaspoon salt (16 grams)
    • 3 teaspoon sugar (20 grams)
    • 1 tablespoon mahleb (optional)

    For the Top

    • 1 egg yolk
    • 2 tablespoon Sesame seeds or Nigella seeds

    Instructions
     

    Preparing the Feta Filling

    • Crumble the cheese into small pieces.
    • Add chopped parsley and the egg white.
    • Mix all until combined.

    Making the Dough

    • Mix sugar, warm milk, warm water, vegetable oil, and yeast in a large bowl and combine them.
    • Add the flour, mahleb (optional), and salt and combine to form a nice, soft dough. Adjust the amount of flour if needed.
    • Knead until it smooth until it doesn't stick to your hands anymore.
    • Divide the dough into egg-sized balls (you should have around 22 balls).
    • Flatten the ball on the lightly oiled work surface into a circle with your hands.
    • If you want to make round shape buns, put a spoonful of cheese mixture in the middle of the pastry and fold the dough over the mixture to meet in the center, and gently pinch the edges with your fingertips to seal and place the seam side down on a baking sheet lined tray.
    • Shape the rest of the dough balls and place them on a baking tray a few centimeters apart from each other to make sure there is enough space for proofing.
    • If you want to make half-moon-shaped buns, put a spoonful of cheese mixture on one side of the pastry and fold the other side on top and gently press the edges to make sure they stick to each other.
    • Shape the rest of the dough balls and place them on a baking tray a few centimeters apart from each other to make sure there is enough space for proofing.
    • Brush with egg wash and sprinkle sesame seeds or nigella seeds on top.
    • Let them rise in a warm place until they double in size (it takes 45 minutes to an hour depending on the room temperature).
    • Preheat the oven to 180° C - 360° F (fan oven).
    • Bake them until golden brown (usually takes around 25-30 mins depending on the performance of your oven).

    Video

    Notes

    • Make sure you lightly warm the milk and water up before adding the sugar and the yeast.
    • The amount of flour in this recipe depends on the type of ingredients or the humidity of the weather. You should always add the flour gradually until you have the right consistency. We are after an “ear lobe” texture for nice and soft pastries.
    • The proofing time varies depending on the temperature of the room so it always takes longer in the winter. You can use your oven to proof the buns if you want to shorten the process. To use your oven for proofing, heat the oven just enough to have a warm feeling and then turn it off. Put the pastries in and then turn the oven lights on.

    Nutrition

    Calories: 276kcalCarbohydrates: 33gProtein: 6gFat: 13gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 3gTrans Fat: 1gCholesterol: 9mgSodium: 321mgPotassium: 72mgFiber: 1gSugar: 2gVitamin A: 101IUVitamin C: 1mgCalcium: 64mgIron: 2mg
    Tried this recipe?Mention @cookingorgeous or tag #cookingorgeous!

    This post uses affiliate links. This means that if you click on them and then buy something, we get a small amount of commission to keep the site running, but it doesn’t cost you anything more.

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    Reader Interactions

    Comments

    1. Ayla

      August 03, 2021 at 3:31 pm

      5 stars
      Delicious. I could eat that daily. My 7 and 8-year-old kiddos loved it as well.

      Reply
    2. Becky

      April 13, 2022 at 3:55 pm

      5 stars
      These pastries turn out absolutely wonderful. The recipe and instructions are so precise and easy to follow.

      Reply
    3. Donna

      April 13, 2022 at 3:57 pm

      5 stars
      I just made these. They are wonderful and not too difficult to make. Thanks for sharing the recipe.

      Reply
    4. Rosemary

      May 01, 2022 at 6:24 am

      5 stars
      This is an excellent recipe, better than store bought. They disappeared so quickly I had to make more and I doubled the recipe this time. Thank you so much!

      Reply
    5. Rose

      May 03, 2022 at 12:06 pm

      5 stars
      I just made these and they are absolutely wonderful, They’re flavourful, soft and cheesy. I see a lot of them in my future. Thank-you!!!

      Reply
      • Ayla Clulee

        May 04, 2022 at 5:28 am

        I am so glad they turned out great for you, Rose.
        Best wishes
        Ayla x

        Reply
    6. Lara

      May 07, 2022 at 7:44 am

      5 stars
      I’ve made this a few times, always good results.

      Reply
    7. Rachael

      May 11, 2022 at 11:42 am

      5 stars
      This recipe is perfection. Easy to make with a fabulously tasty result. Bravo!

      Reply
      • Ayla Clulee

        May 12, 2022 at 5:06 am

        Thank you, Rachael!

        Reply
    8. Sophie

      May 25, 2022 at 3:08 pm

      5 stars
      I’ve made these last weekend. They taste great!

      Reply
    9. Renan

      June 04, 2022 at 6:46 pm

      5 stars
      These are incredibly soft and fluffy , thanks for the recipe.

      Reply
    10. Kim

      June 16, 2022 at 3:43 pm

      5 stars
      My family requests these every week, they are that good. I plan on making these cheesy pastries forever! Thanks so much for the awesome recipe.

      Reply
    11. Rita

      June 19, 2022 at 6:48 am

      5 stars
      Scrumptious! So easy to make, impossible to fail.

      Reply
    12. Sammy

      March 27, 2023 at 4:49 pm

      5 stars
      My daughter and her friends made this recipe yesterday for Iftar and we loved it! Super delicious and fresh and smell amazing while baking. We used Mediterranean Feta cheese for the filling and topped the buns with black seed because that’s what we had on hand.

      Reply
      • Ayla Clulee

        March 28, 2023 at 4:32 am

        So glad to hear that Sammy!
        Ramadan Mubarak to you and your family.
        Ayla

        Reply
    13. Gigi Marie Ekinci

      July 04, 2024 at 3:02 pm

      5 stars
      Love this recipe!

      Reply
      • Ayla Clulee

        July 04, 2024 at 3:16 pm

        Dear Gigi Marie, I am so happy to hear that!
        This recipe has been a family favourite for decades and I am so pleased to hear that you love it too.
        Best wished
        Ayla x

        Reply
    14. John S.

      September 13, 2024 at 4:51 pm

      5 stars
      These were truly addictive! The dough is very good to work with and the mahleb a nice touch.

      Reply
      • Ayla Clulee

        September 13, 2024 at 4:59 pm

        Dear John
        I totally agree with them being addictive. I am so glad you enjoy them as mush as we do!

        Reply
    15. Teresa

      February 26, 2025 at 11:16 pm

      im excited to try this recipe of yours too! but im wondering if there a mistake in your recipe?
      I see 230ML of warm milk and another 230ml warm milk .. is that repeated twice by accident?
      Also, 230ml of vegetable oil seems a lot for 850g of flour. Im asking because the acma recipe you only put 130ml of oil with 800g of flour.
      And finally, just out of curiosity is there a reason why mahleb is used a lot more in this bread recipe than acma?
      thank you:)

      Reply
      • Ayla Clulee

        February 27, 2025 at 5:17 am

        Hi Teresa,
        I just checked, and the recipe calls for 230ml of warm milk and 230ml of warm water, not milk twice. The amount of oil might seem a bit much, but this is the recipe I’ve been using for decades, and it works perfectly. The flour measurement is just right, though you might need to adjust it slightly depending on the humidity in your kitchen. As for the mahleb, you can adjust the amount to your preference. It doesn’t affect the taste much, but it enhances the aroma and gives the bread a distinct fragrance. Hope this helps! Let me know if you have any other questions. 😊
        Best wishes
        Ayla x

        Reply
        • Teresa

          February 27, 2025 at 2:27 pm

          Thanks so much Ayla for clarifying everything!
          I misread the recipe and thought i saw milk twice 🙈
          I will try this recipe soon!

          Reply
          • Ayla Clulee

            February 27, 2025 at 2:35 pm

            My pleasure, please let me know how it turns out for you!

            Reply
    5 from 16 votes (2 ratings without comment)

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    Welcome to Cooking Gorgeous, where delicious easy-to-follow recipes and culinary inspiration await you! My name is Ayla Clulee, a passionate and professional Cordon Bleu-trained chef, recipe developer, and food content creator with decades of experience. I am based in the UK, and I'm thrilled to have you here.

    The kitchen is my happy place and cooking is my therapy.

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