Turkish Feta Cheese Seed Buns — Pogaca
Turkish savoury cheese buns with feta-parsley filling encased in a soft buttery dough, brushed with egg yolk and scattered with sesame and nigella seeds, baked until deep golden for a brunch breakfast bake.
Turkish
Categories
Nutrition per Serving
Ingredients
For 2 servings
Instructions
Prep
Heat oven to 180C. Crumble 240g feta cheese into a bowl. Chop fresh parsley and dill, fold into feta with pepper and 0.5 tsp dried mint. Whisk 2 egg yolks in a small bowl for brushing. In a wide bowl, whisk 120g melted butter, 2 large eggs, 160ml milk, and salt 30 seconds until smooth. Sift in 400g flour and fold gently until a soft tacky dough forms.
Build
Rest dough off heat 5 minutes. Divide into 12 equal portions, flatten each into a disc. Place 1 tbsp feta filling in centre of each, gather edges over top and pinch firmly to seal.
Wrap
Rest sealed buns off heat 3 minutes. Lay seam-side down on two parchment-lined trays with space between. Brush tops generously with egg yolk wash to coat evenly with no patches missed.
Bake
Scatter 2 tsp white sesame seeds and 2 tsp nigella seeds across brushed tops. Slide trays into 180C oven for 22–24 minutes until pogaca are deeply burnished and tops crack slightly.
Rest and plate
Lift trays onto trivets and rest 5 minutes for buns to firm. Transfer to warm plates, drizzle with 20ml olive oil and squeeze of lemon. Serve warm.
Recipes use AI and Edamam. Always check for allergens before cooking. Spotted something wrong—email us at hello@grubplanit.com.