Peynirli Poğaça (Turkish Cheese Buns)

A recipe for Peynirli Poğaça (Turkish Cheese Buns)! Soft, yeast-based buns are filled with a savory cheese herb mixture and baked until golden.

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The Poğaça is a type of savory pastry popular in Turkey and the surrounding region. They come in a variety of shapes and fillings. Today, I am sharing a recipe for Peynirli Poğaça packed with a mixture of cheese and parsley!

Additional fillings for Pogaca may include other types of cheese, potatoes, olives, or minced meat. They are perfect as a light breakfast or snack paired with tea (Çay).

I made the Poğaça with a soft and fluffy yeast dough (Mayalı Poğaça), but some recipes also use baking powder. After making the dough and rising, each piece is filled with the cheese mixture, formed into the desired shape, allowed to rest again, topped with nigella seeds, and baked until golden.

I have come across a few ways to shape the Peynirli Poğaça. For this recipe, I am sharing two different versions: the half-moon/crescent and a round roll/bun. King Arthur Flour also describes a way to make a fun and beautiful flower shape.

• To form the bread into rolls, flatten one piece of dough into a thin circle with your hand, place about a tablespoon of the cheese mixture in the center (be careful not to overfill), and bring together the edges of the dough over the filling to close the bun, pinching to seal. Place the bun seam-side down on the prepared baking sheet.
• To form the bread into half-moon shapes, flatten one piece of dough into a thin circle with your hand, place about a tablespoon of the cheese mixture in the center (be careful not to overfill), then fold the dough over in half, press around the edges very lightly to gently seal and allow some of the filling to peek out after baking or press down to seal tightly and enclose the pastry completely.

The Pogacas are best the day they are baked, but can be refrigerated in an airtight container for up to two days (warm briefly in the microwave). The baked rolls can also be frozen once cooled in a freezer-safe bag and reheated directly from the freezer in a warm oven. 

Notable Ingredients

Nigella seeds come from the fruit of the Nigella sativa, a pale blue or white flower originating from southern Asia and northern Africa. These black, triangular seeds are used to top many breads throughout the Middle East to India and northern Africa. They don’t have much flavor when raw, but become more peppery with a smokey flavor when cooked. Nigella seeds are available in markets specializing in Middle Eastern ingredients, larger spice stores, and on Amazon: Nigella 2.0 oz – Zamouri Spices.

If you are unable to find Nigella seeds, you can top the Pogaca with toasted sesame seeds or a mixture of the two.

Looking for more Turkish recipes?

Try my

• Çılbır (Turkish Poached Eggs with Yogurt)
• Islak Burger
• Eski Peynirli Hangel (Turkish Handkerchief Noodles with Blue Cheese and Butter)

Peynirli Poğaça (Turkish Cheese Buns) Recipe

Adapted from Swapna’s Cuisine

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5 from 5 votes

Peynirli Poğaça (Turkish Cheese Buns)

A recipe for Peynirli Poğaça (Turkish Cheese Buns)! Soft, yeast-based buns are filled with a savory cheese herb mixture and baked until golden.

Course Bread

Cuisine Turkish

Keyword bread, buns, cheese, feta, Turkey, Turkish

Prep Time 30 minutes

Cook Time 25 minutes

Resting Time: 1 hour 30 minutes

Total Time 2 hours 10 minutes

Servings 12 buns

Ingredients

• 1/2 cup (118 milliliters) lukewarm water 105-115˚F (40-45˚C)
• 2 1/4 teaspoons (7 grams) active dry yeast
• 3 cups (400 grams) all-purpose flour
• 1 teaspoon salt
• 1/3 cup (75 grams) plain yogurt
• 1/4 cup (60 milliliters) olive oil
• 1/4-1/2 cup (60-120 milliliters) warm milk

Filling:

• 6 ounces (170 grams) Feta cheese crumbled
• 1/4 cup (15 grams) fresh parsley finely chopped

Topping:

• 1 egg yolk
• 1 tablespoon (15 milliliters) water
• Nigella or sesame seeds

Instructions

• In a small bowl, sprinkle the yeast over the lukwarm water. Stir to combine and allow to sit until frothy, about 10 minutes.
• In the bowl of a stand mixer fitted with a dough hook or a large bowl, mix together the flour and salt. Pour in the yogurt, olive oil, milk, and water with yeast. Mix until the dough comes together and no streaks remain. If the dough is still crumbly, add a little more milk.
• On a lightly floured surface, knead the dough until smooth and elastic. Form into a ball, place back in the bowl, cover, and allow to rest in a warm place until doubled, about 1 hour.
• In a medium bowl, mix together the cheese and parsley. Set aside.
• Preheat oven to 350˚F (180˚C) and lightly grease two baking sheets or line with parchment.
• Lightly flour a work surface and divide the risen dough into 12 equal pieces.
• To form the bread into rolls, flatten one piece of dough into a thin circle with your hand, place about a tablespoon of the cheese mixture in the center (be careful not to overfill), and bring together the edges of the dough over the filling to close the bun, pinching to seal. Place the bun seam-side down on the prepared baking sheet. Repeat with remaining pieces.
• To form the bread into half-moon shapes, flatten one piece of dough into a thin circle with your hand, place about a tablespoon of the cheese mixture in the center (be careful not to overfill), then fold the dough over in half, press around the edges very lightly to gently seal and allow some of the filling to peek out after baking or press down to seal tightly and enclose the pastry completely. Transfer to the prepared baking sheet and repeat with remaining pieces.
• Cover the baking sheets with towels and allow the rolls to rest until puffed, about 30 minutes.
• In a small bowl, beat together the egg yolk and water.
• Brush the tops of the rolls with the egg yolk mixture, then sprinkle with the nigella or sesame seeds (or a mixture).
• Bake in preheated oven until golden on the tops and baked through, about 25 minutes. Allow to cool slightly and serve warm. These Peynirli Poğaça (Turkish Feta Buns) are best the day they are baked.