So in Serbia, Croatia and some other Balkan countries, where it is sometimes also known as Farmers’ bread, Poğaça is a yeasted flatbread which sometimes is made with a filling. This Turkish version called Peynirli Poğaça are typically filled with feta cheese and parsley (the “peynir” refers to the cheese and is probably where the Indian “paneer” comes from). These Poğaça are small palm sized soft and fluffy savoury buns, topped with nigella/ sesame seeds and eaten for breakfast or as a snack with tea.
I believe there are other types of Poğaça made in Turkey, but this one seems to be the most popular (or well-known). Traditionally, fresh parsley is used in the filling but I didn’t have any on hand and used dried parsley instead. If you have fresh parsley, then do use that but in slightly smaller quantity.
If you cannot find Feta, you can use crumbled paneer or cottage cheese. Just remember to add a bit of salt to the filling and I would suggest that fresh home-made paneer is the best because it is creamier and moist and makes a lot of difference. You could also add a bit of chilli flakes to the filling to add a bit of “zing” to these buns.
The bread part of this bun is so good, that you could use this recipe with a filling of your choice. While that would no longer be Poğaça as the Turkish know it, but it would still be one very good filled/ stuffed savoury bun.
Peynirli Poğaça (Turkish Feta And Herb Filled Savoury Buns)
These little filled savoury buns are being YeastSpotted!
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