Binnur's Turkish Cookbook - Delicious, healthy and easy-to-make Ottoman & Turkish recipes

Saturday, May 30, 2009

Mayali Poğaça / Leavened Pogaca

Mayali Pogaca
1 package dry yeast, instant, 7 gr
3/4 cup yogurt, room temperature
1/2 cup (125 ml) unsalted butter, melted
1/2 cup olive oil
1 egg white
1/2 tsp salt
~2 1/2 cup flour


1/3 cup feta cheese, crumbled or goat cheese etc.
1/4 cup dill, chopped
1/4 cup fresh parsley, chopped

1 egg yolk + 1 tbsp water (egg wash)
Nigella seeds

Mix the yeast and yogurt in a large plastic bowl. Stir well until the yeast dissolves. Add the butter, olive oil and egg white, stir. Then add flour and salt slowly, knead. The dough shouldn't be sticky but should be soft. Divide the dough into 14 pieces. Make a little hole in it and then put 1 tbsp of the filling inside. Close it up, giving it a half moon shape.

Place parchment paper on an oven tray and arrange them on it. Put in a warm spot for about 30 minutes. Then, egg wash on top of each pogaca.

Preheat the oven to 375 F (190 C). Place the tray on the middle rack. Bake until the top is a light golden colour. Place the Mayali Pogaca on the wire rack so it cools down a little bit. Serve it with tea as an afternoon snack or as breakfast.

14 pieces



At 9:40 AM, Blogger Unknown said...

These remind me very much of breakfast rolls I've had in Northern Cyprus, though those were filled with hellim cheese and mint. I look forward to making these soon! Thanks for the recipe.

At 2:02 PM, Anonymous Gulsevil said...

No need of letting the dough rise after you mix it with the yeast? Except for the 30 minutes after you put the filling inside? Like in your other pogaca and pide recipes the dough has to wait for a couple hours.

At 8:44 PM, Blogger Binnur said...

Hi Gulsevil,
Just let them rise 30 minutes after you put the filling inside and bake. You will have exactly the same pogaca as shown in the picture.
My other pogace recipe doesn't have the yeast in it:)

At 12:22 AM, Anonymous Anonymous said...

Thank you thank you thank you! I have been making yeast pogaca for years using a complicated, time-consuming recipe with similar ingredients and a lot of separate steps, and these are so much easier and so much better! I'm so excited!

At 2:27 PM, Anonymous Anonymous said...

I love your recipes!!!
Do you have one for Simit?

At 5:50 PM, Blogger Binnur said...

I've already posted which is on the Pastires section:)

At 2:31 PM, Blogger rosasdolcevita said...

This sounds absolutely devine! And so elegant in presentation too. Wow, speechless with this one. :-)

At 2:32 PM, Anonymous Anonymous said...

Wow they are fab, really easy to make and oh so scrummy, ibe making them again real soon thanks :-)

At 10:30 PM, Anonymous Nayyar said...

Hi Binnur ! Last month I was in Istanbul and I ate these in breakfast buffet. They told me its called Pocha. I loved it so much. I used to wait for breakfast just to eat Pochas. Tonight I was searching for its recipe since 2 hours. I finally got it. How can I thank you ?

At 11:12 PM, Anonymous Anonymous said...

I ended up putting in about 4 cups of flour so it wouldn't be sticky and I'm afraid it didn't rise well either. I wasn't sure where to put the pans for them to be warm only for rising (maybe warm setting in oven?) So they were basically at room temp.I'm not good with yeast breads and this one has proven a challenge.thanks for any insight you may have. Zeyneb

At 10:10 AM, Blogger Binnur said...

Hi Zeyneb,
You should always add the flour gradually. The dough should be soft but it shouldn't stick to your hand. 4 cups flour is too much for this recipe:) The warm spot is supposed to be the corner of your kitchen or warm up the oven a little bit then turn the heat off.

At 10:07 AM, Anonymous Ruth said...

Çok Teşekkür ederim, Binnur. I made these this morning for breakfast, while my husband was sleeping. Sooo easy to do and no waiting around for them to rise twice.

Served them up to my (Turkish) Mother-in-law a little later with coffee and she loved them as well as my husband.

The yabancı gelin is doing well!!

At 10:58 AM, Anonymous Anonymous said...

Hi Binnur

love your site!
Tried to make these, but they didnt rise and were quite greasy:((( the dough was quite oily, so I guess I put too much oil in! The trouble is, I dont know how much ONE CUP is? this is a unit of measurement I am not familiar with! So I just used a teacup and figured it was all about ratios..? but it didnt work! any idea where I went wrong? hope you can help, really want to make them work!
thankyou !

At 6:49 PM, Blogger Binnur said...

Please check the Measurements section:)

At 3:16 AM, Blogger Unknown said...


I would like to ask you that can I replace the butter with baking margarine?
I'm writing from Hungary, here we rarely use butter for the cookies, instead we using baking margarine. Do you think it will not cause any problem? :)
I was in Istanbul second time a week ago, I felt in love with the city. I hope this little pogácsa (we call the same:-) will remind me forever to Istanbul.
Thank you for your help!


At 8:09 AM, Blogger Binnur said...

Hi Szofie,
Sure, you can use margarine instead of butter. Butter always gives extra taste and smell. That's why I always use butter:)
Since the day I was born I am in love Istanbul...and I miss so much:(

At 8:45 AM, Blogger MONA said...

Thank you sooooo much for this your recepie for pocha was excellent so simple to follow thank you! My husband is Turkish and I am Indian so when I surprised him he finIshed all of them in 2 days! Thanks :)

At 6:09 AM, Blogger Singing Away said...

Dear Binnur,
I am in Istanbul often, and LOVE the city... not least for it's wonderful food, of course! But I miss it very much when I am away... thank you SO MUCH for this website with such easy to follow recipes and for all the questions you answer. This website makes being away from Turkey just a little bit easier :D

At 4:41 PM, Anonymous Anonymous said...

Hi Binnur! i love your site, it's my favorite turkish cooking site! :) this recipe was wonderful, but i felt the dough was way too oily. would it be ok to cut down the butter and oil by say half? would that cause any drastic changes?
thanks, Sally

At 1:27 PM, Blogger Binnur said...

Hi Sally,
Sure, you can use less oil. You just need to adjust the amount of flour accordingly:)
Take care,

At 7:39 AM, Anonymous Anonymous said...

Hello Binnur,

Am a big fan if all your recipes. But this pogaca recipe with the yeast make softer & flufflier vs the ones made w/o the yeast?

I've also seen pogacas with club soda (water) does that make these softer & flufflier at all too??

Many thanks for your time & generousity in sharing these wonderful recipes.

At 9:46 PM, Blogger Binnur said...

Thank you:) This pogaca made with yeast is softer and close to bread texture because of the yeast. The pogaca made with soda will be soft like the other one but only a little bit more puffy:)

Wish you the best!

At 6:59 AM, Anonymous Anonymous said...

Hello I'm trying to work out the measurements it's says 16 table spoons per cup and you need 2 and a half cups does that mean 40 spoons of flour please could you advise thank you

At 10:08 AM, Blogger Binnur said...

Yes, app 40 table spoons of flour :)


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