Contains Dairy • Contains Eggs • Contains Gluten
Pogaca are the soft, pillowy Turkish cheese buns that melt in your mouth. In the Sephardic Jewish communities of Istanbul, these golden, sesame-topped buns were a staple of the desayuno — the elaborate Shabbat morning breakfast. Filled with tangy feta and stretchy kashkaval cheese, each pogaca is a self-contained package of savory, cheesy perfection.
The Turkish Jewish community has been baking pogaca for centuries, adapting the beloved Turkish snack to the rhythms of Jewish life. Unlike bourekas, which use flaky pastry, pogaca are made from a soft, enriched dough that stays tender for days. They are the ideal make-ahead food for Shabbat morning.
The beauty of pogaca is their simplicity. The dough comes together in minutes, the filling is mixed in a bowl, and the shaping is nothing more than wrapping and pinching. Even a beginner baker can produce bakery-quality results on the first try.
What Makes This Special
- Ultra-soft dough — yogurt in the dough creates an exceptionally tender crumb.
- Two-cheese filling — feta and kashkaval for tang and melt.
- Stays soft for days — perfect make-ahead for Shabbat breakfast.
- Beginner-friendly — no braiding, no shaping skill required.
Kosher Observance & Halachic Notes
Kosher Classification: Dairy
Contains yogurt, feta, and kashkaval cheese. Dairy classification.
Hafrashat Challah
This recipe uses approximately 350 g of flour, which is below the minimum shiur for hafrashat challah. No separation is required. If you combine multiple batches that together exceed 1,200 g of flour, separation would then apply.
Checking Eggs for Blood Spots
Each egg should be cracked individually into a clear glass and inspected before adding to the dough. If a blood spot is found, discard that egg entirely.
Pas Yisroel
When a Jewish person lights the oven or contributes to the baking, this fulfills Pas Yisroel requirements, preferred or required by many communities.
Brachot (Blessings)
- Before eating: Mezonot
- After eating: Al HaMichya
Ingredients
Dough
| Ingredient | Grams | Volume | Baker’s % |
|---|---|---|---|
| All-purpose flour | 350 g | 2⅔ cups | 100% |
| Instant yeast | 7 g | 2¼ tsp | 2% |
| Granulated sugar | 15 g | 1 Tbsp | 4.3% |
| Fine sea salt | 5 g | 1 tsp | 1.4% |
| Plain yogurt | 120 g | ½ cup | 34% |
| Neutral oil | 60 g | ¼ cup | 17% |
| Large egg | 50 g | 1 large | 14% |
| Warm water | 60 g | ¼ cup | 17% |
| Total Dough Weight | ~667 g | — | — |
Filling
- 150 g feta cheese, crumbled
- 100 g kashkaval or Gruyère, grated
- 2 Tbsp fresh parsley, chopped
- Black pepper to taste
Topping
- 1 egg yolk + 1 Tbsp water
- Sesame seeds or nigella seeds
Step-by-Step Instructions
Step 1: Mix the Dough
Combine flour, yeast, sugar, and salt. Add yogurt, oil, egg, and water. Mix until a soft, slightly sticky dough forms. Knead 5 minutes by hand or 3 minutes in a mixer. The dough should be very soft. Cover and rise 1 hour.
Step 2: Prepare Filling
Mix crumbled feta, grated kashkaval, parsley, and pepper.
Step 3: Shape
Divide dough into 16 pieces (~42 g each). Flatten each into a 10 cm circle. Place a tablespoon of filling in the center. Gather the edges up and pinch firmly to seal. Place seam-side down on a parchment-lined pan, spacing 3 cm apart.
Step 4: Proof
Cover and proof 30 minutes until puffy.
Step 5: Bake
Preheat to 180°C (355°F). Brush with egg yolk wash and sprinkle with sesame seeds. Bake 18–22 minutes until golden brown.
Storage & Make-Ahead
- Room temperature: 2–3 days in a bag. The yogurt keeps them soft.
- Freezing (baked): Up to 2 months. Reheat at 175°C for 8 minutes.
- Freezing (unbaked): Freeze shaped, unbaked pogaca. Bake from frozen, adding 5 minutes.
Troubleshooting
| Problem | Likely Cause | Solution |
|---|---|---|
| Filling bursts out | Dough too thin or not sealed | Keep dough at least 3 mm thick. Pinch seam very firmly. |
| Buns are dense | Under-proofed | Proof until visibly puffy, about 30 minutes. |
| Dough too sticky | Normal for yogurt dough | Lightly oil your hands. Do not add flour — it will toughen the buns. |
Frequently Asked Questions
What is kashkaval?
A semi-hard cheese common in Turkish, Balkan, and Sephardic cooking. It melts beautifully and has a nutty, slightly sharp flavor. Gruyère, Emmental, or aged provolone are good substitutes.
Can I use different fillings?
Absolutely. Try potato and onion (for a pareve version without the cheese), spinach and feta, or za’atar with cheese. The soft dough wraps around any filling.
Are these the same as bourekas?
No. Bourekas use flaky pastry (puff or phyllo), while pogaca use enriched bread dough. Pogaca are softer, puffier, and more bun-like. Both are beloved in Turkish-Jewish cuisine.
Can I make mini pogaca for a party?
Yes! Divide into 32 pieces instead of 16 for bite-sized party buns. Reduce bake time by 3–4 minutes.
Ready to Bake?
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