Poğaça

A poğaça is a soft, baked Turkish pastry, usually filled with cheese, potato or olives. It is an everyday item in Turkish bakeries, eaten at breakfast and with tea. Savoury pastries with the same name are made across the Balkans, so its origin is shared rather than owned by one kitchen.

What it really is

Dough enriched with flour, yoghurt, egg and oil is rolled out, wrapped around a filling of white cheese, mashed potato or black olives, and shaped into a small round or oval. The surface is brushed with beaten egg and the pastries bake until golden and soft. The crumb is tender and slightly rich, and the filling sits in the centre. Cheese is the most common filling, and some bakers add sesame seeds on top.

A poğaça is a soft pastry rather than a flaky one. It is closer to a soft roll than to puff pastry, so it is eaten warm or at room temperature. Fillings and recipes vary from bakery to bakery, so the menu should name the filling each guest is getting.

How it's served

• Warm or at room temperature, often on a plate at breakfast or with tea.
• Whole, one or two per guest, as a snack or a small side.
• Sold fresh from bakery counters, often in paper bags.

How to write it on the menu

• Name the filling: cheese, potato or olive. The filling decides the flavour and the allergens.
• Flag wheat, milk and egg. The dough contains egg and yoghurt, and a cheese filling adds milk.
• If the top is finished with sesame, flag sesame as well.
• Say that it is baked, not fried, so guests know what to expect.