Turkish Feta Parsley Buns (Pogca)

Turkish Feta Parsley Buns (Pogca)

There’s a lot of compromise involved in life, particularly in relationships. Having married a Turkish man-bear who is completely different from me in culture, religion, and ethnicity, clashing is a daily affair in our home. When it comes to mealtime, the fluctuations are particularly amusing. One evening we may have kimchi stew with Korean sidedishes and the next morning, an elaborate Turkish breakfast spread, complete with olives, feta cheese, and Turkish tea. At least it’s hard to get in a food rut when you’re taste-trotting across continents daily.

Pogca (pronounced Poh-cha) is a Turkish breakfast bun that is filled with feta cheese and parsley. The dough itself is soft and light- the taste is a unique cross between a buttery biscuit and sweet dinner roll. It’s not difficult or time consuming to make, perfect for your weekend brunch table. Do note, you should firmly resist the urge to substitute any other cheese for the feta. The saltiness and texture of the feta imperative to complement the bread and parsley inside.

Turkish Feta Parsley Buns
For dough:

¼ cup warm milk
¾ cup warm water
1 TB dry yeast
½ cup vegetable oil
1 TB sugar
1 tsp salt
4 cups flour, all purpose

For filling:
1 ½ TB dried parsley
1 ½ cup crumbled feta cheese

For egg wash:
1 egg yolk
1 tsp water
Poppy seeds

Mix sugar and yeast with milk. Combine all the dough ingredients including this milk mixture and mix them well. You can add a little more flour or water if needed. You should end up with a pliable and non sticky dough. Cover with a moist cloth and let it rest for 45 min.

For the filling, mix the parsley with the cheese.

Divide the dough into 20 pieces and flatten each with your hands. You can do this on the counter. Put a tsp of cheese mixture on it and close it up folding the edges upwards like a bundle. Do the same for the rest of the dough. Place a parchment paper on a baking sheet and place the buns on it. The folded side of should be at the bottom.

Preheat the oven at 350F. Beat the egg yolk with the water and coat all the pogacas with it using a brush. Sprinkle poppy seeds on top.
Bake about 20-25 minutes until golden. Serve warm.

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  • Reply
    June 16, 2016 at 7:30 am

    Hi, do you let them rise again after you have rolled them out into a round ball?

    • Reply
      June 20, 2016 at 7:33 pm

      Hi Sal,
      A second rise is unnecessary, though a 15 minute rest won’t hurt. That’s why these are so quick! Let me know how it turns out! 🙂

  • Reply
    February 12, 2011 at 12:49 pm

    I loved this recipe. Unfortunately in Tennessee, I did not have access to REAL feta cheese, and that does a difference. Next time I will order from the Turkish Grocer.

    I was wondering if you have a receipt for a Turkish bread spread. I do not know the name of it. It had feta cheese, garlic, olive oil, mint, and something else. I see recipes online for something like it, but they have a lot of red pepper in them and the spread I am looking for is not hot. I spent 4 years in Germany and 7 years married to a Turkish man. I don’t miss the man, but boy do I miss the Turkish food in Germany.

    Thanks for the recipe!

    • Reply
      February 17, 2011 at 1:12 am

      Hi Debbie,
      I’ve heard Germany has awesome Turkish food! I don’t have a recipe for that bread spread but I will keep an eye out and post it when I do! 🙂

  • Reply
    January 27, 2011 at 2:15 am

    It looks delicious.

  • Reply
    November 5, 2010 at 3:59 pm

    hi there! thanks for this amazing recipe.
    i’m 16 and the main cook for our household,
    these were so fun and easy to make and everyone thought that these little buns made a delicious breakfast, including my younger brother and sister who are usually very fussy eaters and won’t try anything new.
    i’m certainly going too make these again!

    • Reply
      November 6, 2010 at 12:30 pm

      Hi Lexi,
      I’m so happy your family enjoyed the recipe and I commend you for being the cook of the family and taking good care of your siblings! (I have two little sister too so I know its hard work!)
      Drop by again soon! 🙂

  • Reply
    November 2, 2010 at 8:27 am

    As a Turkish women, I have to admit that they look very professional and yummy.

  • Reply
    November 2, 2010 at 6:22 am

    hi 🙂 i’ from Turkey..

    we love breakfast.. borek-pogaca makes us happy 🙂 🙂

    generally Turkish men are hungry by the way 😛

    • Reply
      November 6, 2010 at 12:31 pm

      Hi Zarpandit
      That is soo true, I did find Turkish men= very hungry. And they do love a nice breakfast! Thanks for commenting and come back again soon 🙂

  • Reply
    Pam @ Kitchen Cookware
    November 1, 2010 at 6:03 pm

    It must be wonderfully to learn from new cultures, this savory breakfast buns looks so tasty and heavenly. Anything with feta sounds yummy!

  • Reply
    Rivki Locker
    October 31, 2010 at 6:39 pm

    Homemade rolls are sublime, but filled with feta!!! WOW! Can’t wait to try these. Your pix are beautiful too.

  • Reply
    October 31, 2010 at 2:33 pm

    Your Turkish feta and parsley buns look fantastic.

    I’d love for you to submit one of your beautiful photos, and a link to your post, to my new vegetarian photo gallery showcasing the best vegetarian dishes and recipes on the web.

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