Dereotlu pogaca is a classic Turkish savory pastry known for its crumbly-soft texture and herby aroma. These buttery pastries get their signature flavor from fresh dill. Dill plays an important role in Turkish cuisine. Many versions also include white cheese or feta. Dereotlu pogaca often appears on the breakfast table, at brunch, or served with tea in the afternoon. You can pack them as a snack. You can serve them on a mezze table. They also freeze well, which makes them practical for busy kitchens. Because of their mild flavor, they pair easily with tea, yogurt, or fresh vegetables
What makes dereotlu pogaca different from other Turkish pogacas is its balance. The dough is crumbly and moist, whereas the other pogacas are soft and fluffy. In this recipe, the fat, usually butter and olive oil used together, keeps the crumb for hours. Dill adds freshness without overpowering the pastry. When cheese is added, it brings saltiness and depth. The result is a pastry that feels light but still satisfying.
And the recipe of this pogaca is very straightforward. The dough does not require advanced techniques. Mixing, resting, and gentle shaping are enough. The key is not overworking the dough. This preserves the crumbly texture. Baking at the right temperature ensures a golden exterior while keeping the inside soft.
If you are interested in Turkish bakeries, you definitely need to check out the recipe of my favorite bread in the world: Simit.
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Dereotlu Pogaca (Buttery Turkish Pastries with Dill and Feta)
Course: AppetizersCuisine: TurkishDifficulty: Easy20
servings30
minutes20
minutes221
kcalIngredients
437 g flour
15 g baking powder
10 g salt
23 g sugar
1 egg
110 g yoghurt
75 ml olive oil
190 g butter (room temp.)
200 g feta (or similar) cheese
1 bunch dill
½ bunch parsley (optional)
1 egg yolk (for brushing)
Sesame seeds to sprinkle
Directions
- Finely chop the dill and parsley.
- In a small bowl, mix the feta cheese with the chopped herbs and set aside.
- In a large mixing bowl, combine the flour, baking powder, salt, sugar, whole egg, yogurt, olive oil, and softened butter. Knead until a smooth dough forms.
- Gently fold the cheese and herb mixture into the dough until evenly incorporated.
- If the dough feels too soft or the butter is overly melted, refrigerate the dough for about 30 minutes to firm it up.
- Preheat the oven to 180°C.
- Shape the dough into small rounds, crescents, or your preferred shape, and place them on a lined baking tray.
- Brush the tops with the egg yolk and sprinkle with sesame seeds.
- Bake for approximately 20 minutes, until golden brown on top.
- Remove from the oven and let cool slightly before serving.