{ "id": 28881, "date": "2026-11-02T15:33:18", "date_gmt": "2026-11-02T07:33:18", "guid": { "rendered": "https:\/\/kefir.link\/zh-tw\/turkish-kefir-pogaca\/" }, "modified": "2026-11-02T15:33:18", "modified_gmt": "2026-11-02T07:33:18", "slug": "turkish-kefir-pogaca", "status": "publish", "type": "post", "link": "https:\/\/kefir.link\/en\/turkish-kefir-pogaca\/", "title": { "rendered": "Turkish herb kefir buns" }, "content": { "rendered": "
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\"\"By Nik<\/strong><\/a>, founder of \u6771\u6b50\u56b4\u9078\uff5ckefir.link and former chef \u00b7 Updated 2 November 2026<\/p>\n

Po\u011fa\u00e7a are the small savoury buns sold fresh in Turkish bakeries for breakfast, golden on top and studded with salty white cheese and fresh dill. Kefir takes the place of yogurt in the dough and brings a gentle tang that suits the cheese. With baking powder instead of yeast, the buns go from bowl to oven with no rising time.<\/p>\n

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Prep time<\/span>25 min<\/strong><\/div>\n
Total time<\/span>50 min<\/strong><\/div>\n
Makes<\/span>40 pieces<\/strong><\/div>\nJump to the recipe \u2193<\/a>\n<\/div>\n
\"Turkish<\/figure>\n

A breakfast bun with a glass of tea<\/h2>\n

Turkish bakeries and street stalls sell po\u011fa\u00e7a fresh from the oven, plain or filled with white cheese, olives, or potato and cheese. People eat them at breakfast or with afternoon tea, beside sliced tomato, cucumber, olives and a little jam. The name is traced to the Italian focaccia, a small piece of dough once baked in the ashes of a hearth. Every household has its own version, with or without yeast.<\/p>\n

Kefir, vinegar and baking powder do the lifting<\/h2>\n

Yeasted po\u011fa\u00e7a are soft like bread rolls, while baking-powder po\u011fa\u00e7a are more crumbly, closer to a scone. Baking powder holds both an acid and an alkaline part, and double-acting powder releases gas twice: once when wet and again in the oven. Kefir is thick and tangy, so it moistens the dough generously without turning it into a batter. The splash of vinegar cannot be tasted after baking, but it helps the buns rise, keeps the centres from staying doughy and gives a shorter, crisper bite.<\/p>\n

Too much flour makes po\u011fa\u00e7a dry and hard. Long kneading develops gluten and makes them bready. Stop adding flour as soon as the dough holds together and no longer sticks to your hands.<\/p>\n

Choosing the cheese and herbs<\/h2>\n

In Turkey the crumbly, salty cheese that visitors call feta is simply white cheese, and Greek feta is the closest match outside Turkey. Choose a firm cheese and pour off any brine, because a wet, fatty cheese can melt, leak out of the dough and burn on the tray. Dry the washed dill and parsley completely, since wet herbs loosen the dough. Sesame seeds, black nigella seeds or dried dill can be sprinkled on top or mixed into the dough.<\/p>\n<\/div><\/trp-tag><\/div>\n\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Turkish herb kefir buns<\/h2>\n<\/div>\n
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Prep Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Cook Time <\/span>25 minutes<\/span><\/span> minutes<\/span><\/span><\/div>
Total Time <\/span>50 minutes<\/span><\/span> minutes<\/span><\/span><\/div><\/div>\n\t
Servings <\/span>40<\/span> pieces<\/span><\/span><\/div><\/div>\n<\/div>\n
\n\t<\/path><\/g><\/g><\/g><\/svg><\/span> Print the recipe<\/a>\n<\/div>\n
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Ingredients<\/h3>

For the dough<\/h4>