Turkish Buns (Pogaca Tarifi)

This recipe for Turkish “pogaca” is lightly adapted from the blog ozlemsturkishtable.com. Look in April for Ozlem Warren’s upcoming cookbook, “Ozlem’s Turkish Table” (GB Publishing).

Makes 1 dozen

2 1⁄2 teaspoons active dry yeast

1⁄2 cup lukewarm milk (about 110 degrees)

3 1⁄4 cups flour

1 teaspoon salt

1/3 cup plain whole-milk yogurt

1 egg, beaten

1⁄2 cup olive oil 1⁄2 cup crumbled feta cheese

1⁄2 cup finely chopped parsley

1⁄2 cup chopped green olives

Additional beaten egg, for brushing on top

1⁄4 cup white or black sesame seeds

Stir together yeast and milk. Let stand until foamy, about 10 minutes.

In a large bowl or bowl of a stand mixer, combine milk with flour, salt, yogurt, 1 beaten egg and the olive oil. Knead by hand or with mixer and paddle attachment until dough is smooth. Place in oiled bowl, cover and let rise in warm place until doubled in bulk, about an hour.

Meanwhile, stir together feta, parsley and olives, and preheat oven to 350 degrees.

When dough has risen, divide into 12 equal pieces and roll into balls. Flatten each ball into a 4-inch-diameter circle. Place a spoonful of filling on one side of the dough circle and fold over, sealing well.

Place on greased or lined cookie sheet, brush with remaining beaten egg and sprinkle with sesame seeds. Bake in preheated oven 25 to 30 minutes until golden brown.