Poğça is a baked rolls and filled usually with cheese. It is a bit of tradition to have them in the morning with a cup of tea.

Years ago, when I travelled to Istanbul for job interview, my bus arrived to busy city early in the morning. I had to get a quick bit before the interview. Usually, I do not like buying things from the kiosk by the sea front. That time, I did not have much choice and bought a poğça with a cup of tea. I had to have my breakfast pretty fast before cathing the next ferry. I was so amazed with the poğça. It was freshly baked and soft. It was better than any other poğca you can get any high street patisseries. Even if the years gone by, I still remember

I used the recipe from http://www.portakalagaci.com/oburcuk/2004/05/peynirli_poaa.html.

I had to change the amount about half, otherwise we will end up eating poğça whole week.

Preparation time: 45 mins
Cooking time      : About 30min
Serves for            : 2 persons

Ingredients:

• 2 eggs
• 125gr butter (in room temperature)
• 400gr self-raising flower
• 1 tea spoon salt
• 1 tea spoon baking powder
• 1 water glass of Greek yoghurt
• Half tea glass of sun flower oil
• Black onion seed for the top (if you like)

Filling:

• 250gr feta cheese
• Bunch of parsley, chopped.

Preparation:

1. Crack the eggs in a mixing bowl, but keep the yolk of one egg on the side to use later on to spread on each poğça.
2. Mix the eggs, and add yoghurt and mix sun flower oil. Beat the mixture until it gets smooth.
3. Add baking powder and salt to the mixture and mix it.
4. Slowly, add some flower and use your hands to make a nice dough.
5. Now, you can add sliced butter to the dough and make sure it mixes well with the dough. This process takes a while. You need to keep on kneading until you have smooth pastry.
6. You can cover the pastry with a cloth and keep on the side for rest until you prepare the fillings.
7. Mash the cheese in a bowl and add the copped parsley.
8. Get the pastry from the mixing bowl and make a big roll. Then, for each poğça cut a slice of though about medium size egg. 
9. Make a nice ball shape with these sliced pastries, and by using roller pin, flatten them not bigger than 10cm  each.
10. When it is ready, put the cheese mixture in the middle and roll over the pastry from one end to the other. It should have a half circle shape.
11. By using your fingers, gently push the edges of the pastry to let them stick to each other.
12. Apply the same method all the sliced pastires.
13. When they are ready, you can now spread the yolk of the egg on top of each poğça with a brush. You can add some black onion seed or sesame seed into egg yolk as well if you like any of these seeds. It gives a bit of a variety.