Simit Poğaça Recipe
Introduction
Simit poğaça is a delicious Turkish pastry that combines a soft, buttery dough with a savory filling of olives, feta, cheddar, and parsley. Twisted into elegant shapes and topped with sesame and nigella seeds, these pastries are perfect for breakfast, snacks, or sharing with friends.
Ingredients
- 350ml whole milk
- 7g sachet fast-action dried yeast
- 2 tsp caster sugar
- 2 egg yolks (freeze the whites for another recipe)
- 500g strong white bread flour, plus extra for dusting
- 115g unsalted butter, at room temperature, cut into pieces
- 1 egg, beaten
- 1 tsp sesame seeds
- 1 tsp nigella seeds
- 125g marinated black olives, pitted and chopped
- 125g feta, crumbled
- 125g cheddar, grated
- ½ small bunch of parsley, chopped
- 75g Turkish pepper paste
Instructions
- Step 1: Heat the milk in a heatproof bowl using a microwave or over low heat on the stove until lukewarm. Stir in the yeast and sugar, then let it stand for 15 minutes until frothy.
- Step 2: In the bowl of a stand mixer fitted with a dough hook, combine the egg yolks, flour, butter, and ½ teaspoon salt. Add the warm milk mixture and knead for 10 minutes until the dough feels tacky. Alternatively, knead by hand for about 15 minutes.
- Step 3: Cover the dough and let it prove at room temperature for 1 to 2 hours until it doubles in size. You can also chill it overnight. If proving at room temperature, chill the dough for 30 minutes after it has doubled to make it easier to handle.
- Step 4: Meanwhile, prepare the filling by mixing together the chopped olives, feta, cheddar, and parsley. Set aside.
- Step 5: Roll the dough out on a lightly floured surface into a large rectangle approximately 46 x 30 cm.
- Step 6: Spread the Turkish pepper paste evenly over the dough. With a long side facing you, scatter half the filling over the half of the dough closest to you, then fold the other half over to cover the filling.
- Step 7: Gently roll the dough again to help the filling stick to it, then cut the rectangle vertically into 20 strips, each about 2½ cm wide.
- Step 8: Take one strip at a time, fold it loosely in half, hold both ends, twist, and then pull the loose ends through the loop to form the simit shape. Repeat with remaining strips.
- Step 9: Preheat the oven to 220°C (200°C fan/gas mark 8) and line a baking sheet with parchment paper. Place the simit on the sheet, brush with the beaten egg, and sprinkle with sesame and nigella seeds. Let rest for about 20 minutes.
- Step 10: Bake for 25 to 30 minutes until golden brown. Allow to cool slightly on the baking sheet before serving.
Tips & Variations
- Try substituting the Turkish pepper paste with mild harissa or tomato paste for a different flavor.
- For a vegetarian option, omit the cheese or use plant-based cheese alternatives.
- Freezing the dough after the first prove works well—just thaw and shape before the second rise and baking.
- You can add chopped fresh mint or dill to the filling for a fresh twist.
Storage
Store any leftover simit poğaça in an airtight container at room temperature for up to 2 days. To keep longer, freeze the cooled pastries in a sealed bag for up to 1 month. Reheat in a warm oven at 160°C (140°C fan) for 10–15 minutes until warmed through and crispy again.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use milk alternatives instead of whole milk?
Yes, you can substitute whole milk with unsweetened plant-based milk like almond or oat milk. Keep in mind this may slightly alter the flavor and texture of the dough.
What is the purpose of nigella seeds in this recipe?
Nigella seeds add a subtle onion-like flavor and a pleasant crunch, complementing the sesame seeds and enhancing the overall taste of the simit poğaça.
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Simit Poğaça Recipe
- Total Time: 2 hrs 30 mins (including 1-2 hrs proofing time)
- Yield: 20 simit poğaças 1x
Description
Simit poğaça is a savory Turkish pastry featuring a soft, yeasted dough filled with a flavorful mix of marinated black olives, feta, cheddar cheese, and parsley, all enhanced with a spicy Turkish pepper paste. The dough is twisted into unique shapes, topped with sesame and nigella seeds, and baked until golden brown. This delightful snack combines rich cheese and peppery flavors with a tender, buttery crust, perfect for breakfast, tea time, or any casual gathering.
Ingredients
Scale
For the Dough
- 350ml whole milk
- 7g sachet fast-action dried yeast
- 2 tsp caster sugar
- 2 egg yolks (freeze the whites for another recipe)
- 500g strong white bread flour, plus extra for dusting
- 115g unsalted butter, at room temperature, cut into pieces
- 1 egg, beaten (for brushing)
For the Topping
- 1 tsp sesame seeds
- 1 tsp nigella seeds
For the Filling
- 125g marinated black olives, pitted and chopped
- 125g feta, crumbled
- 125g cheddar, grated
- ½ small bunch of parsley, chopped
- 75g Turkish pepper paste
Instructions
- Activate Yeast: Heat the milk in a heatproof bowl in the microwave or on the stovetop over low heat until lukewarm. Stir in the yeast and sugar, then let the mixture stand for 15 minutes until frothy and activated.
- Make Dough: In a stand mixer bowl fitted with a dough hook, add the egg yolks, bread flour, butter, and ½ teaspoon salt. Pour in the warm milk and yeast mixture. Knead for 10 minutes until the dough feels tacky but smooth. Alternatively, knead by hand for about 15 minutes.
- Proof Dough: Cover the dough and leave it to prove at room temperature for 1-2 hours until it doubles in size. Alternatively, chill the dough overnight in the refrigerator. After proofing at room temperature, chill the dough for 30 minutes to make it easier to handle.
- Prepare Filling: Combine chopped marinated black olives, crumbled feta, grated cheddar, and chopped parsley in a bowl. Set aside.
- Shape Dough and Fill: On a lightly floured surface, roll the dough into a large rectangle about 46 x 30 cm. Spread the Turkish pepper paste evenly across the entire dough. Scatter half of the cheese and olive filling over the half of the rectangle closest to you. Fold the other half over the filling to enclose it.
- Form Strips and Twist: Gently roll the filled dough rectangle again to help the filling stick. Cut the dough vertically into 20 strips, each about 2½ cm wide. Take one strip at a time, fold it loosely in half, hold both ends, twist it, then pull the loose ends through the loop to create a twisted shape.
- Prepare for Baking: Preheat the oven to 220°C (200°C fan)/gas mark 8. Line a baking sheet with parchment paper and arrange the twisted pastries evenly on the sheet.
- Egg Wash and Seeds: Brush each pastry generously with the beaten egg. Sprinkle with sesame seeds and nigella seeds. Let the pastries rest on the baking sheet for about 20 minutes.
- Bake: Bake in the preheated oven for 25-30 minutes or until the simit poğaças are golden brown and cooked through.
- Cool and Serve: Remove from the oven and let cool slightly on the baking sheet before serving warm or at room temperature.
Notes
- You can freeze the egg whites for later use in other recipes such as meringues or omelets.
- Marinated olives add depth of flavor; if unavailable, plain black olives can be used but marinating them with olive oil and herbs beforehand is recommended.
- Adjust the amount of Turkish pepper paste based on your preference for spiciness.
- For a dairy-free variation, substitute butter and cheeses with plant-based alternatives.
- Allowing the dough to chill after proofing helps in easier shaping and rolling.
- These pastries are best enjoyed fresh but can be stored in an airtight container for up to 2 days or frozen for longer storage.
- Prep Time: 30 mins (including dough resting before shaping)
- Cook Time: 25-30 mins
- Category: Pastry
- Method: Baking
- Cuisine: Turkish
Keywords: Simit poğaça, Turkish pastry, cheese-filled pastry, olive pastry, Turkish pepper paste, savory snack, baked pastry
