Poğaça with potatoes leek filling

by Bartuğ

Typical Turkish cuisine – of course, Poğaça should not be missing. Today I bring you my recipe for delicious, soft dumplings with a potato and leek filling.

As a gift for an invitation or when you expect visitors, these filled dumplings are a well-prepared alternative to conventional finger food or snacks.

They can be filled as you like it – very often with feta cheese and parsley, spinach or as we like it with potatoes and leek.

Enjoy the meal.

Poğaça with potatoes leek filling

Serves: 15 Prep Time: Cooking Time:
Nutrition facts: 3.134 calories 98 grams fat
Rating: 5.0/5
( 1 voted )



  • 120 grams yogurt
  • 130 grams water
  • 15 grams sugar
  • 10 grams yeast
  • 80 grams sunflower or rapeseed oil
  • 1 egg
  • ¾ tsp salt
  • 550 grams flour (Type 405)
  • Potato and leek filling

  • 500 grams water
  • 250 grams potatoes, peeled and chopped
  • 150 grams leek, sliced
  • 10 grams olive oil
  • 1 clove of garlic
  • 1 tbsp tomato paste
  • ½ tsp salt
  • ¼ tsp pepper
  • ½ tsp chili, hot (optional)
  • some nutmeg
  • some sesame seeds
  • some black cumin



Weigh yogurt, yeast, sugar and 130 grams water in the mixing bowl, heat for 2 minutes/37°C/speed 2.

Separate the egg, set egg yolk aside. Add the egg whites, 80 grams sunflower or rapeseed oil, flour and ¾ tsp salt to the mixing bowl, Interval/Knead function for 2 minutes.

Transfer the dough, cover and leave to rest for 1 hour. Rinse the mixing bowl and continue with the recipe.

Potato and leek filling

Put 500 grams water in the mixing bowl, hang in the cooking insert. Weigh peeled and finely chopped potatoes, cook for 20 minutes/Varoma®/speed 1 (without a mixing bowl lid) and transfer.

Chop the clove of garlic in the mixing bowl for 3 seconds/speed 5 - push down with the spatula.

Add leek and olive oil to the mixing bowl, heat for 3 minutes/Varoma®/speed 1 (without mixing bowl lid).

Add potatoes, tomato paste, pepper, ½ teaspoon salt, a little grated nutmeg and chili, mix for 10 seconds/speed 4.


After the resting period, divide the dough into 15 pieces of equal size and work round, let it rest for another 15 minutes.

Preheat the oven to 190°C top/bottom heat.

Roll out the dough pieces with the dough roller. Add 1-2 teaspoons of the filling a little bit below the middle and fold the lower half of the dough over the filling and press gently. Cut three elongated lines slightly above the middle with a knife. The dough is now rolled up from below, join the two corners, press firmly and place on the baking sheet.

Whisk the egg yolks. Spread the egg yolk on the poğaça on the baking sheet and sprinkle with sesame and black cumin as you like. Bake in a preheated oven for about 20 minutes until golden brown.

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1 comment

Börek snails with spinach and feta – bb-mix.net November 4, 2020 - 6:15 am

[…] between us: Instead of spinach and feta you can of course also use the potato and leek filling from this recipe: Tastes at least as delicious, if not even better. Every taste is different […]


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