This is one of my oldest recipes, one I’ve developed and adjusted over the years until it became exactly how I like it. Soft on the inside, lightly golden on top, and full of flavor from feta, herbs, and a hint of sesame. It’s simple, reliable, and always feels homemade in the best way. I often bake it for tea time, when something savory feels just right alongside a warm drink. It also makes a lovely weekend breakfast or an easy light lunch with salad if you’re looking for id

Baked fresh this Sunday morning, my kitchen is filled with the comforting aroma of Dereotlu Peynirli Poğaça, a beloved Turkish pastry...