Biberli Derutelu Boğaça (Cheese & Herb Stuffed Savory Buns)
Soft, no-yeast savory buns stuffed with cheese, dill, parsley, and grated carrots — golden-baked and ready in under an hour.
Ingredients
Dough
- 6 cups flour 650g
- 250 g butter softened to room temperature
- 100 ml liquid oil 1 cup
- 150 g yogurt 3 tbsp, plus a little extra as needed
- 2 eggs 1 yolk reserved for egg wash
- 15 g salt 1½ tsp
- 25 g sugar 1½ tbsp
- 20 g baking powder 2 packets
Filling
- Cheese of choice enough to fill 20 pieces
- Fresh dill chopped, small handful
- Fresh parsley chopped, small handful
- Red pepper flakes or ground red pepper a pinch
- ½ cup grated carrots
Instructions
- In a large bowl, combine the softened butter, oil, yogurt, 1 whole egg plus 1 egg white (reserve the yolk), salt, sugar, and baking powder. Gradually add the flour and mix until a soft, smooth dough forms.
- Fold in the chopped dill, parsley, grated carrots, and a pinch of red pepper until evenly distributed.
- Divide the dough into pieces of about 80g each (roughly 20 pieces).
- Flatten each piece by hand into a small disc, place a spoonful of cheese in the center, then fold and seal the dough around the filling.
- Arrange the shaped buns on a parchment-lined baking tray, spaced slightly apart.
- Beat the reserved egg yolk and brush over the top of each bun.
- Bake in a preheated oven at 180°C (356°F) for 20–25 minutes, until golden brown.
- Let rest a few minutes before serving warm.
Notes
Store cooled buns in an airtight container at room temperature for up to 2 days, in the fridge for up to 4 days, or freeze (baked or unbaked) for up to 2 months.