{Recipe} My Version of a Vegan Turkish Breakfast – 2: Vegan Simit Poğaça

This is the second post of My Vegan Turkish Breakfast Series, as promised I will share the recipe of the vegan simit poğaça with you today. Probably everyone of you knows Simit, it is one of the most popular street foods in Turkey, which is sold in small carts. It is also part of the Turkish breakfast. Simit is circular bread covered with sesame which varies by region. Poğaça on the other hand is a pastry, which is not less popular for breakfast. There are many different kinds with varying fillings. Today I will show you a combination of both: simit + poğaça.

I got the inspiration for this recipe from Sallys Welt and made my own vegan version of it. Instead of sausage and cheese filling I prepared two alternative fillings: one with a mixture of bell pepper, olives, tomatoes, vegan salami and parsley and one with helva & vegan chocolate spread. I also prepared three without any filling which works as well. The vegan simit poğaça turned out so well, they were fluffy and soft, you couldn’t tell that they are vegan. Even if it takes some effort to prepare them it’s really worth it!

Vegan Turkish Breakfast


Simit Poğaça

Ingredients (yields 15 pieces):

  • 1/2 packet of fresh yeast (about 21 g)
  • 1/2 tsp sugar
  • 1,5 Tbsp chickpea flour mixed with 3 Tbsp water
  • 100 ml soy yogurt
  • 100 ml warm water
  • 100 ml warm soy milk (or another plant milk)
  • 1 tsp salt
  • 600 g white flour
  • 1/2 packet baking powder
  • 100 ml olive oil


For the filling (for 12 pieces, 3 will have no filling):

  • 1/4 red bell pepper
  • 85 g black olives
  • 2 small tomatoes
  • 50 g veggie salami
  • 2 tsp parsley
  • 2 tsp vegan helva
  • 2 tsp vegan chocolate spread


For covering:

  • 2 Tbsp üzüm pekmez (grape molasses, you can use another syrup like sugar beet molasses or maple syrup)
  • 50 ml warm water
  • 150 g sesame

  1. Add warm water,  sugar and yeast to a large mixing bowl. Stir until yeast is dissolved. Let sit a few minutes.
  2. Add the soy yogurt, soy milk, the chickpea flour and water mixture and salt stir well.
  3. Mix the flour and baking powder and add in the mixing bowl with the wet ingredients, fold until a thick ball forms, add the olive oil slowly. Add in a few more splashes water and a few more pinches flour as needed to knead into dough. Knead dough for a few minutes on a floured surface or in a bowl. The dough should be soft but not sticky.
  4. Place the dough back in the mixing bowl. Cover and place in a warm spot for about 30 minutes.
  5. Meanwhile you can prepare the filling, chop the olives, pepper, tomatoes, veggie salami and parsley finely and mix them in a bowl.
  6. Split the dough into 15 pieces (each about 80 g) and transfer to a floured work space. Roll out to about 10-12 cm size. Fill them with about one Tbsp of savory filling and close them carefully (for the sweet filling add one tsp helva and 1 tsp chocolate spread).
  7. Mix the üzüm pekmez with warm water and stir well. Place the sesame on a plate. Dip the filled poğaça first in the water mixture and afterwards into the sesame. Place it on parchment paper lined baking sheet.
  8. Cut the surface of the poğaça three times with a sharp knife. Bake them for about 20 – 25 minutes at 200 °C. You can eat them either hot or cold.

Simit Poğaça

Simit Poğaça with çay and different spreads

Enjoy the simit poğaça fresh out of the oven with a Turkish tea, veggies, spreads and olives!

Afiyet olsun and enjoy the recipe



2 thoughts on “{Recipe} My Version of a Vegan Turkish Breakfast – 2: Vegan Simit Poğaça

  1. Pingback: {Recipe} My Version of a Vegan Turkish Breakfast – 2: Red Beet Hummus | Dilim Dilim Istanbul

  2. Pingback: {Recipe} My Version of a Vegan Turkish Breakfast – 4: Kiwi Jam | Dilim Dilim Istanbul

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