The Turkish potato and yogurt cake is a quick recipe that results in a soft and crispy flatbread with a unique and flavorful taste. This delicacy, which my best friend brought back from Turkey, fills the whole house with an intoxicating aroma. Its texture and softness are simply exceptional!
Ingredients (serves 8):
- 3 eggs
- 1 cup (240g) yogurt
- 3/4 cup (200ml) olive oil
- 2 1/4 cups (260g) all-purpose flour
- 1 large onion
- 1 packet (about 2 tsp) baking powder
- 3 large potatoes
- 1 tsp salt
- Black pepper to taste
- Fresh parsley
- Dried oregano
- Dried thyme
How to Make Turkish Potato and Yogurt Cake?
- Preheat the oven to 350°F (180°C).
- Crack the eggs into a bowl.
- Add yogurt and olive oil, whisking the mixture with up-and-down motions to incorporate air.
- Finely chop the parsley and dice the onion.
- Add the onion and parsley to the mixture and combine well.
- Season with thyme, oregano, pepper, and salt. Mix again.
- Wash, peel, and cut the potatoes into roughly 1/2-inch (1.5 cm) cubes.
- Add flour, baking powder, and potato cubes to the mixture.
- Mix everything together and pour into a baking dish.
- Bake the Turkish potato and yogurt cake for 45-50 minutes.
Your Turkish potato and yogurt cake is now ready to enjoy! This quick recipe results in a deliciously soft cake.
