Izmir-Style Flatbread with Cheese, Parsley, and Sesame Seeds

Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

The Slow Mediterranean Kitchen

By Paula Wolfert

Published 2003

  • About

This is another Turkish version called Peynirlibogaca. It's particularly good with a glass of chilled ayran (see box). You may substitute shavings of the Eastern Mediterranean basturma for the parsley and omit the sesame seeds. Basturma, the Turkish/Armenian preserved meat, is seasoned with fenugreek, paprika, cumin, and many other spices. You can buy it fat or lean from Middle Eastern grocers. It can be thinly sliced and kept frozen until needed.


  • 1 bunch of flat-leaf parsley
  • 7 ounces fresh cheese, such as queso fresco, or a brined cheese, such as feta
  • 2 tablespoons grated Parmigiano-Reggiano, kasseri, or pecorino cheese
  • 2 teaspoons extra virgin olive oil
  • 2 tablespoons sesame seeds
  • coarse sea salt


  1. Prepare the flatbread dough through Step 3.
  2. Blanch the parsley in boiling water for 10 seconds. Drain, squeeze dry, and finely chop to make ½ cup.
  3. Crumble the fresh cheese. Combine the crumbled fresh cheese and grated cheese with the chopped parsley and sprinkle over the dough. Top with the second round of dough. Brush with olive oil and sprinkle with sesame seeds and coarse sea salt before baking.