Gluten-Free Lentil and Feta Savory Buns
A creamy base of cooked lentils, yogurt and egg meets gluten-free flour and a parsley-feta filling — a lighter, oil-free take on poğaça, the Turkish savory bun. High in protein and genuinely easy to make.
Prep
20 min
Cook
22 min
Total
42 min
Servings
6
Ingredients
- 100 g cooked green lentils
- 100 g skyr, 0% fat yogurt, or fromage blanc
- 1 egg
- 100 g gluten-free flour
- 1 tsp baking powder
- 1 pinch salt
- 1 tsp psyllium husk (skip if your flour blend already contains it)
- 65 g feta cheese
- 1 pinch plenty of fresh parsley, chopped
- 1 pinch black pepper
- 1 pinch red pepper flakes (optional)
Method
- 1
Blend the cooked lentils, yogurt and egg together until the lentils are fully broken down into a smooth, hummus-like cream.
- 2
Add the gluten-free flour, baking powder, salt and psyllium husk if using, and mix together. The dough should be soft and shapeable, just barely sticky — add a bit more flour if it's too wet, or 1-2 tbsp water if it's too dry.
- 3
For the filling, break up the feta with a fork without mashing it too much. Mix in the chopped parsley, black pepper, and chili flakes if using.
- 4
Take a piece of dough and flatten it into a disc in your palm. Spoon the feta filling into the center, fold the edges up, and roll into a ball. Repeat with the rest of the dough.
- 5
If you like, brush the tops with a little egg white and sprinkle with sesame or nigella seeds.
- 6
Bake in a preheated 180°C (350°F) oven for 20-25 minutes, until golden on top.
Nutrition per serving
132kcal
Calories
6g
Protein
18g
Carbs
3g
Fat
2g
Fiber