Golden Turkish Breakfast Cake with Feta and Herbs

This savory Turkish breakfast cake is a golden, sesame-crusted square with a moist, fluffy interior packed with feta and fresh herbs.

It comes together in one bowl, bakes in about half an hour, and turns an ordinary morning into something special. Serve it warm with a glass of red tea for a Mediterranean-style start to the day.

This is the kind of breakfast that feels both indulgent and effortless. A simple batter of eggs, thick yogurt, and olive oil transforms into a tender, savory cake that is studded with salty feta and bright herbs.

The top gets a shower of toasted sesame and nigella seeds, which toast in the oven and add a nutty crunch. Slice it into squares and serve it warm, with tea or coffee, for a satisfying morning meal that also works for brunch or a light lunch.

Ingredients

Why this recipe works

The combination of thick yogurt and olive oil creates a batter that is rich and moist without being heavy. Yogurt adds tang and tenderness, while olive oil contributes a fruity note and a soft crumb. Whisking the wet ingredients first ensures they are fully emulsified, which helps the cake rise evenly and stay fluffy.

Baking at a moderate 360°F (182°C) allows the cake to cook through without drying out. The feta melts slightly into the batter, creating pockets of salty creaminess, while the herbs stay bright and fragrant.

The sesame and nigella seeds form a delicate crust that adds texture and visual appeal, making each bite a little different.

Notes and substitutions

Use full-fat thick yogurt, such as Turkish or Greek, for the best texture. Low-fat yogurt will make the cake denser and less moist. The olive oil should be extra virgin for its flavor, but a mild olive oil works if you prefer a subtler taste.

Feta cheese varies in saltiness, so taste the batter before adding extra salt. If using a very salty feta, reduce the sea salt to 1/2 teaspoon.

Fresh dill and parsley are classic, but you can also add a pinch of dried oregano or mint. The seeds on top are optional but highly recommended for their crunch and nutty flavor.

• Turkish yogurt: Greek yogurt or any thick, strained yogurt works well; use full-fat for the moistest crumb.
• Fresh dill and parsley: Use 1 tablespoon dried dill and 1 tablespoon dried parsley, or replace with fresh mint or chives.
• Feta cheese: Crumbled goat cheese or ricotta salata can replace feta; adjust salt to taste as these vary in saltiness.
• Nigella seeds: If nigella seeds are unavailable, use extra sesame seeds or poppy seeds.

Equipment

• Large mixing bowl
• Whisk
• Rectangular glass baking dish (about 9x13 inches)
• Spatula
• Santoku or chef's knife
• Cooling rack