Five-Minute Turkish Feta and Dill Breakfast Cake

This five-minute Turkish feta and dill breakfast cake is the savory morning bread you didn't know you needed. Whisk together eggs, yogurt, olive oil, and flour, then fold in crumbled feta, fresh dill, and scallions.

Top with sesame and nigella seeds, bake until puffed and golden, and you have a warm, fluffy, cheese-studded slice that pairs perfectly with a cup of hot tea. It's effortless, savory, and utterly satisfying.

In Turkey, breakfast is a leisurely affair, often featuring a spread of cheeses, olives, fresh bread, and tea. This feta and dill cake brings that spirit to your table in a single pan. The batter comes together in minutes—no mixer, no complicated techniques—just a whisk and a bowl.

The result is a tender, savory cake with pockets of melted feta and a fragrant herbiness from fresh dill. It's perfect for breakfast, brunch, or a midday snack. Serve it warm, slice it into squares, and watch it disappear.

Ingredients

Why this recipe works

The combination of yogurt and olive oil in the batter creates an exceptionally moist and tender crumb. Yogurt adds a subtle tang that complements the salty feta, while olive oil contributes richness without making the cake heavy.

The result is a texture that's soft, almost like a quick bread, but with a satisfying density that holds up to slicing and toasting.

Folding the feta in as chunks, rather than melting it into the batter, ensures every bite has a burst of creamy, salty cheese.

The dill and scallions add freshness and a gentle oniony bite, while the sesame and nigella seeds on top provide a nutty crunch. These contrasting textures—soft crumb, creamy cheese, and crunchy seeds—make each bite interesting.

Notes and substitutions

Use full-fat plain yogurt for the best texture; Greek yogurt can be thinned with a little milk if needed. The feta should be a good-quality block, not pre-crumbled, as it holds its shape better and has a creamier texture. Fresh dill is essential—dried dill won't provide the same bright, herbal flavor.

An 8-inch square pan is ideal; a 9-inch round pan also works, though the cake will be slightly thinner. If you don't have nigella seeds, you can substitute additional sesame seeds or poppy seeds. The cake is best served fresh, but it also toasts well the next day.

• plain yogurt: Greek yogurt (thinned with 2 tablespoons milk or water) or buttermilk
• fresh dill: 1 tablespoon dried dill, or 20 g fresh parsley or chives
• feta cheese: crumbled goat cheese or ricotta salata
• scallions: 1/4 cup finely chopped red onion or leek

Equipment

• Mixing bowl
• Whisk
• Rubber spatula
• 8-inch square baking pan
• Parchment paper
• Cooling rack