Pastry
Bomonti: Turkish Rolled Pastry with Potato and Cheese
Original name: Bomonti
About this dish
Bomonti is a beloved Turkish pastry that rolls thin, crisp layers around a savory filling of potato and cheese. Originating from the historic Bomonti district of Istanbul, this pastry is a street-food favorite, often enjoyed with a cup of tea.
The key to its signature texture is rolling the dough paper-thin and baking until golden and crackly. This recipe captures that authentic crunch and warm, comforting filling, perfect for breakfast, snacks, or any time you crave a taste of Istanbul.
Ingredients
UK and US measurements are both included for every recipe.
all-purpose flour
grain500 g
Imperial measurement: 4 cups
water
liquid250 ml
Imperial measurement: 1 cup
salt
seasoning1 tsp
vegetable oil
fat2 tbsp
potatoes
vegetable500 g
Imperial measurement: about 3 medium
feta cheese
dairy200 g
Imperial measurement: 7 oz
butter, melted
fat100 g
Imperial measurement: 7 tbsp
black pepper
spice1/2 tsp
fresh parsley, finely chopped
herb2 tbsp
Method
Prepare the dough
25 minutesIn a large bowl, combine the flour and salt. Gradually add water and oil, mixing until a soft dough forms. Knead on a lightly floured surface for about 5 minutes until smooth and elastic. Cover with a damp cloth and let rest for 20 minutes.
Make the filling
15 minutesMeanwhile, boil the potatoes until tender, then drain and mash. Crumble the feta cheese and mix with the mashed potatoes, black pepper, and parsley. Adjust seasoning to taste.
Divide and roll
10 minutesDivide the dough into 8 equal balls. On a floured surface, roll each ball as thin as possible into a large circle, about 30 cm in diameter.
Fill and roll
10 minutesSpread a portion of the filling along one edge of the dough circle. Fold the sides over the filling, then roll tightly into a log. Repeat with remaining dough and filling.
Bake
30 minutesPreheat the oven to 180°C (350°F). Place the rolls on a baking sheet lined with parchment paper. Brush generously with melted butter. Bake for 25-30 minutes until golden and crispy.
Equipment
- Large bowl
- Rolling pin
- Baking sheet
- Parchment paper
- Pastry brush
Nutrition facts
Tips
- For an extra crispy texture, brush the rolls with butter twice: once before baking and once halfway through.
- If the dough becomes sticky, dust with a little flour. It should be soft but not sticky.
- You can add chopped fresh dill to the filling for a fresh twist., Serve warm for the best texture, they lose crispness as they cool.
Serving suggestions
- Serve Bomonti warm as a breakfast pastry or afternoon snack, alongside a glass of Turkish tea. It also makes a great appetizer for gatherings.
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Recipe by
Emre Aydin
Specialises in Turkish cuisineEmre makes lahmacun (Turkish pizza) with a paper-thin crust. He is a rolling pin master.
Describe yourself in three words: Thin, crispy, rolled with love.