There's nothing I love more than waking up to the smell of fresh, homemade breakfast rolls baking in the oven while the tea and coffee are brewing. Or the smells of the local bakery as they waft through my bedroom window early in the morning.
All in anticipation of the delicious Turkish breakfast you're about to eat. If you've ever travelled to Turkey, you'll know these feelings very well.
You'll also most likely have had the pleasure of biting into one of these tender, buttery rolls called 'poagca' (poe-ah-CHA') and 'acma' (ahch-MAH'). Different varieties of these delicious soft rolls are sold in bakeries as standard fare, and prepared at home nearly every day.
'Acma' is shaped in a round swirl, with a very thin, soft crust and flaky, buttery pastry inside. 'Poagca' is firmer inside, similar to a soft baking powder biscuit, and often contains fillings of cheese, ground beef, Turkish sausage and pastrami , black olive paste and potato.
Both of these rolls are a standard part of Turkish sit-down breakfasts and are favored by those eating breakfast on the go. If you want to learn more about Turkish breakfast culture and fare, read this article about Turkey's favorite breakfast rolls, 'poagca' and 'acma.'