Printed July 28, 2026
Baked Feta with Pekmez and Sourdough Soldiers
Creamy feta bakes in grape molasses and olive oil until it becomes a spreadable cloud of tangy sweetness. Pair it with crispy sourdough fingers for a breakfast that's part comfort, part sophistication, all Turkish soul.
Ingredients
- 8 ounces block feta cheese
- 3 tablespoons grape molasses (pekmez)
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes
- 1 tablespoon sesame seeds
- 4 thick slices sourdough bread
- 2 tablespoons butter
- Fresh thyme for garnish
- Honey for drizzling
Preparation
Grape molasses, or pekmez, is Turkey's ancient sweetener, predating sugar in the region by millennia. When it meets salty feta in a hot oven, something magical happens: the cheese softens into a creamy, tangy-sweet spread that makes you reconsider everything you thought you knew about breakfast cheese.
Preparing the Feta
Preheat oven to 400°F (200°C). Place the block of feta in a small baking dish. Drizzle pekmez and olive oil over the top, then sprinkle with oregano, black pepper, and red pepper flakes. Let the feta marinate while the oven preheats, allowing the flavors to begin melding.
Baking
Sprinkle sesame seeds over the feta and bake for 15-18 minutes until the cheese is soft and slightly golden at the edges, and the pekmez has created a glossy, bubbling glaze. The feta should be spreadable but not completely melted.
Making the Soldiers and Serving
While the feta bakes, butter both sides of sourdough slices and cut each into 4 fingers. Toast in a skillet over medium heat until golden and crispy on both sides, about 2 minutes per side. Remove the feta from the oven, garnish with fresh thyme, and add an extra drizzle of honey if desired. Serve immediately with the warm sourdough soldiers for dipping and spreading. The contrast of crunchy bread against the creamy, sweet-savory feta is breakfast perfection.
