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Pogača (Bosnian, Croatian, Slovenian, and Serbian), pogace (Romanian), pogácsa (Hungarian), pagáče (Slovak) or pogacha (Greek: μπουγάτσα, Macedonian and Bulgarian: погача, Turkish: poğaça, Albanian: pogaçe) is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name (via Byzantine Greek: πογάτσα), found in the cuisines of the Carpathian Basin, the Balkans, and Turkey. It can be leavened or unleavened, but only experienced cooks can make good-quality unleavened pogača, while the pastry with yeast is easier to make.[citation needed] It is generally made from wheat flour, but barley and sometimes rye may be added.[citation needed] It can be stuffed with potatoes, ground beef, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Pogača
Turkish pogachas.jpg
Pogača stuffed with lor cheese and dill
Alternative namesPogacha
TypeBread
Place of originBalkans, Turkey
Main ingredientsWhite flour or whole-wheat flour, usually yeast, Egg, Butter
VariationsKaraköy
Food energy
(per serving)
196kcal per 45 gr [1] kcal

Contents

TerminologyEdit

 
Hungarian pogácsa cheese biscut

The word derives ultimately from the Latin panis focacius, i.e. bread (panis) baked on the hearth or fireplace (focus), via the Byzantine Greek πογάτσα (pogátsa), and, more recently, south Slavic languages (cf. pogača / погача).[citation needed]

It also called as pogačice (diminutive form), is a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Montenegro, Macedonia, Serbia, Slovenia, and Turkey (where it is called poğaça) with variations like karaköy and kumru.[citation needed] It is called pogatschen in Austria, and pagáče in Slovakia.

 
Slovenian belokranjska pogača

Slovenian belokranjska pogača is a type of traditional flatbread rather then a stuffed dough.

The pastryEdit

 
Turkish tea and poğaça

Every place makes its own version, or more than one variety, and so they come in all different textures and flavors. Some pogača are only one inch around and one inch high; others are much larger. Some have a crumbly scone-like consistency inside, while others are more tender like a fresh dinner roll or croissant.

Many different ingredients can be used either in the dough, sprinkled on top before baking, or both: medium-firm fresh cheeses, aged dry hard cheese(s), pork crackling (tepertő), cabbage, black pepper, hot or sweet paprika, garlic, red onion, caraway seeds, sesame seeds, sunflower seeds or poppy seeds.[citation needed]

Pogača is sometimes served hot as an appetizer and/or bread. Hot pogača filled with sour cream (or curd and feta cheese in Turkey and Bulgaria) is considered a particularly delicious specialty.[citation needed]

See alsoEdit

ReferencesEdit

  1. ^ "Poğaça". Retrieved 3 January 2016.

External linksEdit