Open Access Articles- Top Results for Poga%C4%8Da


Alternative names Pogacha
Type Bread
Place of origin Balkans, Greece, Hungary, Turkey
Main ingredients White flour or whole-wheat flour, usually yeast, Egg, Butter
Variations Karaköy
Food energy
(per serving)
196kcal per 45 gr [1] kcal
16x16px Cookbook:Pogača  16x16px Pogača

The Pogača or Pogacha (Hungarian: Pogácsa, Greek: Μπουγάτσα, Cyrillic: погача, Turkish: poğaça, Albanian: pogaçe) is a type of Balkan, Hungarian and Turkish bread traditionally baked in the ashes of the fireplace, and later on in the oven, similar to focaccia, with which it shares the name (through Byzantine Greek: Πογάτσα). 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. It can also be made from white flour, whole-wheat flour, and a mix of two thirds to three quarters of wheat flour and the rest either barley, or (less frequently) rye. It can have potatoes or cheese inside and it also have some grains and herbs like sesame, black sesame, dried dill mixed with its flour.


Traditional Bulgarian Pogacha
The word derives ultimately from the Latin panis focacius, i.e. bread (panis) baked on the hearth or fireplace (focus), via the Italian focaccia and, more directly, south Slavic languages (cf. pogača / погача).

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

The pastry

File:Srpska pogaca.jpg
Serbian Pogaca
Every place makes its own version, or more than one variety, and so they come in all different textures and flavors across the country. 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. More specifically, in Hungary this snack food or meal item is typically 3 to 10 cm in diameter, though they range in size from the smaller, crispier scones-like "buttons" through to the larger fluffier versions. One Debrecen variety is a foot in diameter, probably the world's largest biscuit that is commonly made. They are traditionally eaten alone as a snack or, especially bigger ones, with a stew such as goulash.
File:Hungarian Pogácsa.jpg
Home made Hungarian Pogácsa

Pogácsa in Hungary are made from either short dough or yeast dough. As with scones and biscuits, eggs and butter are common ingredients, as is milk, cream or sour cream. Many traditional versions exists, with size, shape—the most common is round—and flavor variations in each region/city of Hungary.[2]

A dozen different ingredients can be found 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.

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.

See also


  1. ^ [1]
  2. ^ Hungarian cuisine, József Venesz ISBN 963-13-0219-9: Corvina Press 1977

External links