Pogača
This article needs additional citations for verification. (January 2017) |
Alternative names | Pogacha |
---|---|
Type | Bread |
Main ingredients | White flour or whole-wheat flour, usually yeast, Egg, Butter |
Variations | White cheese filling, sucuk, pastirma, ground beef, potato, olive |
Food energy (per serving) | 196kcal per 45 gr [1] kcal |
Pogača is a type of bread baked in the ashes of the fireplace, and later on in the oven, similar to focaccia.[citation needed] found in the cuisines of 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.
Terminology[]
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), thence entering the south Slavic languages as pogača / погача.[citation needed]
A variant is known as pogačice (diminutive form), a type of puff pastry eaten in Bosnia and Herzegovina, Bulgaria, Croatia, Kosovo, 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. It is known by similar names in other languages: pogácsa (Hungarian), pogace (Romanian), (Greek: μπουγάτσα 'bughátsa', Bulgarian, Macedonian and Serbian: погача, Albanian: pogaçe.
Slovenian pogača is a regional dish from White Carniola and Prlekija that is known locally under various names such as belokranjska pogača, ocvirkovca, gerpa, oprešak and postržjača. Rather than a stuffed savoury pastry, this dish is a type of traditional flatbread that is typically topped with ocvirki.
The pastry[]
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]
In Turkish cuisine, poğaça can be filled with beyaz peynir (white cheese), or other fillings like black olives, sucuk, pastirma (Turkish pastrami) or ground beef.[2][3]
See also[]
- List of pastries
- Boyoz
- Bougatsa
- Fatayer
- Kumru (sandwich)
- Nokul
- Pirozhki
References[]
- ^ "Poğaça". Retrieved 3 January 2016.
- ^ "Home-style Turkish 'Poğaça'". The Spruce Eats.
- ^ "Flower Poğaça Rolls". King Arthur Baking.
External links[]
Wikimedia Commons has media related to Poğaça. |
- Turkish cuisine
- Bosnia and Herzegovina cuisine
- Bulgarian cuisine
- Croatian cuisine
- Serbian cuisine
- Slovenian cuisine
- Yeast breads
- Unleavened breads
- Flatbreads
- Appetizers
- Hungarian cuisine
- Slovak cuisine
- Stuffed dishes
- Turkish tea culture
- Albanian cuisine