poğaça
Sign in to savePogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
Key facts
- Food.image
- Turkish pogachas.jpg
- Food.caption
- Poğaça stuffed with lor cheese and dill
- Food.alternate_name
- Pogacha, Pogácsa
- Food.type
- Bread
- Food.main_ingredient
- White flour or whole-wheat flour, usually yeast, egg, butter
- Food.variations
- White cheese filling, sucuk, pastirma, ground beef, potato, olive
- Food.calories
- 196kcal per 45 gr
via Wikipedia infobox
Article
5 sectionsContents
- Terminology
- Description
- During celebrations
- See also
- References
Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.
==Terminology== thumb|left|Pogácsa from Hungary. Typical varieties are prepared with potato, cheese, or cracklings. The word derives ultimately from the Latin ', i.e. bread (') baked on the hearth or fireplace (''), via the Byzantine Greek πογάτσα (pogátsa), thence entering the South Slavic languages as pogača / погача.