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

Pogača (Croatian and Bosnian), poğaça (Turkish), pogácsa (Hungarian), pogace (Romanian), (Greek: μπουγάτσα 'bughátsa', Macedonian, Serbian and Bulgarian: погача, 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.


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]

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.

Slovenian belokranjska pogača

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[edit]

Turkish tea and peynirli 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 also[edit]


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

External links[edit]