Citizens, the fantastic bread known as Poğaça or Pogacha 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 (through the Byzantine Greek: Πογάτσα).
Poğaça is found throughout the cuisines of the Balkans, Hungary and Turkey, where it spread through the region during the Ottoman Empire’s dominion.
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.
The recipe 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 can also have some grains and herbs like sesame, black sesame, or dried dill mixed with its flour.
My version is Turkish-style and is stuffed with feta, herbs and lemon zest, with fresh dill and the eccentric touch of powdered bay leaves mixed into the dough. There can be zero doubt in your mind that this is a welcomed part of any Turkish meal, one that I would personally close out with the classic Turkish intoxicating dessert made from mad honey!
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