Pogácsa

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Pogácsa () is a type of savory scone in Hungarian cuisine. It is also popularly eaten in nearby Slovakia, where it is known as pagáč. The Hungarian 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. Serbo-Croatian pogača). The word, and to a greater or lesser degree the food itself, is related as well to the Turkish poğaça, the Greek μπουγάτσα, the French fougasse, etc. 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. 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.

Pogácsa is extremely popular in Hungary; recently there have even been festivals dedicated to it. 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 pogácsa are only one inch around and one inch high; others are much larger. Some have a crumbly scone-like...
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