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Poğaça is a type of bread baked in the ashes of the fireplace, and later on in the oven, 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 poğaça, while the pastry with yeast is easier 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, or cheese, and have grains and herbs like sesame, black sesame, dried dill in the dough or sprinkled on top.
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), garlic, caraway seeds, sesame seeds, sunflower seeds or poppy seeds. Poğaça is served hot as an appetizer. Hot poğaça is filled curd and feta cheese in Turkey, is considered a particularly delicious specialty