. . . . . "Poga\u010Da"@en . "Pogacha"@en . . "820613.0"^^ . "Whiteflourorwhole-wheat flour, usuallyyeast,Egg,Butter" . . "The Poga\u010Da or Pogacha (Hungarian: Pog\u00E1csa, Greek: \u039C\u03C0\u03BF\u03C5\u03B3\u03AC\u03C4\u03C3\u03B1, Cyrillic: \u043F\u043E\u0433\u0430\u0447\u0430, Turkish: po\u011Fa\u00E7a, Albanian: poga\u00E7e) 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 Byzantine Greek: \u03A0\u03BF\u03B3\u03AC\u03C4\u03C3\u03B1), found in the cuisines of the Balkans, Hungary and Turkey. It can be leavened or unleavened, but only experienced cooks can make good quality unleavened poga\u010Da, while the pastry with yeast is easier to make."@en . . . . .