Pogácsa is a type of round, savory scone in Hungarian cuisine. The word in Hungarian derives from the Turkish poğaça, who brought the recipe from Asia Minor. They are made out of either short dough or yeast dough. Many traditional versions exists, the most common ones are with cheese (in the dough and on top of it as well); butter; cow’s or ovine milk quark (cheese); potatoes; sour cream; pork crackling (Tepertő); cabbage. Other savory versions exist usually combining the ones listed with paprika, black pepper, sesame seed, poppy seed, caraway, maybe sunflower seed, red onion, garlic. Usually they are made with baking margarine, may contain some lard to ensure they remain soft for days.
Pogácsa is extremely popular in Hungary, recently there have been even festivals dedicated to it. Every place makes its own version, so they come in all different textures and flavours.
Pogácsa is typically 3 to 10 cm in diameter, though they range in size from the smaller, crispier scones through to the larger fluffier versions. One Debrecen variety is a foot in diameter, probably the world's largest biscuit that is commonly made. They are traditionally eaten alone as a snack or, especially bigger ones, with a stew such as goulash.
The imagery of a young boy or young man off to see the world with fresh “pogácsa baked on cinder” in his knapsack is a common scene in many Hungarian fables and folk stories. Pogácsa is also a typical product of other cuisines in the Pannonian Basin and Turkish cuisine. It is known by similar names by the people of these regions like the Austrian German pogatschen.