Dish

Tepertős pogácsa

Tepertős pogácsa is made with a mixture of flour, butter, and sour cream. The dough is then mixed with pork cracklings and formed into small rounds. The rounds are then baked until golden brown and crispy. This dish is savory, crispy, and full of flavor.

European cuisine› Alpine cuisine› Hungarian cuisine

Snack

Origins and history

Tepertős pogácsa originated in Hungary in the 18th century. It was originally made with lard instead of butter, but the recipe has evolved over time. The name tepertős pogácsa means crackling biscuit in Hungarian.

Dietary considerations

This dish is not suitable for those who do not eat pork or have a pork allergy. It is also high in fat and calories, so it should be enjoyed in moderation.

Variations

There are many variations of tepertős pogácsa, including using different types of flour or adding different types of herbs or spices to the dough. Some recipes also call for using a different type of filling, such as cheese or bacon.

Presentation and garnishing

Tepertős pogácsa should be served hot and crispy, with a sprinkle of sea salt on top. It can also be garnished with a slice of tomato or a sprig of fresh thyme.

Tips & Tricks

To make the dough extra flaky, use cold butter and handle the dough as little as possible. You can also use a different type of fat, such as lard or shortening, for a different flavor and texture.