Description
The Belokranjska Pogaca TSG is a baked product which consists of 500 gr of fluid white flour from type 500, 3 dl of tepid water, 3 salt teaspoons, 20 gr of yeast, a half teaspoon of sugar, with the final addition of an egg, cumin and salt.
Production Area
The traditional land of Belokranjska Pogaca TSG covers above all the municipal area of Metlika, in region Bela krajina.
Production Method
After having mixed crumbled yeast with three flour spoons and some water and sugar to obtain a fluid mix, which is often risen until the redoubling of the initial volume, the mix is worked with water and the rest of flour for 8-10 minutes. When the mix has reached a soft and smooth consistency, the pastry is covered and must rest to complete rising until the redoubling of its volume. Later the risen pastry is put in a mould, which was previously buttered, and is shaped and flattened. The borders, which must not touch the mould, have to be thinner than the centre. Before putting it in a pre-heated oven for 20-25 minutes at 220°C, some pricks are made which have to reach the mould bottom and, finally, a mix of eggs, cumin and salt is brushed over it.
Appearance and Flavour
Belokranjska Pogaca TSG is round and flattened in shape with a diameter of 30 cm, and has a central thickness of 3-4 cm and borders of 1-2 cm. The rind is even and free from bubbles. It is crossed by diagonal lines, about 4 cm from each other, which create squares. Baking gives it a crunchy consistency, a light brown colour and its characteristic taste and aroma due to the addition of cumin and salt.
History
In Bela krajina, the recipe of Belokranjska Pogaca TSG is passed on from generation to generation. The recipe goes back to some centuries ago. Probably it was imported by Uskoks, Uskoci, who came from Balkans in the 15th and 16th centuries and settled on the mountains of the Gorjanci massif. Amongst the written documents, some mentions can be found in the scripts from 1882 by Janez Trdina, Bajke in povesti o Gorjancih, and from 1849 by Ivan Navratil, Kresovanje v Metliki, as well as in the Encyclopaedia of Yugoslav cuisine from 1967 by L. Simeonovic. The mentions by wine expert M. Balkovec from 1994 and by Ksenja Vitkovic Khalil from 1999 are more recent, and here Belokranjska Pogaca is called prostaca. In the antiquity, while the bread was becoming cool for meal, housewives put a pogaca in oven for their children since it has to be eaten hot. Today housewives still prepare it to welcome guests on occasion of wine sales and also because, according to an ancient popular belief, it can absorb well alcohols and slow down its inebriating effect.
Gastronomy
Belokranjska Pogaca TSG has to be stored in a cool and dry place. It must be eaten immediately after baking to keep its aroma and softness. Cutting is made easier by the incisions on its surface and knives are useless. In Slovenia it is usually served to accompany wine tasting.
Marketing
The product is sold as Belokranjska Pogaca TSG.
Distinctive Features
Belokranjska Pogaca TSG owes its characteristic aroma and taste to the cumin and salt which are dusted on the surface after having brushed a beaten egg on it.
