After the holidays, when there are still cracklings left in the fridge, I often make pogăci with them. My mother loves them, so I never miss the opportunity. The recipe is simple, and the ingredients are always available at home. What I like most is that I can work quietly on the dough without needing special appliances or tools. All you need is patience for the rising.
Quick Info
Total time: about 2 hours (including rising and cooling)
Preparation time: about 25 minutes
Rising and cooling time: 1 hour and 15 minutes
Baking time: around 20-25 minutes, depending on the oven
Servings: 25-30 pogăci, depending on size
Difficulty: medium, but does not require advanced techniques
Recipe type: appetizer, snack, ideal after the holidays
Ingredients
800 g flour
2 eggs
400 ml milk
1 cup lukewarm water
4 tablespoons lard
1 cube fresh yeast (about 25 g)
1 tablespoon granulated sugar
1 teaspoon salt
400 g ground cracklings
Cumin for sprinkling
1 egg for brushing
Salt and pepper (for seasoning the cracklings)
Optional: grated cheese (for sprinkling on top, if desired)
Preparation Method
1. Start with the yeast. Put the yeast in a cup with lukewarm water (not hot) and a tablespoon of sugar. Mix well and let it sit for 10 minutes to activate. It should start to foam on the surface.
2. Sift the flour into a large bowl. Make a well in the center, pour in the activated yeast, add the 2 eggs, lard, and salt.
3. Knead the dough by hand. Gradually add the warm milk. You may not need to add all the milk at once to avoid drowning the dough. Make sure it is not too soft; in the end, it should easily detach from your hand and start to form small air bubbles.
4. Cover the bowl with a clean towel. Let it rise in a warm place (away from drafts) until the dough doubles in size. This takes about an hour, depending on how warm it is in the kitchen.
5. While the dough is rising, prepare the cracklings. Pass them through a meat grinder or food processor until they are ground, not pureed. Season with salt and pepper to taste.
6. After the dough has risen, turn it out onto a floured surface. Roll it out with a rolling pin into a rectangular sheet about 1 cm thick (it doesn't have to be perfect).
7. Spread the ground cracklings evenly over the dough sheet.
8. Fold the dough: bring one side towards the center, then fold the other side over the first, like an envelope. Turn it over and fold it again if you want more visible layers.
9. Place the folded dough in a bag or cover it, then refrigerate for 15 minutes. This helps make it easier to cut.
10. Remove from the fridge and roll out again into a sheet about 2 cm thick.
11. Cut out the pogăci with a round cutter (glass or something similar). Place them on a baking tray lined with parchment paper.
12. Brush each pogăcea with beaten egg, then sprinkle with cumin. If desired, you can also grate a little cheese on top.
13. Preheat the oven to 180°C (for electric ovens, medium setting for conventional ovens).
14. Bake the pogăci for 20-25 minutes, or until they have a nice golden crust. Don't leave them too long, or they will dry out.
Why I make this recipe often
The simplest reason: I quickly use up leftover cracklings after the holidays without throwing them away. The pogăci turn out hearty, transport well, and can be taken as a snack or served to guests. They are good both warm and cold.
Tips and Variations
Tips
If the dough seems too sticky, add a little more flour while kneading, but don't overdo it – it should remain elastic.
Do not skip the complete rising, otherwise, they will turn out hard.
Do not overcrowd the pogăci on the tray, as they will rise more while baking.
Substitutions
You can use dry yeast, but adjust the quantity (about 7 g, mixed directly with the flour).
Lard gives the classic flavor, but if needed, it can be replaced with butter with at least 82% fat.
Variations
Grated cheese on top makes them saltier and adds a nice crust.
You can add a little crushed garlic to the cracklings if you want a different note, but it's not traditional.
Serving Ideas
They can be served warm or cold. They are great for breakfast, as a snack at work, or with beer.
They go well on holiday platters with other traditional appetizers.
Frequently Asked Questions
1. Can the pogăci with cracklings be frozen?
Yes, after they have completely cooled. When reheated in the oven, they return almost to their original texture.
2. Do the cracklings need to be fresh, or can they be leftovers?
Any version works, but fresh ones are juicier. The ones leftover from Christmas give a specific seasonal flavor.
3. Are they okay without cumin?
Yes, but they lose that characteristic aroma. You can skip it, but I recommend trying at least half.
4. Can they be made with oil instead of lard?
Yes, but the texture and flavor will not be as authentic.
5. Can I use plant-based milk?
I haven't tried with plant-based milk. It might work, but the final taste and texture will not be the same.
Nutritional Values (estimated)
An average pogăcea has about 150-180 kcal. The macronutrients vary depending on how large you make them and how much lard/cracklings are in each piece.
Approximately: 7-8 g fat, 18-20 g carbohydrates, 5-6 g protein per piece.
They are hearty, so they are not for a diet, but they can be part of a balanced meal if you don’t overdo the quantity.
Storage and Reheating
They store well at room temperature in a container with a lid or in a cotton napkin for 2-3 days. Refrigeration is not recommended as they will harden. To reheat, a few minutes in the oven will make them tender again. For longer storage, they can be frozen and reheated directly without prior thawing.
Quick Info
Total time: about 2 hours (including rising and cooling)
Preparation time: about 25 minutes
Rising and cooling time: 1 hour and 15 minutes
Baking time: around 20-25 minutes, depending on the oven
Servings: 25-30 pogăci, depending on size
Difficulty: medium, but does not require advanced techniques
Recipe type: appetizer, snack, ideal after the holidays
Ingredients
800 g flour
2 eggs
400 ml milk
1 cup lukewarm water
4 tablespoons lard
1 cube fresh yeast (about 25 g)
1 tablespoon granulated sugar
1 teaspoon salt
400 g ground cracklings
Cumin for sprinkling
1 egg for brushing
Salt and pepper (for seasoning the cracklings)
Optional: grated cheese (for sprinkling on top, if desired)
Preparation Method
1. Start with the yeast. Put the yeast in a cup with lukewarm water (not hot) and a tablespoon of sugar. Mix well and let it sit for 10 minutes to activate. It should start to foam on the surface.
2. Sift the flour into a large bowl. Make a well in the center, pour in the activated yeast, add the 2 eggs, lard, and salt.
3. Knead the dough by hand. Gradually add the warm milk. You may not need to add all the milk at once to avoid drowning the dough. Make sure it is not too soft; in the end, it should easily detach from your hand and start to form small air bubbles.
4. Cover the bowl with a clean towel. Let it rise in a warm place (away from drafts) until the dough doubles in size. This takes about an hour, depending on how warm it is in the kitchen.
5. While the dough is rising, prepare the cracklings. Pass them through a meat grinder or food processor until they are ground, not pureed. Season with salt and pepper to taste.
6. After the dough has risen, turn it out onto a floured surface. Roll it out with a rolling pin into a rectangular sheet about 1 cm thick (it doesn't have to be perfect).
7. Spread the ground cracklings evenly over the dough sheet.
8. Fold the dough: bring one side towards the center, then fold the other side over the first, like an envelope. Turn it over and fold it again if you want more visible layers.
9. Place the folded dough in a bag or cover it, then refrigerate for 15 minutes. This helps make it easier to cut.
10. Remove from the fridge and roll out again into a sheet about 2 cm thick.
11. Cut out the pogăci with a round cutter (glass or something similar). Place them on a baking tray lined with parchment paper.
12. Brush each pogăcea with beaten egg, then sprinkle with cumin. If desired, you can also grate a little cheese on top.
13. Preheat the oven to 180°C (for electric ovens, medium setting for conventional ovens).
14. Bake the pogăci for 20-25 minutes, or until they have a nice golden crust. Don't leave them too long, or they will dry out.
Why I make this recipe often
The simplest reason: I quickly use up leftover cracklings after the holidays without throwing them away. The pogăci turn out hearty, transport well, and can be taken as a snack or served to guests. They are good both warm and cold.
Tips and Variations
Tips
If the dough seems too sticky, add a little more flour while kneading, but don't overdo it – it should remain elastic.
Do not skip the complete rising, otherwise, they will turn out hard.
Do not overcrowd the pogăci on the tray, as they will rise more while baking.
Substitutions
You can use dry yeast, but adjust the quantity (about 7 g, mixed directly with the flour).
Lard gives the classic flavor, but if needed, it can be replaced with butter with at least 82% fat.
Variations
Grated cheese on top makes them saltier and adds a nice crust.
You can add a little crushed garlic to the cracklings if you want a different note, but it's not traditional.
Serving Ideas
They can be served warm or cold. They are great for breakfast, as a snack at work, or with beer.
They go well on holiday platters with other traditional appetizers.
Frequently Asked Questions
1. Can the pogăci with cracklings be frozen?
Yes, after they have completely cooled. When reheated in the oven, they return almost to their original texture.
2. Do the cracklings need to be fresh, or can they be leftovers?
Any version works, but fresh ones are juicier. The ones leftover from Christmas give a specific seasonal flavor.
3. Are they okay without cumin?
Yes, but they lose that characteristic aroma. You can skip it, but I recommend trying at least half.
4. Can they be made with oil instead of lard?
Yes, but the texture and flavor will not be as authentic.
5. Can I use plant-based milk?
I haven't tried with plant-based milk. It might work, but the final taste and texture will not be the same.
Nutritional Values (estimated)
An average pogăcea has about 150-180 kcal. The macronutrients vary depending on how large you make them and how much lard/cracklings are in each piece.
Approximately: 7-8 g fat, 18-20 g carbohydrates, 5-6 g protein per piece.
They are hearty, so they are not for a diet, but they can be part of a balanced meal if you don’t overdo the quantity.
Storage and Reheating
They store well at room temperature in a container with a lid or in a cotton napkin for 2-3 days. Refrigeration is not recommended as they will harden. To reheat, a few minutes in the oven will make them tender again. For longer storage, they can be frozen and reheated directly without prior thawing.