Pagach is a Slavic or Eastern Europe dish of flat bread and topping, traditional for meatless fast days and Christmas Eve. Topping can be potato or cabbage. Served open faced like pizza or folded like calzone. My father remembers his mother making Pagach. Easy to make with whole wheat pita rounds instead of dough and bread from scratch.
To start the topping, in small saucepan, brown onion, 10-20 min. Can save time by browning onions in batches and using saved brown onions. While onions are browning, either boil potatoes with skins until soft, then slip skins and break up, or microwave until soft, cut open and scoop out inside. Grind cumin seed to coarse powder in spice grinder, 10 sec. Deglaze onions with a splash of water and turn down heat. Avoid high heat which can burn paprika. Add cumin, paprika and salt. Mix in potato.
Spread topping onto pita round, and top with fresh parsley. Bake in 400 F oven 7-10 min. Or toast in toaster oven ~3-4 min until bread is just golden and crisp and topping warm. Serve hot and whole.
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|Serving Size: 1 Serving (325g)|
|Recipe Makes: 4 Servings|
|Calories from Fat: 27 (7%)|
|Amt Per Serving||% DV|
|Total Fat 3g||4 %|
|Saturated Fat 0.5g||2 %|
|Monounsaturated Fat 0.4g|
|Polyunsanturated Fat 1.2g|
|Cholesterol 0mg||0 %|
|Sodium 531.6mg||18 %|
|Potassium 1071mg||28 %|
|Total Carbohydrate 88.1g||26 %|
|Dietary Fiber 12.3g||49 %|
|Sugars, other 75.8g|
|Protein 13.9g||20 %|
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Calories per serving: 413
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