Thursday, March 27, 2014


I'm sorry for the quality of the photo, but I used only my phone's camera. :(


Well "knédli" (steamed dumping) it's not a Hungarian, but a traditional Slovak and traditional Czech food. We  also tasted it in Slovakia. But "Slovaks in Hungary" are the third largest minority in Hungary, after Romas and Germans, hence the Slovak dishes are also well-known in the Hungarian villages and towns.

One of the unique staples of Slovak and Czech kitchens is not a dish, but a side. There are several dishes that are traditionally served not with the standard helping of rice or potatoes, but with a dumpling. Now, this isn’t typical dumpling. It isn’t a round ball filled with some meats or vegetables. Instead, it is the size of a large loaf of bread. It is sliced, just like a bread would be, and maybe 4 or 5 slices will be served with your meal.
This dumpling is called parená knedľa (steamed dumpling). Sometimes it’s also referred to as the kysnutá knedľa (leavened dumpling). It is commonly served with saucy dishes – such as various goulashes or stuffed peppers. It is a great combination!
Ingredients: 500g of flour (whole wheat or all-purpose), 0.25L of milk, 1 egg, packet of yeast, 1 teaspoon of sugar, few teaspoons of salt, few days old French bread
Prep time: 3 hours (includes about 2 hours to let the dough rise)

For the recipe click on here.

Wednesday, March 26, 2014

Palóc goulasch

We'd spent the last few days in Palóc Country, which  is home to Hungary's largest Catholic ethnic minority, in north-eastern Hungary and in the southern part of Slovakia. We'd really enjoyed our trip, and we tasted the authentic and delicious palóc goulasch.


It's made of lamb with green beans :)


60 dkg lamb (but honestly I've never cooked from lamb, so I guess you can prepare with whichever meats you may find in the fridge (beef, prok, chicken or turkey)
2 tablespoons oil
1 medium chopped onions
2-3 small cloves of garlic
3 carrots
1 turnip
1-2 celery leafs
4 medium sliced potatoes
1 and 1/2 tablespoon Hungarian red paprika powder
ground black pepper and salt to taste water
450 gram French (green) beans
2dl sour cream
1 tbs flour

1. Heat the oil in a large pot and the sliced onions and sauté until they get a nice golden brown color. Add the meat cube and sauté together until the meat begin to whiten. Sprinkle them with paprika powder and sauté a bit more.
2. Add the salt and ground black pepper and the pressed garlics, pour water enough to cover the content of the pan and let it simmer on low heat for the meat is half-cooked. Add the diced vegetables, the celery leaf, and parsley and some more salt if necessary and add some more (2-3 cups) water too.
3. When the vegetables are already half softened put it in the green beans.
4. When the beans and the meat are almost tender add the sliced potatoes. Let it cook until the potatoes are also soften.
5. Mix a flour with the sour cream in a soup-plate and add one big spoon soup, mixed well. When cool enough the soup carefully add the whole mixed and boil again.

Bon Apetit!

Well, this soup is not really a palóc dish, but the recipe with the sour flavors is not far from the world of the palóc kitchen and the soup is also central in the palóc cooking. The legend of the palóc soup (or palóc goulasch) you can read here.