Here comes another favorit foodie #2 by Hungarians, and now may be on your tables as well. Check it out!
While it’s easy to get lost in the country’s food, the promise of “typical local cuisine’ doesn’t always provide the truly authentic experiences that locals have at home. Hungary is no different and, while goulash is certainly a familiar national dish, the cuisine that most people enjoy is often simpler and easier to prepare. Here see & cook yourselves to explore the meals that Hungarians actually eat.
Cheesy, sour cream, eggs layered potatoe” & a.k.a. Casserole potatoes
Sajtos, tejfölös, tojásos rakott krumpli
A pure comfort food – baked until bubbly and golden.
Literally meaning ‘layered potato’, rakott krumpli may not appeal to the uninitiated, but it is one of the most popular comfort foods in Hungry. Layered potatoes are made in more than 30 different ways in the regions of Hungary. What makes it even more unique is that each family has its own subtle twist on the basic recipe. It is often on the table in most Hungarian families, even the children love it, and the head of the family is full of it.
For the real gourments the traditional Hungarian layered potatoes is a “must” with Hungarian smoked sausage “füstölt kolbász”. Can’t find it on your end, may obtain other smoked sausages … or possibly bacon will do in the meantime (without sausage will not be tough to stomach but worthwhile once to have a try).
There’s a whole family of layered dishes as well, though each recipe comes with its own unique twist. For example layered cauliflower – rakott karfiol, involves pouring a creamy cauliflower sauce a top a minced meat and rice mixture. As well layered cabbage – rakott káposzta uses cabbage leaves for a similar effect.
“Q” From where did the layered potatoes come to Hungarian cuisine?
“A” The layered potatoes are derived directly from the French, they call it Tartiflette.
“Q” What is the difference between the French Tartiflette and the Hungarian Layaered Potatoes?
“A” Tartiflette contains camembert-like cheese, bacon, onions and fries, fooled by a little white wine. However the Hungarian version contains eggs and smoked Hungarian sausage – “füstölt kolbász” which are missing from the French version, so needn’t to say after tasting the traditional Hungarian layered potatoe dish will make your tasting bubs want more-and-more. It is more than a fully main meal with mixted flavors.
“Q” When did appeared as a Hungarian meal for the first time?
“A” First mention of it in Hungary was made in the 1840 edition of István Czifray’s Hungarian national cookbook.
Recipe: Serves for 4 – Preperaing time: 1h40′
Ingredients: 500g potatoes, 50g butter or sprinkle of oil 70g grated cheese, sliced smoked sausage or bacon, 4-5 hard-boiled eggs, salt and black pepper to taste, 500ml sour cream May double the amount to serve for 6-8.
Preparation time cooking the potatoes: 30-40 mins – Bake 1h at preheat oven to 150C
Cook previously the potatoes in a bowl with cold water. With a fork see if it is cooked wait until it cools down. Strain the water. Place peeled sliced potatoes into a glass bowl that stands the heat or in the right size baking tray. Use 1/3 oil to grease a dish. Layer 1/2 of the potatoes on the bottom of the dish and sprinkle with salt and a little black pepper to taste and place around the sliced smoked sausage or bacon Thenafter again a layer of sliced potatoes and grated cheese then the sliced eggs. Place the rest of the potatoes on top. Pour over sour cream “telföl” on top and with the rest sprinkle with grated cheese. At the end dot with a little oil
May read more about other traditional Hungarian dishes by visiting previous receipt @ “Q” & “A” Culinary Heritage Into Hungarian Kitchen.
© by Aggie Reiter
Rolling in Budapest 