Posts Tagged ‘Croatian’

16 Feb

Jelen/Lét Festival of the Hungarian Ethnic Theaters

Posted by www.rollinginbudapest.com in Uncategorized. Tagged: , , , , , , , , , , , , , , , , , , .

Visitors planning to participate to the official opening of the Jelen/Lét Festival on March 14th at 7 p.m. where the Danube Artists’ Ensemble will present a Hungarian ethnic drama entitled “Ballads of the Danube” at the National Theater. It is worthwhile to get their tickets before they are sold out.

This year, the Jelen/Lét Festival of the Hungarian Ethnic Theatres will be held between March 14th and March 22nd at the National Theater, for which ticket sales have already begun. At the festival, which is realized with the professional support of the Hungarian Ethnic Theatre Association and the Hungarian Theatre Company, viewers can see Serbian, Bulgarian, Croatian, Gypsy, Greek, Armenian, Slovak and German performances every year, mostly in their native language, with Hungarian subtitles and, for the second year in a row, with a competition program, raising the standard.
We do not know of any other country where minority communities that nurture other ethnic cultures can be present for a whole week in the National Theater of their capital, which is why the JELEN/LÉT
festival is being organized in a unique way in Hungary. The minority groups are presenting their theaters’ latest works at the National Theater for the ninth time. The festival, organized by the Hungarian Serbian Theater, will be opened by the Danube Artists’ Ensemble’s production: Ballads of the Danube – Dances and Prayers Along the Danube, which brings the dances of the Danube peoples to the stage with the participation of the StEfrem male choir.

JELEN/LÉT 2026 Festival of the Hungarian Ethnic Minority Theaters
“We do not know of any other country where minority communities that nurture other ethnic cultures can be present for a whole week in the National Theater of their capital.
In the light of world events, it is more important than ever that the performing artists and performing arts institutions of the 13 nationalities be able to perform together again, to be able to stand in front of their audiences again in a joint theater celebration.
With the support of the Government of Hungary and the Hungarian National Theater, 13 minorities of Hungary can use the beautiful building for the ninth time this year to present the latest works of their theaters. Organized by the Serbian Theater in Hungary, with the professional support of the Hungarian Minority Theater Association and the Hungarian Theater Society, the audience can see Serbian, Bulgarian, Croatian, Romani, Greek, Armenian, Ukrainian, Slovak and German performances every year, mostly in their mother tongue, with Hungarian subtitles.“

At the end of the festival, the results of the participating theaters in the competition program will be announced on March 22nd on the Gobbi Hilda stage in the following categories: best male lead actor, best female lead actor, best direction, best supporting male actor, best supporting female actor, best set design, best costume, best mask – makeup, most viewers, best dramaturgy, best music, best choreography.

Further information/ tickets:  info@jelenletfesztival.hu

Recommendation by Aggie Reiter

6 Aug

“Q” & “A” Slovenian Culinary Heritage Into Hungarian Kitchen

Posted by www.rollinginbudapest.com in Budapest - Hungary, Gastronomy, Herald News for Hungarians who speaks English!, Hungary, New Theme on its way - "Q" & "A". Tagged: , , , , , , , , , , , , , , , , , .

Slovenian unique culinary journey on “Slavic Cooking” 

Most of Hungary’s food was formed and influenced many centuries ago by the cuisines of many different people kitchen … Turkish,  Italian, German, Bohemian-Moravian,  Polish, Croatian, Slovenian, Slovakian, Romanian,  during the Austrian Habsburg Empires expansion and also Jewish dishes just to mention a few.

It is no surprising foods migration to one and another  countries and becaming popular dishes kept boiling in today’s kitchens.  The Sloven foods are often simple and hearty. Many dishes are made with cream, such as mushroom soup, and pork sour soup. Horseradish with cream, a specialty of northeastern Slovenia, is often served with beef dishes.

In Slovenia also by experience realized “Cabbage” is a veggie which goes with many version in their gastronomy.

The Slovenian Cabbage Soup made its way to Hungary namely “Káposztaleves” which is a meaty cabbage soup that is often eaten on New Year’s Day. Káposztaleves is also thought to relieve the symptoms of a hangover, and this is probably the reason why this traditional Slovenian Soup became tradicional Hungarian soup is so popular on New Year’s Eve, but not to be confused with Korhelyleves or “Hangover Soup” which is known as one of the world’s greatest recipes with lots of paprika and 3 kinds of meat, topped off with a dollop of sour cream.

Hungarians call the soup (“Man-Catcher”) similar to the Sloven Cabbage Soup

Ingredients:  Ham hock, good size with lots of meat, 1 smoked sausage, ½  large head cabbage chopped or shredded, 8  cups of homemade chicken stock as a broth base or substitute or combined with water to make 4 quarts of liquid, 1  large onion chopped, 3 ribs celery chopped, 1 heaping tbs Hungarian paprika, 1 – 2  cups diced tomatoes, 1 or 2 Bay leaves. Add Sauerkraut (as much or little as you like), Salt & Pepper previously taste it. Sour cream to garnish.
Cooking Instructions. Saute onions and celery in bacon grease or lard, Toss in your cabbage, Add some S & P, Stir around until beginning to heat. Add your stock or water, ham hock, bay leaves and paprika. Bring to simmer. Allow to bubble on low for at least 2 hours. Taste and adjust seasonings as needed. Remove ham hock and dice the meat, placing it back into the broth.

Sloven Baked Mashrooms filled with Chesse

Ingredients: 12 whole fresh mushroom, 3/4 pound good quality of sliced Parmesan, mild Cheddar or Muenster cheese.

Cooking: Preheat oven to 300°F.  Wash the mushroom caps under running water, and remove the stems. Dry with paper towels. Cut the cheese into squares to fit between two mushroom caps. Make a “sandwich” of two mushroom caps with one square of sliced cheese between them. Secure with a toothpick, and place the mushrooms into greased pie plate or baking dish. Bake in the preheated oven for 20 to 30 mins until the mushrooms are tender, until bubbly and the cheese has turned golden brown.

Can be served up to 15 to 20 snacks, as an appetizer, but depending on the number of mushrooms can be a prepared for main meal as well with the same cooking as a/m.

The stuffed mashroom became one of the favorit yummy food in the Hungarian cuisine. It can be varied in many ways throughout all seasons. There is no limit in making stuffed mushrooms with all kinds of delicacies. Most of the work will run through… by the oven, and the result is very appetizing.

These stuffed mushrooms are full of flavour and a great way to start a dinner party. Serve warm or at room temperature.

Slovenia Potica Bread

“Q” What does Potica mean?

“A” A cake or bread filled with (ground) nuts, popular in Slovenia and in Croatia. (In particular, the Slovene variant of this pastry, in contrast to the Croatian variant, termed a povitica.

Slovenian nut roll is a celebratory bread baked for almost every important occasion and it is essential to the celebration of Palm Sunday and Easter. It resembles a jelly roll and is made of very thinly rolled yeast dough spread with a nut paste. The nut paste or filling may differ from region to region.
In Hungary namely different  … Chocolatey cocoa swirls, puffy dough and sprinkle of powdered sugar … this is the divine kakaós csiga (literally “cocoa snail”- cocoa rolls) and the dough can be include with chopped walnuts, pecans, poppy seeds, honey, butter, and dried fruits. There are around 75 sweet and savory traditional bread rolls around the world.

Ingredients:  3/4 cup of butter, 1 1/2 cup of sugar, 4 eggs, 3 cups sifted flour, 1 1/2 tsp. baking powder, 1 1/2 tsp. baking soda, 2 cups sour cream, 1 1/2 tsp. vanilla.

Prescription: Have butter at room temperature; cream with the sugar. Add eggs one at a time, beating well after each addition. Re-sift flour along with the baking powder, and baking soda. Add the dry ingredients alternately with sour cream and vanilla beginning and ending with flour mixture. Spread 1/3 of the butter in a greased bundt or 10 inch tube pan. Top cake mixture with 1/2 of the filling. Repeat; spread remaining butter over all.

Filling: 1 cup ground nuts, 1/2 cup brown sugar, 2 tbs. flour, 1 tbs. cinnamon. Mix together nuts, sugar, flour and cinnamon.

Bake at 350 °F  (175 °C) on lowest oven shelf for about 1 hour or until toothpick inserted in cake comes out clean. Make sure cake is cooled completely before taking out of pan. Before serving, dust with confectioners’ sugar.

© Aggie Reiter