41st National Táncház Festival & Fair • 1–3 April 2022
Issue:
Starting page: 43
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Traditional Hungarian Cuisine of the Kerepesi Basin (on Budapest’s eastern edge). Slovak, Swabian and Jewish recipes for dumplings that can be savory or sweet, served in soups, with sauces, as a main dish or desert. Sometimes a raised dough is used; mostly they are steamed or boiled – and often have a basis of potato. Recipes provided are for: big dumplings, big dumplings from potato, big dumpling and soup, matzo dumplings, goose soup, hunter’s style goose, kraut dumpling, plum dumplings, sweet steamed dumplings. By Juhász Katalin.