41st National Táncház Festival & Fair • 1–3 April 2022
Issue:
Starting page: 36
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Traditional Hungarian Foods. Three foods described in 1908 by Count Zichy István (1879–1951) on a trip to the herds in Bugac Puszta (Central Hungary): tarhó – a kind of yoghurt made usually from cow’s milk and eaten for breakfast by the herders; lebbencs is pasta made in flat sheets then broken, rather than cut, into smaller leaves. It is often used in soups. Kása is a polenta-like dish made with barley, millet, wheat, buckwheat or corn – depending on what was customary in the region. It was eaten either as a side-dish with meat, or as a main dish. By Juhász Katalin