43rd National Táncház Festival & Fair • 5–7 April 2024
Starting page: 47
Hungarian food and tradition – it’s fánk season. This time of year (winter) is the carnival season of celebrations before the beginning of lent. A typical pastry of the season is fánk – more or less a Hungarian doughnut. Festivities and foods of the season in the town of Csömör (on the outskirts of Budapest’s 16th district) are described and some international doughnut history provided, along with two fánk recipes from the end of the 1600s and 3 newer recipes two of which are yeasted dough deep fried in hot oil, the other ("hájas") uses pork fat and is baked. By Juhász Katalin.