Articles by Initial Letters
„Népi grill” – Szabadban sült hagyományos ételek – 2.
A zsiványpecsenyétől a „posztszovjet” saslikig
- Issue: 2020/4
- Starting page: 42
- Serie: Ételek – Hagyományok
- Author: Juhász Katalin
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Traditional Hungarian cuisine: "Folk grill". This is a discussion of shish kebab – in Hungarian: saslik, zsiványpecsenye or rablóhús – all referring to small bits of meat skewered on a stick and roasted over the hot coals of an open fire (or can be cooked in a frying pan with a bit of oil). The meat is best when cooked to crispy on the outside remaining juicy inside, and can be pork, veal, chicken, lamb, etc. Some put small pieces of baconfat and/or onion between the pieces of meat on the skewer. Some meats may need to be marinated. It appeared in Hungary sometime in the last half of the 1800s, probably from the Caucasus; then later on via Russian influence. This dish became a popular restaurant menu item between the two world wars, served with fresh bread, potatoes, rice, salad, etc.. By Juhász Katalin.