Articles by Initial Letters
Göcseji históriák és ételek
- Issue: 2014/3
- Starting page: 32
- Author: Juhász Katalin
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The Hungarian Kitchen – Traditional foods of the Göcsej Region. Göcsej is the historical-ethnographical name for part of Zala County in southwestern Hungary; traditionally a poor, isolated area. Use of spices in the region was limited to those found in the garden and surrounding fields: tarragon, basil, parsley, dill. As a forested area, mushrooms and game were also part of the fare. The bread was sourdough mixing rye flour or corn meal with wheat flour. Fresh pork was eaten only in the winter right after pig slaughtering; the rest of the pig was smoked and lasted until the wheat harvest. Soups were made of whatever was in season at the moment. Meat soup and roasted meat were eaten only on holidays. Recipes included are: buckwheat soup, cottage cheese soup, a bean and cabbage dish, two kinds of pasta and “fumu” the local version of kalács or sweet brioche bread. By Juhász Katalin.