Articles by Initial Letters
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Egy ősi gabonafajta a hagyományos és modern gasztronómiában – I. rész
- Issue: 2013/6
- Starting page: 42
- Author: Juhász Katalin
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Millet in traditional Hungarian cuisine. Millet was apparantly part of the everyday Hungarian and European diet until the mid 1800s, when corn, the potato, rice, and the bread grains (wheat and rye) invaded Europe. In Hungary traditional recipes using millet have survived to some degree in the plains region where it was grown. There was recently a whole conference in Hungary devoted to millet – from research and growing to table. Five millet recipes are included here: millet spread, millet baked with sheep cheese, millet with mushrooms, millet-potato pancake, sweetened millet. By Juhász Katalin.