Traditional recepies from our region: Gyenesdiás Style “Betyár” dumling soup, than Keszthely Style Balaton Fogash Filet and Nut Cookies (Laska)
Gyenesdiás Style „Betyár” dumling soup
Ingredients: 0,5kg chopped meat, 2 eggs, 1 little, 1 medium sized onion, one clove of garlic, salt, pepper, fresh thymian, paprika powder, handfull of bread crumbs, nutmeg, 0,1-0,15kg sliced mushrooms, 1 green pepper, 0,2dl sour cream or cream, 1 ts flour, 2l water
At first make the dumpling: knead the chopped meat, 2 eggs, the sliced onion and garlic, salt, pepper, the paprika powder, and the bread crumbs together. Let it rest for a while, after that make small dumplings of it. Roast the medium sized onion on oil, and add the cubed green pepper and a little paprika powder to it. Pour 2 liters water on it and add salt, pepper and nutmeg to it. Bring the soup to a boil and than put the dumplings in it, and let it boil up again. At the end put the sliced mushrooms and the fresh thymian in the soup. Mix the flour with sour cream/cream and next thicken the soup.
Keszthely style Balaton Fogash filet served with potatoes with parsley
Ingredients:0,5kg fogash filet, 0,2kg mushrooms, 0,2kg pepper, 0,2kg tomatoes, 2 onions, 1kg potatoes, 0,3kg butter, salt, pepper, parsley, 0,2dl cream, 0,1kg flour
Sprinkle the fish slices with salt and pepper thenfry in the heated butter. Take out the slices, put them on a plate and fry the chopped onions in the butter, then add the mushrooms and pepper, which have been cut into cubes. Steam the vegetables until soft, when soft add the tomato and in the very end sprinkle with flour then pour the cream onto it and boil it down.
Nut cookies (laska)
Ingredients:1 kg flour, 20dkg Rama, 1ts fat, 1 liter cracked walnut, whole pieces of nut, ½ piece of yeast, milk, 2 ts sugar, 2 eggs
Put the yeast in lukewarm milk with sugar and wait until it rises. After that put the ingredients in a bowl, and mix them. Then strech the dough out and make little cookies of it. Top the cookies with whole pieces of nuts. Bake it for 20-25 minutes at 160 degrees.