Túrós csusza

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Túrós csusza
Turos csusza.jpg
Place of origin
Hungary
Main ingredients
Noodles or pasta, curd cheese or cottage cheese
Cookbook:Túrós csusza  Túrós csusza

Turos csusza (Turkish: Mantı) is a Hungarian savoury curd cheese noodle dish[1] or cottage cheese noodle dish[2] made with small home-made noodles or pasta. Turoscsusza is a traditional pasta dish in Hungarian cuisine.

The original Hungarian noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. Spaghetti, fusilli or large egg macaroni bows can also be used instead of the home-made noodles.

The noodles are cooked in salt water and drained, mixed with butter, crumbled curd cheese (traditionally sheep's milk cheese) or cottage cheese, chopped fried crispy bacon, topped with special thick Hungarian sour cream (tejföl) and lightly salted. The mixture is then heated in the oven for a few minutes before serving.

Other Hungarian pasta dishes[edit]

Savoury[edit]

Cheese pasta[edit]

The pasta is cooked in salt water and drained, mixed with butter. Layers of the cooked pasta, alternating with layers of grated cheese are baked in the oven.

Cabbage squares[edit]

Cabbage square[3] or Cabbage and Noodles[4] is a savoury Hungarian pasta dish.

Macaroni bows or home-made thin pasta squares (like tiny mini lasagne) are boiled in salted water, drained, and mixed with some cooking oil or fat. The finely grated cabbage is slowly sautéed in a bowl with oil or fat, with salt, freshly ground black pepper and a pinch of sugar, until it becomes golden brown. The cabbage is then mixed into the hot pasta, and served immediately.

Sweet[edit]

Walnut pasta[edit]

Layers of pasta, jam and ground walnuts mixed with sugar, finished with noodles, are placed into a buttered pan. The dish is heated in the oven for a short while and served hot.

Poppy seed pasta[edit]

Cooked pasta is blended with melted butter in a pan. Sugar and ground poppy seeds are mixed and sprinkled on the hot noodles, and served immediately. This dish is also a Polish meal and a Polish Christmas dish.

References[edit]

  1. ^ www.budapesthotels.com. "Food in Hungary". Budapesthotels.com. Retrieved 2008-11-21. 
  2. ^ Gundel, Karoly (1992). Gundel's Hungarian cookbook. Budapest: Corvina. ISBN 963-13-3600-X. OCLC 32227400. page 114
  3. ^ [1]
  4. ^ June Meyers Authentic Hungarian Heirloon Recipes Cookbook