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Kifli - Ma's Recipe
1 lb. Butter 1 8oz. Carton sour cream
4 c. flour 1 pkg.yeast
6 egg yolks A pinch of sugar
Combine yeast, sugar and sour cream…set aside. Cream
butter, add flour and egg yolks. Then add sour cream mixture.
(The best way to add in sour cream mixture is to use hands.)
Refrigerate over night or at least 3 hours.
After dough is cold, remove and place on floured board. Divide
into 8 equal balls. Roll one ball out like you would a pie crust,
adding a little flour as you go so it doesn’t stick to the roller.
Spread your filling choice thinly on rolled out dough. Cut into 12
wedges. I find using a pizza cutter helps. Then roll each
wedge starting with the wide end and rolling toward the
pointed end. Bend into a slight curve and place on a large
cookie sheet.
Repeat this process with remaining dough. Bake at 325o for
15 to 20 minutes. When cooled, roll them in powdered sugar.
FILLINGS – you may choose from many canned flavors or for
home made nut filling…
1 lb. Finely chopped walnuts 3 – 4 egg whites
1 c sugar dash of lemon
Beat egg whites until stiff, fold in remaining ingredients.
1 lb. Butter 1 8oz. Carton sour cream
4 c. flour 1 pkg.yeast
6 egg yolks A pinch of sugar
Combine yeast, sugar and sour cream…set aside. Cream
butter, add flour and egg yolks. Then add sour cream mixture.
(The best way to add in sour cream mixture is to use hands.)
Refrigerate over night or at least 3 hours.
After dough is cold, remove and place on floured board. Divide
into 8 equal balls. Roll one ball out like you would a pie crust,
adding a little flour as you go so it doesn’t stick to the roller.
Spread your filling choice thinly on rolled out dough. Cut into 12
wedges. I find using a pizza cutter helps. Then roll each
wedge starting with the wide end and rolling toward the
pointed end. Bend into a slight curve and place on a large
cookie sheet.
Repeat this process with remaining dough. Bake at 325o for
15 to 20 minutes. When cooled, roll them in powdered sugar.
FILLINGS – you may choose from many canned flavors or for
home made nut filling…
1 lb. Finely chopped walnuts 3 – 4 egg whites
1 c sugar dash of lemon
Beat egg whites until stiff, fold in remaining ingredients.
The Poppy Seed Roll is a Hungarian traditional pastry that is a
sweet bread known as Beigli that is often prepared for the holidays
such as Christmas. Beigli [pronounced BAY-glee] is a Hungarian
sweet bread with special fillings.
The Nut Roll is a Hungarian traditional pastry that is a sweet bread
known as Beigli that is often prepared for the holidays such as
Christmas. Beigli [pronounced BAY-glee] is a Hungarian sweet
bread with special fillings -- usually chopped walnuts or poppy
seeds.
Boy oh boy!! I remember Grandma Kozy making these, but only saw
and enjoyed them at Christmas & Easter. Mmmmmm Good!
Check out the websites where I found the recipes for them ans
other Hungarian delights. Just Clink on: Traditional Hungarian
Pastry
sweet bread known as Beigli that is often prepared for the holidays
such as Christmas. Beigli [pronounced BAY-glee] is a Hungarian
sweet bread with special fillings.
The Nut Roll is a Hungarian traditional pastry that is a sweet bread
known as Beigli that is often prepared for the holidays such as
Christmas. Beigli [pronounced BAY-glee] is a Hungarian sweet
bread with special fillings -- usually chopped walnuts or poppy
seeds.
Boy oh boy!! I remember Grandma Kozy making these, but only saw
and enjoyed them at Christmas & Easter. Mmmmmm Good!
Check out the websites where I found the recipes for them ans
other Hungarian delights. Just Clink on: Traditional Hungarian
Pastry
Here’s the way I make Leczo:
25% onions
25% peppers
50% tomatoes
You don’t have to measure out the items, just eyeball or
guesstimate. The onions can just be French cut or coarse
chopped.
Most recepies call for sautéing the onion with a little oil until
tender or transparent before adding the tomatoes. I’have also
done it without sautéing, just put everything together and
simmer. It turns out just as good.
The tomatoes should be skinned in boiling water first and then
peeled. Cut up in small chunks, while doing this you can shunt
some of the seeds out, but you want to keep the juice. The
peppers traditionally are regular green bells seeded and cut
into strips or chunks. We found that yellow peppers make a
better tasting result.
If you want, some of the peppers can be substituted with hot
peppers in any percentage you like from a couple to 50 % or
more. The peppers should be a thick flesh type, not the
paprika or drying type. This would make an obtrusive texture
like a papery additive.
Just add salt to taste and a tablespoon or more of dried
powder paprika. Simmer for a couple of hours or a little more.
Next, Leczo is then canned or sealed.
Meat can be added later at the time it is opened for
consumption.
We use to add sliced Bologna It should be skinned before
adding. Hot dogs or smoky links can also be used.
25% onions
25% peppers
50% tomatoes
You don’t have to measure out the items, just eyeball or
guesstimate. The onions can just be French cut or coarse
chopped.
Most recepies call for sautéing the onion with a little oil until
tender or transparent before adding the tomatoes. I’have also
done it without sautéing, just put everything together and
simmer. It turns out just as good.
The tomatoes should be skinned in boiling water first and then
peeled. Cut up in small chunks, while doing this you can shunt
some of the seeds out, but you want to keep the juice. The
peppers traditionally are regular green bells seeded and cut
into strips or chunks. We found that yellow peppers make a
better tasting result.
If you want, some of the peppers can be substituted with hot
peppers in any percentage you like from a couple to 50 % or
more. The peppers should be a thick flesh type, not the
paprika or drying type. This would make an obtrusive texture
like a papery additive.
Just add salt to taste and a tablespoon or more of dried
powder paprika. Simmer for a couple of hours or a little more.
Next, Leczo is then canned or sealed.
Meat can be added later at the time it is opened for
consumption.
We use to add sliced Bologna It should be skinned before
adding. Hot dogs or smoky links can also be used.
| Hungarian Leczo By Frank Larry Sharkozy |
| Poppy Seed Roll & Walnut -- Traditional Hungarian Pastry |
Palacsinta - Ma's Recipe
Submitted by Barbara Sharkozy
Batter - Sift together in a bowl.
1 cup sifted flour
1-1/2 teaspoon sugar
1/8 teaspoon salt
Mix together - 1 egg
1 cup milk
1/2 teaspoon vanilla
Make a well in the center of dry ingredients. Add milk mixture. Beat
mix until smooth. Heat skillet
Submitted by Barbara Sharkozy
Batter - Sift together in a bowl.
1 cup sifted flour
1-1/2 teaspoon sugar
1/8 teaspoon salt
Mix together - 1 egg
1 cup milk
1/2 teaspoon vanilla
Make a well in the center of dry ingredients. Add milk mixture. Beat
mix until smooth. Heat skillet
Crackling Biscuits
( Toportyus Pogacsa)
Submitted by Barbara Sharkozy
2-1/2 cup flour 1 pound bacon
1/4 pound butter salt & pepper to taste
1/2 cup sour cream 1 egg slightly beaten
1 egg yolk 1 square yeast
Put flour in a bowl, cut in 4 Tablespoons butter with pastry fork or
pastry blender. Make a well and add sour cream, egg yolk and
yeast. Mix well until yeast dissolves. Turn onto floured board and
knead until shiny and elastic. Cover with dish towel and let stand
30 minutes.
Fry bacon, drain and crumble into a bowl add 4 Tablespoons
melted butter and pepper. Mix well.
Roll dough out and spread half of bacon on top. Fold dough in half
covering bacon and let stand 30 minutes. Roll out again and spread
remaining bacon on top. Let stand 30 minutes and roll out to 1"
thickness. Cut with a round biscuit cutter and place on cookie
sheet several inches apart. Score a crisscross pattern on top with
sharp knife, brush with beaten egg. Let stand 30 - 60 minutes.
Brush again with egg. Bake 5 minutes at 475 degrees, lower to 375
degrees and bake 10 - 15 minutes.
( Toportyus Pogacsa)
Submitted by Barbara Sharkozy
2-1/2 cup flour 1 pound bacon
1/4 pound butter salt & pepper to taste
1/2 cup sour cream 1 egg slightly beaten
1 egg yolk 1 square yeast
Put flour in a bowl, cut in 4 Tablespoons butter with pastry fork or
pastry blender. Make a well and add sour cream, egg yolk and
yeast. Mix well until yeast dissolves. Turn onto floured board and
knead until shiny and elastic. Cover with dish towel and let stand
30 minutes.
Fry bacon, drain and crumble into a bowl add 4 Tablespoons
melted butter and pepper. Mix well.
Roll dough out and spread half of bacon on top. Fold dough in half
covering bacon and let stand 30 minutes. Roll out again and spread
remaining bacon on top. Let stand 30 minutes and roll out to 1"
thickness. Cut with a round biscuit cutter and place on cookie
sheet several inches apart. Score a crisscross pattern on top with
sharp knife, brush with beaten egg. Let stand 30 - 60 minutes.
Brush again with egg. Bake 5 minutes at 475 degrees, lower to 375
degrees and bake 10 - 15 minutes.
• 2 onions chopped
• 4 Tbsp. shortening, corn oil or lard
• 3 Tbsp. Hungarian paprika
• 1/8 Tsp. black pepper or whole pepper corns
• 2 Tsp. salt
• 4 to 5 lbs. chicken disjointed, use legs, thighs, breast
and back for best flavor
• 1 1/2 cups water
• 1/2 pt. sour cream
Brown onions in shortening then add seasonings and
chicken, brown 10 minutes. Add water, cover and let
simmer slowly until it is tender. It will smell wonderful!
Remove chicken, add sour cream to drippings in pan and
mix well. To thicken gravy, mix into a paste 1 Tbls. soft
butter with 1 Tbls. of flour and stir into drippings.
Add dumplings and arrange chicken on top. Heat through,
but do not boil, and serve.
Dumplings grandma taught me
Basically use flour, egg, salt and pepper to taste, then drops
of warm water till doughy like a pie pastry, then either cut or
pinch small size dumplings into boiling water, or gravy.
| Chicken Paprikas (Csirkepaprikas) |
| "The Way Grandma Taught Me" by Korah Sharkozy |
• 2 1/2 cups of all purpose flour • 1 tsp. salt • 2 Tbs. Cream of Wheat or Farina • 2 eggs • 3/4 cups of water • 1 Tbs. butter melted Put flour, salt, and cream of wheat into a bowl. Make a well in the middle and add the eggs, water and butter. Stir until batter is smooth and thick. Cut the batter by teaspoon full into a big pot of boiling salted water. Dip the spoon into the hot water each time to keep the batter from sticking to the spoon. Cook only half the batter at a time to avoid crowding. Stir the bottom of the pot with a wooden spoon so that the dumplings will rise to the top. After the dumplings rise, let them cook for 2 minutes. Remove from the water and drain. Serve warm. |
| (Spaetzle) or Little Dumplings |
| "The Way Grandma Taught Me" by Korah Sharkozy |
| Lentil Soup (Lencseleves) |
| "The Way Grandma Taught Me" by Korah Sharkozy |
• 1 lb. dried lentils, washed and drained
• 1/4 cup of lard, bacon drippings, or oil
• 2 medium onions, chopped
• 1 parsnip or parsley root, chopped
• 2 medium carrots, sliced
• 1 cup sliced celery
• 8 cups water
• 1 tsp. salt to taste
• several whole black pepper corns
• 2 whole cloves
• 2 bay leaves
• 1 large potato, peeled and grated
• 2 large links, or 4 small links smoked sausage, skin pricked
with fork
• 2 Tbls. good vinegar
In a large pot, heat fat and add carrots, root vegetable and onions.
Saute until onions are golden.
Add lentils, water, celery, and seasonings.
Grate the potato into the mixture and add sausage.
Simmer covered 1 hour until lentils and vegetables are tender.
Remove bay leaves.
Add vinegar just before serving and adjust salt.
Serve with a crusty bread and salad.
• 1/4 cup of lard, bacon drippings, or oil
• 2 medium onions, chopped
• 1 parsnip or parsley root, chopped
• 2 medium carrots, sliced
• 1 cup sliced celery
• 8 cups water
• 1 tsp. salt to taste
• several whole black pepper corns
• 2 whole cloves
• 2 bay leaves
• 1 large potato, peeled and grated
• 2 large links, or 4 small links smoked sausage, skin pricked
with fork
• 2 Tbls. good vinegar
In a large pot, heat fat and add carrots, root vegetable and onions.
Saute until onions are golden.
Add lentils, water, celery, and seasonings.
Grate the potato into the mixture and add sausage.
Simmer covered 1 hour until lentils and vegetables are tender.
Remove bay leaves.
Add vinegar just before serving and adjust salt.
Serve with a crusty bread and salad.
| Cabbage Noodles (Haluska) |
| "The Way Grandma Taught Me" by Korah Sharkozy |
| This dish exemplifies the delicacy of sautéed cabbage. It comes out nutty and buttery. • 1-2 sticks of butter • 1 large onion peeled and cut into thin strips • 1 small head of cabbage finely shredded • 1 tsp. salt • 1/4 tsp. pepper • 1 bag of large egg noodles, cooked and drained First take shredded cabbage, and generously salt, and let sit for at least 1 hr. Then melt half stick of the butter in a large pan or pot, large enough to hold the chopped cabbage. Sauté the onion in the butter until tender, then add cabbage. Now add the salt, pepper. Cover and let the cabbage mixture cook over low heat for about 15 minutes. In the mean time prepare egg noodle according to directions. Add cooked drained egg noodles and mix. Once noodles are added, add more butter, and salt, and pepper to taste. The more butter, and pepper the better. Serve with bowl of sour cream on the side if you wish. Traditionally, serve Hungarian sausage or pork on top. |
| Hungarian Goulash The way Ma taught me (with my dad’s Hungarian influence) By Dan Sharkozy |
Goulash is one of those delicious Hungarian
cuisines that offers some flexibility. In other
words, Hu ngarian Shepard’s used lamb in
their preparation of goulash. Grandpa Kozy
didn’t like lamb so Grandma Kozy used pork.
My mom used either. Beef is my
preference. So, here we go.
The following ingredients go into producing a 5 quart kettle:
2 – 2½ # of beef roast (cut into small cubes)
1# carrots – medium coined
6 cups of cubed potatoes -- ½” to ¾”
1—1 ½ large diced onions
½ to ¾ teaspoon of ground caraway
½ to ¾ teaspoon of paprika
½ to ¾ teaspoon of salt
½ to ¾ teaspoon of black pepper
46 oz. of tomato Juice
6 cups of water (give or take)
5 to 6 table spoons of beef soup base
3 to 4 12oz. cans of beer (optional)
Get started by browning meat in small amount of cooking
oil. Diced onion should be added as meat is just about
finished. Add beef soup base to tomato juice, water,
ground caraway, salt, pepper and paprika and simmer to
blend flavors.
While those heavenly ingredients are cooking their way to
perfection, you should now prepare the potatoes and
carrots for their necessary inclusion. They will be added
once the goulash has taken on that unmistakable
fragrance and taste. Bring to a slow boil.
Meanwhile, prepare the “Pinch Dumplings” that will be
added while the goulash is doing that slow boil. Here’s
what I do:
Using a fork, whip 1 to 2 large eggs in a mixing bowl. Add
approximately ½ to ¾ cup of water to egg mixture. Add a
pinch of salt.
Slowly introduce (experiment) flour to mixture kneading it
to a doughy ball. More flour may be added as you hand-
knead dough, helping to keep it from sticking to your
hands. Once the dumpling mixture has been achieved you
can begin pinching small amounts into the slow-boiling
goulash. It’s up to you how much pinch dumplings you
want to put in your goulash.
Oh yeah! Addressing the optional 3 to 4 cans of 12oz beer
I put into the ingredients listed above: I find that while
peeling and cutting the vegetables and meat you may use
the beer to help quench the thirst that you may develop in
the process.
When you decide your goulash is finished, I recommend
ladleling it up into your favorite size bowl. Butter bread is a
good side to this wonderful Hungarian delight.
More beer, a good Hungarian wine, or a decent brandy can
also follow consumption.
cuisines that offers some flexibility. In other
words, Hu ngarian Shepard’s used lamb in
their preparation of goulash. Grandpa Kozy
didn’t like lamb so Grandma Kozy used pork.
My mom used either. Beef is my
preference. So, here we go.
The following ingredients go into producing a 5 quart kettle:
2 – 2½ # of beef roast (cut into small cubes)
1# carrots – medium coined
6 cups of cubed potatoes -- ½” to ¾”
1—1 ½ large diced onions
½ to ¾ teaspoon of ground caraway
½ to ¾ teaspoon of paprika
½ to ¾ teaspoon of salt
½ to ¾ teaspoon of black pepper
46 oz. of tomato Juice
6 cups of water (give or take)
5 to 6 table spoons of beef soup base
3 to 4 12oz. cans of beer (optional)
Get started by browning meat in small amount of cooking
oil. Diced onion should be added as meat is just about
finished. Add beef soup base to tomato juice, water,
ground caraway, salt, pepper and paprika and simmer to
blend flavors.
While those heavenly ingredients are cooking their way to
perfection, you should now prepare the potatoes and
carrots for their necessary inclusion. They will be added
once the goulash has taken on that unmistakable
fragrance and taste. Bring to a slow boil.
Meanwhile, prepare the “Pinch Dumplings” that will be
added while the goulash is doing that slow boil. Here’s
what I do:
Using a fork, whip 1 to 2 large eggs in a mixing bowl. Add
approximately ½ to ¾ cup of water to egg mixture. Add a
pinch of salt.
Slowly introduce (experiment) flour to mixture kneading it
to a doughy ball. More flour may be added as you hand-
knead dough, helping to keep it from sticking to your
hands. Once the dumpling mixture has been achieved you
can begin pinching small amounts into the slow-boiling
goulash. It’s up to you how much pinch dumplings you
want to put in your goulash.
Oh yeah! Addressing the optional 3 to 4 cans of 12oz beer
I put into the ingredients listed above: I find that while
peeling and cutting the vegetables and meat you may use
the beer to help quench the thirst that you may develop in
the process.
When you decide your goulash is finished, I recommend
ladleling it up into your favorite size bowl. Butter bread is a
good side to this wonderful Hungarian delight.
More beer, a good Hungarian wine, or a decent brandy can
also follow consumption.
