Everybody knows that Hungarians eat ham, boiled eggs and horseradish at Easter. However, there are a few more complicated recipes out there that are traditionally made around this time of the year, too. Here are two recipes to make at Easter.
The most popular dishes that Hungarians go for during this time of the year are the good old Easter ham with a nice slice of Easter cake, boiled eggs, and horseradish. All of these are usually accompanied by a plate of fresh seasonal vegetables like radish, spring onions and paprika. The ham is cut from the pork’s thigh; it is salted, then smoked.
Dissolve the sugar cube in 100 ml milk. Add the yeast to the milk as well, and let it rise for 10 minutes. Mix the flour, the salt, the egg yolk and the milk mixture. Then add half of the butter, the powdered sugar and the rest of the room temperature milk, and then knead the dough. Once the dough is solid enough, add the other half of the butter. Once the dough is ready, let it sit for 30 minutes in a warm place. Split the dough into 3 equal parts. Spin and braid them (like you would with hair). Leave the dough to sit at room temperature for another 30 minutes. Spread one beaten egg over the scone and bake the scone in a pre-heated oven under 200 degrees Celsius for approx. 40-45 minutes, until it puts on a golden colour.
Cook the meat: Preheat the oven for 180 degrees Celsius. Wash the meat, then dry it. Cut the solid grease into stripes and put them on top of the meat at an equal distance from one another. Put the meat in a baking pan, and pour the melted grease on top of it. Cook the veal in the oven for approximately 40-60 minutes. Rotate it every once in a while. Let it cool before serving.
Make the sauce: Heat the concentrated tomatoes, pour the flour into the pan and mix it well. Add 200 millilitres of water and bring it to a boil. Add the butter last.
Serve it with a salad, steamed vegetables or mashed potatoes.
Featured image: www.mindmegette.hu