1. History in our Kitchen 2013-2015
WINTER DISHES
Pusztamérges High School, Hungary

2. Pig slaughter
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3. Pig slaughter
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4. Our national spirit is made of
fruit mashed, distilled, matured.
Types:
• ”Kisüsti” - small pot- pálinka
• Bedded pálinka
• Pomace pálinka
• Pálinka with honey
The most popular types are made
from apricots, pears, plums or
mixed fruits.
We drink pálinka before meals as
an apéritif but also after meals
as a digestif.
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Our winter drink:
pálinka

5. Mulled wine
 Spice the wine with
cinnamon, star anise
and clove.
 Add sugar and water.
 Warm it up, but do not
boil the mixture.
 Add lemon or orange
slices.
 Drink it hot.
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6. Pork jelly
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 It’s a traditional and popular dish in Hungary,
especially at Christmas or on New Year's Eve.
 Put the pig’s ears, nails, trotters and water in the
pot.
 Add onions, garlic, carrots, a celery, parsley roots,
salt and pepper.
 Simmer it for 5-6 hours.
 When it’s almost
ready, take out the
pieces of meat and
put them into plates.
 Stream the jelly on
the pieces of meat.
 Wait till the jelly sets.

7. Santa’s package
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 Every winter children wait for Santa Claus'
arrival on 6th December.
 On 5th December they clean their boots
and put them in the window or at the door.
 Santa comes at night and leaves presents in
children’s boots.
 If they were good:
chocolate, nuts and
fruit
 if not: a small
golden broom.

8. Christmas
 It is one of the most
important celebrations
in Hungary.
 It's Jesus or the Angel
who brings the presents
on 24th.
 The relatives are
together, they sing
carols, and have a
special dinner.
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9. 9
The highlights of the
Christmas celebration and
the feast.

10. Stuffed Cabbage
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 It can be made from
sauerkraut or savoy
cabbage.
 This is the savoy cabbage
version.
 Cook the cabbage until it
is pliable and soft.
 Drain and let it cool
completely.
 Remove the hard outer
vein from the leaves.
 Combine minced beef,
some rice, garlic and eggs
in a separate large bowl.
 Mix it well.

11. Stuffed Cabbage
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 Place a small amount of the mixture into the
center of a cabbage leaf.
 Fold the leaf over, tucking in the sides to keep
the mixture inside.
 Pile up the stuffed leaves in a large pot, putting
the larger leaves at the bottom.
 Add some tomato
juice, vinegar and
sugar and enough
water to cover.
 Simmer over
medium low heat
for about 60 minutes.

12. Poppy seed roll-
”bejgli”
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 We put flour, butter, sour cream
and yeast into a big pot.
 We mix them well.
 If the dough separates from the
pot, cut 4 loaves.
 Put them into the fridge.
 Wait for 3-4 hours.
 Make the poppy seed stuffing.
 Put poppy seeds, raisins, sugar,
lemon, rum and milk into a pot.
 Cook it for a few minutes on
low heat.
 Let it cool.

13. Roll out the dough.
Spread it with the
stuffing and roll it
up.
Put the rolls into a
buttered pan.
Spread the rolls
with a yolk and
bake them.
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Poppy seed roll-
”bejgli”

14. Zserbó –
Gerbaud slice
 Mix together flour, butter,
sugar, yeast, yolk, baking-
powder and sour cream.
 Knead the dough.
 Cut the dough into 3 parts.
 Grease a baking tin.
 Roll out one part of the
dough and put it in the
floured baking tin.
 Spread it with apricot jam.
 Mix together the ground
walnut and sugar and
sprinkle half of it on the
jam. 14

15.  Roll out the second part of
the dough.
 Put it on the first layer.
 Spread it with apricot jam.
 Sprinkle with the rest of the
walnut-sugar mix on it.
 Roll out the third layer and
put on the top.
 Cover the baking tin with a
tea towel and let it rest for 1
and a half hours in room
temperature.
Zserbó –
Gerbaud slice
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16.  Heat the oven and bake the
pastry for 25-30 minutes
until light-brown.
 Let it cool for an hour.
 For the chocolate glaze:
melt the chocolate and add
some butter.
 Put the chocolate on the
top of the cake and smooth
it with a wide knife.
 Let it cool and firm
completely then cut into
narrow slices.
Zserbó –
Gerbaud slice
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17. Parlour Candy -
”Szaloncukor”
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• It is a typical
Hungarian Christmas
decoration and sweets.
 It was originally made
of fondant, covered by
chocolate and wrapped
in shiny coloured foil.
 Now there are
numerous versions.
 The most popular is
with fruit jelly.

18. Superstitions at the
turn of the year
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19. New Year's Eve
Champagne
Frankfurter
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20. Lentil pottage
Pork
New Year
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21. Carnival
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22. Doughnut
 Mix flour with icing sugar.
 Make a hollow in the
middle and put there the
egg yolks.
 Add the milk trained yeast,
a pinch of salt and rum. The
dough should be soft and
smooth.
 When the dough is ready,
add some melted margarine.
 Knead the dough.
 Let it rest and rise to the
double.
 When the dough is risen,
roll it out.
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23. Doughnut
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• Cut out round pieces.
• Leave them to rest a
little.
• Heat some oil and
start frying the
doughnuts.
• Fry them over
medium heat, covering
the first half.
• When turned around,
they no longer need to
be covered.

24. Source
Our grandmothers,
our grandfathers
and the family
recipe books.
We thank them for
their help.
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25. Thank you for your
attention!