Tuesday, April 19, 2011

Easter dishes (Part I) - Stefánia szelet

Easter is my favorite holiday. Really, it's better than Christmas, I think. I will show you two dishes for Easter. I will put the second recipe on my blog on Friday, because my mom will prepare it on that day. I hope you will try them. Stefánia szelet is the first Easter recipe. Here it is how to prepare it: 

80-90 dkg (1,77 lb-1,99 lb) ground pork (darált sertéshús)
7 eggs (tojás)
2 onions (hagyma)
4 cloves of garlic (fokhagyma)
ground pepper (pirospaprika por)
2-3 bread roll (zsemle) OR 3 slices of bread (kenyér)
water (víz) + milk (tej)
bread crumbs (zsemlemorzsa)
bors (pepper)
salt (só)

How to become master of the Hungarian kitchen #11
Put the ground pork in a bowl and salt it. Now mince the onions and the garlic and add them to the meat with a pinch pepper. Mix the ingredients together and let it set for a few minutes. Take a bowl and put half of the water and half of the milk in it. Cut the bread rolls or the bread and soak them in the water/milk. Now, squeeze out the liquid and mix it with the meat. Add an egg to the meat, taste it and if it is not salty enough, salt it. Look for a medium sized roast pan and grease it. Cut the mean in half and form two rolls. Please slice each rolls in half horizontally and then place 3 boiled eggs in the middle of each, then put the top slice of the loaf back on the eggs and seal the two parts of the meat a little bit. Oil the top of the meat rolls a bit and then scatter them with bread crumbs. In a preheated oven, on 350 Fahrenheit (180 Celsius), bake the rolls for about an hour until they get a nice brown color. Cut the rolls into slices. You can serve this dish with boiled potatoes, but it is popular to serve it as a cold dish and eat it without any garnish. Jó étvágyat!


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