#slambuc

[itsongecau-blog]

[erlaci]

Hortobágyi Csárda

[videkma]

Kenyérünnep és kemencésnap Hajdúböszörményben

A helyi gasztronómiai hagyományok élednek újjá ma a hajdúböszörményi tájházban: a hajdúsági kenyérünnepet és kemencésnapot rendezi meg a Civilek a Lakóhelyért Egyesület.

    Nagy Imre, az egyesület elnökének tájékoztatása szerint évről évre többen keresik fel a legnagyobb hajdúváros hagyományos őszi gasztronómiai rendezvényét, ahol az idén rekordkísérletre készülnek: 100 helyi tanuló fonja majd a…

View On WordPress

[farefortheextraordinaire]

Success stories

For Valentine's Day I made no-bake cookies and cream bars for the dorm. And every single person told me how "おいしい” they were. Made me super proud

I also made Slambuc for myself, although I made it far far too spicy. And everybody that tasted that said it was really good too.

[smilingfork-blog]

Slambuc

Difficulty: ★★★☆☆ (easy)

Slambuc ("SHLUM-BUTZ") is a traditional dish of shepherds on Hungary’s great plain, called Alföld (lowlands). Originally made with only huge amount of ‘lebbencs’ pasta (a whole spread dried pasta torn into random parts), small amount of pork fat, water and salt, some newer recipes call for bacon, vegetables and ground red paprika as well. Slambuc is really heavy meal – a native Hungarian shepherd’s meal. Originally ‘slambuc’ has to be made in a bigger pot ( big pot, cauldron). The traditional recipe only contains potato, pasta (‘lebbencs’), bacon (with a bit more fat), onion and paprika, but you can try to make something special on your own from the ‘base’ recipe. You can drop some dry sausage pieces, tomato in it, or only salami or just onion and leek. My recipe is quite similar to the original one: just contains extra salami and red paprika. Cooking time is traditionally 2-3 hours on fire, but if you cook this meal in your kitchen it’s around 45 minutes. *Lebbencs ("LAEH-BENCH") is the name for pasta which is made by breaking large sheets into irregularly shaped pieces.

Ingredients:

400g 'lebbencs' / squares of pasta (1 package

100g smoked bacon (about 3 thin slices, with more fat)

1 kg of potatoes

2 piece of a medium onion

1-2 teaspoon of red paprika (not hot)

salt and pepper

water

optional: pepperoni salami slices or dried smoked sausage cut to small ’cube’ shape

Directions:

Heat a bigger bowl, on gas mark 4, put the small cube shape bacon fry it in its own fat. Fry the onion in the fat of the bacon on slow fire till it becomes "glassy", and take it away from the oven and stir the paprika into it and for last, the pepperoni salami/smoked sausage.

Peel the potatoes and cut them into small cubes. Add to the bowl; drop a pinch of salt and pepper and a little water to cover all. Cook the potatoes to be soft covered by a dish cover along with continuous stirring.

Before the end, drop the pasta into the ready potatoes and heat it together on strong fire.

The food is ready when all of the water disappears from the meal, but still looks juicy.

Serve it hot and fresh on a pre-heated plate. Eat it with pickled apple paprika, and drink a glass of red wine!