Kepéné Bihar Mária - Lendvai Kepe Zoltán: Domonkosfai értékőrzők (Lendva, 2012)
Felhasznált irodalom
grains without water until they become greasy. In other places they add a few spoons ofhot water and knead it that way. The seeds that have been treated this way are then roasted in a pan stirred with a tin ladle until they become golden brown, all the while stirring, making sure that the grained seeds do not catch on fíre. This way, the grainy, lumpy substance becomes gritty. The roasted seeds are ten poured into a basket while still hot, and the basket is pressed together by clamps. The oil that drips out ofthe tin press is sieved through a small sieve. In the past they used small wooden oil presses resembling fruit and grape presses. The roasted seeds were poured into a clean linen cloth or bag and then the cloth or bag was placed into the mouth of the press and then oil was pressed while the seeds were still in the cloth. In one place they mentioned that the pumpkin seeds that were treated this way were then putin between two large beams and the oil was pressed out using these two beams. I could not fínd out more about the procedure. 3.5-4 litres ofgood, dry pumpkin seeds yield one litre of pumpkin seed oil”. The procedure involved in this oil-making has taken great strides since those olden times, but the end result is the same: glistening oil, and a cake that can be used for a variety of other purposes. It can be used for human consumption or for animal fodder, and it can even be used as bait for fishing. Pumpkin seed production could be an opportunity for farmers in the Őrség region to break out, because there is increasing demand for traditional, manufactory produced food products.
