Cseri Miklós - Horváth Anita - Szabó Zsuzsanna (szerk.): Discover Rural Hungary!, Guide (Szentendre, Hungarian Open Air Museum, 2007)

VII Southern Transdanubia - VII-6 Belfry from Bodolyabér - VII-7 House from Muraszemenye

VII VII-6 Belfry, Bodolyabér VII-7 House, Muraszemenye which is indispensable in a Muraszemenye wedding feast. Cottage cheese is being dripped in a woven sack hung on the drawer of the table. The dough is stretched and filled on the dishcloth spread on the table before being baked in the kitchen oven. This was the first dwelling house dismantled for the Hungarian Open Air Museum in 1996. Besides its beautifully painted and Strudel dough is made from wheat flour; eggs, a small amount of fat, and lukewarm salted water and milk, whey, or a spoonful of vinegar is added if it is not elastic enough. The kneaded dough is stretched on the tablecloth until it is exceptionally thin. It is thickly spread with sour cream and fat before being filled with poppy-seeds, cottage cheese, sour cherries or pumpkin. The dough is furled up from two sides, cut into pieces and baked. • Strudel In the autumn of 1919 Anna Pál is preparing for her wedding. In the room of the little timber-framed house her dowry is being prepared. Vince Pál, his wife, Rozália Tóth and their son, Vince also live in the house built in 1833. In the back room, preparations are also being made for the great occasion: the grandmother is about to bake strudels filled with cottage cheese, m 98