William Penn Life, 2013 (48. évfolyam, 1-12. szám)
2013-03-01 / 3. szám
The Hortobágy region The Hungarian Kitchen is a trademark of William S. Vasvary. ofc^March 2013 ° William Penn Life Chef’s Tip S If you store [ yeast or flour products containing I yeast in the [ refrigerator, make sure you allow \ them to warm I up to room temperature : before using ' them. A warm : kitchen will I wake up the yeast. FÁRADJON BE A MAGYAR KONYHÁBA! Hungarian cuisine is defined by history and cultural changes over centuries. Western and Eastern influences shaped the foods we enjoy today which were passed down from generation to generation. Magyars learned many culinary skills from friendly neighbors and conquering invaders. The art of cooking in kettles was a result of Asiatic Magyars who roamed the countryside imparting their kettle proficiencies with anyone willing to learn. Eventually, these skills would make the iron kettle a gastronomic symbol of Hungarian culture. Puszta: aflat, treeless area; a vast wilderness with grasses and bushes. Such is the description given to the Hortobágy region of Hungary. The major city of this area is Debrecen, the second largest in Hungary. Debrecen is a direct contrast to a puszta. Debrecen has lush gardens, trees and many flowers. During the month of August, many events take place in the area, one of which is the Carnival of Flowers. If ever there were an area of Hungary where one could appreciate nature and all its beauty, it is the Hortobágy region. This region is home to herdsmen who have roamed the Great Plains for centuries and who have been major contributors to Magyar culture. This area is also the largest natural grassland in the entire European continent. Covering 80,000 hectares, Hortobágy National Park is the largest protected area in Hungary and a giant bird sanctuary. Many species such as cranes, geese and other shore birds migrate to and roost in the park. The Hortobágy also is home to rare breeds of fauna such as the Nonius Horse, Hungarian Grey Long Horned Cattle, Water Buffalo, Racka Straight Horned Sheep and Mangalica Pigs. The website of the European Commission offers a lot of interesting information about this region of Hungary. You can read all about this region online at littp://ec.europa.eu/ entefprise/index_en.htm and enter the word "Hortobágy" in the search box. The recipes in this month's column are traditional to what you would find in most restaurants and eateries in Debrecen and the surrounding area. With plenty of freshwater fish, beef, pork and poultry indigenous to the area, many traditional meals have been prepared over the centuries satisfying many palates of those who value Magyar cuisine. Enjoy the recipes with your family and friends. Have a great month. S? m with Főszakács Béla
