Our ancient, forgotten food is the tip.
Czücsür is an ancient Hungarian stuffed pasta dish, meaty derelye, similar to which you can find in the kitchens of many countries, but it is not so common in everyday life. There is already a festival promoting this dish in Makó. It got its name from the fact that when shaping the dough, its edges are pressed and twisted a little, i.e. they are crimped. The four corners are pulled to points.
This somewhat forgotten ancient dish of ours was embraced in the framework of a festival in Makó, and the Makó Hagymás Csücsür Festival was organized for the second time on March 9.
Local restaurants will prepare the food for the event, which can be eaten after purchasing a tasting ticket.
Szilárd Kelemen, the restaurant manager of Kelemen-ház, said during the first festival that this dish is essentially a cooked pasta filled with spicy minced meat.
The minced pork is fried on an onion base, seasoned with salt, pepper and sage. We roll out a simple dough, tear it open and fill it with meat base. We make a pasta batyu, which we cook in salted water and serve with a spicy, onion-sour cream dressing, this is how we make it
- said the restaurant manager, adding that this is an ancient dish of Hun origin, but batyu with similar dough can be found in the kitchens of almost every nation.
Father Csaba Paskó, a priest and cook from the Southern Region, wrote about the dish that the csucsür (csucsör - similar to the tip of the mouth) is our old Hungarian dish, the ancestor of baratfüle. It can be made from beef, pork, lamb, chicken mince with onion, salt, and flavoring the various meats with different basic seasonings. The lamb likes mint, the chicken likes tarragon, the pig likes sage, and the beef likes coarsely ground pepper. Cooked in pasta or fried, flavored with kefir, it is a great delicacy!
Featured image: Makó City Official Page / Facebook
