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13.2.12

FATTY BREAD - ZSÍROS KENYÉR


If you are North American, don’t read any further. Because if that’s the case you simply cannot relate to a good slice of zsíros kenyér. You have to be Hungarian or at least Hungarian descent to appreciate the true magnitude of this meal. I have been looking at a tub of good homemade lard, from my last excursion into töpörtyű making, and waiting for an opportunity to have me a slice of zsíros kenyér. I haven’t had the time or the inclination of late to make one of my homey breads, so when Joe, my youngest daughter’s Italian father in-law brought us two wonderful loaves of Pao de Casa bread from the Westview Bakery in North Vancouver I thought the time has finally arrived. Judging by the name, this has to be a Spanish homey bread of sorts. Jim and I each had a slice from it last night after we got home from the ballet, and then this morning I thought I finally can have my zsíros kenyér from a slice of bread Joe brought for us. Being European, Joe knows the importance of good bread. So I had me a good slice. Had it been a vacsora or a tízórai, I would have had it with a dill pickle. I could never have it with raw onion, except maybe with a couple of green onions. That is because we didn’t eat it with raw onions in Budapest. So there you have it, this is the zsíros kenyér and every Hungarian should be well acquainted with it.

good rustic bread
homemade lard
salt
Hungarian paprika

• Spread a hunky slice of rustic bread with homemade lard. Do not attempt this feat with store bought lard.
• Sprinkle it with salt and authentic Hungarian paprika.




13 comments:

  1. Does that ever bring back memories! I did however eat it with onion slices. Sadly I can't get decent lard around here, so I have to save bacon fat as a close substitute.

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  2. Laszlo go to a butcher and get some pork fat. They gave me two giant packages for free. I cannot promise you will find it for free, but its sooo worth the little bit of trouble it takes to make it. I have my revised recipe for toportyu under snack foods in the cookbook section. I write more about the process there. Follow that and you will have amazing lard. Lard from pork fat gives you the authentic taste we had as kids.

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  3. I have more about toportyu and lard making in my crackling scones recipe under the breads.

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  4. Oh I remember having that as a child! My father always had that all-important bowl of home-rendered lard in the fridge. And you are so right - store bought lard is so not right for this!

    One day I will try your toportyu and the crackling scones & hopefully have lard left over for this luxury!

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    Replies
    1. But if you fry such as pork chops in the lard you bought, it becomes almost the same :)

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  5. Zsuzsa, this beautiful bread with fat and paprika reminds me my childhood and what my mum used to make! She would buy some pork fat, cover it completely with paprika and put into the fridge for at least two weeks. The thin slices of this fat were extraordinary and so sophisticated! I have been planning to make it for years. Thank you for reminding me this!

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  6. and so the Polish-Hungarian connection continues on. :-)

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  7. Minxy, I just noticed your comment, thank you. And good luck with the toportyu and crackling scones. I am now following your blog too. :)

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  8. It's all about the real bread and wonderful healthy home-rendered Lard.
    It's been years, but I'm going to get some organic pork and make this for my 83 year old Mother.
    Thanks for posting this simple but incredible staple.

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  9. Interesting I never thought to make it this way. Now I don't have to wait for summer. I've only ever had it at a Bacon Fry. We always used rye bread and of course paprika, but also topped it with the bacon, tomato slices, onions and sometimes cucumber or green or Hungarian peppers depending on what was brought over from the garden. So delicious and my favorite childhood memory.

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  10. Brings back memories of sitting around a campfire in Northwestern PA with a good old chunk of slab bacon on a stick and some rye bread on a plate nearby. We'd toast the bacon over the fire and when the fat began to drip, we'd quick blot it on the bread until we got enough to satisfy us. Then we'd eat it, sometimes with a pinch of salt, sometimes with green onion. Yum!!!

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  11. I'm "North American" and I read further. What a strange intro to an article. And here I wound up while eating a slice of lard-slathered bread.

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  12. I often sop up the bottom of the pan where pork chops, ham slices, etc., have been fried. It's yummy.

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I began to post recipes for my family and it turned out to be a work in progress. "zsuzsa is in the kitchen" has over 900 recipes of Hungarian and international recipes. My recipes are organized into a cookbook format. On top of the page click on the cookbook to get access to all my recipes. If I ever figure out how to add a printer friendly gadget I will add it. In the meantime feel free to cut and paste. Happy cooking!

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