When used alone the word búza (“BOOZ-A”) means “wheat”; it can also be appended onto other words to indicate other varieties of grain. See also búzasör
Búza
Wheat
When used alone the word búza (“BOOZ-A”) means “wheat”; it can also be appended onto other words to indicate other varieties of grain. See also búzasör
Can someone please explain: a) what in the world is “buzadara”; b) what is it used for; and, most importantly, why oh why is it packaged to look just like flour, as if it was deliberately designed for you to grab it off the shelf, take it home, and not notice you’ve got the wrong thing until you’re getting ready to bake a fresh, warm dessert with it 45 minutes before guests arrive???????
Not that this has ever happened to me…
But, out of curiosity, if such a thing were to happen, what might one do with this stuff, rather than just throw it away?
You can use it to stick the the tiles in the bathroom…
or you can make “semolina” with milk and sugar and you can eat as a kind of cream when you are sick… it isn’t a medicine and you won’t feel better after, but the kids and the faulseteeth love it…
Gladio “Better to remain silent and be thought a fool than to speak out and remove all doubt.” A.Lincoln—wheat semolina
Eh Chef (chef?), just woke up from too much celebration… I see… please, go bake in hibernation and happy new year!
Thanks for the answers. With your help and Google, as far as I can tell it’s what in the US is known as cream of wheat.
Does Hungarian cuisine really use so much of this stuff that it’s sold in the same quantities as regular flour? Apart from a hot breakfast for very small children, I don’t know what else it might be used for.
You can use it to make the famous and tasty “gnocchi alla romana” (the recipe is easy to find on the web).
Ah, yes, a famous Hungarian dish.
Sure… imported and adopted about 2000 years ago…
used to make gombo’c eg tu’ro’sgombo’c (cottage-
cheese balls)