Traditionally more often eaten in Transylvania than in modern-day Hungary, this recipe comes from A Főzőkanál Művészei and was contributed by Sándor Tréfás.
Ingredients:
400 grams corn meal
200 grams juhtúró (sheep cheese)
100 grams smoked bacon, diced
Method:
Bring a pot of salted water to boil, and slowly add the corn meal while constantly stirring until you get a good, dense puliszka. Spread a wet cloth on a work surface and spread the cooked corn meal over the cloth until it is as thick as your finger. Fry the bacon until it’s crispy. Press the sheep cheese into the corn meal, and pour the fried bacon and lard on top. Roll it up using the cloth, slice it, and serve hot.
