Lecsós Tökkáposzta
Squash "Cabbage" with Lecsó
This recipe comes from Cigányok főztje ("Roma Dishes") by Géza Csemer. Recipes in the book don't contain any quantities for the ingredients, so there's lots of leeway.
Ingredients:
Lecsó
Squash, grated and salted
Sour cream or cream
Dill, chopped
Method:
Make a portion of lecsó and then place the grated, salted squash over top. Mix with some cream or cream. Cook it over low heat and sprinkle some finely chopped dill on top. Gypsies used to like eating this dish with roasted duck.
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