This recipe comes from Szakácskönyv by Ilona Horváth. Horváth notes that this lekvár can be used for flavoring dishes throughout the year. But since the salt content in this lekvár is so high, be sure to reduce or eliminate the salt that you add to your recipes. Horváth also writes that September peppers are preferable.
Ingredients:
1 kilogram de-veined and seeded peppers
200 grams salt
Method:
Choose nicely ripe red peppers. Grind the de-veined and seeded peppers in a meat grinder. Add the salt and mix well. Put the mixture in jars, and seal tightly.
Is this what I had in restaurants in Hungary, kept in a small mustard-pot type container and added to soups and other foods, or on bread – it had a paprika/salt flavor and I’ve never seen it anywhere else, and I really like it.
Yes, Tim, and you can buy it.
The most famous brand is “Erös Pista” (really hot) and “Édes Anna” (not too hot), but it also is sold by Spar etc in their own brands.
Wow, thanks Wolfi for that quick response! I’ll have to check around and see if I can find it in Dallas, if not, then the internet. I’m looking forward to having it again, especially with soups and stews! I don’t know what kind of peppers I would look for to make it myself as the only kind of red peppers we have here are red bell peppers and numerous varieties of dried red mexican peppers.
@Tim:
You’ll just have to experiment, i think, but I’m not an expert. Contrary to the recipee you can keep the seeds – if you want the paste to be hotter …
There’s also something similar sold in tubes: Piros Arany (also comes in two flavoours: csemege and erös) which is added to dishes like soup and stew before/while cooking.
For more info you’ll have to adress the experts here …
Regarding Texas – I did a tour (Houston, Dallas, Austin, the German corner: Gruene,New Braunfels etc) five years ago and I remember “the Flying Saucer”, a bar in central Fort Worth. Does it still exist ?
@Tim
http://es.wikipedia.org/wiki/Er%C5%91s_Pista
It’s in Spanish, but maybe it’ll help you.
You can also find Hungarian products here, but they’re probably a bit on the expensive side:
http://www.hungarianmall.com/info.html
Wolfi, thanks for your suggestions. I can get the Univer brand at amazon.com at $18.49 plus $11.07 shipping for 6 210 gram jars (not quite $5.00/jar) Seems reasonable to me. If I can’t find any at the markets here I’ll order from them. We have several Mexican markets here and I’ll check to see if they have any peppers similar to what I saw in Hungary, like the cherry peppers. And yes, the Flying Saucer is still pumping out the beer in Ft. Worth.
http://www.beerknurd.com/stores/fortworth/
and
http://www.yelp.com/biz/flying-saucer-draught-imporium-fort-worth
Thanks for all your help. I’ve already tried several of the recipes I found here, and plan on many more! I’m so glad I found this site!!
@Tim:
Glad to have helped!
We too like to try Mexcan food when we’re on holiday in the USA – though sometimes it’s too hot even for my wife who is Hungarian …
Just realised, that “Flying Saucer” belongs to this chain – and we might visit the one in Nashville, because we’re thinking of visiting some relatives of my wife next year.
Thanks for the info on that!
Dear Tim,
In a big city like Dallas, there are sure to be some European delicatessens and meat markets. (They are often German owned). These marts sell sausages and smoked meats, and grocery aisles of such places are stocked with European import foods. Sometimes Hungarian products can be found, like pickled salad, roast peppers, paprika paste, noodles etc. Unfortunately, the Croats are beating the pants off of us, as evidenced by the wide range of their goods available; (they are more prolific exporters). You might want to try different pepper preserves. The Croats have a pickled (in vinegar) roast pepper they call “Ajvar”.
It doesn’t matter if you find lekvár or not; you are likely to find many other good things at such stores!
Thanks for the suggestion Laszlo, I’ll check around this weekend. Now another recipe question as this seems to be a place with many people willing to help and who like food. Does anyone have a recipe for pogácsas like I’ve had at the Alföldi Kisvendéglo in Budapest? As I recall they were somewhat salty with paprika and pork or bacon, certainly more savory than sweet. I don’t know what native BP’ers think of the place, but it was the first place I ever ate in Budapest in 1988, and I return there every time I’m in Budapest- sadly now it’s been 8 years – and I still remember those scones and the paprikalekvár. The staff and service was always pleasant and kind, correcting my attempts at hungarian with a smile.
Hi again, Tim!
My wife of course makes the best pogácsa – but she can’t give me a recipe, because she does it all by heart and feeling …
So we’ll have to wait for someone else or you might try to search the ‘net again.
And we should also ask for a recipe for “papucs” which are made from the same kind of yeast-dough, but filled with plum jam …
Oh, I’m almost getting hungry again – but it’s past ten o’clock here, so no more eating …
Wolfie, it was right here all the time in the recipe section, at least something to start with! What’s that old line about not seeing the forest for the trees?
Töpörtyűs Pogácsa (Crackling Scones)
@Tim:
I wish you luck with trying to make your own pogacsa – or your wife or whoever …
Don’t forget: for those who don’t like cheese on top you can add some cumin (caraway ?) instead, that’s also very nice.
And please report here how they tasted …
If you got other questions about Hungary and its cookong – this is the place …
Pogácsa Disaster! I tried a recipe I found at this site:
http://www.orangecountyhungarians.com/Hungary-Hungarian-TepertyusPogacsa.html
as it seemed easy and similar to the biscuits I have made often and I had baking powder but no yeast at hand. I tried to spice up the bacon by frying it and near the end added some crushed garlic, black pepper, sweet paprika since I had some, and just a little chili powder since I can’t find hot Hungarian paprika here – (it tasted pretty good but not like you have in Hungary). I followed the recipe, and when it was done I got about 24 dry biscuit “crackers”, the baking powder was about 2 years old and they didn’t rise at all! Moral, read the “best if used by” info on the container. Next time I’ll use the traditional recipe you have on this site!
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