Hungarian Easter

Easter (Húsvét) holds great significance to the people of Hungary. This is a special time where celebrations are marked by folk traditions and religious observance.

Elaborately decorated eggs, dousing rituals, church ceremonies, prayers, and special foods are common practices leading up to and during Easter in Hungary.

Here are a few of the most popular customs.

Lent
Hungarians regard “Lent” as the Great Fast for Easter. Since meat is forbidden during Lent, the day before Ash Wednesday is called “Húshagyó Kedd“, which means “meat abandoning Tuesday”. On Holy Saturday, what is known as “Nagyszombat” in Hungary, people take food baskets filled with kalács, red eggs and salt to the church, to be blessed by the clergyman. This blessed food is eaten in the Easter dinner after the resurrection ceremonies are over.

Easter Eggs
The art of decorating Easter eggs in Hungary was originally a Pagan ritual but was carried over with the acceptance of Christianity. Eggs are decorated with simple geometric shapes or ornamented with swirls of plants and flowers. The color red is often used as it symbolizes the blood of Christ. Many eggs also carry the embroidery of Hungarian designs that are a part of the traditional dress. Painted wooden eggs are also displayed in many Hungarian homes.

Flower Sunday
Centuries ago on Palm Sunday it was customary to bless not only branches but also the various flowers of the season. Today, the flowers are still mentioned in the antiphons after the prayer of blessing. Thus, the name Flower Sunday or “Virágvasárnap” is used in Hungary.

Sprinkling
Sprinkling is a very popular Easter custom in Hungary, observed on Easter Monday, which is also known as “Ducking Monday“. On this day, boys playfully sprinkle perfume or perfumed water on girls. Until some time back, young men used to pour buckets of water over young women’s heads. Now it is more common for men to spray perfume, cologne or just plain water, and then ask for a kiss and a red egg. This ritual is associated with fertility, healing, and cleansing rites.

Happy Easter!

Hungarian recipe made healthier

I used to love Hungarian food that my mum and dad made. Then, when I came to Australia, I did not cook any Hungarian food because all the ingredients tasted so different that whatever I cooked, nothing seemed to work or taste the same. I spent a year eating at the Canberrra Shopping Centre Food Court and at the staff canteen at uni in lunch time and I discovered that Chinese, Indian and Thai food are the closest to Hungarian so I was happy.

Now, twenty years later, I just started to cook Hungarian food again, taking the liberty of changing the recipes to suit my taste, diet and needs.

Tonight I cooked something that is very easy, quick and I used to love it! In Hungarian we call is "fasirozott". It is a meatball. Normally we would use pork meat but I must say, can't stomach pork meat here in Australia except made by Asians. This meat ball does not work well with beef,  in my opinion it is too strong meat so this time, I made it with chicken meat mince. However, don't be shy to try this meat ball recipe with beef or even lamb mince! I am sure it is delicious!

I chopped a brown onion, peeled a few cloves of garlic, pulsed them in the food processor, then added 500g chicken mince, added Himalayan Pink Salt, pepper and paprika and an egg. Mixed them well in the food processor and transferred the mix into a glass container with a tight lid and left it stand in the fridge for the night.

Next day, before to prepare my dinner, I peeled three zucchinis. I grated them and sprinkled them with salt and let it stand for 20 mins. I washed the rockets and drained them, put the salad in a bowl, added a few small Roma tomatoes cut into small pieces. Then, squeezed the zucchinis out of the juice and 2/3 of it I mixed with the meat to make it lighter. 1/3 of the zucchini I added to the salad. It has a lovely juicy texture and tastes lovely with the rockets and tomatoes.

Now, that I had the zucchini mixed with the meat, I put some almond meal in a small bowl, shaped a small ball out of the meat mix, rolled and rounded it with my palms and covered the meat ball with the almond meal. Because the meat mix with the zucchini is quite moist, the almond meal sticks to it nicely!

Just that you would not feel disappointed when you see the original recipe of "fasirozott", it supposed to be coated with freshly made breadcrumbs! But because I could not find breadcrumbs as I have not used any for years although I know, it is hiding somewhere there on the top shelf, a genious sudden idea came in my mind to use almond meal instead!

I made 4-5 small balls for dinner and had plenty of mix left for tomorrow! You even could freeze it and use it later! I started my Airfryer which means that without using any oil I can fry the meat balls! However, I am sure they are absolutely delicious fried in oil or baked in the oven! While the meat balls were getting cooked in the Airfryer, I sprinkled the remaining almond meals from the coating ball on the salad, added the juice of half of a lemon and sprinkled some Flax seed oil as a salad dressing. Feel free to use olive oil, avocado or any good quality cold pressed oil you like!

I hope you will like "fasirozott"!

Here I included the original recipe of "fasirozott" for your information! Enjoy!

Hungarian cabbage salad - using food processor

I am not a big cook. Definitely not a big baker. However, this summer, the weather was not hot and we had quite a few overcast and rainy days. This encouraged me to stay home, get on with my book writing and new business set up. Between works, it was really nice to get in the kitchen, cook a great vegetable curry, make a big pot of chicken soup or lately, experiment with some healthier desserts like using coconut flour and making raw vegan delicious slices. 

This tendency is rather funny, because my brother back in Hungary is a chef and makes incredible things. His older sister, cooks very, I mean VERY rarely! But this might be changing...especially, since second time I invested into a food processor. First time when I had one, I was working full time, no, rather in one and a half positions. My new food processor did not even get to that stage that I would have experimented with it and learnt how to use it. But now, my eating habits and my lifestyle was much more suitable to have a food processor and create great recipes with it. I am eating much more fresh produce, so slicing, chopping and mixing with it is helping me eating even better. 

When my food processor has arrived, I checked YouTube for videos to see how others use the processor and what it can be done with it. I was very impressed! It was so versatile that I knew, I will be using my food processor a lot!  

I did not make cabbage salad for ages because I could not bother slicing a whole or half cabbage with knife. But the food processor did this in a second! Wow! So next day, I went shopping for cabbage!

One of my first recipe that I made was a simple, raw Hungarian cabbage salad. It is extremely quick, easy to store in the fridge in a container and goes well with any meat dish, rice and potato dish. I remember, on hot summer days I even used to eat it just itself, it was so refreshing!


This cabbage salad is something my family very frequently made and kept in the fridge. 

Ingredients:

1 medium cabbage, shredded

1 teaspoon good quality sea or rock salt

1 cup water

1 tablespoon sugar

2 tablespoon oil (optional, I don't use oil)

2 tablespoon white vinegar

pinch of caraway seeds, celery or cumin seeds (optional, for me without seeds it just does not work!)

Pink Himalayan Rock Salt and black pepper to taste if you like
Directions:

Slice the white or red cabbage finely with a knife or with your magic food processor, using the slicer. Put shredded cabbage in a large bowl, sprinkle with salt and vinegar and let it stand for a few hours or at least for 20 minutes.. When the cabbage softens, squeeze out the juice by hand and place the cabbage into a large bowl. 
In a mug or bowl add the water, vinegar, sugar and a pinch of salt (be careful adding more salt, cabbage can be already salty enough for many after the 20 mins). Mix until sugar is dissolved and pour it on the cabbage in the salad bowl. Sprinkle with caraway seeds and mix the salad well. 
Taste for seasoning, add pepper and oil if you like and cover the bowl or put the salad in a container to let it mature in the fridge for a few hours before tossing again and serving. 

Note:
You can add more or less vinegar, or more sugar, make your dressing tangy or sweet, add garlic to it, go crazy. Perfect salad to go with meat and mashed potatoes.

Cabbage is a cheap, refreshing, nutritious food, very versatile and can be stored well in the fridge so use it and enjoy it!