The secrets of Hungarian kitchen – Baked pastas
The curiosum of the Hungarian kitchen — presumably unique in the whole world is — that it offers unique specialities on all areas of the gastronomy. There are nations of which the vegetable, meat, fish or pasta dishes are untouched, but none of the famous kitchens offers specialities in each courses from the soup till the desserts.
Withal the Hungarian soups and main courses we must speak of the baked pastas in grease, either in furnace or in the cooker, without which the Hungarian kitchen would not be such colourful and rich as it is. It must be an austere who can deny the curd cheesed, jammy, several layered pancake, the garlic scone, or the fresh strudels, layered salty pogácsa (patty). And now we have not yet spoken of the buktas, milk loafs, bejglis with poppy-seed or nuts, apple, curd cheese and sour-cherry pies, or the easy apricot jammy layered pasta.
Inimitable Hungarian hungaricum is the honey milk loaf that can be proud of its most honoured traditions among our desserts. The monks of the domestic monasteries had baked honey milk loafs already in the years right after the nationalization.
This sweet was hardly similar to the latter prepared by already worldly masters of baking honey milk loafs scented by spices. At some times consumed as a goody, the honey milk loaf had been transformed to be a fair present.
