Thursday, June 12, 2008


Finally, here's a Hungarian recipe, as demonstrated to us by the Fehér household. It's really easy, so long as you have an open fire and a some big hunks of smoked fat from the belly of a pig.

  • slices of bread
  • sliced tomato, cucumber, wax peppers, hot peppers, and red onions
  • smoked pork fat (füstölt szalonna)

Put the hunks of fat on skewers. Hold them over the fire till the fat begins to drip. Let it drip onto the bread. Repeat until each slice of bread is thoroughly covered with fat. Put the vegetables onto the bread; they should only overlap a little bit. Drip more fat on them. Consume.

When we were done with the fat, we watched as the Fehérs dipped it still smoldering into a bowl of water, cooking it through. We cut it up and put some of it on the bread as well. It tasted something like the fat on the side of a piece of duck breast--first you get the crunch from the toasted exterior, and then you get soft, rich fat.

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