Hortobágyi palacsinta is a savoury Hungarian crêpe dish, filled with meat (usually veal or beef). The meat is prepared as a stew with onions, and seasoned with hot paprika, garlic, salt and pepper, using veal, beef, chicken or Hungarian sausage. The sauce is drained from the stew and set aside. The crêpes are then filled with the stew, tucking in the ends. The sauce is then poured generously over the crepes, topped with and tejföl (sour cream) and fresh parsley.[1][2] A popular serving option in Hungary to roll up the filled crêpes, or fold them into half and then rolling them up on the shorter side. The rolled up crêpes then can be stacked on each other with the sauce poured over them.[3]
The dish is unrelated to Hortobágy or the Hortobágy region of the Great Hungarian Plain. It was invented for the 1958 Brussels World Fair.[4]
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L. Hortobágyi - Ultimate Closing Time (Part 1)
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References
- ^ Bennitt, L. (2010). The Rough Guide to Europe On A Budget. Music rough guide. Rough Guides Limited. p. 584. ISBN 978-1-84836-458-5.
- ^ "Hortobágyi Palacsinta - Hungarian Savoury Meat Pancake". Best of Hungary. Retrieved 2023-06-18.
- ^ "Healthy Savory Crepe Recipe with Meat Filling". suncakemom.com/. 18 September 2018.
- ^ "Brüsszeltől Brüsszelig". Archived from the original on 2017-03-19. Retrieved 4 June 2020.
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This page was last edited on 26 March 2024, at 04:13