Subscribe to our social channels to get the latest news about Hungary!
Recipe of the week: poppyseed lütyü, a unique dessert from the Great Hungarian Plain
Change language:
Poppyseed lütyü might have a weird, untranslatable name, but it is a unique, no-bake dessert popular in the Great Hungarian Plain. Try it today!
Sokszínű Vidék tried the special dessert in a restaurant in the Great Hungarian Plain called Fekete Gólya. This is a very characteristic dessert of that region of Hungary. It is a no-bake, easy-to-make dessert to impress.
Ingredients:
- 500 g dried cake
- 100 g ground poppy seeds
- the peel of 1 lemon, grated
- 900 ml milk (divided into 500 and 400 ml)
- 4 tbsp sugar (divided into 3 and 1 tbsp)
- 3 egg yolks
- 1 tbsp flour (can be substituted for a packet of vanilla pudding)
- 1 tsp vanilla essence (or substitute for two packets of vanilla sugar)
- pinch of salt
- ice cream, optional
Instructions:
To make the vanilla sauce, mix the egg yolks, flour, 3 tbsp of sugar, half the salt, and half the vanilla essence in a bowl. Mix well, until all lumps dissolve.
Bring 500 ml of milk to a boil, then pour in the egg mixture. Keep stirring until it thickens. Once it reaches the desired thickness, let it cool down.
It both looks and sounds revolting, but what is this ‘dried cake’ that is listed as an ingredient? Is there an aisle in Tesco or Lidl or Aldi selling ‘dried cake’? Another dud receipe I suspect.
This is a wonderful dessert if you like poppyseeds.
Any of the sweetened breads will do. You can find them where breads are sold.
What Kitty means is if you have any left over sitting in your bread-bin or in the fridge for 3-4 days after having it on your sweet-trolly amongst other delicacies for “high tea” and you are thinking: What on earth am I going to do with this, I may have to throw this out as it has gone stale (not mouldy).
(Hungarians, especially country Hungarians do not like to throw food out unless it is “off”.
If it is a little dried out, it will absorb the custard-like mixture better.
Naturally it is not to everyone’s taste.
The idea is to experiment and be open to taste experiences.
Bon appetite.