This fűszer, or ‘spice,’ plays off some of the common flavors found in Hungarian cuisine, as well as many of the surrounding countries of Central and Eastern Europe.
One of the only countries to really grasp onto chilies within Europe, the Hungarian herdsman rather preferred a milder strain for their meat stew, or goulash. But they aren’t the only one. Paprika is a staple seasoning for the entire country.
Hungarian cuisine is heavy with meats, cheeses, stews, and soups. They use a whole variety of seasonings, herbs, and spices, but they say that if you only have paprika and tejföl (sour cream) then you are set to make Hungarian food.
That reins true of this blend as well. You can use it to season any kind of grilled meat or roast, to flavor soups or stews, as well as a seasoning for the classic dip base of half-mayo-half-sourcream.
With no spice, and only a sight pepperiness, this blend is friendly for the entire family.
Fűszer – Hungarian Spice Blend
By: Semiserious Chefs
Makes: ~3 1/2 Tablespoons of seasoning
Ingredients:
- 2 t ground black pepper
- 2 t Hungarian paprika
- 1 t dill weed
- 4 t dried chives
- 1/2 t garlic granules
- 1/2 t sea salt
- OPTIONAL: a pinch of crystallized lemon or lemon zest
Directions:
- Using a mortar and pestle, or other equipment, grind the dried chives into smaller flacks.
- Add the remaining ingredients to a small bowl and mix well.
Post a comment