Gypsy cheese with Romani Bread called Cigánytúró with bodag was the starter for the Inside the Roma Kitchen meal. A egg and cheese mixture with peppers and onions and tomatoes served over little bread tarts. Here is the recipe from Taste Hungary. Enjoy!
Cigánytúró with bodag ("Gypsy" cheese with traditional Romani bread)
Servings 4
Ingredients
- For the dip
- 1.5 kg farmer's curd cheese
- 1 small container sour cream
- 3 hard-boiled eggs mashed
- 2 onions finely chopped
- sweet paprika
- 3-4 peppers diced
- 3 to matoes chopped
- salt and pepper
- For the Bread
- 1 kg flour
- 1 tablespoon yeast
- salt
- water
Instructions
- For the dip:
- with a fork, thoroughly mix the cheese, sour cream and eggs. Saute the onions in a little sunflower oil. Once the onions are cooked, add the paprika and stir (being careful not to let the paprika burn). Add the peppers and the tomatoes and cook over low heat until it thickens into a stew. Add salt and pepper to taste. Cool the stewed vegetables, and then stir them into the curd cheese mixture. Refrigerate and serve cold with gypsy bread called bodag.
- For the bread:
- Combine the ingredients and knead. Let the dough rest for a short time Form the dough into little flat round tart shapes and cook in a pan on the stove. while they are baking, regularly shake the pan so they do not stick or burn.
