Breaded semolina porridge squares

by | Nov 5, 2021 | Desserts

We Hungarians love breading foods. The standard three-step breading process works on a variety of meats, cheese and vegetables – and surprisingly, also on semolina porridge (tejbegríz). A dense semolina porridge is spread evenly in a thickness of 1-1,5 cm (~1/2 inch) right after it has been removed from the heat. Once it’s cool, it’s cut into squares, which are breaded with the usual flour-egg-breadcrumbs technique, then they are fried in oil. Breaded semolina porridge squares go well with fruit jam or chocolate sauce, or they are just dusted with powdered sugar.

Breaded semolina porridge squares
Breaded semolina porridge squares – photo:
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Hungarian cottage cheese

This is what Hungarian túró looks like

You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.

Metric system vs cup

In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.

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