by | Aug 18, 2015 | Noodles

Slambuc is an old Hungarian pastoral dish, which is made with bacon, noodles and potatoes. It’s cooked in bogrács, if not, it can’t be called slambuc. It originates from Hajdú-Bihar county, it was likely to be prepared for the first time in the Hortobágy. Similar dishes are cooked in other parts of the country, too, but they are prepared and named differently.

Shepherds neither stirred nor shaked, but turned over slambuc 32 times by moving the bogrács in a special way. They counted the turns by stacking the 32 Hungarian cards one by one onto each other. When the cards ran out, slambuc was done.

The noodles are so called lebbencstészta, which is a homemade pastry rolled out until paperthin, dried and broken into bite-size pieces. Lebbencs noodles are made from egg and flour, the egg-flour portion is 1 egg/100 g of all-purpose flour, that has to be kneaded into a homogenous and rollable dough.

Slambuc – 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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