Búzadara or gríz – these are the two Hungarian words we use for the gritty, coarse particles of wheat (regardless of the wheat’s type) that are milled down after extracting finer flour. Darafelfújt or...
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 scale is necessary. Since I’m not familiar with cup as a measure unit, I convert grams to cups by using an online converter. The values in brackets therefore are only approximate weights, so, please, double-check them before you start cooking.