Dill sauce

by | Jul 21, 2017 | Vegetable dishes

Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill in the meal.

Dill originally grew wild in Southern Europe through Western Asia. Greeks and Romans already discovered the healing benefits of dill and used it as a remedy for colic. Its use spread to Central Europe by medieval times. During the Middle Ages it was used as an aphrodisiac.

In Hungary dill is not only a addition to pickles, soups and salad dressings, but it’s also cooked as a separate dish. Dill sauce can be made with milk or with water and sour cream depending on your taste. It’s usually served as a side dish alongside roasts.

Dill sauce
Dill sauce – photo: zserbo.com
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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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