Pesach recipes from Hungary - My mothers tradition

Hungarian cuisine has a rich tradition of Pesach (Passover) recipes, influenced by Ashkenazi customs. Here are some classic Hungarian Pesach dishes:

1. Kárpáti Tzimmes (Hungarian Sweet Carrot Stew)

A sweet side dish, often served with brisket.

Ingredients:

• 6 large carrots, sliced

• 1/2 cup honey or sugar

• 1/2 cup dried apricots or prunes

• 1/2 teaspoon cinnamon

• 1/2 teaspoon salt

• 2 tablespoons oil

• 1 cup orange juice

Instructions:

1. Sauté the carrots in oil for a few minutes until slightly soft.

2. Add dried fruit, honey/sugar, cinnamon, and salt.

3. Pour in orange juice and simmer for 20–30 minutes until the carrots are tender and the sauce thickens.

4. Serve warm.

2. Pászka Gombóc (Matzah Dumplings)

Hungarian matzah balls, usually served in chicken soup.

Ingredients:

• 4 sheets of matzah

• 2 eggs

• 1/4 cup water or broth

• 2 tablespoons melted chicken fat or oil

• 1/2 teaspoon salt

• 1/4 teaspoon pepper

Instructions:

1. Crumble matzah and soak in water or broth for 5 minutes.

2. Beat eggs and mix with melted fat, salt, and pepper.

3. Combine with soaked matzah to form a dough. Let rest for 15 minutes.

4. Form into small balls and drop into boiling water or chicken soup.

5. Simmer for 15–20 minutes until cooked through.

3. Diós Pászka Torta (Hungarian Walnut Passover Cake)

A nut-based, flourless cake for dessert.

Ingredients:

• 6 eggs, separated

• 1 cup sugar

• 1 1/2 cups ground walnuts

• 1 teaspoon vanilla extract

• Zest of 1 lemon

Instructions:

1. Preheat oven to 175°C (350°F).

2. Beat egg yolks with sugar until thick and pale.

3. Stir in ground walnuts, vanilla, and lemon zest.

4. Beat egg whites to stiff peaks and fold into the batter.

5. Pour into a greased pan and bake for 30–40 minutes.

6. Cool and serve plain or with fruit preserves.