Sárgatúró (in literal translation: "yellow curd cheese") is a Hungarian Easter delicacy, prepared mostly in Eastern Catholic regions, notably in Szabolcs-Szatmár-Bereg County and in the Hajdúság.[1][2][3]
 | |
| Type | sweet dairy product |
|---|---|
| Place of origin | Hungary |
| Main ingredients | milk, chicken eggs, sugar, vanilla flavor |
Preparation edit
It is made by combining milk, eggs and sugar and boiling the mixture, stirring often, until it begins to lump, much like curd cheese or quark. Vanilla flavor is then added. When the lumps have formed, the mixture is put into a strong cloth and squeezed to get extra moisture out. The top of the cloth is then tied with a ribbon and the sárgatúró hung outside to let it drip and stick together. It is served cold, with other Easter foods like ham, kalács and boiled eggs. Besides the basic recipe, family recipes may vary, adding raisins, and/or cinnamon or nutmeg as additional spices.[4][1][2][3]
Customs edit
Easter customs involving sárgatúró included bringing a food basket to the Easter mass, so that the priest would consecrate holiday food. In some villages, the consecrated basket was carried around the house to void off evil.[5]
References edit
- ^ a b Magyari Márta (2009). "Görög katolikus húsvéti hagyományok Létavértesen". Bihari Múzeum Évkönyve 12-14. (in Hungarian): 191.
- ^ a b Ujváry Zoltán, Szathmáry V. Ibolya (1992). Néprajzi tanulmányok: Prof. Ujváry Zoltán tiszteletére (in Hungarian). Hajdú-Bihar Megyei Múzeumok Igazgatósága. p. 152.
- ^ a b "Sárgatúró, a kihagyhatatlan húsvéti étel" (in Hungarian). Felvidék ma. Retrieved 2020-04-05.
- ^ "Sárga túró (Yellow Cheese)". Magyar News. 2013-02-28. Archived from the original on 2014-02-23.
- ^ Petercsák Tivadar (1985). Népszokások Filkeházán (in Hungarian). Debrecen: A Kossuth Lajos Tudományegyetem Néprajzi Tanszékének Kiadványa.