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When autumn comes, there is no Szekler, mostly a woman, who does not start flashing an LED to indicate the time of the layoffs. Even though there are shelves on the shelves with everything ruining, that’s not the case. That’s what they say.

Photo: Szabolcs Datki / Index

Right, I know it today. After the change of regime, many Transylvanians sought prosperity in the Motherland, but none of their customs were changed. They fit in perfectly, but I risk living in smaller enclaves, especially with the elderly, friends, earthlings, especially the older ones. A tasty one serus, coma greetings come up with a ride home, says a friend of my large family, who is almost self-sufficient around his house in Pesterzsébet. There are many benefits to living in such close contact, with information on where the carpenter is best, where to get this and that, for example.

Meat should not be missing from the Szekler diet at all, but also supplements such as vinetta (eggplant), roasted ardent (in some cases kepia), muratura (mixed pickles), barrel cabbage and cottage cheese (cheese kneaded curd), zucchini ( the ground letcho). For the bracketed analogy of my previous sentence, I won’t go half a week after the article is published, because the nest will be propped up against him by the gate tree. Well, I will forget about mushrooms, they are also an essential component of the Great Losses. But it must be brought from Szeklerland.

it is only good if you buy it from a gypsy on the illegal mushroom exchange in Tusnad or on the royal pass, because in the domestic markets the porcini mushrooms are priced in gold.

Year after year, they wonder if these processed products from the disposal are delicacies taken from the Romanians or Szekler food, but families and neighbors are more likely to be killed in a wine cellar (jar) or in the freezer. winter relevant. These are two unobtrusive, large blocks of gastronomy, the wine lovers and the freezers.


As early as September, the women will start talking about the importance of going to autumn, first on the porch, just between each other, and then the husband returning home from the brink will receive a referral every two days. As the foliage beneath the volcano turns yellow, the siren chorus intensifies how much will the price of the crop go down or up, and the olives of the regatta will come, you can also use it to make eggplant and peppers, what else do you need, will I do it ?! – the head of many Szekler households nails the question to the incomprehensible man, from season to season.

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Photo: Szabolcs Datki / Index

Both the vignette and the peppers need to be baked on charcoal, rotated accurately until the vegetables are softened – this is exclusively male labor. Both are peeled by the women, their juice is drained and then stored in bottles in plenty of oil or in the freezer in portions of almost half a kilogram. Eggplant is mixed with oil, onions cut into thin hairs, seasoned with salt and pepper, but some people also mix mayonnaise, smear it on bread and eat it. Roasted peppers are made in a vinegar, oily salted sugar marinade, they are an excellent addition to meats, but for vegans they are also a main course, a heavenly food.

Muratura, or mixed pickles, is the most divisive and the most popular of all. The vegetable growers marketing in Pesterzsébet looked at my friend in astonishment for years, when it took the vignette and the green tomato to lay away, towards the end of October. Even the restaurant owners do not take that amount, although it is not necessarily the typical dishes of the Hungarian cuisine. Muratura, on the other hand, cannot be missed by Szekler households at all, nor by Romanians. Green tomatoes, melons, zucchini, chopped cabbage, cucumbers, croissants, garlic, celery tubers, onions, horseradish give the vase, but cauliflower, sometimes pencil peppers and salted juice in the real – I think, but vinegar is not averse to these ingredients nor consumer. Your household picks. Herbs in all cases, in all peoples, are dried cloves, dill, celery leaves. Depending on the ingredients, decide whether it is regatta or Szekler pickles.

in any case, if the Romanians vindicate the chimney cake for themselves, the muratura could also be a bit Szekler.

The other big favorites are the raw barrel cabbage, stuffed, Szekler and Cluj-Napoca cabbage. In Szeklerland, for example, cabbage is thrown away, not lost! It’s not like the heads are put in barrels and poured with salt water, having a good day, we’ll meet at Christmas. The cabbage is shredded, its cavity is filled with salt, it is kept this way for a week, in barrels, while the cabbage heads are released, only then the well water is filled into it if possible.

Obviously, this is not the end of the process, it must be matured, taken care of, stored in the cellar at the optimum temperature, aerated (tasted), tasted for long weeks until the acidity of the juice is reached, the cabbage heads are sufficiently soft. And there can be only one owner and caretaker of this procedure, only one woman can take care of it.

There is a lot of woe in the house where a mother-in-law and a mother-in-law live under one roof, and the laying of cabbage makes many men pub-filled. The juice itself is just as important as the cabbage, even for cures. My mother, if we had a cold, if we were in need, she filled us with it, but if only a couple of cooked / fried dumplings came to dinner, she had a big mug next to her, and then she even cleansed the devil out of us. If the nectar has been properly cared for, and if the cabbage has run out of the barrel, the cabbage juice will last for many until Easter. After the fast, the barrels are poured out and washed out, and in the spring they are placed under eaves to catch rainwater.

Definitely worth mentioning is the Szekler vegetable cream, which is already well known to the motherland. This is the jackal. I hardly dare to write about it, there are no people in the Carpathian Basin who would not treat it as their own, so then in addition to the basic, oil-fried onions, peppers and tomatoes – there are people who add mushrooms or beans and / or eggplants. paste cooked to a paste. Perhaps there is only a consensus that when smeared on bread (toast) they consume this sometimes spicy and sometimes sweet paste, in a winter that is deficient in vegetables. One of the best-known forms in Hungary is ajvar, but I know, I know, with this again the top of the slap box I’m stretching

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Photo: Szabolcs Datki / Index

Then here the curd, a product that is not surrounded by gastronomic strife, there are no preservation battles, it takes a relatively exact science to put it away. And not only did I meet him in Szeklerland in a broader sense, but Romanians beyond the Carpathians also have a sheep’s curd stored in pine wood called burduf curd, which I would write to everyone for a recipe. Such crumbly, greasy, but good-smelling cottage cheese might just be eaten in the world. The easiest way to make it is to dry the cheese, then grind it, salt it, knead it and go to the freezer in a quarter-kilo package. A more sophisticated version is the grafted cottage cheese obtained from milk, which must be cut with a spring rod, the curd pressed, drained, then salted with coarse rock salt and stored in a crumb or bark. The curd kept in the crust pulls on the skin and ripens inside. True connoisseurs love it so that when the creamy cottage cheese is pulled out of the wood splurge, it can’t be smelled in the kitchen.

The most complex creatures of the volcano, the messengers of the trees, the mushrooms are surrounded by numerous beliefs among the Szeklers, but they are just as popular. It is said that if a mushroom is placed on the table, someone in the family will not be able to eat it, and everyone will put their bulletin (identity card) in their pocket before lunch so that they can be identified in case of poisoning. Now that the internet provides such obvious knowledge, myself and my young friends are getting to know and picking mushrooms on an ever-widening spectrum, but in Szekler – respect for the exception – it can be difficult on foxes, bears, mushrooms, bitter venison to force someone else. They are also boiled for a long time after picking, they are used as a roasted base or pickles.



Photo: Szabolcs Datki / Index

I also make sauces from them for pasta or juice for meat, my friend from Pesterzsébet also dries it, it is used as a spice for game meat. In addition to the above, there are a lot of other mushrooms on the volcano, we pick all the seasonal mushrooms, the risks, the goblins, the reddish agaric, the puff pastry, the peregrine falcon, the oyster mushrooms. I have trusted masters, yet not many eat my mushroom preparations. For now.

In one of my earlier posts, I put it this way, everything here comes and will come from the volcano. This extremely vulnerable ecosystem is shrinking, first and foremost big game, bears being pushed out of it, and then fish are dying dangerously, and the forest, with its mushrooms, for the benefit of both mechanized and large-scale farming. Thus, family farms are shrinking, and in a few decades they may not be an indicator. Or are these the only ones left ?! The secret of the future.

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