this post was submitted on 09 Oct 2025
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[–] dubyakay@lemmy.ca 9 points 3 days ago* (last edited 2 days ago) (2 children)

Meanwhile in Hungary:

  • Krumplis tészta - pasta w/ crushed tatos, fried onions, bacon or kolbász and paprika
  • Káposztás tészta - cabbage pasta with sugar and black pepper sautéed in lard
  • Grízes tészta - pasta with semolina wheat (think cream of wheat), powdered sugar and peach or apricot jam
  • Túrós csusza - pasta w/ dry cottage cheese, bacon and fried onion, served with sour cream
  • Mákos tészta - poppy seed pasta, mixed with butter and sprinkled with powdered sugar

Just the tip of the ice berg.

[–] porous_grey_matter@lemmy.ml 5 points 3 days ago

I don't think these are so crazy, if you compare to pizzocheri or other stuff from the north of Italy it has a quite similar character

[–] dream_weasel@sh.itjust.works 4 points 3 days ago (1 children)

... Dry cottage cheese?

[–] dubyakay@lemmy.ca 4 points 3 days ago* (last edited 3 days ago) (1 children)

Yes. It's basically cottage cheese that's more pressed. Has a granular texture. It's harder to find in NA, but is all over Europe.

I'm Canada, after the shuttering of Western creamery in Ontario (which also used to make cream cheese), it's only the M&C brand that I can find in the east.

[–] HeyThisIsntTheYMCA@lemmy.world 3 points 3 days ago (1 children)

That sounds like cotija to me

[–] dubyakay@lemmy.ca 4 points 3 days ago (1 children)

Not aged. And not as dry.

It still has moisture and is fresh. Fairly short half life. Just not as creamy as your usual cottage cheese.

[–] HeyThisIsntTheYMCA@lemmy.world 2 points 3 days ago

that sounds like cottage cheese i might actually like. i may be speaking with my cheese boy tomorrow