Túrós Pogácsa (Hungarian Quark Pogácsa) and Culinaria Hungary

Culinaria Hungary: A Celebration of Food and Tradition, written by Anikó Gergely, offers an extensive guide to the traditional dishes and culture of Hungary. In addition to the dozens of recipes, the pages are filled with photos and details surrounding the country’s people and cuisine. Many editions of this book have been produced since 1999, with the most current released in 2015. Following the review, I will be sharing a recipe for Túrós Pogácsa (Hungarian Quark Pogácsa).

Disclosure: I received this book from H. F. Ullmann Publishing in exchange for my honest review. All opinions and statements are my own. This post contains Amazon affiliate links. If you purchase something through the link, I may receive a small commission at no extra charge to you.

Looking for more books in the Culinaria series?

These are my other reviews:

• Pumpkin Tarts and Culinaria Greece
• Coconut Pudding and Culinaria China
• Rieslingsabayon (German Riesling Zabaglione) and Culinaria Germany
• Sorbete de la Rioja (Rioja Wine Sorbet) and Culinaria Spain
• Pistou (Provençal Basil Paste) and Culinaria France
• Strascinati con la Mollica (Italian Pasta with Breadcrumbs) and Culinaria Italy

Culinaria Hungary

Chapters in Culinaria Hungary are divided based on region: Az Alföld (The Great Plain), Budapest and Surrounding Area, Felső-Magyarország (Northern Hungary), and A Dunántúl (Transdanubia). The index finishes with a list of the recipes in English and Hungarian and divided according to the type of dish.

Each chapter begins with an overview of the area and what makes it unique.

• Az Alföld, the heart of Hungary, is the source of most of the country’s grain and vegetables, but prior to the 19th century much of it was marshland before the rivers became better controlled. 
• The towns of Buda, Óbuda, and Pest merged in 1873 to become the capital and holds almost a quarter of the country’s population. 
• Felső-Magyarország is quite diverse with forests, plains, mountains, and vineyards.
• Cuisine in A Dunántúl is more heavily influenced by Austria compared to the rest of the country. It is also the home of the largest continental lake in Central Europe, Lake Balaton.

Throughout the book are special sections that take a closer look at some of the more popular ingredients and dishes. You will learn how Paprika (spice and plant) became so notable, the history and differences between the various stews, Hungarian beers and wines (plus mixed drinks made by combining wine and soda water), and photo guides to sausages, local cheeses, cakes and pastries, wild mushrooms, freshwater fish, bacon, and bread.

The photography is provided by Christoph Büschel and Ruprecht Stempell. They are one of my favorite things about the book! There are hundreds of people and food related scenes to take you on a tour of the country. Many of the recipes have accompanying photos, generally of the finished product.

Step-by-step photos are also provided for some of the more difficult techniques, such as making Strudel dough and assembling Dobos-Torta. The titles are written in Hungarian and English. Measurements are listed in US Customary and Metric.

I did notice that many of the recipes are not completely precise. For the baked recipes in particular, there are no specific temperatures for the oven. The recipe will either state low, medium, or high. The cooking tips in the back of the book offers a guide on what temperatures fall in this range. Some of the recipes include cooking times, but not all. A few merely state just to simmer until done.

Túrós Pogácsa (Hungarian Quark Pogácsa)

Pogácsa (po-gah-tcha) are small pastries that remind me a bit of scones or American biscuits in texture. They vary in size, from as small as a thimble to a couple of inches across.

There are many different types, from plain to filled with cheese, various spices, and even bacon. This particular recipe is for Túrós Pogácsa- Pogácsa dough filled with Quark (curds, fresh creamed cheese).

I am familiar with Quark from living in Germany, but it is also popular throughout Central Europe. Hungary has three different types: 5 percent fat (Sovány), 15 percent (Félzsiros), and 35 percent (Zsiros).

Quark was originally made in the home by leaving fresh milk in a warm place to sour, then moving to a warm oven to curdle further. I have been able to find it in specialty European markets and Whole Foods. You can also make your own using this recipe for Homemade Quark from The Daring Gourmet.

To make these little pastries rise and create a light and flaky quality, the dough is folded, then rolled many times. I lightly scored the top in a criss-cross pattern, then used a 1 3/4 inch (4.5 centimeter) round cookie cutter to cut out the small rounds.

I lightly brushed the tops with egg yolk, then baked until golden. These Túrós Pogácsa are best the day they are made, particularly warm from the oven.

Other Dishes

I also made Spenót (Creamed Spinach), Diós Metélt (Nut Pasta), and Borsos Tokány (Peppered Tokány) with Lecsó (Tomatos, Peppers, and Onions).

Spenót is a creamed spinach dish made by combined cooked, pureed spinach with breadcrumbs, milk, garlic, butter, and flour. I topped it with a fried egg, but it is also served with boiled potatoes, meatloaf, or fritters. I loved the bright green color.

In Hungary, pasta isn’t only served for a meal. It can also be prepared as a dessert. Diós Metélt is a homemade pasta dish that is tossed in melted butter and a walnut powdered sugar mixture. Chad said it reminded him of sweetened oatmeal.

Borsos Tokány (Peppered Tokány) is made by simmering strips of beef in a tomato wine sauce. I served the beef with a side of Lecsó and plain white rice. 

Lecsó is a combination of simmered bell peppers, tomatoes, and onions seasoned with paprika. It was the perfect accompaniment. Variations are also provided to make Lecsó with sausage, rice, pasta pellets, bacon dippings, or egg. Preserved or frozen Lecsó is often used in place of fresh tomatoes and peppers in the winter for various stews and other dishes.

Culinaria Hungary is a great choice for those wanting an in-depth guide into the cuisine and food-related traditions of Hungary. More experienced cooks will benefit the most due to some of the recipes not being precise with the oven temperatures and cooking times. Having a background in Hungarian/Central-Eastern European cooking is definitely helpful.

Túrós Pogácsa (Hungarian Quark Pogácsa) Recipe

Adapted from Culinaria Hungary

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Túrós Pogácsa (Hungarian Quark Pogácsa)

A recipe for Túrós Pogácsa from the cookbook, Culinaria Hungary: A Celebration of Food and Tradition. These light and flaky pastries have a quark and butter-based dough.

Course Bread

Cuisine Hungarian

Keyword bread, Hungarian, Hungary, quark

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Resting Time: 2 hours hours

Total Time 2 hours hours 40 minutes minutes

Servings 18 -20 Pogácsa

Ingredients

• 10 1/2 ounces (300 grams) Quark (smooth cottage cheese)
• 2 1/2 cups (300 grams) all purpose flour
• 5 teaspoons baking powder
• 1 1/4 cups (300 grams) unsalted butter softened
• 1/4 teaspoon salt
• Lard or white vegetable fat for greasing
• 1 egg yolk for egg wash

Instructions

• Place a fine mesh sieve over a large bowl and cover with a cheesecloth or coffee filter. Add the quark and allow to sit for a few hours to overnight in the refrigerator to drain.
• Discard the liquid and place the quark in the large bowl.
• In a medium bowl, sift together flour and baking powder.
• Mix into the quark, then add the butter and salt until a smooth dough comes together. Cover and refrigerate for 2 hours.
• Preheat oven to 400˚F (200˚C). Line a large baking sheet with parchment or lightly grease.
• On a lightly floured surface, roll the dough into a rectangle just under 1/4 inch (6 millimeters) thick. Starting from the short end, fold the dough over into fourths to create four layers. Turn the dough so the new long side is now facing you. Flour lightly as needed.
• Roll the dough again into a rectangle 1/4 inch (6 millimeters) thick. Fold across into fourths again and turn. Continue to repeat four more times.
• Use a sharp knife to lightly score across the dough in 1/2 inch (1.25 centimeter) apart lines. Score along the other side to create a small square pattern.
• Use a small circular cutter, about 1 1/2-2 inches (4-5 centimeters) across, to cut out as many rounds as close together as you can, taking care not to twist as you press down. Transfer the rounds to prepared baking sheet, 1-2 inches (2.5-5 centimeters) apart.
• Gently brush the tops of the Pogácsák with the beaten egg yolk, being careful to not let it drip down the sides.
• Bake in preheated oven until risen and golden brown, 20-30 minutes.