ReceptnaptárNoodles with poppy seeds (mákos metélt)
Mákos metélt, noodles with sweet ground poppy seeds, is a classic of Hungarian school canteens and family lunches: a sweet main dish usually served after soup. It needs only a few ingredients, is ready in twenty minutes, and is loved by children and adults alike. The secret is freshly ground poppy seeds, and getting the pasta into the butter while it is still piping hot.
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Ingredients
Method
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- Cook the pasta in plenty of salted water until just tender (al dente), then drain - it's worth keeping a few spoonfuls of the cooking water.
- Melt the butter in a large frying pan.
- Tip the drained, still-hot pasta into the butter and toss at once so every strand is coated.
- Sprinkle over the ground poppy seeds and sugar and toss gently but thoroughly so they mix evenly with the pasta.
- If it seems too dry, loosen it with a little of the reserved cooking water.
- Serve at once, warm, sprinkled with vanilla sugar.
Based on: A jó házikonyha (a classic Hungarian cookbook), modernised. Calories and protein are estimated.
Tips
- Grind the poppy seeds fresh if you can, or buy them in small packets, because the oil in ground poppy seeds soon turns rancid and bitter. If they smell bitter, do not use them.
- Do not leave the pasta standing in the colander, because it quickly sticks together. Toss it in the butter as soon as it has drained.
- It is worth mixing the poppy seeds and sugar in a bowl beforehand, so that they spread more evenly through the pasta and do not clump in the pan.
Frequently asked questions
Can I add grated lemon zest?
Yes, the grated zest of half a lemon or a little apricot jam does a lot for the flavour. Poppy seed dishes benefit from a touch of acidity, which makes the jam an especially good choice.
How can I reheat it?
A pan with a little butter or milk over a low heat is best, because the pasta does not dry out that way. It can also be microwaved, in which case sprinkle over a spoonful of milk first.
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