ReceptnaptárBread and dripping with red onion (zsíros kenyér)
Zsíros kenyér, bread spread with lard, is the simplest dish of Hungarian cooking. It was eaten by field hands and working people, and today it is a favourite at wine tastings and village events. All it takes is fresh pork lard, onion and a pinch of paprika, nothing else. Good bread and good lard decide the outcome, so it is worth choosing real, homemade lard.
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Ingredients
Method
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- Leave the lard at room temperature until soft enough to spread easily but not runny.
- Toast the bread slices in a toaster or a dry frying pan over medium heat for 2 minutes per side until golden brown.
- Spread the warm slices thickly with the lard right to the edges, until it melts slightly from the heat and soaks into the bread.
- Sprinkle the lard lightly with salt.
- Cut the red onion into very thin rings so each bite isn't harsh.
- Spread the onion rings evenly over the bread.
- Sprinkle the top with a pinch of paprika and serve at once, while still warm.
A Receptnaptár original recipe. Calories and protein are estimated.
Tips
- Good-quality lard, homemade or from the butcher, is far tastier than the shop-bought kind, and you can taste the difference.
- Slice the onion very thinly, so that it is crisp but not too sharp. 5 minutes in water makes it even milder.
- Sprinkle a pinch of salt over the lard and, if you have some, a few pork scratchings, which make it crunchy and even tastier.
Frequently asked questions
Which bread is best?
Fresh white or light rye-wheat sourdough. Toasting is not compulsory, but when the bread is warm the lard soaks in nicely.
Can it be made vegetarian?
Without pork lard it becomes a different dish, but with vegan butter or a plant-based spread you can make a similar onion and paprika snack.
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