Cookbook:Rakott Krumpli
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Cookbook | Recipes | Cuisine of Hungary
Rakott Krumpli (potato casserole) baked in the oven, a popular dish in Hungary. Originates probably from a traditional Jewish meal, eaten during the "nine days". These are the first nine days of the month of Av, when orthodox Jews refrain from eating meat, in remembrance of the destruction of the Temple.
[edit] Ingredients
- 6 medium potatoes
- 4 hard boiled eggs
- 350 grams sour cream called Tejföl or Smetana. Ordinary sour cream will soak the dish.
- salt
- 4 tablespoon olive oil.
[edit] Other Ingredients
The dish works fine without meat as well. Optional.
- 1 Kolbasz (Hungarian sausage)
[edit] Procedure
- Cook the potatoes for about twenty five minutes.
- Put a little olive oil in the bowl.
- Peel the potatoes and the eggs.
- Slice eggs, potatoes (and kolbasz if you wish) into slices and arrange in alternating layers of potatoes, eggs. salt or kolbasz in the bowl. Spread the olive oil over the dish and top with Smetena sour cream.
- Bake in a preheated oven at 200°C for about 35 minute
[edit] Notes, tips and variations
- Jewish Hungarians would not eat this dish. It is not kosher.
But if you use Kosher Salami/Kolbasz and Parve Immitation Sour Cream like Toffuti Better than Sour Cream then it is Kosher and it tastes great. It is better to mix the immitation sour cream with a bit of salt , pepper garlic and papric before adding it to the dish and sprinkle with a bit of breadcrumbs.
Jo Etvagyat
