Hungary - recipe for Slambuc

Slambuc (“SHLUM-BUTZ”)

Slambuc (“SHLUM-BUTZ”) is a traditional shepherd dish from the Alföld, Hungary’s great plain. It was originally made in a cauldron with only a large amount of lebbencs (a type of flat pasta torn into irregularly-shaped pieces), a bit of pork fat, water, and salt. Slambuc is a heavy meal, meant to sustain the shepherds. When traditionally cooked in a cauldron outdoor, cooking time is two to three hours. But on a kitchen stove, it’s around 45 minutes. Like many Hungarian recipes, slambuc is easy, cheap, and delicious. Serve with pickled hot paprika and a glass of red wine!

Serves: 4

Ingredients

·        80g (3 oz) smoked, fatty bacon (about 3 thin slices), chopped

·        2-3 medium onions, chopped

·        1-2 tsp sweet paprika

·        1 kg (2 smoked), cubed lb) of potatoes, peeled and cubed

·        Salt

·        300g (10 oz) lebbencs (or square-shaped pasta)

·        Water

Instructions

1.     Heat a cauldron outdoor - or a large pot in the nkitchen -  over medium heat. Add the bacon and cook until most of the fat renders. Remove each the bacon from the couldron. Add the onions and cook on low heat until they become clear and glassy looking. Remove from the heat and stir in the paprika.

2.     Return the couldron to the fire (medium heat) and add the potatoes, a pinch of salt and a little water (just enough to cover all the ingredients). Cover and cook until the potatoes are soft, but not fully cooked. Be sure to stir frequently.

3.     Add the pasta and turn the heat up to high. Cook until the pasta is done and all of the water is gone (though if you prefer it a little soupy, leave a bit of water). While cooking have to stir often to avoid  burning down.

The originally recipe says that  it has to be turnd int the couldron.

 I show you the technology of the turning in the video.