by Julianna Polner
We gather in Duvall every other Sunday for a friendly, free-flowing meeting, wherein young people over the age of ten cook Hungarian dishes and practice Hungarian handicrafts.
So far we have learned how to make the dough for palacsinta (Hungarian crepes), and how to cook and throw the dough so that it does not end up on the ground. We have mixed the tasty túró (cottage cheese) filling as well.
We rolled butter kifli (Hungarian croissant) and learned about yeasty dough, as well as the secrets of kneading and rolling.
We baked pogácsa (Hungarian savory scone), which taught us how to fold the dough, how it rises, and all about the various types of pogácsa.
We tried beading, using box tops instead of a beading frame and beaded a patriotic red-white-green bracelet in anticipation of the National Holiday of March 15.
We learned how to use a stylet while painting waxed eggs and discussed our customs during the Easter holidays.
Last time we prepared meat soup with pasta. We learned how to cut up a chicken and all about the secrets of meat soups. We kneaded cérnametélt (vermicelli) and eperlevél (strawberry leaf) pasta to put in the soup.
It is with great excitement that we are still looking forward to linzerkarika (special Hungarian dessert), chicken pörkölt (special Hungarian stew with paprika and onions) with nokedli (special dough torn into small pieces and thrown in hot water) as well as solving Rubik’s Cube.
The children’s program will continue in the fall, when we also plan to have prog
rams for adults and a multi-day cooking camp.
