Beautiful Dish! Very inspiring.Chicken liver pörkölt with homemade tarhonya pasta
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This is my favourite way to eat chicken liver. Pörkölt is a classic Hungarian cooking technique which is something like a really slow sauté with then only minimal liquid used to make a thick sauce. I sliced some green and yellow peppers and one big onion, then sautéed that in lard, added the cut-up liver, fried some more, added a heaped tablespoon of sweet paprika, again fried some more, adding only tiny bits of water to loosen the browned bits from the bottom, then adding a bit more water to make a sauce.
Tarhonya is a Hungarian variation on the Turkish or Caucasian word tarhana, which in this version is just coarsely ground flour and eggs made into a thick, dry-ish dough, then grated on a cheese grater and dried, crushing it with hands from time to time. When dry, you cook it pretty much like you would rice. It's sort of like Hungarian couscous.
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No, as I don't have my home kitchen, working space, or tools right now. I did want to share the recipe and technique, as it may help others make great pies., and fits the challenge.
Me too. Reminds me of my childhood. We would pick buckets of wild blueberries and a pie like that would be our reward. Any leftovers went into blueberry pancakes and/or blueberry muffins the next day. It was quite easy to get us to pick (and eat while picking) blueberries!I still love your pie