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Hungarian Food - Meat Filled Crepes (Hortobagy Palascintak and Bugaci Palacsintak)

Updated on October 31, 2012

Hortobagy Palacsintak and Bugaci Palascintak

Hortobagy Palascintak
Hortobagy Palascintak
Bugaci Palacsintak
Bugaci Palacsintak
Cooking a Palascinta
Cooking a Palascinta
The Nine-holed Bridge in the Hortobagy National Park
The Nine-holed Bridge in the Hortobagy National Park
Irrigation in the Hortobagy National Park
Irrigation in the Hortobagy National Park
Bugac
Bugac
Kiskunsag National Park
Kiskunsag National Park

Hungarian Food

Cast your vote for Meat Filled Crepes

Hortobagy Puszta Tour

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Hungarian Meat Filled Crêpes (Palacsinták)

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Dessert Palacsintak (crepes) and Rakott Palascintak (layered crepes) were covered in prior Hubs. This hub is devoted to savory crepes, in particular Hortobagy palacsintak and Bugaci palascintak, which are filled with meat, onions and spices.

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I have also chosen to cover these crepes under the category of Hungarian appetizers (eloetelek) even though Hungarians rarely eat appetizers, since that is how Americans would probably serve them.

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The names Hortobagy and Bugaci (palascintak) come from the regions of Hungary in which they originated. Hortobagy is on the eastern end of the Hungarian great plain (the Alfold) and is part of the Hortobagy National Park, often called the Puszta by foreigners). Bugac is a small village in the Kiskunsag National Park near Kecskemet. See the Map below.

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The recipe for Hortobagy Palascintak calls for lean veal or boneless chicken breasts but you could also use leftover chicken paprikas or any similar leftovers.

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The recipe for Bugaci Palascintak calls for ground beef but you could just as easily use pork, veal, lamb, chicken or turkey.

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Hortobagy Palacsintak

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Ingredients:

12 Hungarian Crepes (For the recipe see my Hub - Hungarian Desserts Crepes)

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1 Lb. of Lean Veal or Boneless, Skinless Chicken Breasts (diced)

2 Medium Onions (finely chopped)

1 Tablespoon Lard or Butter

1 Teaspoon Salt

1 ½ Cups Sour Cream

¼ Cup Flour

1 Tablespoon Hungarian Sweet Paprika

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Instructions:

  1. Sauté the diced meat and the chopped onions in the butter for five minutes. Then Cover the pan and cook five minutes more.
  2. Add two tablespoons of the sour cream and simmer for 30 minutes more.
  3. Fill the crepes with the meat mixture, roll them up and arrange them in a serving dish.
  4. Add the remaining sour cream and the paprika back into the pan and bring the mixture to a simmer. Pour the mixture over the crepes and serve as a light lunch.
  5. For appetizers, place one or two crepes on individual plates before adding the sauce.

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Bugaci Palacsintak

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Ingredients:

12 Hungarian Crepes (For the recipe see my Hub - Hungarian Desserts Crepes)

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1 Lb. of Lean Ground Beef or other lean ground meat

2 Medium Onions (finely chopped)

1 Tablespoon Lard or Butter

1 Teaspoon Salt

1 Teaspoon Marjoram

Pepper to Taste

1 Tablespoon of Dijon Mustard

½ Cup of Flour

2 Eggs Beaten

1 Cup of Panko Breadcrumbs

2 Cups of Oil for Deep Frying

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Instructions:

  1. Sauté the ground meat and the chopped onions in the butter for five minutes until the meat is no longer pink.
  2. Add the spices and ¼ cup of water and simmer covered for 10 more minutes until the mixture is almost dry.
  3. Fill each of the crepes with the meat mixture and roll them into packages just like you would with stuffed cabbage.
  4. Dip each package in flour, then egg and finally in the breadcrumbs. Refrigerate for thirty minutes before deep frying them.
  5. If you use a skillet to deep-fry them, you will have to turn them over to brown both sides.
  6. Serve hot as appetizers with tartar sauce.

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How to Make Crepes

Budapest, Hortobagy and Bugac

A
Budapest, Hungary:
Budapest, Hungary

get directions

B
Hortobagy, Hungary:
4071 Hortobágy, Hungary

get directions

C
Bugac, Hungary:
Bugac, Hungary

get directions

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