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Zsíros kenyér
Lard on rye bread
Zsíros kenyér: Hungarian rye bread spread with pork lard, paprika and raw red onion
Zsíros kenyér, 'fat bread', is the Hungarian village supper and wine-cellar snack, still eaten on summer evenings across the Great Plain: thick slices of rustic bread spread with pork lard, salted, dusted with sweet paprika and piled with raw red onion. It is made from pork fat, so it is not for vegetarians. Eaten with green peppers, radishes and a glass of something cold, it is plain food that is better than it sounds. The common mistake is using hard, fridge-cold lard straight from the block; it tears the bread and tastes waxy. Chef's tip: look for lard with crackling bits (tepertős zsír) or stir a few crushed pork scratchings into soft lard for the proper flavour.
- Total time
- 5 min
- Difficulty
- easy
- Serves
- 2
Ingredients
- 4 slices rustic white or rye breadabout 2 cm thick
- 2 ⅛ oz pork lardat room temperature, ideally with crackling bits
- ½ tsp flaky salt
- 1 tsp sweet Hungarian paprika
- 1 red onionsmall, thinly sliced into rings
- 2 pale green peppers or radishes (optional)sliced, to serve
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Method
0/3 doneStep 1: Take 2 ⅛ oz pork lard out of the fridge 30 minutes ahead if you can, or mash it with a fork until soft and spreadable.
Step 2: Spread each slice of 4 slices rustic white or rye bread thickly with the lard right to the edges.
Step 3: Sprinkle with ½ tsp flaky salt, dust evenly with 1 tsp sweet Hungarian paprika and pile on 1 red onion. Serve straight away with 2 pale green peppers or radishes on the side.
Nutrition per serving
- Calories
- 380 kcal
- Protein
- 7 g
- Carbs
- 42 g
- Fat
- 20 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does zsíros kenyér take?
- About 5 minutes in total.
- How many people does it serve?
- 2 as written. Change the servings above the ingredients and every amount scales to match.
- What can I use instead of sweet hungarian paprika?
- Smoked paprika, half the amount.
- What can I use instead of red onion?
- White onion or shallots, same amount (soak raw onion in cold water for 10 minutes to soften it).
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