🇭🇺 Hungarian Poppy Seed Pasta
Mákos Tészta
A humble yet beloved Hungarian classic — tender pasta tossed with buttery ground poppy seeds and sugar. Simple, nostalgic, and unforgettable 🌸
📝 Ingredients
- 400 g (14 oz) dried pasta (egg noodles or small shells are traditional)
- 100 g (¾ cup) ground poppy seeds
- 4 tablespoons butter
- 3–5 tablespoons sugar (to taste)
- Pinch of salt
👩🍳 Instructions
- Cook the pasta
Boil pasta in generously salted water until al dente.
Drain well. - Prepare poppy seed mixture
In a small pan, melt butter over low heat.
Stir in ground poppy seeds and sugar.
Heat gently 1–2 minutes — do not fry. - Combine
Add hot pasta to the poppy seed mixture.
Toss until evenly coated. - Serve immediately
Sprinkle extra sugar or poppy seeds on top if desired.
🍽️ Traditional Serving Notes
- Served warm, never creamy
- Often eaten as a sweet main dish
- Common on meatless days
💡 Tips & Variations
- Grind poppy seeds fresh for best flavor
- Add lemon zest for a bright twist
- Drizzle with a little warm milk if you like it softer
- Can be made with homemade noodles
❤️ Why Hungarians Love It
- Budget-friendly
- Quick to make
- Deep childhood nostalgia in every bite
If you want, I can also share:
✔️ Mákos guba (poppy seed bread pudding)
✔️ diós tészta (walnut version)
✔️ a short Facebook-style nostalgic caption
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