This recipe for mákos nudli is a traditional favorite in Hungary that includes a generous amount of poppy seeds. It’s quite simple and easy to make.
By Zita Nagy
- 7 medium size potatoes (about 550 grams), peeled and diced
- 200-220 grams all-purpose flour
- 2 pinches of salt
- 2 tablespoons sunflower oil
- 100 grams grated poppy seed
- 40 grams powder sugar
- Place the diced potatoes in a large pot, add one pinch of salt and cover with water. Cook the potatoes over medium-high heat for about 15 minutes until tender. Drain the potatoes, let them cool a bit, then mash them well with no chunks left.
- Add flour, sunflower oil and mix thoroughly. Kneed the dough until smooth, adding more flour if needed. The dough should be light and pliable but not sticky. Working with small portions at a time, roll the dough into “ropes” on a lightly floured surface. Cut the “ropes” into 3-4 cm long pieces.
- Meanwhile mix the grated poppy seed and the powder sugar in a small bowl and set aside. Boil a large pan of water. Add a pinch of salt and the nudli to the boiling water in batches (important: not to over-crowd them) and gently simmer until they float on the top. Use a slotted spoon to transfer to a colander. Drain for a minute or two and transfer to a large serving bowl.
- Finish with the remaining nudli. Sprinkle the nudli with the sugary poppy seed. Gently shake the bowl to coat the nudli everywhere. Serve immediately.