Description
Mákos nudli is a traditional Hungarian noodle dish featuring tender potato dumplings coated in a sweet and nutty poppy seed mixture.
Ingredients
Units
Scale
- 7 medium size potatoes (about 550 grams), peeled and diced
- 200-220 grams all-purpose flour
- 2 pinches of salt
- 2 tbsp (30 ml) sunflower oil
- 100 grams grated poppy seed
- 40 grams powdered sugar
Instructions
- 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 and let them cool slightly. Once cooled, mash the potatoes until smooth.
- Gradually add the flour to the mashed potatoes, mixing until a dough forms. The dough should be soft but not sticky.
- On a floured surface, roll the dough into long ropes about 1 cm thick. Cut the ropes into 2 cm pieces to form the nudli.
- Bring a large pot of salted water to a boil. Add the nudli pieces and cook for about 2-3 minutes, or until they float to the surface.
- Drain the cooked nudli and toss them with sunflower oil to prevent sticking.
- In a large bowl, combine the grated poppy seed and powdered sugar. Add the nudli and toss until they are well coated with the poppy seed mixture.
- Serve warm and enjoy your traditional Hungarian mákos nudli.
Notes
- For best results, ensure the potatoes are well mashed to avoid lumps in the dough.
- If the dough is too sticky, add a little more flour.
- Leftover nudli can be stored in an airtight container in the refrigerator for up to 2 days.
- Reheat gently before serving.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Cuisine: Eastern European
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 10
- Sodium: 150
- Fat: 8
- Carbohydrates: 65
- Fiber: 5
- Protein: 8
- Cholesterol: 0