Hajtáslánccal

Hajtáslánccal is a traditional Hungarian dish that consists of a layer of beans, typically soaked and cooked kidney beans or white beans, topped with a mixture of eggs, onions, and various spices. The ingredients are then wrapped in a pastry or dough, typically made from flour, water, and sometimes oil or lard.

The dish is often associated with the Danube River region in Hungary, where it has been a staple food for centuries. The exact origin and meaning of the name "Hajtáslánccal" is unclear, but it is likely derived from the Hungarian word "hajtás," meaning "layer" or "stratum," and "lánccal," possibly referring to a type of pastry or dough.

Preparation of Hajtáslánccal typically involves washing and soaking the beans overnight, then boiling them until tender. The beans are then layered with the egg mixture, which is made by beating eggs with chopped onions and various spices, such as paprika, salt, and black pepper. The mixture is then wrapped in a pastry or dough, and the dish is baked in an oven until the pastry is golden brown.

Hajtáslánccal is often served as a main course or a side dish, and it is commonly accompanied by sour cream, mustard, or pickled vegetables. The dish is also sometimes served at special occasions, such as holidays and celebrations. Despite its association with traditional Hungarian cuisine, the exactymology of Hajtáslánccal and the variations of the recipe remain unclear, and further research is needed to fully understand this dish.

In recent years, some variations of Hajtáslánccal have been tried in modernizing the traditional recipe and ingredients but mostly sticking to the traditional codification of its signature egg layer.