Körömmel

Körömmel is a Hungarian word that translates to "with nail" or "with claw." It is primarily used in a culinary context to describe a preparation method where ingredients are cooked or roasted with their skins or shells intact, resembling the natural covering of a nail or claw. This technique is often employed for vegetables like potatoes, garlic, or onions, as well as for certain meats and fish.

The purpose of cooking körömmel is to impart a distinct flavor and texture. The skin or shell protects the inner ingredient from drying out, allowing it to steam in its own juices. This often results in a more tender and flavorful product. Additionally, the charred or roasted exterior can contribute a smoky or nutty aroma. For example, "körömmel sült krumpli" refers to potatoes roasted with their skins on, which develop a crispy exterior and a soft, fluffy interior. Similarly, "körömmel sült fokhagyma" describes whole garlic bulbs roasted with their papery skin, yielding sweet and mellow cloves. The term emphasizes the rustic and natural aspect of the cooking process, highlighting the unadorned state of the ingredients.