Morzsa

Morzsa is the Hungarian term for bread crumbs, referring to small pieces or powder of dried or stale bread used in cooking and baking. The word can denote both fresh crumbs and commercially produced dried breadcrumbs, depending on the culinary context.

Etymology and meaning: The word Morzsa derives from morzsolni, meaning to crumble, reflecting its crumb-like form. In Hungarian usage, morzsa encompasses various forms of bread-derived crumbs used as ingredients or toppings.

Usage and applications: Morzsa is widely used in Hungarian cuisine as a coating for fried or baked foods, as a binder in patties and meat preparations (such as fasírt, Hungarian meat patties), and as a topping or filler to add texture to stews, casseroles, and certain desserts. It can also serve as a light thickener in some recipes.

Types and preparation: Breadcrumbs can be fresh or dried. Fresh morzsa consists of crumbled soft bread, while dried breadcrumbs are produced by drying and sometimes toasting, yielding a fine or coarse texture. For different results, breadcrumbs may be ground more finely or toasted to achieve a crunchier coating or richer flavor.

Home preparation: To make morzsa at home, bread from previous day can be crumbled by hand or briefly processed in a blender, then dried or lightly toasted as required by the recipe.

See also: Breadcrumbs.