Zabkása

Zabkása is the Hungarian term for oatmeal porridge, a hot cereal made by cooking oats in water or milk until they soften and thicken. The name derives from zab, meaning oats, and kása, meaning porridge. It is a common breakfast dish in Hungary and is also found in neighboring Central European culinary traditions.

Basic preparation involves oats, a cooking liquid (water or milk), and a pinch of salt. The type of oats affects texture: quick oats cook in a few minutes, rolled oats take longer, and steel-cut oats require the most simmering. The oats are simmered in the liquid, often with stirring to prevent sticking, until the mixture reaches the desired thickness. Sweeteners such as sugar or honey and flavorings like cinnamon are common, while toppings may include fruit, jam, nuts, or yogurt.

Variations exist in flavorings and toppings. Many households flavor zabkása with vanilla, cocoa, or lemon zest, and some add a small amount of butter for richness. While rare, savory versions do occasionally appear, prepared with cheese or saltier seasonings.

Nutritionally, zabkása provides carbohydrates and fiber from oats and can offer calcium or protein when prepared with milk. It is typically served hot and fresh, making it a simple, comforting breakfast staple in Hungarian households.