ktömbök

Körömbök is a traditional Hungarian dessert, often described as a type of dumpling or noodle, typically made from a dough of flour, eggs, and sometimes a bit of salt. The dough is usually rolled out thinly and then cut into small, irregular shapes, resembling small pebbles or nails, hence the name "körömbök" which translates loosely to "little nails" or "little lumps."

These dough pieces are then cooked, most commonly by boiling them in salted water or milk until they float to the surface. Once cooked, they are drained and often served with a sweet topping. Common accompaniments include sweetened cottage cheese (túró), poppy seeds mixed with sugar, or sometimes a simple fruit compote. In some variations, they might be pan-fried after boiling to achieve a slightly crispier texture.

Körömbök is considered a humble, home-style dish, often prepared by grandmothers and passed down through generations. It's a comforting and filling meal, frequently served as a dessert or a light main course. While not as widely known internationally as some other Hungarian dishes, it holds a special place in Hungarian culinary tradition, especially in rural areas. Its simplicity allows for variations in preparation and serving, making it adaptable to personal preferences and available ingredients.