kötdneke

Kötdeke is a traditional Hungarian dish, often described as a type of dumpling or noodle. The name itself translates roughly to "meat dumpling" or "meat noodle." Its exact preparation can vary regionally and by household, but the core components typically involve a dough made from flour and eggs, often with a small amount of water or milk. This dough is then formed into small pieces.

The defining characteristic of kötdeke is the inclusion of minced or finely chopped meat, which is either mixed directly into the dough or, more commonly, encased within small portions of the dough. This meat filling is usually seasoned with salt, pepper, and sometimes other spices like garlic or marjoram.

Kötdeke are typically boiled in water or broth until they float to the surface, indicating they are cooked through. They are often served as a hearty soup, with the kötdeke being the primary ingredient in a flavorful broth. Alternatively, they can be served as a side dish, sometimes topped with fried onions, sour cream, or a sprinkle of paprika. While not as widely known internationally as some other Hungarian dishes like goulash, kötdeke holds a place in traditional Hungarian home cooking, appreciated for its simple yet satisfying nature.