leöntéses

Leöntéses is a Hungarian term that translates to "with pouring" or "drowned in." It is primarily used in culinary contexts to describe a dish where a significant amount of liquid, such as sauce, broth, or gravy, is used, often submerging the main ingredients. This method of preparation emphasizes moisture and flavor infusion, resulting in tender food that is deeply saturated with the accompanying liquid.

Dishes prepared "leöntéses" often involve slow cooking or simmering, allowing the ingredients to absorb the liquid fully. Examples include various stews, goulash, and certain types of pasta dishes where the pasta is cooked directly in a rich sauce. The term highlights the generous use of liquid as a key characteristic of the dish's preparation and final presentation. It implies a rich, saucy, and often hearty meal.