lákavý

Lákavé is a traditional Hungarian dish, originating from the northern regions of the country, particularly in the Borsod-Abaúj-Zemplén and Heves counties. The name "lákavé" is derived from the Hungarian word "laka," which refers to a type of flatbread, and "vágott," meaning cut or chopped. The dish is a hearty and flavorful combination of various ingredients, typically served as a main course or a side dish.

The primary components of lákavé include thinly sliced or chopped pork, often seasoned with salt, pepper, and paprika. The meat is then cooked in a large pan with some oil until it is browned and cooked through. The dish is then topped with a layer of thinly sliced onions, which are also cooked until they are translucent and slightly caramelized. The onions are then covered with a layer of thinly sliced or chopped potatoes, which are also cooked until they are tender and slightly browned.

The final ingredient in lákavé is a layer of thinly sliced or chopped cabbage, which is cooked until it is tender and slightly wilted. The cabbage is then covered with a layer of thinly sliced or chopped mushrooms, which are also cooked until they are tender and slightly browned. The dish is then topped with a layer of thinly sliced or chopped bacon, which is cooked until it is crispy and slightly browned.

Lákavé is typically served with a side of sour cream or a dollop of yogurt, which helps to balance the richness of the dish. It is often accompanied by a simple salad or a bowl of soup, making it a satisfying and comforting meal. The dish is also popular as a picnic food, as it can be easily transported and eaten with one's hands. Lákavé is a versatile dish that can be customized with various ingredients, making it a favorite among Hungarian cuisine enthusiasts.