zsemlemorzsa

Zsemlemorzsa, commonly known as breadcrumbs in Hungarian, is finely ground dried white bread used as a binding and breading agent in Hungarian cooking. The word derives from zsemle, meaning bread roll, and morzsa, meaning crumb. It is a staple in many traditional dishes and in everyday cooking.

Preparation and varieties typically involve drying stale white bread, removing the crusts, and grinding the remaining crumb in a processor or grater to a desired texture. It can be used in fine or coarse forms, and some versions are toasted lightly to improve dryness and aroma. Commercial zsemlemorzsa may be sold unsalted or with added seasonings such as salt, paprika, garlic, or pepper.

Culinary uses include breading and frying foods, as in rántott hús (breaded and fried meat), fish, or vegetables, as well as acting as a binding agent in meatballs (fasírt) and other croquettes. It is also employed as a topping for casseroles, as a filler in stuffed dishes, and to absorb excess moisture in fillings. In some recipes, zsemlemorzsa helps create texture and structure without adding extra fat.

Storage and safety: keep zsemlemorzsa in an airtight container in a cool, dry place. When stored properly, it remains usable for several months; moisture can lead to clumping or mold. Toasting can refresh the aroma if it loses its freshness.

Nutritionally, breadcrumbs are primarily a carbohydrate source and are relatively low in fat, with nutritional content varying based on the bread and any added seasonings.