05 Dec

Wastless supper

Next year we’ll eat up Milan.

The  theme of the World EXPO (which will be held between 1 May 2015 and October 31) is health, the environment and sustainable development will be wonderful, isn’t it?
We’ve been approached by the organizers of the Live Inspire campaign (Intesa Sanpaolo CIB Bank)  to help communicate to the EXPO’s message, and to help them send two readers to Milan! We agreed: we write two articles, you vote for their favorite Hungarian recipe for Hungarian, and some of you may fly well. Bring It On!The organizers asked a recipe from us in the first round. Because last week was the European Week for Waste Reduction –which this year focused on food waste-, we thought about combining the two. You might already be aware of the fact that we put a huge focus on minimizing food waste in bars and restaurants. But what could an average person do in this matter? Would you believe that there is a meal which is based on “food waste”? The answer is yes! Not to mention, it’s a well known Hungarian desert, called mákos guba.
DSC01083_Originally, it was called “lőnye”, and its first recipe goes back 300 years. Back then it was made of pretzel or dough that the mothers hand-made during Christmas. It’s still a popular Christmas desert in a lot of Hungarian households, besides the good old bejgli. According to the legend, the poppy seed filling had a magical power: you will receive as much money in the upcoming year, as many seeds you consumed. As for the old recipe, they soaked the dry baked dough pieces (or pretzel) into warm milk with honey, and then spread ground poppy seed on top, et voilà! mákos guba was ready to eat!

Nowadays, most of the housewives don’t struggle with baking the dough at home, but I’m pretty sure that everyone has some dry leftover kifli (Hungarian bakery product, size and shape wise similar to the French croissant, but it’s texture is more like a baguette’s), which is ready to be cut into small pieces and served as a delicious meal. Good to know, that poppy seed is higher in calcium than any kind of cheese, also that it’s a perfect substitute for vegans and vegetarians to replace vitamins B1, B2 and B6 which are normally consumed by eating meat.

DSC01085_Now that we heard so much about this wonderful meal I should really reveal the mystery how to prepare it. Every household has their own way to make it: someone covers it with custard, someone serves it in small bowls, someone bakes it in the oven. Personally, I eat it as a quick lunch, so here is the simplest way to make it.

Ingredients (2 adults’ lunch portion and a half to sneak out in the kitchen for later on)
4 bigger or 5 smaller size kifli
150 gr of poppy seed
100—150 gr of sugar (depends on how sweet tooth you are)
Half liter of milk
2 vanilla sticks

Cut the kiflis into 2 cm diameter circles and put them into a bowl. Measure the poppy seed along with the sugar, ground them finely and spread it on top of the bowl of kifli. Cut the vanilla sticks into halves and carve the seeds out, then put the sticks along with the seeds in the milk. Heat the vanilla milk and pour it on the kifli mixture. Stir it carefully to mix all the ingredients and let the kifli soften in the delicious vanilla milk. Finally, after preheating the oven of 150 Celsius, bake the mákos guba for 10-15 minutes in a baking pan (don’t forget to put a cover on the pan otherwise it will dry out!).

After this you just need to be a bit more patient whilst it cools down and then… Enjoy!


DSC01093_Supposedly, it can also be made of dry rolls or bread but to be honest I never tried it that way. However, if there is a volunteer between our lovely readers who wants to give it a go, please don’t hesitate to share the experiences with us.

In summary: please don’t throw your dry kiflis in the bin but recycle them as a delicious lunch next day.

Although mákos guba is not among the contestants, don’t be discouraged from voting for your favourite recipe here to represent Hungary at the World Exhibition 2015!


Thank’s for the support, Live Inspire Team! Graphics credit: Disney Italy

Thank you, Judit Zollai, for translating the original article!!