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In Hungarian cuisine, the rolls, one with each filling, are served together. The combination is known as mákos és diós (poppy seed and walnut). However, in some English language cookbooks there may be no mention of the walnut filling as an alternative. [6] Some other food writers combine the poppy seeds and walnuts together in one filling. [7]
A dessert in Hungarian cuisine made with noodles, poppy seeds and sugar. [17] Makovník Slovakia: A nut roll filled with poppy seed paste. Makowiec: Poland: Makovnjača Croatia: A Croatian poppy seed cake [18] [19] or roll. Makový závin Czech Republic: Czech poppy seed roll. Makówki: A traditional poppy seed-based dessert from Central Europe.
Makówki (Silesian: Makůwki / Makōwki, Lower Silesian: Mohn Kließla, German: Mohnpielen, Hungarian: Mákos guba) is a sweet poppy seed-based bread dessert from Central Europe. The dish is considered traditional in Silesia (southwestern Poland), where it is served almost exclusively on Christmas Eve.
Hungarian and Polish cooking, adds Baca, includes a trove of seed-centric dishes, like poppy seed rolls, savory soups, and dumplings. Another Hungarian classic: Mákos tészta, or poppy seed noodles.
A traditional Hungarian pastry, similar to a doughnut with no central hole, but it has a round, sweet, and fired taste, topped with lekvar. Flódni: Jewish-Hungarian A cake with four different fillings, which are poppy seed, walnut, apple, and plum jam. Gesztenyepüré Cooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream.
Mohn: a sweet poppy seed pasta The inside is tender and flaky, the sides and bottom get slightly crisp, and the top is golden brown and crusty. Mizina/istockphoto
Nut rolls are known also by many specific regional names, including: orechovník in Slovak; makowiec in Polish; potica, povitica, gibanica, orahnjača/orehnjača in Slovenian and Serbo-Croatian (walnut variant, makovnjača for variant with poppy seed, in Croatia can also be made with carob); kalács and bejgli in Hungarian; and pastiç or nokul ...
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