Mákos Tészta (Poppy Seed Noodles)
This four-ingredient one-pot meal takes 25 minutes to complete, so it’s easy to understand its wide appeal. Freshly cooked long, flat noodles are tossed in butter (sometimes oil) with ground poppy seeds and sugar. The results are pleasantly sweet, nutty and comforting. This dish of poppy seed noodles, also known as mákos tészta in Hungarian, originated as early as the 16th century as a humble meal beloved by peasants. Its affordability and appeal caused it to quickly grow in popularity until it was adopted across Hungary and certain parts of Eastern and Central Europe. The dish is enjoyed as a sweet main course, served on its own, or paired with a soup or salad.
- Preparation:
- Cooking:
- Total:
- Serves: 4 persons
Ingredients
- Salt
- 12ounces egg noodles
- ½cup poppy seeds (see Tip)
- 6tablespoons granulated sugar
- 5tablespoons cold unsalted butter, sliced into 1-tablespoon pieces
Instructions
Step 1
Bring a large pot of salted water to a boil. Cook the noodles until al dente, 1 minute less than the package directions. Reserve 1/3 cup water before draining the noodles, keeping them in the pot.Step 2
To a spice grinder, add the poppy seeds and sugar (work in batches if necessary). Pulse until finely ground.Step 3
Add the poppy seed sugar, the butter and the reserved pasta water to the pot of noodles over medium-low heat. Using tongs or a spatula, toss everything together. When the butter has melted and the poppy seeds coat the noodles, serve right away.