Hungarian Recipe- Lecsó with Flatbread & Cashew spread

February 2024

December 2023

In a deep pan, heat the oil and sauté the onion and bell peppers for 15 minutes over medium heat until slightly roasted.
Stir in the garlic, sweet Hungarian paprika, salt, and pepper, and continue to cook for 1 minute.
Add the diced tomatoes and cook until they are all broken up and the liquid mostly evaporates, about 10 minutes. Adjust the seasoning to taste

3/4 cup of Cashews (soaked for 2 hours in the cold or 30 minutes in hot water)
1-2 Cloves of Garlic
1/2 tsp of Salt
1/2 Sour Cream
1/2 cup Water

Rinse-soaked cashews, add garlic cloves and salt and mix with an immersion mixer until smooth.

Add all ingredients to a stand mixer fixed with a dough hook. Mix on low for 2 minutes. Then increase speed to medium/low for 6 minutes.
Lightly grease a bowl and transfer the dough into a bowl, cover with a kitchen towel and let rise until doubled, about 30 minutes.
Divide the doubled dough into 10 pieces and reshape it into small round balls. Lightly dust the dough balls with flour, transfer them to a rimmed baking sheet, and replace the kitchen towel for 20 minutes.
Preheat a non-stick skillet over medium heat.
Roll out one of the dough balls using a rolling pin to about an 8-inch circle and brush the dough with olive oil. Pick up and place in the preheated skillet and cook for 2 minutes or until the top surface is covered with bubbles. Carefully flip it over and brush with olive oil until the dough is lightly golden on the bottom for about 2 more minutes.
Remove from the pan and cover with a kitchen towel to keep warm while you cook the rest of the dough. Serve Lecsó with Flatbread & Cashew spread.

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