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Hungarian Recipe- Lecsó with Flatbread & Cashew spread

Ingredients for Lecso: 

  • 4 Tbsp Sunflower oil 
  • 1 Onion, finely sliced 
  • 2 Red Bell Peppers, sliced 
  • 2 Green Bell Peppers, sliced 
  • 4 Garlic cloves, minced 
  • 1 1/2 Tbsp Sweet Hungarian paprika 
  • 1 tsp Salt 
  • 1 tsp Sugar 
  • 1/2 tsp Ground Black Pepper 
  • 1 lb Fresh Tomatoes, diced 


  1. In a deep pan, heat the oil and sauté the onion and bell peppers for 15 minutes over medium heat until slightly roasted. 
  2. Stir in the garlic, sweet Hungarian paprika, salt, and pepper, and continue to cook for 1 minute. 
  3. 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 

Ingredients for Cashew Sour Cream Spread : 

  • 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 


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

Ingredients for Flatbread :

  • 4 cups all-purpose flour plus more for dusting 
  • 1 tsp Sugar 
  • 1 packet 
  • 1 1/2 cups warm Water 
  • 2 Tbsp Olive Oil plus more for brushing 
  • 2 tsp Salt 


  1. 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. 
  2. Lightly grease a bowl and transfer the dough into a bowl, cover with a kitchen towel and let rise until doubled, about 30 minutes. 
  3. 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. 
  4. Preheat a non-stick skillet over medium heat. 
  5. 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. 
  6. 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.
Nutrition Facts  Amount per serving % Daily Value
Servings 4
Calories 464
Total Fat 39.8g  51%
Saturated Fat 8.6g  43%
Cholesterol 13mg  4%
Sodium 2359mg  103%
Total Carbohydrate 25.4g  9%
Dietary Fiber 5.2g  19%
Total Sugars 9.5g
Protein 7.8g
Vitamin D 0mcg  0%
Calcium 88mg  7%
Iron 3mg  17%
Potassium 745mg 



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