Kiski / Hurka / Jeternicky

Kiski / Hurka / Jeternicky Recipe from Hungary - Pork, Onions, Instant Rice, Salt, Garlic, Sage

Region / culture: Hungary | Preparation time: 1 hour | Cooking time: 1 hour | Servings: 8

Introduction

Kiski, also known as Hurka or Jeternicky, is a traditional Czech dish made with ground pork, liver, onions, rice, and a blend of spices. This hearty and flavorful dish is perfect for a family meal or special occasion.

History

Kiski has been a staple in Czech cuisine for generations, with each family adding their own twist to the recipe. It is often served at weddings, holidays, and other celebrations as a symbol of good luck and prosperity.

Ingredients

5 lb (2.27 kg) of ground pork
1 lb (454 g) of ground pork liver
4 chopped onions
4 cups of instant rice
salt and pepper to taste
garlic
allspice
sage
margarine

How to prepare

Put the ingredients into a large pot and cover with water. Bring to a boil.
Add 4 chopped onions and stir often.
Add 4 cups of instant rice, salt, and pepper to taste.
Cook for 1 hour.
Skim off any fat.
Add seasoning - for seasoning, add garlic, allspice, sage, and margarine. Keep smelling and tasting until the flavor is right.
Pour the mixture into several large flat pans.
Let it harden in the refrigerator. (Alternatively, it can be pushed into casings like sausage.)
Cut into squares, enough for a serving for your family, and freeze separately.
To cook: let it thaw, fry in a frying pan, or bake in the oven for 20 minutes.
Serve with eggs or Cathy (Ambrisko) Mullenix.

Variations

Add chopped mushrooms or bell peppers for extra flavor and texture.
Use different spices such as paprika or cumin for a unique twist on the traditional recipe.

Cooking Tips & Tricks

Be sure to cook the rice until it is tender but not mushy.

- Season the mixture to taste, adjusting the spices as needed.

- Skim off any excess fat before pouring the mixture into pans to harden.

- For a crispy exterior, fry the kiski in a hot pan until golden brown.

Serving Suggestions

Kiski can be served with eggs, sauerkraut, or pickles for a complete and satisfying meal.

Cooking Techniques

Boil the mixture until the rice is cooked through.

- Fry or bake the kiski until golden brown and crispy on the outside.

Ingredient Substitutions

Use ground beef or chicken in place of pork for a lighter version of the dish.

- Substitute quinoa or barley for the rice for a different texture.

Make Ahead Tips

Prepare the kiski mixture ahead of time and freeze in individual portions for quick and easy meals.

Presentation Ideas

Serve the kiski on a platter with fresh herbs and lemon wedges for a beautiful and appetizing presentation.

Pairing Recommendations

Kiski pairs well with a crisp salad, crusty bread, and a glass of Czech beer or white wine.

Storage and Reheating Instructions

Store leftover kiski in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or oven until heated through.

Nutrition Information

Calories per serving

Each serving of kiski contains approximately 400 calories, making it a satisfying and filling meal option.

Carbohydrates

Each serving of kiski contains approximately 20g of carbohydrates, mainly from the rice and onions.

Fats

Kiski is a rich dish, with each serving containing around 25g of fat, primarily from the pork and liver.

Proteins

Packed with protein, each serving of kiski provides about 30g of this essential nutrient, thanks to the ground pork and liver.

Vitamins and minerals

Kiski is a good source of iron, vitamin A, and vitamin C, all of which are important for overall health and well-being.

Alergens

Kiski contains pork, liver, and onions, which may be allergens for some individuals. Be sure to check for any food allergies before serving.

Summary

Overall, kiski is a hearty and nutritious dish that provides a good balance of carbohydrates, fats, proteins, and essential vitamins and minerals.

Summary

Kiski is a delicious and comforting dish that is perfect for any occasion. With its rich flavors and hearty ingredients, it is sure to become a family favorite. Enjoy this traditional Czech recipe with your loved ones today!

How did I get this recipe?

I can still recall the sense of amazement I felt when I first saw this recipe for Kiski / Hurka / Jeternicky. It was a cold winter day, and I had just finished helping my neighbor Mrs. Kovac with some chores around the house. As a token of appreciation, she invited me into her warm kitchen and offered me a cup of hot tea.

As we sat at the kitchen table, Mrs. Kovac reached into a worn wooden box and pulled out a yellowed piece of paper. She unfolded it carefully, revealing a handwritten recipe for Kiski / Hurka / Jeternicky. I had never heard of this dish before, but as she began to explain the ingredients and the method of preparation, I was immediately intrigued.

Mrs. Kovac told me that the recipe had been passed down through generations in her family, originating from her great-grandmother who had immigrated from Slovakia. She described how the dish was a traditional Slovakian delicacy, typically served during special occasions and holidays.

The recipe called for a mixture of ground pork, onions, garlic, and various spices, all wrapped in a delicate pastry and baked until golden brown. Mrs. Kovac explained that the key to making the dish truly special was in the seasoning – a blend of paprika, caraway seeds, and marjoram that gave the Kiski / Hurka / Jeternicky its distinctive flavor.

I watched in awe as Mrs. Kovac deftly prepared the filling, mixing the ingredients together with practiced hands. She explained the importance of using fresh, high-quality ingredients, and how the love and care put into the cooking process could be tasted in the final dish.

As the Kiski / Hurka / Jeternicky baked in the oven, filling the kitchen with a tantalizing aroma, Mrs. Kovac shared stories of her childhood in Slovakia and the memories associated with this beloved recipe. She spoke of family gatherings and celebrations, where the dish was always a highlight, bringing people together around the table.

When the Kiski / Hurka / Jeternicky was finally ready, Mrs. Kovac placed a steaming hot slice on a plate and handed it to me with a smile. I took a bite, savoring the rich flavors and the flaky pastry that melted in my mouth. It was unlike anything I had ever tasted before – a true masterpiece of Slovakian cuisine.

From that day on, I was determined to learn how to make Kiski / Hurka / Jeternicky myself. Mrs. Kovac graciously shared her family recipe with me, guiding me through each step and offering tips and tricks along the way. I practiced tirelessly, honing my skills and perfecting the art of making this beloved dish.

Over the years, I have made Kiski / Hurka / Jeternicky for my own family and friends, passing on the tradition that was started by Mrs. Kovac. Each time I prepare the dish, I am reminded of the sense of amazement I felt that cold winter day in her kitchen, and the joy of discovering a recipe that has become a treasured part of my culinary repertoire.

Now, as I sit down to enjoy a slice of Kiski / Hurka / Jeternicky with my loved ones, I am filled with gratitude for the knowledge and wisdom that has been passed down to me. The recipe may have originated in Slovakia, but it has found a home in my heart, connecting me to a rich culinary heritage that I will always cherish.