Palatschinke

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Palacsinta
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Palatschinken

Palatschinke (or palaccinka, plural palatschinken) is a thin

Greco-Roman origin.[1] The dessert is common in the Balkans, Central and Eastern Europe
.

History and etymology

The dish is of

Archestratos and Antiphanes first mentioned plakous.[1] Cato the Elder's short work De agri cultura ("On Farming") from about 160 BC includes an elaborate recipe for placenta.[1] Palatschinke still bears the same name of its Greek and Roman ancestors.[1]

The origin of the name comes from the

According to the Hungarian Ethnographic Encyclopedia, the Hungarian word palacsinta is an Italian loanword.[4]

Palačinka is also the name in most

naleśnik, in Ukrainian налисник (nalysnyk) or млинець (mlynec), in Russian налистник (nalistnik) or блинчик (blinchik
), in Romanian clătită.

Versions

Gundel Palacsinta filled with walnuts and chocolate sauce
Hortobágyi palacsinta filled with meat, served in Sopron, Hungary

Central European palatschinken (palačeke) are thin pancakes similar to the French

, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palatschinken are usually served with different types of fillings and eaten for lunch or dinner.

Palatschinken are traditionally rolled with

A well-known Hungarian version of palatschinke is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce made with egg yolks, heavy cream, and cocoa.

Palatschinken may also be eaten unsweetened as a main course, such as a meat-filled Hortobágyi palacsinta. They may also be eaten plain, filled with cheeses, or vegetables such as mushroom, spinach or sauerkraut, topped with sour cream, or cut into thin strips, called Flädle in Germany′s and Switzerland's Alemannic dialects and Frittaten in Austria. Flädle/Frittaten are used in Frittaten soup – pancake strips served in clear broth.

See also

References

Citations

  1. ^ a b c d e Goldstein 2015, p. 12.
  2. ^ Stevenson & Waite 2011, p. 1095, "placenta".
  3. ^ Kluge 1957, p. 528, "Palatschinke".
  4. ^ Akadémiai Kiadó 1977, "Palacsinta".
  5. ^ Meyer 1997.
  6. ^ Gundel 1984, p. 124, "112. Layered crepes (Rakott palacsinta)".

Sources

  • Akadémiai Kiadó (1977). Hungarian Ethnographic Encyclopedia. Budapest: Akadémiai Kiadó.
  • Goldstein, Darra, ed. (2015). The Oxford Companion to Sugar and Sweets. Oxford: Oxford University Press. .
  • Gundel, Károly (1984). Gundel's Hungarian Cookbook. Budapest: Corvina Kiadó.
    OCLC 864451509
    .
  • Kluge, Friedrich (1957). Etymologisches Wörterbuch der Deutschen Sprache. Berlin: Walter De Gruyter. .
  • Meyer, June V. (1997). June Meyers Authentic Hungarian Heirloom Recipes Cookbook (1st ed.). Deerfield, IL: June V. Meyer & Aaron D. Meyer. .
  • Șăineanu, Lazăr (1929). Dicționar universal al limbei române (6th ed.). Craiova: Scrisul Românesc.
  • Stevenson, Angus; Waite, Maurice, eds. (2011). Concise Oxford English Dictionary: Luxury Edition. Oxford: Oxford University Press. .

External links