Zacuscă workshop
Anyone who has tasted homemade zakuszka cooked in a cauldron will want to taste it again and again, and on sad winter days will dream of taking a full jar* off the shelf.
But how is this wonderful food made? This year, we are holding our traditional annual zakuszka cooking event at Hengermalom, which we are also turning into a workshop so that as many of you as possible can learn the tricks of the trade!
We will provide the ingredients, tools, cauldron, and fire, all you need to do is bring yourselves to take part in a classic zakuszka cooking party. You won't have to go hungry while we're getting ready, as the Hengerbár will serve you food appropriate for the occasion.
Schedule
Of course, there are as many zakuszka recipes as there are households: at the workshop, you will learn one version (with beans and wine), which was inspired by our parents' recipes.
Zakuszka cooking is not simply the preparation of a dish, but an all-day community event in which everyone in Transylvania participates from childhood, so in addition to those who want to learn and take home the recipe, we also welcome those who already know it but want to experience the familiar atmosphere.
Due to the circumstances and the expected high turnout, this time we will not be preserving the zakuszka, but tasting it fresh, although we will of course also reveal the secrets of how to properly prepare the wine jars. There is no limit on the number of participants, we will find a task for everyone, and there will be a slice of bread for everyone at the end.
*GLOSSARY - also useful to know for making zakuszka:
borkán = preserving jar
gogosi = tomato pepper
lapító = cutting board
murok = carrot
paszuly = bean
üst = cauldron
vinete = eggplant
Hengermalom
Hengermalom was once the bread of the town. Today it is a mysterious structure that tells the story of Kelenföld, the city and the river. A new story begins among the huge concrete blocks: the empty cylinders are soon filled with our shared ideas.