Old Hungarian Country “peasant” dish, that is somewhat disappearing from todays household menu’s.

This was a main dish in many parts of Hungary in the old times, when food supplies were limited. Often served by itself, or with a bit more upmarket version, sour cream or ricotta cheese.

I remember even a childhood kindergarten song named after this dish:

“Elias Tobias

egy tal dodolle,

ettel belole…”

Its a very simple dish, but need some muscle to make it. Read on to see why.

Ingredients:

1kg Potato - no fancy potato, just simple everyday unwashed.

Lard - It is the best choice for this dish to bring back the old time flavours.

You can use oil, but i warn you it will not be the same :))

The Making:

Peel, chop and boil 1kg potatoes until its soft. (like you would for mash potato)

Drain ¾ of its water, but keep the drained water.

Usual recipe says use 400g plain flour, but i found i only needed about 300g.

The amount of flour needed is depends on how much water you leave with the potatoes.

Mash the potatoes with the potato masher. Add some salt.

Add more of its set aside drained water if needed.

Now comes the hard part - select your biggest wooden spoon you have, and add some flour to the mashed potatoes and start to stir on a low heat.

DO NOT use electric mixer, you will ruin the dish!

Gradually add more flour.

You need to keep stirring until the mash separates from the side of the pot.

Chop roughly 3 large brown onions.

In a cast iron pan, put some lard, and brown the onions, then remove them and set aside.

Add more lard (3-4 tablespoon, depending on your pan size).

With wet hands, form the dodolle, and place them into the hot lard.

Cook them on both sides, but dont burn them.

Serve with the browned onions, and with optional sour cream or fresh ricotta.

Dodolle can also be used as a garnish of some Hungarian meals.

Here is a website link for some inspiration for making of the Dodolle (in Hungarian):

https://kepmas.hu/hu/dodolle-ilyen-receptet-mashol-meg-nem-olvastal