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This is a soft dumpling, a staple of Hungarian cooking. It is said that if you can't make galushka, you can't cook Hungarian.

For each batch of galushka:

3 c. all-purpose flour
1½ tsp. salt
1 Tbsp. baking powder
3 eggs

Sift the flour, baking powder, and salt together into a large bowl. A little more baking powder makes the galushka fluffier, a bit less makes them harder and more like Spätzle. The salt holds the galushka together. Do not omit it; if you do, you will end up with a wheat porridge. Make a well in the sifted flour, break the eggs into it, and beat with a wooden spoon. Beat cold water into the mixture to make a soft dough (about ½ cup). Drop this dough, by teaspoons, into boiling water; the galushka are done almost immediately upon rising to the surface. As they are done, remove the galushka from the water, to a colander. If you wish, toss the galushka with a bit of butter or oil, to keep them from forming a concretion in the colander.


Kasha is a porridge often made from coarsly ground buckwheat groats. You'll usually find it in the Middle Eastern section of the local Giant Eagle (or equivalent).

Heat liquid, butter, and seasoning to boiling. Lightly beat the egg in a bowl, with a fork. Add kasha and stir to coat kernels. In a medium-sized skillet, cook the egg-coated kasha until the the egg has dried and the kernels are separate (2 to 3 minutes). Quickly stir in the boiling liquid. Cover tightly and simmer until kernels are tender and liquid is absorbed (3 to 5 minutes).


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