Clara Margaret Czegeny, Author of Helen's Hungarian Heritage Recipes TM
COTTAGE CHEESE NOODLES WITH BACON  
Túrós Csusza
1 lb dry pressed cottage cheese
1 tsp salt
6 slices slab bacon (Szalonna)
3 cups water
2 cups sour cream
3 tsp salt (for water)
1 sprig dill, chopped
*1 pkg egg noodles, broad
1 tbsp butter or bacon drippings
1 tsp cracked black pepper
I remember our whirl-wind visit to Hungary in 1972 and taking a side-trip to the fascinating
Hortobágy – the Great Plains.  The restaurant there is famous for its amazing Túrós Csusza. I
still remember the aroma wafting from the kitchen nearby and we all partook of second helpings or
was it thirds? I can’t remember. Originally my grandmother said they used the
Lacey Large
Squares – Fodros Nagy Kocka
which are pasta in 1”X1” squares, but twisted in 3D. But, that
never stopped my mother from using the packaged broad egg noodles!
Directions: Bacon – use slab bacon (Hungarian Szalona). Cut bacon into lardons and fry in pan
until brown and crispy. Remove bacon, set aside and reserve fat.  Prepare noodles as per package
directions. Drain – set aside.  In a large chafing dish, place the drained noodles and top with
crumbled cottage cheese. Bake at 350°F for 10-15 minutes just to heat through, being careful not to
cook the cheese.

Serving Suggestion: Serve with generous dollops of sour cream and bacon bits and a drizzle of
bacon fat and garnish with finely chopped fresh dill and fresh cracked pepper. A meal you will not
forget! I get hungry just describing it to you.

NOTE: - In a serious pinch - you can use storebought cottage cheese, just place in cheese-cloth to
drain overnight. (Discard the liquid or
give it to the cat)
Túrós Csusza is a Hungarian savoury curd cheese noodles or cottage cheese noodles made with
small home made noodles or pasta.
Túrós Csusza is a traditional noodle dish of the Hungarian
cuisine. The original Hungarian noodles used for this dish are home made with flour and eggs,
mixed into a dough and torn by hand into uneven fingernail sized pieces and boiled in water.
However, any broad egg noodle can be used instead of the home-made noodles.

The noodles are cooked in salt water and drained, mixed with butter, with slightly salted and
crumbled curd cheese (often sheep's milk cheese), chopped fried crispy bacon and topped with
special thick Hungarian sour cream (
tejföl) and heated in the oven for a few minutes before serving.
Photo courtesy of
Evangeline Mackell -
Design in Bloom
Clara Margaret Czegeny, Author of Helen's Hungarian Heritage Recipes TM
ANOTHER HUNGARIAN CLASSIC
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Helen's Hungarian Heritage Recipes
BY CANADIAN BESTSELLING COOKBOOK AUTHOR
CLARA MARGARET CZEGENY
Clara Margaret Czegeny, Author of Helen's Hungarian Heritage Recipes TM
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Hungarian Recipes, Hungarian
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Last Updated March 17, 2012