Hungarian Jewish food is a perfect example
of acculturation. Take this piquant cucumber salad, which can
be made with one of the three different kinds of paprika —
mild, sharp, or sweet. Taken there by the Turks who discovered
it in the New World, paprika has been cultivated in Hungary since
the sixteenth century.
Paprikas Weiss' Hungarian
Cucumber Salad
3 cucumbers
Salt to taste
1 onion
Freshly ground pepper to taste
2 tablespoons white vinegar
2 teaspoons water (about)
Fresh sweet paprika to taste
- Peel the cucumbers and slice into very
thin rounds. Sprinkle with salt and let stand for 15 minutes.
Squeeze out the liquid from the cucumbers.
- Slice the onion very thin and mix with
cucumbers. Add the salt, pepper, white vinegar, and water to
cover the vegetables. Sprinkle paprika generously on top.
Yield: 6 servings (P).
Recipe from: Jewish Cooking in America
by Joan Nathan.
