Császármorzsa (Emperor’s Crumbs)

(Pronunciation: “Chah-Saar-More-Jha”)

A dish from Austria– yeah you don’t really care, do you? Of course not, you’re not interested in seeing recipes for things you’ve never seen before and can’t even pronounce. You’re only interested in liking pretty pictures of food that you’ve already cooked before. Guess what; you’re not my target audience. I am my target audience. As in, I want to write this down so that I don’t have to remember how I cooked it, just in case I want to cook it again. (¬‿¬) But hey, if you want to read my recipe with the notes I take after making it, good, I like you. Send me an email, let’s do lunch. I’ll cook. (´・ω・`)

Anyways, this is a dish which is basically just a pancake shredded into bite-sized pieces originating from Austria called Kaiserschmarrn, however I’m not posting the authentic Kaiserschmarrn, I’m posting the authentic Császármorzsa because Hungarians do it differently! (´・ω・`) The original Austrian recipe uses flour, but most home cooks in Hungary do this with semolina, as semolina is one ingredient every Hungarian pantry contains. The measurements are slightly different because semolina is much denser, but the technique is pretty much the same whether or not you use flour or semolina.

Ingredients per serving
1/3 cup semolina or 1/2 cup flour
1 egg
200ml milk
1 tbsp granulated sugar
1 tsp vanilla extract
1/4 tsp salt
lemon zest
1 tbsp butter for cooking*
(Optional) 1/4 tsp cream of tartar**

To serve:
Powdered sugar

Raisins are also optional, but I don’t recommend them because I hate raisins. ( ̄▽ ̄)

1. Separate your egg yolks from your egg whites into separate bowls. In the bowl with the yolk, mix together your milk, salt, vanilla, and lemon zest.
2. Slowly whisk in your semolina or flour in with the mixture. If you’re using semolina, use a wooden spoon. If you’re using flour, use a whisk. Mix/whisk until your mixture until there are no lumps whatsoever.
3. Using an electric mixer (or a clean whisk if you’re good at whipping egg whites by hand), whip egg whites until they foam up a little. Then, add your cream of tartar and sugar. Continue to whip until they hit firm peaks, then slowly fold them in with your egg yolk/semolina mixture.
4. Heat up some butter on a large frying pan and cook the mixture on medium as if it were a pancake. If you’re using semolina, you may want to mix the mixture around a bit in the pan so the semolina grains spread out evenly.
5. Wait a bit for the bottom to cook just slightly, about 1-2 minutes. Then, start playing with it as if it were scrambled eggs, and just keep cooking until it all starts clumping together. Break up the larger chunks occasionally and just keep playing with them as if you were making scrambled eggs. The pieces will continue to get smaller and smaller and eventually all the butter will be absorbed.
6. Once the butter is gone, just keep toasting the crumbs on medium heat until they start to brown on the outside just ever so slightly. Ideally they should be a little toasty on the outside while being soft and fluffy on the inside.
7. Serve topped with powdered sugar, jam, and a piece of lemon for garnish!***

*Remember; all the butter will be absorbed anyway while you’re cooking, so don’t go overboard!
**Use it if you have it. It helps to stabilize the egg whites minimizing the chances of deflation. If you don’t have it, don’t worry; most people don’t anyway and you should be able to proceed with the recipe just fine.
***It’s actually a very good garnish, since halfway through the meal you can bite down on the lemon. It has an interesting effect really. It sort of resets the palate a little bit, not sure how to describe it since it’s no longer fresh in my mind, however I do remember that something peculiar happened. Try it! (´・ω・`)

(csaszarmorzsa, csaszar, morzsa, chasar, chassar, morja, chassarmorja, chasarmorja)


About Chef Treble

Feed me weird things.

Posted on November 1, 2015, in Dessert, Grain & Starch, Hungarian and tagged , , . Bookmark the permalink. Leave a comment.

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