Búzacsíramálé, the story behind September’s TATI Origins

This September, TATI Origins takes us to the historic Hungarian Highlands with a special sweet dish passed down through generations: búzacsíramálé, also known as kőtés.

Made from just a few natural ingredients, sprouted wheat, water and flour, it requires days of patience and care. For us, the story is even more personal: búzacsíramálé is one of our Head Chef Gábor Soóky’s defining childhood food memories.

Simple ingredients, a time-honoured tradition

The knowledge of making kőtés has been passed down from generation to generation. There is no single recipe measured precisely in grams: the wheat, the sprouting process and the experience of the person preparing it all shape the final result.

Carefully selected wheat is soaked and left to sprout for several days. At just the right moment, the sprouts are ground, mixed with water and strained. Flour is added to the naturally sweet liquid before the mixture is slowly baked.

Earth, water, air, fire, human hands

Water awakens the wheat.
Air allows it to sprout and plays its part during baking.
Fire slowly transforms the mixture into the finished dish.
And human hands care for the wheat and guide the process over several days.

It is a philosophy that feels naturally connected to TATI: respecting the ingredient, following nature’s rhythm and keeping traditions alive.

From Gábor’s memories to the TATI table

This September, we are bringing more than a traditional sweet dish to the table. We are sharing a piece of Gábor’s childhood and a flavour that has connected generations.

A handful of wheat. A few simple ingredients. Days of care. Generations of memories.

Discover the story of the Hungarian Highlands and taste it at TATI.