Every month, we open the pages of our kitchen’s book of memories, return to our roots and reimagine our team personal family recipes. This November, we’re bringing you a dish that carries the history of the Carpathian Basin, the warmth of home and the unforgettable aromas of our grandmothers’ kitchens.

BUT WHAT EXACTLY IS THIS DISH?

Our November special is sztrapacska with sheep’s cheese, a dish originally from Slovakia. Although almost everyone in Hungary knows it as sztrapacska, its original name is bryndzové halušky, meaning potato dumplings with sheep’s cheese.

Whatever we call it, one thing is certain: from the historic Upper Hungary region through Northern Hungary to Borsod, this dish has connected communities for centuries.

MEMORIES FROM A CHILDHOOD KITCHEN

“For me, it’s the taste of my childhood…” – Dina shared.

Dina is our cold kitchen cook at TATI, responsible for creating our beautiful starters and desserts. But this particular dish means far more to her than just another recipe.

“My grandmother used to make it for us… In our family, it was an everyday dish.”

As children, Dina and her siblings would gather around their grandmother, always eager to help with the cooking. Looking back, Dina remembers her as the person who “introduced us to the beauty of cooking and our traditions.”

It’s this simple, heartfelt tradition that we wanted to bring back to life and share with you.

WHERE TRADITION MEETS TATI

The secret to perfect potato dumplings lies in grandmother’s proportions, which we’ve kept just as they were: 1 kg of potatoes, 400 g of flour, 1 egg and just the right amount of salt. The dough should be neither too firm nor too soft.

At TATI, we take these traditional dumplings, gently pan-fry them and give them a contemporary touch, celebrating the dedication of local Hungarian producers and the exceptional ingredients they bring to our kitchen.

We surround the warm, freshly cooked dumplings with a beautifully silky smoked sheep’s cheese espuma (Csengő Manufaktúra).

Then comes an exciting contrast of textures: pan-fried cheese and richly flavoured aged cheese from Csíz Sajtműhely, complemented by crispy fried onions and fresh chives.

The finishing touch is paper-thin slices of seasoned Mangalica pork fat from Falusi Kosár, accompanied by premium Mangalica ham.

Each ingredient brings its own character, creating a dish that honours its origins while embracing the TATI approach to farm-to-table dining.

A CLASSIC FROM BORSOD COUNTY

Take a seat at TATI and let this dish take you on a journey back to childhood.
Discover a little piece of history on a single plate, where our grandmothers’ culinary heritage, the dedication of Hungarian producers and our passion for cooking come together in one memorable culinary experience.

How We Make It at TATI Based on Dina’s Recipe

Potato dumplings:

• 1 kg potatoes
• 400 g flour
• 2 eggs
• 20 g salt

To serve:

• Sheep’s cheese from Csengő Manufaktúra
• Mangalica ham from Falusi Kosár
• Mangalica jowl bacon from Falusi Kosár
• Aged cheese from Csíz Sajtműhely
• Fried cheese
• Crispy fried onions
• Chives

Method:

Combine the potatoes, flour, eggs and salt thoroughly, making sure the dough is neither too firm nor too soft, but remains pleasantly tender and light. Shape the dough into small dumplings, then gently pan-fry them until lightly golden. Toss with a little sheep’s cheese, allowing the flavours to come together. To serve, top the hot, steaming sztrapacska with a light, smoked sheep’s cheese espuma, followed by fried cheese, aged cheese and crispy fried onions. Arrange paper-thin slices of seasoned Mangalica jowl bacon over the top, allowing the warmth of the dish to gently melt the fat. Finish with Mangalica ham and finely chopped fresh chives.