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Pasta, rice and grains

Túrós csusza

Hungarian broad noodles tossed with fresh túró curd cheese, sour cream and crisp bacon.

Túrós csusza is a Hungarian dish of short, broad egg noodles mixed with túró, a crumbly fresh curd cheese, and sour cream, then finished with crackling bacon and its fat. It is a rustic, filling dish, eaten as a main course or after a soup. Sweet versions with sugar are also common.

What goes in

Túró: 32%32%Broad egg noodles: 37%37%Sour cream: 16%16%Smoked bacon: 16%16%4parts
  • Túró632%, Crumbly fresh curd cheese.
  • Broad egg noodles737%, Short and flat.
  • Sour cream316%, Binds and sharpens.
  • Smoked bacon316%, Fried into crackling.

Rough parts by weight. The ring shows each ingredient's share of the dish.

Made step by step

Each drawing shows the operation for that step. Quantities and timings differ from house to house; this is one traditional way, in outline.

  1. Step 1: Simmer Cook the noodles in salted water and drain.
  2. Step 2: Fry Dice the bacon and fry it until crisp, keeping the fat.
  3. Step 3: Layer Toss the hot noodles with some of the bacon fat.
  4. Step 4: Layer Crumble the túró over the top and add spoonfuls of sour cream.
  5. Step 5: Bake Optionally bake briefly to warm through and crisp the top.
  6. Step 6: Serve Serve sprinkled with the bacon.
  7. Túró: 32%32%Broad egg noodles: 37%37%Sour cream: 16%16%Smoked bacon: 16%16%
    Finished Túrós csusza, by share.

Túró

Túró is the Hungarian name for the fresh, crumbly, slightly sour curd cheese known elsewhere as quark or tvorog. It is central to Hungarian cooking, used in both savoury and sweet dishes such as túrós csusza, túrógombóc dumplings and the chocolate-coated Túró Rudi bar. Good túró is dry and grainy rather than smooth.

Savoury and sweet

The savoury version is the classic: noodles, túró, sour cream and pork crackling or bacon, sometimes baked briefly so the top crisps. Fishermen's restaurants along the Danube and the Tisza often serve it after fish soup. The sweet version tosses the noodles with túró, sugar and sometimes vanilla or raisins, and is eaten as a dessert or a light meal.

Where it is used

After fish soupWeekday lunch

The cheeses in it

QuarkTúró is the Hungarian member of this family.

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Sources and further reading

About this page

Original text and drawings by the EveryCheese desk, written with AI assistance and checked against the sources above. The shares are a rough, illustrative ratio, not a recipe: every family and kitchen makes it differently. If we have something wrong, tell us.

Photo credits on this page

The small pictures above come from Wikimedia Commons under free licences. Some are cropped to fit.

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