'Covrigi'/ Pretzel Brunch – DE MÂNĂ. Transylvanian food stories

'Covrigi'/ Pretzel Brunch

This really is that perfect lazy yet impressive Sunday brunch - so easy to prepare but oh so pleasing.

'Covrigi'/ Pretzel Brunch

Immediate confession… The covrigi or pretzels were purchased and not homemade, but if you’re feeling adventurous you could certainly give it a go!

Covrigi are one of the most popular urban street foods in Romania, very similar to the more widely known pretzel. They are prepared from a leavened dough that is twisted into the shape of a knot, like a pretzel. Before baking they are usually sprinkled with salt and either sesame, poppy seeds or sunflower seeds. Whilst more modern variations include fillings of chocolate, jam, walnuts or even sausages - the ‘covridog’. They are most often sold at street kiosks known as ‘covrigarie’ and you never tend to be far from a covrigarie! The city of Buzau is well known in Romania for its covrigi.

We paired our covrigi with a simple, salted honey butter - made with our delicious organic honeydew forest honey, some thick Greek yoghurt and a homemade apricot & lavender compote.

Shop Organic, Honeydew Forest Honey HERE...

Some beautiful Summer flavours & colours but you could just as easily adapt this compote to any seasonal fruits throughout the year.

Salted Honey Butter

INGREDIENTS

100g butter
1 pinch salt

2 tbsp honeydew honey

METHOD

Mix all ingredients thoroughly by hand with a whisk or add to a food processor with the whisk attachment and combine until whipped.


Apricot & Lavender Compote

INGREDIENTS

500g apricots (halved & de-stoned)
75g sugar
1 tbsp fresh lemon juice

1 tsp dried lavender

METHOD

  1. Add all ingredients to a medium saucepan and mix gently to combine.
  2. Cook on a medium low heat until sugar has dissolved and apricots start to release their juices.
  3. Turn the heat up to medium and gently simmer until apricot are soft and beginning to fall apart but not mushy (around 5-10 minutes).
  4. Serve warm or chilled.

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