GF Hungarian Poppy Seed Noodles

June 16, 2020
Poppy seed is widely used to make yeast breads, sweet rolls, pastries, and coffee cakes in Hungary. This one is more of a weekday dish, we normally serve it after a one-pot soup, like goulash or bean soup. And yes, it's a sweet noodle! Although this dish isn't familiar to most Americans, similar versions are also popular in Poland and Austria.

This dish can’t be more simple to assemble. All you need is some tagliatelle or wide strip pasta, poppy seeds and sugar. I love to use caster sugar because over the hot pasta it just melts much better. The important thing is that the poppy seeds must be bround first, it’s quite a different taste from the whole ones that are sprinkled on top of baked goods. I grind the poppy seeds in a coffee grinder, always together with some granulated sugar otherwise the oily poppy-seed paste would just stick. The standard ratio of poppy to sugar is two to one.
vegan hungarian poppy seed noodles in a white dish with a fork

GF Hungarian Poppy Seed Noodles

Recipe Type: Sweets
utensils YIELDS 1 serving
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  • 100g millet tagliatelle (or any other GF wide strip pasta)
  • 50g black or blue poppy seeds
  • 50g caster sugar
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1. Prepare your pasta according to package instructions.

2. Grind the poppy seed in a coffee grinder meanwhile.

3. Once the pasta is done, transfer it to a plate, top it with poppy seed and caster sugar, combine well.

Serve while still warm.

Also by Imola: Hungarian Bean Soup With Noodles

Creamy Vegan Hungarian Kale Casserole

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Photo: Imola Toth

Imola is a Hatha and Ashtanga yoga teacher, tree planter and writer and editor of Raised by the Wolf, an online magazine for Wild Women, with a passion for exploring and life outdoors. Originally from Hungary but currently planting trees and rewilding the enchanting forests of France. Hop over to RBTW magazine, and blog and follow her on Instagram @yogiraisedbythewolf


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