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Within ten minutes, all 1,693 stuffed delicacies prepared for the city’s day were gone.
Last year, the City Day Tasting was held for the first time, featuring the dish “debreceni batyu”; this year, it was no different.
The fastest attendees could taste the dill pastry “kapros dübbencs”.
“I tried the dübbencs, and I think it was perfect. From what I heard from others in my classes, they also really liked it. The recipe must have been difficult for those who made it and must have involved a lot of work,” Tibor Nagy Bulcsú said.
The recipes for the savory delicacies were provided by the Hajdúsági Gastronomy Club, and the preparation involved four institutions of the Debrecen Vocational Training Center: Irinyi János Technical School, the Commercial and Catering Vocational School, Bethlen Gábor Economic Technical School, and Diószegi Sámuel Baptist Technical School. 500 “debreceni batyu” and “dübbencs” were made.
“Two chefs, two vocational instructors, nine students, and one assisting teacher baked five hundred pieces,” Nelli Kiss, a Diószegi Sámuel Baptist Technical School student, explained.
Not only savory delicacies were prepared for today’s festive tasting. In honor of the city’s day, potato bread stuffed with pressed ham was also served, and smoked pork knuckle sour cream bean soup was cooked. On behalf of the town, the mayor symbolically received the recipes for the special Debrecen dishes, which have a place in the treasury of Debrecen’s gastronomic values.
“I believe that traditions must be maintained. I always tell my colleagues and students that everyone loves the flavors we learned from our masters, mothers, and grandmothers,” Attila Rédai, president of the Hajdúsági Gastronomy Club, pointed out.
A joint performance of the Debrecen Folk Ensemble and the Debrecen Hajdú Dance Ensemble enlivened the City Day Tasting. The Debrecen Garrison Band, which has been included in the Debrecen Value Repository, also performed.
Source and photo credit: debrecen.hu
