Macesz Bistro is not a new player on the gastro scene of Budapest’s Jewish Quarter, but it always offers special surprises. This time they enriched the exciting menu that features characteristic Jewish courses with autumn flavors; the sauerkraut stew and the pike perch are back again, and as a novelty, they now treat guests with matzo-based cheesecake as well. Another recent development is Macesz Bistro’s debut of a video cookbook of recipes, two episodes of which we can already watch online, with the next installment coming soon. Here are the videos with the tips and tricks of kosher courses.
Since Macesz Bistro launched in 2015, we have already figured out that when we crave mouthwatering Jewish-style eggs, meat soup infused with matzo balls, or cholent while strolling around District VII, we can most certainly find what we’re craving at Dob Street 26. Even if you already tried everything from the menu, chef Ákos Tasnádi always ensures that everyone finds something new, and now we can enjoy the Hungarian-Jewish fusion cuisine that we love so much with varied lunch menus at Macesz, while there is always a seasonal selection of courses, too. Nowadays the menu is dressed in autumn colors; guests can expect warmer and more filling meals that often contain root vegetables. We can savor sauerkraut stews made with venison, pike perch with spinach cream, or even roasted-cauliflower cream soup, and Jewish-styled matzo-based cheesecake.Another new attraction of Macesz Bistro was the launch of a witty video cookbook series that they filmed together with Malackaraj, a Magyar video blog. Two episodes are already available online (with English commentary and subtitles), and the third one is already in the making. Here we present the first two episodes, starting with the false fish recipe of the 98-year-old Grandma Lili.
In the second episode, we can learn how to make one of the favorites of Jewish cuisine, which is the most popular dessert of
Macesz:
flódni (a layered pastry enriched with apple, walnut, poppy seeds, and jam).
The third episode is not yet released, but we can now share a small sneak peek. The main theme is kosher pálinka brandy that is made especially for Macesz Bistro at the Pálinka Manufactory of Gyula. In the video, Kolos Somlói, the owner of the Manufactory, explains what makes pálinka kosher, and how best to devour this potent potable.
This video will be released at the end of October, and will be followed by another two episodes, but until then, we can all experiment with a false fish dish or with flódni, or we can just make our way straight to Macesz, and skip cooking everything from scratch, to instead just sit back and devour all of the delicious results.
