Hungarian ratatuille (lecso)

Hungarian ratatuille (lecso)
  • 10 Dekagram (dkg) bacon
  • 1 Piece onion big
  • 4 Piece white paprika (wax pepper)
  • 3 Piece tomato
  • 1 Tea spoon (tsp) salt
  • 2 Peck black pepper grounded
  • 1 Tea spoon (tsp) sweet paprika powder
  • 2 Piece garlic cloves
  • 20 Dekagram (dkg) rice
  • 2 Table spoon (tbsp) olive oil

season: Summer

occasion: 4Family

origin: Traditional (National&Religious)



This is a simple and traditional recipe mainly used to prepare in summer. First cut the bacon for small pieces and toast it than remove from the grease. Chop the onion, paprtika and tomato. Than fry the onion once it is light brown add the wax pepper and continoe to toast it, meanwhile salt it and add the grounded balck pepper and chopped garlic. When the paprika is semi-soft add the tomato and sweet paprika powder and fry it only 5 minutes than add the rice and enough water to cover it. Cook it approx 10-15 minutes until the rice will be soft and gradually add water if it is needed. Before serving add back the fried bacon and serve with fresh bread.

Conversion equivalents

Officially, a US Cup is equal to 240 ml or
8 fluid ounces ½ pint or 16 tablespoon.
1 cup of
fluid onces
Fluid - water & milk 240 8.0
Butter 226 8.0
All purpose flour 125 4.4
Confectioners sugar 125 4.4
Cocoa powder 118 4.2
White sugar granulated 200 7.1
Honey, Syrup 340 12.0
Vegetable oil 218 7.7
Table salt 273 9.6
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