Tasci is the favourite dish of the past and then it used to be prepared as main dish, but was preceded by a stew of cooked tomatoes or fresh vegetables. In wealthier households, Tasci were served as dessert. The Germans brought them to this region; their name comes from their “pockets” filled with jam. In the north of Backa, the Hungarian expression baratfile is used. It’s delicious in both tongues, and more are offered at folk cuisine restaurants, traditional homes restaurants, and salas grange farms.
Ingredients (four people)
300 g fl our; 2 eggs; 100 g plum jam; 2 tablespoons bread crumbs; sugar; oil; water
Mix in flour, eggs and some water and salt. Flatten the dough with the rolling pin on the table, and dot it evenly with jam. Then the serrated wheel (dough cutter with serrated blade in the form of a wheel) is used to cut the dough into squares and fold the squares so that the a spoon-full of jam is placed in the “pockets”, so “Die Tasche”, meaning a bag, gives the dish its name – Tasak (singular form of Tasci). Each Tasak is fl attened and the edges of each square closed by fingers. Thus prepared, the dough is placed in salty water and cooked for 15-20 minutes, until Tasci come to the surface. When cooked, they are strained and dipped in cold water. Meanwhile, fry the bread crumbs in oil, then sprinkle on Tasci and mix in. The dish is served in a bowl, and sprinkled with sugar if necessary.