Turksterz

In a heavy saucepan, bring the salted water to a boil with half the amount of lard. Pour in the cornmeal and stir with a wooden spoon in the shape of a figure-eight loop until a mushy mass is formed. Cover and let steam out on the side of the stove. Loosen or tear with a star fork. Pour the remaining heated lard over it and roast it on the fire with a Schmarren shovel.

Related Recipes:

Tofu Loaf with Long Grain Rice, Root Cream and Spiced PearsPrepare: Tofu patties: Mince the squeezed tofu or press it through a coarse sieve. Add garlic, parsley and... Rhubarb Compote with Pumpkin Seed Dumplings1. Caramelize 30 g sugar in a saucepan until light brown. Add pumpkin seeds, mix with the sugar and form on... Porto Style TripeRinse the tripe thoroughly and put it in water for one night, add lemon slices. Soak the beans in cold water... Pasta Special: Ribbon Pasta with Sweetbreads and Artichoke HeartsTry this delicious pasta dish: Properly remove skins from sweetbreads (about 400-450 g remain) and soak in a... Grandma’s Cabbage RollsClean cabbage, remove the stem wedge-shaped. Pre-cook cabbage in enough boiling hot salted water for about 10... Gmundner GingerbreadHoney dough: put honey, invert or dextrose, milk and salt in a saucepan and boil to 111° C (it is best to... Rhubarb Compote Au GratinPrepare rhubarb (ready to cook, e.g. peel, remove woody parts and dirt) and cut into cubes. Mix in a frying... Pears in ShirtStir all the ingredients for the filling. Remove the skin from the pears, but leave the stem on the fruit. Cut... Bare-Bones Barbecue SauceHeat the oil in a saucepan over medium heat. Add the onions, garlic and chilies and roast for about 3 min... ErdäpfelsterzFor the Erdäpfelsterz cook potatoes the day before with the skin not too soft, strain and let cool. The next...