Tétova ínyenc 
As a child, I spent a lot of time flipping through the book “Paul Kovi’s Transylvanian Cuisine”. In 1980s Romania, it was a rare treasure, though I didn’t know it then. It’s interesting that I enjoyed a cookbook back then, especially since I didn’t even like eating at the time. Many of the dishes described were unknown to me, some appearing downright magical—like the Armenian “ear” soup, Angadzsabur. I remember reading the recipe many times, trying to understand it
As an adult, I encountered the name many times but wasn’t much wiser. I couldn’t imagine how milk and plenty of green herbs turned into “churut,” a specific seasoning essential for this dish. Eventually, I tried it at a restaurant and knew I had to make it. But where to get churut?
The opportunity finally came when my friend Réka sent me a sample; her mother-in-law makes it. Why didn’t I think of this sooner?! Sometimes the simplest solutions aren’t obvious. From there, it was relatively simple. I know how to cook a meat broth. For the tiny pasta “ears” filled with veal, the Fakanálforgató blog was a great help. I learned that shaping these miniature ears requires speed (otherwise the dough dries out), so I asked for help. It was a joy to watch my daughter’s hands work; she made the beautiful dumplings in no time, as if she had always been doing this!
We got so into making the pasta that the next day we made another batch for the remaining churut. However, I had to experience for myself how sour churut really is! So, be careful at first!
In any case, don’t be surprised if, like in the movie Julie & Julia, I suddenly decide to cook through Pál Kövi’s entire book. The only obstacle could be sourcing the ingredients. I’ve read that churut is sold at the market in Gheorgheni, but I haven’t verified this personally.
Ingredients:
1 1/2 l (approx. 6 cups) meat broth (clear)
1 egg
1 cup/handful of flour
50 g (1.7 oz) veal
salt, pepper
approx. 2 tbsp churut (for serving)
2 tbsp sour cream (for serving)
Preparation:
1. Prepare a meat broth as usual. Once cooked, strain it and use only the clear liquid for this soup.
2. Grind the veal using a food processor. It seems like a very small amount, but that’s all you need. Season generously with salt and pepper.
3. For the dough, knead the flour with the egg. Add enough flour so the dough comes together and is no longer sticky. Divide the dough into two. Wrap one half in plastic wrap and set aside. Roll out the other half on a floured surface. Cut into 2*2 cm (approx. 0.8 inch) squares (these are very small!) and place a pea-sized amount of the meat filling in the center of each square.
4. Shaping is very important but not difficult. Fold the squares into triangles, then pinch the two opposite corners together. Leave them on a floured surface, covered, to dry slightly.
5. Cook the pasta ears in the boiling broth. Mix the churut with the sour cream, add a little hot broth to temper the mixture, then pour it into the soup.
6. When serving, place extra churut and sour cream on the table so everyone can make their soup as tart as they like.
