"If you grow up eating krumpli leves and paprikas, how can you expect to lose weight?"

hhahahahahHAHHAHAHAHAHAHA

My dad grew up in Budapest (both sides) - my aunt and cousins all still live there. His parents are from Nagybanya, which used to be part of Hungary but is now part of Romania. I spent a few summers in various parts of Hungary as a teenager. It's an intriguing place. I don't speak much either, although I studied it.

That's funny about the recipes - my aunt's recipes are like that too. "Cook until it's ready" is a common instruction.

The ricotta is supposed to be "farmer's cheese" too, but my dad said that using ricotta is the closest thing he's found in the US. What we call farmer's cheese is not the same thing as what Hungarians refer to as farmer's cheese. Actually, I had a Puerto Rican boyfriend for a number of years, and his family made these tasty pastries using something they called farmer's cheese, and it was an entirely different consistency than either ricotta or american farmer's cheese. But I digress...

Anyway, the recipe for the filling is simple. It's the palacsinta itself that's more challenging.

Filling:
- ricotta
- grated lemon rind
- a little salt

Fill the palacsinta with the ricotta/lemon rind, roll them up, then sprinkle with a mixture of:
- finely ground walnuts
- granulated sugar

YUM! (and notice that I have no idea of the measurements....)

We should move this discussion to the Recipes section. And probably the geneology section to PM, but ... heh - I'm so excited!