Túrós csusza is a beloved traditional Hungarian comfort dish—simple, hearty, and incredibly satisfying 🇭🇺🧀🥓
Here’s an authentic, old-school version, just like it’s made in Hungary.
Túrós Csusza (Hungarian Cottage Cheese Noodles)
Ingredients (serves 4)
- 12 oz (350 g) wide egg noodles (csusza tészta or lasagne-style noodles broken into pieces)
- 10 oz (300 g) Hungarian túró
- Substitute: dry cottage cheese, farmer cheese, or ricotta (drained well)
- ½ cup sour cream
- 6–8 oz (170–225 g) thick-cut bacon, diced
- Salt, to taste
Instructions
- Cook the noodles
Bring a large pot of salted water to a boil.
Cook noodles until al dente. Drain well. - Cook the bacon
In a skillet, fry diced bacon until crispy.
Remove bacon with a slotted spoon and set aside.
Reserve the bacon fat—this is essential for authentic flavor. - Combine noodles and fat
Toss hot noodles with 2–3 tablespoons of bacon fat so they’re well coated. - Add the cheese
Crumble túró over the noodles and gently mix. - Serve
Plate noodles, then top generously with:- Sour cream
- Crispy bacon
Traditional Serving Style
- Served hot, but not baked
- Sour cream is added on top, not mixed in
- Bacon fat is never skipped (this is key!)
Tips for Authentic Flavor
- Túró should be dry and crumbly, not creamy
- If using cottage cheese, drain it thoroughly or press it
- Use wide noodles—thin pasta doesn’t hold the cheese properly
- Freshly cracked black pepper is optional but common
Optional Variations (Still Traditional)
- Baked Túrós Csusza: Transfer to a baking dish, top with sour cream and bacon, bake 375°F (190°C) for 15 minutes
- Extra rich: Add a little butter along with bacon fat
- Light version: Reduce bacon, increase sour cream (less traditional but common)
If you’d like, I can also give you:
- a fully authentic Hungarian measurement version
- a baked restaurant-style version
- or help you choose the best túró substitute where you live
