Typical food in Poland, 2º part

After some articles in Spanish, I have been very busy with university and trips, so I couldn´t write some other articles in English; but I think that it's time of explaining one of the most typical Polish dishes, as pierogi, to leave Polish food more complete than now. If someone meet me, this person will know that I love sweet dishes, so, the next dish, is a sweet.

Note: but, everybody can be very quiet because I´m not going to cram recipes of sweets, but honestly, I prefer it than some salty food (because they normally can be cook faster, with less effort and you can make more quantity above and finally enjoy them longer). So, for me it´s very clear that if you have enough time to cook other recipes that aren´t cook usually; choose a sweet dish is a very good idea.

I also want to say that if anyone is curious to know how to perform some typical Polish dish, you can comment below the article and I´ll do a future post about it too. Everything is to learn a bit about Polish traditional food, and taste the best dishes of this cuisine, so unknown in Spain.

I'll stop now (relatively now, only one for this moment) in two different kind of sweets, although in different articles because I don´t want to create an article too long, being both delicious and I've had the pleasure to try and repeat (I must say that the first explain, the next, I lasted only one day to eat all pieces).

2 - Faworki: Also called normally "Chrust" or "chrusty" (this last word would be in the plural), is a typical Polish and Lithuanian dessert (such as pierogi, the origin of faworki is not exactly known, so both countries argue about which is the first maker). "Faworki" seem a typical Spanish cake, and also the "faworki" are crisp. Another feature that "faworki" has similar to Spanish cake is the fact that are fine-textured and you won´t be able to see a couple of "faworki" equal. Furthermore, last similar feature is that you have to put sugar up "faworki" to give it a sweet taste. I have to say that although "faworki" are usually tried before Lent, can be made and be seen during all the year, due to its good flavor (of course thanks to polish housewife).

As happened with pierogi, and because of many Polish people emigrated many years ago to the United States of America, there are a lot of places where you can eat "faworki" there (especially at Christmas and Easter).

On the other hand, I have to say that the word "faworki" comes from the Middle Ages, and was made by medieval knights as a present to the ladies. The word evolved from Latin, through the French to end in "faworki" (from "faveur" which basically means, "courtesy").

Similar to word "pierogi", "faworki" is also the plural form of another word, "faworek", that we can pronounce "favorek". And now I will begin with the topic that it is how to make this delicious dish.

Ingredients needed to cook "faworki":

• 400 grams of wheat flour (about two small cups would be enough)
• Four egg yolks
• 100 ml of sour cream
• A spoonful of alcohol
• Salt
• Sugar
• 500 grams of lard (if you put less, there won´t be any problem)
• 200 grams of powdered sugar (a small cup more or less)
• Some vanilla (it´s depend on consumer tastes)

As pierogi, the first step would be make a lineal dough. To do this step, we should take the flour on a firm surface, and put the four egg yolks. After that, we have to add a little of salt and sugar, sour cream and finally alcohol. The result obtained must be kneaded strongly and once this is done, we will cut it, because we want that the dough is thin and without gaps.

After we get the dough thin, we´ll cut it into small pieces, to not see any "faworek" too large. We do this not only by the fact that you will have more units, moreover, by the fact that a too large faworek is nos very beautiful to see and to try. To achieve this, we will use the roller again until as thin as possible.

We already have the dough and mixed everything inside, so now we will again divide the dough to make one at each "faworek". A good size would be one that was neither too big nor too small. In this case, I think it would be better to make each unit of about 8 cm of long (but remember that you can do it how you want). The desired shape is rectangular, and this is because to not be similar to Spanish cakes, so, we must make a cut in half of every faworek until the desired shape and interesting be gotten (when you bit the faworek, it will be divided in two parts).

After these steps, we have to put fat in the pan and put "faworki" until we see that faworki are brown. It cooks quickly, so we will be careful to prevent burning. Moreover, if we have an excess of oil or fat in this occasion, we can something similar to the chips, which is put paper in a plate and this paper will absorb it.

Finally, it's time to put powdered sugar and vanilla in faworki, which will give a touch sweet.

Note: faworki can be tried hot or cold. I tried them cold and tasted good. So, you can do whatever you want, it depends only on you!

Timescale: 35 to 40 minutes.

Difficulty: very easy (even more than pierogi).

Recommended place to eat in Łódź: I don´t remember exactly the name of the shop right now, but I know that where I tried it for first time was next to the Economics faculty, next to bus stop number fifteen, and in front of it, you can see a small bakery that sells the best cakes I've tried in the city (I have to say that I haven´t visited many bakeries until now). Here was where I also saw "faworki". It was absolutely fabulous.

Price: if you buy them in a bakery, as I did, bakery sell you 100 grams for more or less 3. 50 zlotys, that it´s only one euro (I have to say that 100 grams are some "faworki", enough to be satisfied and repeat another time).

On the other hand, if you decide to make faworki for yourself, and with this recipe wich can eat 4-5 people, they would pay about 5 PLN (25 euro cents if you divide price per person).

What´s the conclusion? You must try faworki because you will not regret.

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