This Hungarian recipe is traditionally made with a Balatan wine called Badacsonyi Kekryalii (Blue Handled) which had a full body and distinctive taste. Unfortunately, it’s a bit tough to get hold of Hungarian wine in the UK and I decided to substitute the wine with a dry white and thankfully, due to the wonders of Waitrose, I did managed to get hold of a Hungarian bottle, albeit not Badacsonyi Kekryalii. To find out more about the wine go to Eva’s Wine.
