Page 7 - GYŐR-MOSON-SOPRON MEGYE 2021

Our visitors can taste many local dishes, typical of all regions rings. The bones of the fish become soft in the marinade,
of our county. and so one does not need to worry about them while eating.

The famous dish of Rábaköz is the pretzel of Rábaköz, which Butcher’s liver is a gastronomic trademark of Kapuvár. Th e
has a history of more than 200 years. The special pastry of secret to cooking it - in addition to the fresh ingredients - is

the region is a typical traditional product, and it is an im- a huge pan, and some patience, as butcher’s liver is only deli-
portant dish of the holidays in Rábaköz. Due to the high cious when just a thin layer of the ingredients is cooked at
acid-binding effect of the pretzel of Rábaköz, it is also great the same time. This meal can also be found on the menus

for stomach problems. of the local restaurants.

The pickled fish is a very typical food in Szigetköz, although The poppy strudel of Somorja is special, not only due to

it can also be found in the towns and villages along the Rába its shape and the placement of the stuffing, but due to the

and Rábca rivers of the Kisalföld (Little Hungarian Plain). fact that it is fried in an iron pan containing fat. It is told that

The secret is that the freshly fried and warm fish slices are even Queen Elisabeth tasted the “poppy strudel of Pusz-
placed in a vinegar marinade, between layers of fresh onion tasomorja”.

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