Gorol Food Day
In the past, the food of the Gorol people was frugal, dictated by the traditional way of life. The diet was not very varied, but was simple and rather repetitive. People only ate what they could find in the local environment or what they grew or bred themselves.
The Gorol Food Day offers visitors an opportunity to learn more about (and sample) traditional Gorol food. There are two main parts:
- Demonstrations of how to make traditional local dishes – by cooks from the Czech Republic, Poland and Slovakia. Visitors can learn more about the well-known and less well-known regional specialities – and of course you can also taste them. At the first Gorol Food Day, the Czech representatives made traditional dry-baked pancakes, the Slovak team prepared halušky (potato noodles) with bryndza cheese and crispy bacon, and the Polish cooks demonstrated how to make traditional soups such as żurek and barszcz.
- There was also a competition ‘Food for Gorols’ open to the general public. Anybody could enter as long as they brought along some regional dish. There were three categories: ‘Every Gorol’s favourite’, ‘Gorols love good food’, and ‘When a Gorol fancies a quick snack’. There was a public vote on the tastiest dish. The results of the first year’s competition can be downloaded HERE. This year’s categories for the competition will be announced in July. The Gorol Food Day is held on the last Saturday at the end of August and the beginning of September.
Gorol recipe: KAPUŠŇOK (cabbage pie)
For the pastry: mix together 1 cup of milk, 1 cube of yeast (50 g), 1 teaspoon of sugar
- ½ kg plain flour
- ½ small glass of oil
- 2 whole eggs
- 4 teaspoons of sugar
- pinch of salt
Mix together the first ingredients and add flour, oil, eggs, sugar and salt, then knead together. Divide into two equal parts, roll them out and bake them separately for 20 minutes at around 220°C.
Filling: Chop up a cabbage and cook it in salted water. When nearly cooked, add caraway seed. In a separate pan, sweat chopped pork belly or streaky bacon until it releases its fat, then add chopped onion and fry. Add to the cabbage.
To assemble: Put the first sheet of baked pastry on a tray and spread the cabbage onto it. Then top with the other sheet of pastry. Brush with melted butter and serve. We hope you enjoy making it – and above all eating it!
