Overnight oats, but make it better (aka zesty and orangey couscous)
In my “5 Perfect Lazy Day Meals” series, I experienced a dish unlike any other. When perusing my submissions, I came across a Slovakian meal called makové rezance, or poppy seed noodles, and I couldn’t resist! Sweet pasta is rare, even across several cultures, and this one was too interesting to pass up.
This makové rezance recipe comes from Jane, who hails from Povazska Bystrica, Slovakia. Made from wide noodles, poppy seeds, powdered sugar, and butter, many people would never think to throw these ingredients in one bowl together. However, this isn’t the case in Slovakia. Makové rezance is a national meal in Jane’s country, and it is among many other simple, homely meals made by older generations who cooked using ingredients they already had at home. Today, when you don’t feel like cooking or are in the mood for something sweet, makové rezance is the perfect meal. Jane warns us that the final dish isn’t necessarily “Instagram worthy,” but I don’t think this is a deterrent when it comes to lazy day meals—after all, who’s seeing it other than you?!
My makové rezance was so easy to prepare. I was definitely apprehensive about this mixture, as sweet pastas are definitely outside my comfort zone, and poppy seeds don’t necessarily pack a ton of flavor. However, I didn’t dislike anything in this dish. I actually enjoyed it, but I can’t quite put my finger on why that is! To me, makové rezance tastes like a deconstructed pastry. Its sweet, doughy qualities had me wanting to add even more powdered sugar to see if I could trick my brain into thinking it was more of a dessert than pasta. If you don’t love poppy seeds, you can replace them with nuts, shredded coconut, or instant chocolate powder. However, poppy seeds are used in many desserts in Slovakia, so perhaps give the original star of makové rezance a chance before switching it up!
I would love to try this dish in Slovakia in the context of a country that embraces sweet pasta. I wonder if it would taste much different to me among those who love makové rezance and hold it up as a national dish! Until then, I hope you try it and let me know what you think. (Do poppy seeds belong in desserts? Please share your thoughts!)
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