Mákos Tészta (Poppy Seed Noodles)
Published July 17, 2024
- Total Time
- 30 minutes
- Prep Time
- 5 minutes
- Cook Time
- 25 minutes
- Rating
- Notes
- Read community notes
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Ingredients
Yield:4 servings
- Salt
- 12ounces egg noodles
- ½cup poppy seeds (see Tip)
- 6tablespoons granulated sugar
- 5tablespoons cold unsalted butter, sliced into 1-tablespoon pieces
Ingredient Substitution Guide
Nutritional analysis per serving (4 servings)
619 calories; 25 grams fat; 11 grams saturated fat; 0 grams trans fat; 6 grams monounsaturated fat; 7 grams polyunsaturated fat; 84 grams carbohydrates; 6 grams dietary fiber; 21 grams sugars; 15 grams protein; 324 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered byPreparation
- Step 1
Bring a large pot of salted water to a boil. Cook the noodles until al dente, 1 minute less than the package directions. Reserve ⅓ cup water before draining the noodles, keeping them in the pot.
- Step 2
To a spice grinder, add the poppy seeds and sugar (work in batches if necessary). Pulse until finely ground.
- Step 3
Add the poppy seed sugar, the butter and the reserved pasta water to the pot of noodles over medium-low heat. Using tongs or a spatula, toss everything together. When the butter has melted and the poppy seeds coat the noodles, serve right away.
Tip
- The key to making the best version of this dish is using good poppy seeds, so make sure to double check their expiration date.
Private Notes
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Cooking Notes
Nina b
My grandmother used to make this for us with cottage cheese and w/o the sugar as a fast & light dinner. Delicious! I’ve also made it with & w/o sugar, with the addition of an egg, as a kugel. Also wonderful
Peter
this is my mother's favorite food. When she was liberated from the Budapest Ghetto at age 7 a Russian soldier got her some poppy seed but they didn't have a grinder. She was very disappointed then. Still, it's a defining memory of the taste of freedom.
Repatriated Expat
This brings back childhood memories. I haven’t had this in many years! I agree that sweetness is to taste. We’d often serve with just the poppy seeds on the pasta and then you sprinkle a little powdered sugar on at the end, but maybe that was just in our region. Thanks for the memories! I’m going to make this soon!
Kispejlo
Brought back memories sitting with my grandmother and great grandmother in the kitchen, grinding the poppyseeds in a large mortar, waiting for the noodles (handmade, of course) to boil on the wood burning stove. The beloved mákos tészta was a special treat. Sugar ground with the poppy seeds, but no powdered sugar on top. I’m getting some fresh poppy seeds and introducing my family to this foreign delicacy.
Eva Bekes
Add sugar to taste- if it’s too sweet it’s not as good!
Linda
I’ve made this for years but I’ve never used sugar and never ground the poppy seeds. I simply shake them directly from the jar into the noodles until it “looks right”, add butter, and toss until butter is melted. It’s so fast and easy, and no grinder necessary - just the pan I cooked the noodles in and a spoon. Next time I’ll try adding a little sugar to see how we like that.
Esther
My grandmother always made this and I use her technique. I use poppy seed butter by Solo that comes in a can, break it down in a small pot at low heat with a little canola oil. Then add to the noodles and sprinkle sugar to taste. YUM!
Janet
I would like to know how to pronounce this! Anyone?
SG
I grew up having this with cottage cheese and a little cinnamon! Add an egg and maybe some chopped apple, bake and you've got kugel!
Peter
this is my mother's favorite food. When she was liberated from the Budapest Ghetto at age 7 a Russian soldier got her some poppy seed but they didn't have a grinder. She was very disappointed then. Still, it's a defining memory of the taste of freedom.
Donna
I ate this growing up, but for dessert not as a main course.
Nina b
My grandmother used to make this for us with cottage cheese and w/o the sugar as a fast & light dinner. Delicious! I’ve also made it with & w/o sugar, with the addition of an egg, as a kugel. Also wonderful
Linda
I’ve made this for years but I’ve never used sugar and never ground the poppy seeds. I simply shake them directly from the jar into the noodles until it “looks right”, add butter, and toss until butter is melted. It’s so fast and easy, and no grinder necessary - just the pan I cooked the noodles in and a spoon. Next time I’ll try adding a little sugar to see how we like that.
Repatriated Expat
This brings back childhood memories. I haven’t had this in many years! I agree that sweetness is to taste. We’d often serve with just the poppy seeds on the pasta and then you sprinkle a little powdered sugar on at the end, but maybe that was just in our region. Thanks for the memories! I’m going to make this soon!
Kispejlo
Brought back memories sitting with my grandmother and great grandmother in the kitchen, grinding the poppyseeds in a large mortar, waiting for the noodles (handmade, of course) to boil on the wood burning stove. The beloved mákos tészta was a special treat. Sugar ground with the poppy seeds, but no powdered sugar on top. I’m getting some fresh poppy seeds and introducing my family to this foreign delicacy.
Eva Bekes
Add sugar to taste- if it’s too sweet it’s not as good!
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