derelye

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Hungarian[edit]

Etymology[edit]

Unknown origin.

Pronunciation[edit]

  • IPA(key): /ˈdɛrɛjɛ/
  • Hyphenation: de‧re‧lye

Noun[edit]

derelye (plural derelyék)

  1. Hungarian filled pasta. It resembles Italian ravioli in its smooth, thin dough and method of preparation. The dough is cut with a derelye cutter into squares. It is most often filled with thick Hungarian plum jam (szilvalekvár) and is generally rolled into buttery, toasted breadcrumbs.

Declension[edit]

See also[edit]