rétesliszt

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Hungarian[edit]

Etymology[edit]

rétes (strudel) +‎ liszt (flour)

Pronunciation[edit]

  • IPA(key): /ˈreːtɛʃlist/
  • Hyphenation: ré‧tes‧liszt

Noun[edit]

rétesliszt (plural réteslisztek)

  1. A special high-gluten flour used for making strudel. The high gluten content provides the elasticity needed to make the proper strudel.

Declension[edit]