Wikibooks:Requests for deletion/Cookbook:Kovaim

Cookbook:Kovaim
The following page is claimed to be about a Hungarian recipe. I am from Hungary and I asked around my friends and family and nobody has ever heard of anything called Kovaim. Please remove this page as I think it is misleading and draws a false picture of Hungarian cuisine.

http://en.wikibooks.org/wiki/Cookbook:Kovaim

Thank you —Preceding unsigned comment added by Aniko (talk • contribs) 14:36, 13 November 2010 (UTC)
 * Delete as OR. No results found in Yahoo about food. (At least, the first few aren't. Except the first which is the cookbook in question.) Kayau 14:53, 13 November 2010 (UTC)

Actually, kovaim 'are' a food eaten by Hungarian (and Hungarian-speaking) Jews for the holiday of Shavuot. They are truly not 'mainstream' Hungarian cooking, but they are as Hungarian as the many different varieties of lecsó (Cigány Lecsó is very different from Jewish Lecsó, which is very different from Pest Lecsó). Hungarian cooking is the most diverse and tasteful cooking of all of Europe... it is not at all as limited as most other European cuisines. (On the other hand: KETCHUP is bizarrely out of context for the récipé. Clearly, we have an Hungarian-American here. ;) ) —Preceding unsigned comment added by 72.211.148.220 (discuss • contribs)


 * Symbol keep vote.svg Keep. I don't feel "original research" can be applied to recipe as a reason to delete it [[User:QuiteUnusual|QU] ] TalkQu 10:38, 15 November 2010 (UTC)
 * Symbol comment vote.svg Comment I think the dish is using a name that is probably not very popular in English, and probably the recipe should be renamed. After a fair bit of reading into jewish cooking (thinks to the tips from 72.211.148.220) I was able to find some good references.  The difficulty it seems is that dumplings of various sorts are popular dishes as are many different dairy dishes around Shavuot.  The best reference I found for Hungarian Jewish cooking was "The Encyclopedia of Jewish Food" by Gil Marks, published by Wiley in 2010.  About cheese dumplings it says (pg 168):
 * "For every day meals Ashkenazim [a particular group of Jewish decent that is present in Hungary], particularly those in Central Europe, might simmer dumplings in stews, cover them with a sauce, or cook them with sauerkraut. There are also considered proper fare for Sabbath and holidays. Cheese dumplings were traditional on Shavout and Hanukkah."
 * It has a section on Hungarian dumplings in particular. Titled "Gombóc" (pg 229-230) which the book explains literally means dumpling.  In my various reading of cookbooks and there are types of Hungarian dumplings that are very popular. The book then gives a recipe for Túrós Gómbóc, which is a sweet cheese dumpling, and very easily referenced in print and on the internet, which is eaten on Shavuot.  It also mentions that the correct cheese for making this dish is not available in the US and hence there are several substitutions that can be used.  In my reading I found many references to Szilvas gomboc, which is a plum dumpling that is apparently popular.
 * Given the general way in which Hungarian dumplings are discussed in the Encyclopedia of Jewish food it would make sense to me that we create a page "Gomboc" recipe page that has Turos, and Szilvans, and the recipe in question as variations.
 * As a final note, none of the references I checked made any direct reference to Kovaim, and google doesn't turn up anything useful. For anyone interested in fact checking my research, the cited pages of the book are readable through amazon.Thenub314 (talk) 00:06, 16 November 2010 (UTC)
 * I also just noticed that already have a recipe on the plum dumplings, see Cookbook:Silvash Gombotz. Thenub314 (talk) 00:09, 16 November 2010 (UTC)


 * Symbol keep vote.svg Keep Seems like this is a valid dish. Perhaps rename as per Thenub's research. --Swift (talk) 23:25, 15 December 2010 (UTC)