As a child, every August meant there would be one meal consisting only of watermelon and rull kuka. Yummy!
I imagine all of you know what watermelon is, but most of you are probably scratching your heads at the rull kuka? Well, my German mother, of Mennonite background, managed to fill my stomach with many dishes that no one else I knew ate. In fact, I was sitting down to a school lunch of pancakes when I realized that these fat, round things on my plate were what everyone else considered pancakes, while I knew only thin, rolled-up-crepe-like delicacies. I’m still not real fond of those thick things the rest of you eat.
So, back to the rull kuka. Many people put salt on their watermelon, for some unknown reason. My family eats these salty, fried rectangles of bread instead. In case you feel daring and have some watermelon nearby, here is the recipe…
1/4 c. melted butter
2/3 c. milk
5 c. flour
2 tsp salt
Beat eggs, butter and milk in a bowl. Add in flour and salt and mix well. Roll out onto a floured board. Cut into 3″x6″ rectangles and cut a small slit lengthwise down the center of each.
Fry in 1″ of fat until light brown.
Serve with watermelon.