HUNGARIAN CUISINE Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits,fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation methods.
General features• Hungarians are especially passionate about their soups, desserts, pastries and stuffed pancakes (palacsinta)• Regional variations of the same dish (like the Hungarian hot fish soup called fishermans soup or halászlé, cooked differently on the banks of Hungarys two main rivers: the Danube and the Tisza)• Other famous Hungarian dishes: paprikás (paprika stew, meat simmered in thick creamy paprika gravy) served with nokedli (small dumplings), gulyás (goulash), Gundel palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos cake (layered sponge cake, with chocolate buttercream filling and topped with a thin caramel slice).• Two remarkable elements of Hungarian cuisine: a) different forms of vegetable stews called főzelék b) cold fruit soups, like cold sour cherry soup
• Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game and the Hungarian sausages . (kolbász) and winter salami are a major part of Hungarian cuisine. The mixing of different varieties of meat is a traditional feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages or fatányéros (Hungarian mixed grill on wooden platter) can combine beef and pork, sometimes mutton.• Various kinds of noodles and dumplings, potatoes and rice are commonly served as a side dish. The Hungarian cuisine uses a large variety of cheeses, but the most common are: quark, cream cheeses, ewe-cheese (juhtúró), Emmentaler, Edam and the Hungarian cheeses Trappista, Pálpusztai and Pannonia cheese.
Spices• Hungarian food is often spicy, due to the common use of hot paprika. Sweet (mild) paprika is also common. Additionally, the combination of paprika, lard and yellow onions is typical of Hungarian cuisine, and the use of the thick sour cream called tejföl.• In addition to various kinds of paprika and onions (raw, sweated, seared, browned or caramelized), other common flavor components include: white and black peppercorn, parsley, bay leaf, dill, caraway, marjoram, thyme and creeping thyme, mustard (prepared), tarragon, vinegar, savory, lovage, chervil, lemon juice and peel, almond, vanilla, poppy seeds, cinnamon, coriander, rosemary, juniper berries, anise, basil, oregano, allspice, horseradish, cloves, mace, safflower.
HistoryHungarian cuisine has influenced the history of the Hungarian people. Theimportance of livestock and the nomadic lifestyle is apparent in the prominence ofmeat in Hungarian food and may be reflected in traditional meat dishes cookedover the fire like goulash (in Hungarian "gulyás", lit. "herdsmans (meal)"), pörköltstew and the spicy fisherman’s soup called halászlé are all traditionally cookedover the open fire in a bogrács (cauldron). In the 15th century, King MatthiasCorvinus and his Neopolitan wife Beatrice, influenced by Renaissance culture,introduced new ingredients and spices like garlic, ginger, mace, saffron andnutmeg, onion and the use of fruits in stuffings or cooked with meat. Some ofthese spices like ginger and saffron are no longer used in modern Hungariancuisine. At that time and later, considerable numbers of Saxons (a German ethnicgroup), Armenians, Italians, Jews and Serbs settled in the Hungarian basin and inTransylvania. Elements of ancient Turkish cuisine were adopted during theOttoman era, in the form of sweets (for example different nougats, like whitenougat called törökméz, quince sweets, Turkish Delight), Turkish coffee, the cakecalled bejgli or rice dishes like pilaf (in Transylvania), meat and vegetable disheslike the eggplant, used in eggplant salads and appetizers, stuffed paprika andstuffed cabbage. Hungarian cuisine was influenced by Austrian cuisine under theAustro-Hungarian Monarchy; dishes and methods of food preparation have oftenbeen borrowed from Austrian cuisine, and vice versa. Some cakes and sweets inHungary show a strong German-Austrian influence. All told, modern Hungariancuisine is a synthesis of ancient Asiatic components mixed with Germanic, Italian,and Slavic elements. The food of Hungary can be considered a melting pot of thecontinent, with its own original cuisine from its original Magyar people.
Breakfast …• In Hungary people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, véres hurka (similar to black pudding), liver paté (called májkrém or kenőmájas), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), sausages like kabanos, beerwurst or different Hungarian sausages or kolbász. Even eggs, (fried, scrambled or boiled), French toast called bundáskenyér and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudel with jam or honey, or cereal like muesli and perhaps fruit. Children can have rice pudding (tejberizs) or Cream of Wheat (tejbegríz) for breakfast topped with cocoa powder and sugar. Hot drinks are preferred for breakfast.• Villásreggeli (literally breakfast with fork) is a more luxurious big breakfast given on special occasions or holidays. Often guests are invited. Deviled eggs, cold steak, cold salads, salmon-omelet, pancakes, körözött, caviar, foie gras, fruit salads, compote, fruit yogurts, fruit juices, champagne and pastries, cakes and cookies may be served.
Lunch … … is the major meal of the day, usually with severalcourses. Cold or hot appetizers may be servedsometimes (for example fish, egg or liver), then soup.Soup is followed by a main dish. A main dish can be asweet pastry dish or dish including meat and salad,which precedes the dessert. Fruit may follow. InHungary, pancakes are served as a main dish, not forbreakfast. Salad is always served with meat dishes,made of lettuce with tomatoes, cucumbers and onionsor a simple thin sliced cucumber salad in vinaigrette.Salads are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish,in vinaigrette, aspic or mayonnaise. These salads areeaten as appetizers or even as a main course.
Dinner …Some people and children eat a light meal in the afternoon, called uzsonna, usually an open sandwich.Dinner is a far less significant meal than lunch. It may be similar to breakfast, usually an open sandwich, yogurt or virsli (hot dog sausage) with a bun, more seldom a cake, pancakes (palacsinta), and it consists of only one course.
Soups• Gulyásleves (goulash soup; it is possible to cook gulyas like a stew as well, for example székelygulyás)• Halászlé (a famous hot and spicy fish soup with hot paprika)• Húsleves (clear chicken (or veal meat) soup with soup vegetables and thin soup pasta called csipetke)• Hideg meggyleves (chilled sour-cherry soup)• Jókai bableves (a bean soup named after the author Jókai Mór)• Vadgombaleves (wild mushroom soup)• Borleves (wine soup)• Palócleves (named after the Palóc, an ethnic group of Northeastern Hungary)• Köménymagleves (caraway seed soup)
Goulash soup Fish soupSour cherry soup Bean soup
Main courses• Töltött káposzta (stuffed cabbage)• Töltött paprika (Stuffed peppers - ground meat, rice and spices are used for the filling)• Főzelék (thick vegetable stew)• Lecsó (mixed vegetable stew)• Pecsenye (thin pork steak served with cabbage or the dish fatányéros, a Hungarian mixed grill on wooden platter)• Wiener schnitzel (called Bécsi szelet)• Stefánia szelet or Stefania slices (Hungarian meatloaf with hard boiled eggs in the middle. Makes decorative white and yellow rings in the middle of the slices)• Túrós csusza. (noodles with quark cheese called túró - served savoury with bacon or sweet)• Székelygulyás (Goulash stew; can be made from three kinds of meat and sauerkraut)• Pörkölt (meat stew - similar to ragù)
• Paprikáscsirke nokedlivel - paprika chicken with Nokedli (a stew with a lot of sweet paprika, cream or sour cream called tejföl) .• Paprikás krumpli (paprika-based stew with spicy sausage and potatoes)• Rakott krumpli (potato casserole, se recipe on Wikibooks Cookbook) (best cooked by Anita Gergely)• Rakott káposzta (layered cabbage with Pörkölt and rice and sour cream- recipe from Transylvania)• Rakott palacsinta (layered Hungarian crepes with sweet cottage cheese, raisins, jam and walnuts)• Palacsinta (stuffed Hungarian pancakes/crepes, usually filled with jam. Other fillings are sweet quark cheese with raisins or meat)• Császármorzsa (sweet crepe crumbs)• Hortobágyi palacsinta (savoury crepe filled with veal stew)• Rántott sajt, (flat cheese croquette, cheese rolled in breadcrumbs and, deep fried)• Gundel palacsinta (Gundel crepe, stuffed with walnuts and served in chocolate sauce, often flambéed)• Szilvás gombóc and nudli (sweet plum dumplings and small noodles, rolled in sweet fried butter breadcrumbs or streusel)• Túrógombóc (Hungarian sweet quark cheese dumpling)
Hortobágyi pancake Chiken paprika with ‘nokedli’Stuffed cabbage Gundel pancake filled with nuts and chocolate sauce
Meatloaf with egg Noodles with quark cheese Sweet plum dumpling
Sausage and cold cuts• Hurka (sausage, two types: liver sausage called májas hurka, made of pork liver, meat and rice and black sausage called véres hurka, which is equivalent to the black pudding)• Téliszalámi - (or Winter salami, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged)• Herz Szalámi from Budapest• Csabai szalámi and kolbász (spicy salami and smoked sausage, made in the town Békéscsaba)• Gyulai kolbász (spicy sausage, made in the town Gyula)• Debreceni kolbász (Debrecener sausage)• Disznósajt (head cheese, meat jelly, meat slices in aspic with additional gelatin)• Szalonna (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)• Virsli (a Frankfurter-like long and thin sausage, consumed boiled with bread mustard)
‘Téliszalámi’ Bacon topped with crushed red pepperCsabai kolbász ‘Black pudding’
Sweets and cakes• Dobos torta (sponge cake layered with chocolate paste and glazed with caramel and nuts)• Rigó Jancsi (Cube-shaped sponge cake with dark chocolate glaze)• Gesztenyepüré (cooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream).• Bejgli (cake roll eaten at Christmas and Easter.)• Kürtőskalács Stove cake or Chimney cake, cooked over an open fire—a Transylvanian specialty, famous as Hungarys oldest pastry• Csöröge (crispy, light Hungarian Angel Wing fry cookies a twisted thin fried cookie made of yeast dough, dusted with powdered sugar)• Vaníliás kifli (vanilla croissant, small, crescent shaped biscuits)
.• Piskóta (thin, light, sweet delicate, crispy cookie)• Rétes (strudel)• Kuglóf (Kuglóf cake, a traditional Austro-Hungarian coffee party cake)• Lekváros bukta or bukta (a baked dessert filled with jam, túró or ground walnuts)• Lekváros tekercs (Rolled up soft sponge cake filled with jam)• Lekvár (Thick Hungarian jam)• Birsalma sajt (Quince cheese, or quince jelly made of quince fruits)• Madártej (Floating island, a dessert made of milk custard with eggwhite dumplinds floating on top)• Túró Rudi (sweet quark cheese - called túró - filled chocolate bar)• Szaloncukor (flavoured candies which hang on the Christmas tree, eaten at Christmas)• Aranygaluska (dumplings or dough balls with vanilla custard)
Dobos cake ‘Beigli’ StrudelChestnut puree Floating island
Others• Lángos (fried bread dough)• Pogácsa (a type of bun, round puffed pastry with bacon, traditionally cooked on the fire)• Fánk or Bismarck Doughnuts• Perec (Pretzel, salty crispy pasty)• Májgaluska (small liver dumplings used in different soups, for example liverball soup)• Grizgaluska (Hungarian boiled semolina dumplings used in soup).• Tarhonya (a kind of large Hungarian "couscous", big pasta grain, served as a side dish)• Rizi-bizi (Hungarian risotto, white rice mixed with green peas, served as a side dish)• Vinetta or padlizsánkrém (Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants)• Körözött or Liptai túró (cheese spread with ground sweet paprika and onions)• Libamájpástétom (Hungarian delicacie: foie gras - goose liver pâté)• Bundás kenyér (literally, "coated bread" or "bread with a fur", French toast or Gypsy toast, a breakfast food)• Bread (Hungarian bread - kenyér - is baked fresh every morning in the bakeries. The traditional form called cipó is big, round and with a hard thick crust. The other bread type is vekni: long loaves with crispy crust, thicker or thinner, like the baguette.)
Drinks• Hungarian wines date back to at least Roman times, and that history reflects the countrys position between the Slavs and the Germanic peoples. The best-known wines are the white dessert wine called Tokaji (after the North-Eastern region of Hungary, Tokaj) and the red wines from Villány (Southern part of Hungary). Famous is also the wine called Bulls Blood (Egri bikavér), a dark, full-bodied red wine. Hungarian fruit wines, like redcurrant wine, are mild and soft in taste and texture.• Though not as famous as the countrys wines, Hungarian beer has a long history as well. Hungarys most notable liquors are Unicum, a herbal bitters, and pálinka, a range of fruit brandies.• Also notable are the 21 brands of Hungarian mineral waters. (for example Apenta, Margitszigeti and Kékkúti) Some of them have therapeutic value, like Mira.• Traubi or Traubisoda, is a soft drink based on an Austrian license produced in Balatonvilágos since 1971.
Unicum Tokaji wine Apricot pálinka Sopron beerMineral water from Margaret Island Traubisoda