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Hungarian cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars.

Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries of old traditions around spicing and preparation methods. Hungarians are especially passionate about their soups, desserts and pastries and stuffed pancakes (palacsinta), with fierce rivalries between regional variations of the same dish, (like the Hungarian hot fish soup called Fisherman's Soup or halszl, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza). Other famous Hungarian dishes would be Papriks (paprika stew, meat simmered in thick creamy paprika gravy) served with nokedli (small dumplings), Goulash, Gundel Pancake (pancakes served flambed 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 that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners, are different forms of vegetable stews called fzelk[1] as well as cold fruit soups, like cold sour cherry soup (Hungarian: hideg meggyleves). Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game and the Hungarian sausages (kolbsz[1]) 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 Fatnyros (Hungarian mixed grill on wooden platter[2]) can combine beef and pork, and sometimes mutton. In very exclusive dishes fruits like plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. 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 tr (a fresh quark cheese), cream cheeses, ewe-chese (juhtur), Emmentaler, Edam and the Hungarian cheeses Trappista and Plpusztai. 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, tr cheese or krztt (Liptauer cheese spread), cold cuts such as ham, vres hurka (similar to black pudding), liver pat (called mjkrm or kenmjas), bacon, salami, beef tongue, mortadella,

disznsajt (head cheese), sausages like kabanos, beerwurst or different Hungarian sausages (kolbsz).[10] Even eggs, (fried, scrambled or boiled), French toast called bundskenyr 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[3] with jam or honey, or cereal like muesli and perhaps fruit. Children can have rice pudding (tejberizs) or Cream of Wheat (tejbegriz) for breakfast topped with cocoa powder and sugar. Hot drinks are preferred for breakfast. Villsreggeli (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, salmonomelet, pancakes, krztt, 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 several courses. Cold or hot appetizers[11] may be served sometimes (for example fish, egg or liver), then soup. Soup is followed by a main dish. A main dish can be a sweet pastry dish or dish including meat and salad, which precedes the dessert. Fruit may follow. In Hungary pancakes are served as a main dish, not for breakfast. Salad is always served with meat dishes, made of lettuce with tomatoes, cucumbers and onions [11] or a simple thin sliced cucumber salad in vinaigrette. Salads like Salade Olivier or potato salad are made of boiled potatoes[1], vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic or mayonnaise. These salads are eaten as appetizers or even as a main course. 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.

Gulys is a typical food of Hungary (often called "Goulash"). Gulysleves is prepared as a soup (leves meaning soup). The dish Gulys or Bogrcsgulys[2] was traditionally a thick stew made by cattle stockmen; today, it is still prepared in both soup and stew form. The traditional Hungarian stews Goulash, Prklt, and Papriks all originated as herdsmens stews and are considered to be the national dishes of Hungary. It is best to keep them simple: they do not really need anything else than the onions and paprika (hot and/or mild), although garlic, a little

tomato for the colour, a small amount of caraway seed, fresh green pepper when in season, and wine for game, are always acceptable. Other herbs and spices should be avoided. Flour is used only for papriks (see below), never for gulysleves or prklt.An important rule for all kinds of goulash, prklt and papriks is to start by frying the onions in the fat until light gold (never darker), take the pan off the fire, immediately add the paprika powder to the hot mixture and stir well, then add the meat and stir again to coat the meat well with the onion-fatpaprika mixture before returning the pot to the fire. This ensures that the flavour of the paprika is released by contact with the hot fat, but that it does not burn or become bitter, which can easily happen if the pan is not taken off the fire first. Goulash can be prepared from beef, veal,[3] pork, or lamb. Typical cuts include the shank, shin, or shoulder; as a result, goulash derives its thickness from tough, well-exercised muscles rich in collagen, which is converted to gelatin during the cooking process. Meat is cut into chunks, seasoned with salt, and then browned with sliced onions in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seeds, or soup vegetables like carrot, parsnip, peppers (green or bell pepper), celery and a small tomato may be added. Other herbs and spices could also b e added, especially hot chili peppers, bay leaf and thyme.[2] Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke.[4] The name Csipetke comes from pinching small, fingernail-sized bits out of the dough ( csip =pinch) before adding them to the boiling soup.

Meggyleves (Morello Cherry Soup) 1 1/2 lb. morello cherries 3 pints water 2 gills
sour cream 1/2 pint dry red wine 1 egg yolk 6 oz. sugar the peel of half a lemon 1 inch-sized piece of cinnamon 2 tsp. flour pinch of salt. Stone the morello cherries, then put them to cook together with sugar, salt, lemon peel, and cinnamon. Allow to simmer. Meantime, mix in a bowl the flour. egg yolk and 1 gill of sour cream. Mix with a ladleful of soup, then add to the boiling soup stirring constantly. Finally, mix wine and other half of sour cream. and add this to the soup as well. After 10 minutes of simmering put soup aside and let it cool. Take lemon peel and cinnamon out before cooling. This soup is excellent when chilled. It can be made from gooseberries, black-berries, raspberries or red currants as well.

Chicken soup is a soup made by bringing to a

boil and then simmering chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such as rice and barley. Chicken soup has also acquired the reputation of a folk remedy for colds and flus, and in many countries is considered a classic comfort food. Traditionally, chicken soup is prepared using old hens too tough and stringy to be roasted or cooked for a short time. In modern cities these fowl are difficult to come by, and broiler chickens (young chickens suitable for broiling or roasting) are often used to make soup; soup hens or fowl are to be preferred when available.

A (also stuffed cabbage or Hungarian pigs in a blanket) is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the peasant cuisines of Europe and Western Asia, and has also found popularity in areas of North America settled by Eastern Europeans. The filling is traditionally based around meat, often beef, lamb or pork and is seasoned with garlic, onion and spices. Grains such as rice and barley, eggs, mushrooms and vegetables are often included in the filling as well. Pickled cabbage leaves are often used for wrapping, particularly in Southeastern Europe. As only the largest leaves can be used, small pieces of cabbages are often mixed into the stuffing and sauce. As the dish originated as a way to use leftover food, other ingredients may also be used in the stuffing. Cabbage leaves are stuffed with the filling which are then baked, simmered or steamed in a covered pot and generally eaten warm, often accompanied with a sauce. The sauce varies widely by cuisine. Always in Sweden and sometimes in Finland, stuffed cabbage is served with lingonberry jam, which is both sweet and tart. In Eastern Europe, tomato-based sauces or plain sour cream are typical. In Lebanon it is a popular plate, where the cabbage is stuffed with rice and minced meat and only rolled to the size of cigar. It is usually served with a side of yogurt and a type of lemon and olive oil vinaigrette seasoned with garlic and dried mint.

cabbage roll

In Croatia, cabbage rolls are a staple diet of the population. In a recent survey 97% of women over 25 regularly eat stuffed cabbage. The popularity of the dish has only recently been surpassed by a love for a hearty bean soup. Stuffed Cabbage with ground smoked pork is a firm Croatian favourite at Christmas. Typical Ukrainian cabbage rolls can be made from either pickled or parboiled cabbage leaves. Fillings traditionally contain rice only, since the typical peasant diet was largely vegetarian due to the higher cost of meat. Occasionally, the rice filling is mixed with small amounts of meat. Other recipes call for cooked kasha and chopped wild mushrooms or, more recently, combinations of whole grains and root vegetables. Some modern recipes call for tofu or textured vegetable protein instead of meat. The finished rolls may be simmered in thinned tomato juice, beef stock, vegetable stock, or even miso broth.

Deviled eggs or eggs mimosa are

hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed with different ingredients. Deviled eggs are usually served cold. They are served as a side dish, appetizer or a main course, and are a common holiday or party food. Easter eggs are commonly made into deviled eggs.


is a type of thick Hungarian vegetable dish. It is a vegetable stew simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor. Fzelk is often eaten as the main course for lunch or like a garnish for different meat courses. Fzelk can be made with a variety of ingredients including cabbage, bell pepper, green pepper, potatoes, sauerkraut, tomatoes, peas, lentils, kidney beans, squash (Zucchini Squash with Dill or Tkfzelk [1]), mushroom, spinach, green beans or mixed vegetables like the dish called lecs. Flour and sour cream are usually added, even chopped onions, paprika, bay leaf, black peppercorn, dill, caraway seeds, garlic, lemon juice, parsley or vinegar.[2] If eaten alone it is often topped with prklt, fried eggs, smoked sausage, Hungarian meatballs flavoured with garlic, called fasrt, and other deep-fried foods.

The Cuisine of Hungary produces a vast number of types of . The most common smoked Hungarian sausages are Gyulai Kolbsz, Csabai Kolbsz, Csemege Kolbsz, Hzi Kolbsz, Cserksz Kolbsz, lightly smoked, like Debreceni Kolbsz (or Debrecener) and Lecskolbsz, a spicy sausage made specifically for serving as part of the dish Lecs,[1] a vegetable stew with peppers and tomatoes. Hungarian boiled sausages are called "Hurka", Liver Sausage, "Mjas", and Blood Sausage, "Vres". The main ingredient is liver and rice, or blood and rice.Spices, pepper and salt are added. Different regions in Hungary may have their own sausage recipes and tastes. The Hungarian sausages may be boiled, fresh or dried and smoked, with different spices and flavours, "hot" or "mild". These sausages may be eaten like a cold cut or used in the main courses. The Hungarian Cuisine uses the different types of sausages in many ways, in vegetable stews, soups, potato stews like "Papriks krumpli" (paprika-based stew with spicy sausage and potatoes), bean soups like Jkai bableves,[2] in meat stews, in some goulash soup variations, pastry dishes and even salads. The smoked sausages may contain bacon, ground pork, beef, boar or lamb, paprika, salt, garlic, black pepper, allspice, white pepper, caraway, nutmeg, zest, marjoram, cayenne pepper, sugar, white wine or cognac. The meat is coarsely ground and salted. If garlic is added, it is mashed in water to produce a slurry and added to the meat along with spices. The sausage is then stuffed into natural casings in 1-foot links - usually using the small intestine of the pig. This traditionally took place outside on the fall day when a pig was slaughtered. The sausage is then hung overnight to allow the flavors to meld and some of the grease to drip out. It is now ready to be used fresh and unsmoked. Fresh sausages may have additional ingredients like liver, mushroom, bread, rice, lemon juice, eggs, cream or milk. The unsmoked sausages are typically roasted with sauerkraut or red or green cabbage, and served with mashed potatoes.


Dobos torte (Hungarian: dobostorta) or

Dobosh (pronounced [dobo]) is a famous Hungarian cake named after its inventor, a wellknown Hungarian confectioner, Jzsef C. Dobos (18471924) in 1884. It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices. The sides of the cake are sometimes coated with ground hazelnuts, chestnuts, walnuts or almonds but the original

cake is without coat, since it was a slice of a big cake. Dobos's aim was to make a cake that would last longer than other pastries, in an age when cooling techniques were limited. The caramel topping helps keep the cake from drying out. The cake is also often called 'Dobos-torta' or 'Dobostorta'.

Dis bukta (Walnut Roll) l lb. flour 1/2 lb. butter 2 egg yolks l whole egg 4 oz.
castor sugar 1/4 cup milk 1 oz. yeast about l/2 gill sour cream pinch of salt. For the filling:1 lb. ground walnuts 3/4 lb. granulated sugar 7 oz. sultanas a good pinch of ground cinnamon 1/2 stick of vanilla Put in a cup a spoonful of sugar. crumbled yeast and 1/4 cup milk. Leave to rise. Put the flour in a bowl, rub butter lightly into the flour till mixture is crumbly. Add egg yolks, sugar, the risen yeast and enough sour cream to make a not too soft dough. Knead thoroughly, then cover with cloth and let dough stand for at lest 3 hours. After this time turn out onto a floured pastry-board: divide in two, shaping a ball of each part. Roll dough-balls out to 1/3-inch thickness, spread generously with the filling and roll up neatly. Place rolls into a very lightly greased oblong baking tin, brush top with egg, leave to rise 1/2 hour longer. Then brush the top of the again with egg, and bake in a medium oven for 20-30 minutes. Filling: Put the sugar into a saucepan together with 2 tbs. water. Stirring constantly. add ground walnuts as soon as sugar is melted. After 5 minutes add flavourings, put aside to cool. then stir till creamy, and use.

Hungarian Wine Hungary is a land of delicious wine.

The most famous Hungarian wine is the world renowned Tokaji Asz, known as the "King of wines and the wine of kings". Tokaji (Tokay) is undoubtedly the best drink produced in Hungary but the red wines which come from the vicinity of Eger are no less reputable: Egri Bikavr and Medoc Noir. Hungary also produces lovely muscatels, rieslings such as the white wines of the Balaton region: Badacsony