Hungarian cuisine


Hungarian cuisine, also called Magyar, is one of the middle-european cuisines. The basic components for most dishes meats, seasonal vegetables and aromatic spices (onion and garlic) The basic component for each dish – pepper – can be served in many forms: dried, marinated, stewed or powdered. Traditional meals were cooked in cauldron by gypsy music.

The national Hungarian dish is thick stew soup, served with pieces of beef and fried, minced sweet pepper. There are a few different types of stew. The most popular is porklot (Hungarian stew), toltott paprika (pepper stuffed with meat and rice) and tokan (aromatically seasoned meat cut into thin slices)

Another dish served in every fast food bar is langosz – a cake formed out off wheat flour, yeast, potatoes, milk, sugar, salt and oil. Langoszes are served with garlic or garlic butter, sour cream, sugar, grated cheese and ham.

In Hungary people also love to eat fish dishes. Some of the fish they frequently use in their dishes are: zander, carp, catfish and pike. The most well-known dish is fish soup with onion and pepper.

The famous Polish leczo served with sausage is a variation of meat-free, spicy Hungarian lecso. Other popular dishes are paprikash, fried cheese mushroom stew.

Hungarian cuisine is also a kingdom of desserts. The most famous sweet treats are the Dobosa cake (biscuit cake with chocolate cream and caramel) strucla (sweet-stuffed scroll formed out of several layers) Pancakes a’la Gundel (stuffed with nuts and dipped in chocolate sauce) and gesztenye puree ( a puree with eatable chestnuts and whipped cream).

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