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Hungarian food

Hungarian or Magyar cuisine is the cuisine characteristic to the nation of Hungary and its primary ethnic group, the Magyars. The traditional Hungarian cuisines dishes are cooked from the ground, using a wide variety of fresh, unpreserved, high quality ingredients, including meats, seasonal vegetables, fruits, fresh bread, cheeses and honey, based on centuries old traditions in spicing and preparation methods.


Hungarians are especially passionate about their soups, desserts / 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 halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza). Other famous Hungarian dishes would be Paprikash (stew) with nokedli (small dumplings), Goulash, Gundel Pancake and Dobos Cake. 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 főzelék[1] as well as cold fruit soups, like cold sour cherry soup (hideg meggyleves). Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamm or game and the Hungarian sausages (kolbász[2]) and winter salami are a major part of Hungarian cuisine. The mixing of different varieties of meat is a traditionall feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages or pecsenye (Hungarian mixed grill on wooden platter) can combine both beef and pork, sometimes even 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 túró (a fresh curd cheese), cream cheeses, ewe-chese (juhturó), Emmentaler, Edam and the Hungarian cheese Trappista.


The article above is licensed under the GNU Free Documentation License. It uses material from the Wikipedia article "Cuisine of Hungary".