Hungarian Culinary Delights: 3 Traditional Recipes to try at Home

Tradition is comforting. Especially in trying times. These traditions are oftentimes rooted in the land, and are thus, region-specific. Hearkening back to these traditions can perhaps offer a glimpse of hope in days ahead. 

Here are three traditional Hungarian recipes from zserbo.com that use many of the same ingredients. These basic ingredients, such as potato, flour, eggs, milk, cottage cheese, sour cream and bacon, form the basis of a myriad Hungarian delicacies. Each household bears different traditions, which also vary from region to region. Certain households will add local surprises to these dishes: a bit of dill, Hungarian kolbász, or a few juicy raisins to dessert dishes. What is interesting about these recipes is that they are frequently favoured in regions of the Hungarian diaspora. 

So let’s get started! 

Dumplings with ewe cheese (jútúrós strapacska) 

Ingredients 

• 500 g (~4 cups) all-purpose flour
• 250 g (~9 oz) potato
• 2 whole eggs
• 250 ml (~1 cup) water
• 1 tsp. salt
• 200 g (~7 oz) Hungarian bacon
• 250 g (~1 cup) ewe cheese, bryndza, Hungarian cottage cheese
• 300 ml (~1 1/4 cups) sour cream
• 2 garlic cloves

Method 

First, peel and grate the potatoes. Then, place flour in a bowl. Add shredded potatoes, eggs, salt and water. Boil a big pot of water. Make sure to a dash of salt to the water. Make little dumplings by scraping the dough off a cutting board into the boiling water or by using a Hungarian nokedli szaggató, or dumpling maker. Cook for 3-4 minutes. Strain the dumplings and set aside. Cut the bacon into small pieces and fry. Place the ewe cheese or other variant in a bowl. Grate garlic into cheese mixture, along with the sour cream, bacon, bacon fat. Stir this cheesy mixture with the dumplings in a separate greased dish. Roast this flavour explosion at 220°C for around 15-20 minutes. For an extra twist: add caramelised onions on top or some chopped chives. Serve warm! 

Polenta with Cottage Cheese and Bacon (túrós puliszka) 

Ingredients 

• 400 ml (~1 2/3 cups) cream or milk 
• 100 ml (~1/2 cup) or more, sour cream
• 120 g (~2 1/2 oz) polenta (ground cornmeal)
• Pinch of salt
• 20 g (~1 1/5 tbsp) butter
• 100 g (~3 1/2 oz) sheep milk cheese or Hungarian cottage cheese 
• 80 g (~3 oz) Hungarian bacon

Method 

Place the cream or milk, and salt in a saucepan and bring it the mixture to a boil. Add the cornmeal and stir, while cooking on a low setting. Add butter to the mix and keep stirring until you get a smooth consistency. Place the mixture into a greased baking dish. Put one layer of this cornmeal mixture on the bottom of the dish, then a layer of cheese, followed by a layer of cornmeal. Repeat. Place a layer of bacon on the top. Put the dish into the oven for around 15-20 minutes at about 200°C. The bacon should be crispy on the top of the dish. Serve with fresh sour cream!