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Surprising list: these Hungarian dishes are Americans’ favourites
The flavours of Hungarian cuisine have truly conquered the world, yet there is one dish that has outperformed all others in the United States. The item topping the list, however, may come as a surprise at first.
Hungarian dishes enjoy a devoted following well beyond the country’s borders. While the values of our gastronomy are most widely recognised across Europe, overseas – especially in the United States – traditional Hungarian flavours are attracting increasing attention.
What makes Hungarian gastronomy unique is that it has been continuously shaped over the centuries, absorbing the heritage of numerous foreign cultures. The use of paprika became widespread during the period of Ottoman rule; elements of Italian cuisine appeared through King Matthias; and the Habsburg era enriched the world of desserts with new influences. As highlighted by the Michelin Guide, it is precisely these historical processes that have made Hungarian cuisine so diverse and distinctive.
The characteristics of Hungarian dishes
Hungarian cuisine is defined by generous seasoning and the fusion of rural, peasant cooking traditions. Slowly cooked, hearty dishes such as goulash soup, stew, or stuffed cabbage are considered classics not only at home, but are also what many people abroad most readily associate with Hungary.
What do Americans like the most?
Based on a compilation by the American magazine Food & Wine, Nosalty ranked the Hungarian dishes and ingredients that are most popular with American audiences. The list contains twelve items in total and includes several surprises.
At the bottom of the ranking is chimney cake, which is particularly popular during the Advent season, but due to its seasonal nature it placed lower on the list. Slightly ahead are Hungarian wines, which enjoy considerable recognition in the United States as well.
A real curiosity appears in tenth place: redcurrant ice cream, which seems to be more popular abroad than it is at home. Chicken paprikash, vegetable stew and goulash soup all feature in the top ten, while in sixth place – to many people’s surprise – finished Piros Arany. Fifth place was taken by Hungarian paprika, an outcome that is perhaps less unexpected.
Desserts among the front-runners
Just missing out on the podium was dödölle, ranking ahead of several savoury dishes, while third place went to sour cherry soup and second place to apricot jam. All this suggests that American tastes are particularly receptive to sweet Hungarian specialities.
The absolute winner: pancake
In first place, however, finished a dish that is neither exclusively sweet nor savoury: pancake. Its popularity is easy to understand, as it can be prepared in countless ways – from the savoury Hortobágy-style meat-filled version to cocoa, jam or cottage cheese fillings, ensuring that everyone can find a favourite.
Although it is beloved worldwide, preparing it is not always straightforward. One thing, however, is certain: this classic Hungarian dish has captured Americans’ hearts – and stomachs – more than any other.
Since the article is talking about popularity among Americans, palacsinta would better be translated as crêpe, rather than pancake – which is a different thing. In any case, since they can be found all over Europe, I never thought of them as being particularly Hungarian (other than Hortobagyi palacsinta).
Most Americans dont even know what real Goulash is. They confuse it with porkolt. Some even make it with ground beef and peas. Remember the American tastebud is for bland and plain.