Főzelék is a traditional Hungarian meal usually made from vegetables. These dishes are loved by many Hungarians, and they are very popular to make at home or order at restaurants. An interesting fact is that the name ‘főzelék’ is not translated into English; the name refers to the consistency of the food. There are many főzeléks to choose from, although there are some which are instant favourites of Hungarians.
Magyarországom collected the most popular főzelék types, and Daily News Hungary would like to freshen up their recipes, allowing you to make them at home and gift yourselves with a delicious experience.
Pea főzelék
The classic type of főzelék is this one served with sausages, eggs, and meatloaf. This is also the most common főzelék served at schools and kindergartens – surprisingly, it is many children’s favourite dish.
This might be the most controversial főzelék in Hungarian gastronomy as many people love it, but many simply cannot even stand the sight of it. Those who love it and have tried it know, however, that it is as tasty as any other popular főzelék.
Potato főzelék
The creamy potato főzelék is the most liked főzelék type among all. It can be made quickly without many ingredients, and with meatloaves, it is the most delicious experience you have ever had. The potato főzelék is also children’s favourite as potato is a child-friendly vegetable.
It is also a popular főzelék, although this kind of vegetable can cause some inconveniences, such as tympany. The secret step to avoiding it is that the beans need to be put in water one day before the actual cooking.
Cabbage with tomato sauce
Mixing tomato with cabbage is the best option if we would like our children to eat this type of főzelék. Its texture and sweetness make the mostly disliked cabbage immediately loveable; no wonder that schools and kindergartens love to serve this főzelék many times.
Featured image: www.facebook.com/lakatosmuhely
Ten traditional and delicious Hungarian meals to cheer you up at home-quarantine
The main ingredient of Hungarian cuisine is paprika, but love is also an essential one which cannot be missing from any meal. Apart from Hungarians, many foreigners also love Hungarian dishes because they are delicious and warm up our souls every time we eat them. While you stay at home and help the whole world to stop the coronavirus epidemic, nothing can stop you from making your favourite Hungarian meal in your kitchen. Here are the top ten picks and the recipes to start the magic.
Elderflower season has just started, so here are some delicious drinks and desserts you must try.
Elderflower syrup
Ingredients
about 30 elderflowers
3 medium lemons
6 l water
4 kg sugar
7 dkg citric acid
7.5 g sodium benzoate
Boil 5 litres of water with 3.5 kg of sugar. Caramelise the other half a kg of sugar, and when done, carefully add a litre of water, then boil until the sugar melts into the water. Mix the two syrups together and bring it to a boil.
Remove the elderflowers from the stem. Slice the lemons and put them in a bowl together with the citric acid and the sodium benzoate. Pour the sugary syrup over them. It is best to leave it for 3-5 days and stir it occasionally.
Pour the liquid into bottles through a filter, and you have your very own elderflower syrup.
Remove the flowers from the stem and place them in a bowl. Pour 5 litres of cold water over it, add the sugar, and two – carefully washed – sliced lemons. Stir it thoroughly then place it in the fridge for 1-2 days. Stir occasionally.
Filter it after two days, squeeze the juice of the lemon slices, and add the juice of another two lemons, and there you have it – a delicious and refreshing lemonade with a little extra something.
Store it in old water bottles in the fridge.
Elderflower doughnuts
Ingredients
3 dl milk
3 dkg yeast
50 dkg flour
5 dkg butter
5 tsp sugar
2 eggs
3 dl sunflower oil
a sprinkle of salt
elderflower to taste – some like it with more, some with less
Activate the yeast with warm water or milk. Mix the ingredients together, then knead the flowers into it. Let it rise to twice its size.
Once it has risen, roll it out until it is about 1.5 cm thick, then use a medium doughnut/cookie cutter or a shot glass to cut the dough into circles.
Fry both sides in hot oil until they are a golden brown colour.
Bonus tip
You can also add a few elderflowers to your waffle, pancake, or vanilla or lemon cupcake batters to make them a bit more interesting.
Carefully wash the elderflowers and the handful of mint leaves, and put them on paper towels to dry. Wash the lemons as well and slice them up.
Pour the water and the sugar into a bowl, bring to a boil, and wait for the sugar to completely melt. After it has melted, boil for another 10 minutes or until it has a thin syrup-like consistency.
Take it off the stove and add the lemon slices. Let it cool for about 15 minutes. Put the elderflowers and mint into mason jars, then pour the syrup with the lemon slices over it. Cover it and leave for 1-2 days.
After a couple of days, filter it and put it in the fridge – if you have an ice cream machine – or the freezer – if you do not – for at least half a day.
Before making the sorbet, finely chop up another handful of mint leaves. Add the chopped mint leaves and the frozen syrup to a blender or the cooled down syrup to an ice cream machine if you have one and blend until it reaches a crushed ice consistency.
Put it into a container and put it in the freezer. For a lighter consistency, stir it with a fork a few times an hour.
For all of you sweet-tooths out there, if you want to improve your kitchen-skills by learning some culinary delicacies, look no further. Gerbeaud cake, or ’zserbó’, as it is called in Hungary, is a Hungarian dessert that is not only famous in its originating country but has since conquered many kitchens and confectioneries around the world. It is a heavenly dessert that can be made in many ways.
Today, thanks to Magyarországom, you can try out a classic recipe that many a Hungarian grandmother and great-grandmother have baked over the years. Beware that this recipe uses lard instead of butter, but if you are not comfortable using lard, feel free to use butter instead.
The history of ‘zserbó’
This delicious dessert was named after Emil Gerbeaud, a French confectioner. However, the story goes back a little more. It all started with Henik Kugler, a famous Hungarian confectioner, who had a workshop in Budapest. Because Kugler had no successor to pass his confectionery onto, he invited Gerbeaud to Hungary in 1882. Two years later, Gerbeaud became the owner of the workshop, expanded the selection of desserts, and also invented the recipe of the ‘zserbó’ or Gerbaud cake. Since then, Café Gerbeaud has become one of Europe’s finest coffee houses and pastry shops.
There are several ways you can make ‘zserbó’; there are recipes on the internet that use no sugar, are gluten or milk-free, or dietetic. But if you want to make this classic recipe, there are some tips you need to know.
The filling: The filling is key. You should never skimp on the filling, ever. Especially if you are making ‘zserbó’. If you do not use enough, it might become too dry and flaky. It is best to use homemade apricot preserves or apricot jam. If you are the master of your kitchen, however, you can reinvent the recipe by changing the filling.
The crumbling dough: What is the secret of the best ‘zserbó’ dough? Many say it is lard. You can try experimenting with margarine or butter, but many people swear on lard. There are some recipes that use baking powder, but back in the old days, our great-grandmothers probably could not get a hold on baking powder, so they most likely used yeast.
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Ingredients:
500g flour 50+100g powdered sugar 200g lard (you can use butter) 100ml warm milk 2 eggs 15g yeast salt (2 pinches) 200g ground walnut 400-500g apricot jam or preserve (to your liking) 150-200g bitter chocolate 1 tablespoon butter
Instructions:
Dissolve the yeast with a little salt in the warm milk. In a bowl, mix the lard and the flour together thoroughly, then add 50g of powdered sugar, a pinch of salt, the eggs, and the dissolved yeast, then knead all of this together until you can roll it out. If the dough is too dry or hard, you can add a little warm milk to make it more pliable. If done, divide the dough into three pieces and let it sit. After you have waited for a bit, you can roll out the dough into three identical pieces to fit the pan you use. Mix the ground walnut with the rest of the sugar. Put one of the layers of dough into the greased pan, then spread half of the apricot jam or preserve onto the first layer. Cover it with the walnut-sugar mixture and poke some gentle holes into the dough with a fork. Repeat this step for the second layer using the remaining jam and walnut, then place the third layer on top and make some holes in it with a fork as well. If this is done, you should let it sit for about half an hour. Preheat the oven to 180 °C and bake for about 40-45 minutes, until it gets golden brown. It is important not to use the forced-convection or fan mode on your oven. After baking, let it cool down, then spread butter-melted chocolate on top. It is best if the chocolate is just warm but not hot. If you fancy, you can even put another layer of jam right underneath the chocolate topping.
Máglyarakás (bonfire stack) is a simple, but delicious and filling dessert. Since stale bread, crescents or sweet bread constitute the base of this bread pudding, it allows us to reduce food waste.
Traditionally, the bread or crescent pieces are soaked in milk to make them soft, and then they are enriched with apple and jam, but you can choose any kind of fruit to make a tasty bonfire stack, origo wrote.
Ingredients: 6-8 pcs crescent (or an equal amount of bread or sweet bread) 3-4 apples 4 eggs 700 ml milk 170 g sugar 120 g chopped walnuts 5 tablespoon jam of your choice 1 tablespoon cinnamon 55 g butter 1 tablespoon of bourbon vanilla
First, cut up the crescent rolls or the bread and soak the chunks in milk. Split the vanilla bean and scrape out the seeds. Separate the eggs and whisk the egg yolks, sugar, vanilla and lemon zest together. Pour it over the pastry and stir to combine. Peel and thinly slice the apples. Melt the butter in a frying pan, add the apple slices, sprinkle with sugar, walnuts and ground cinnamon, and cook until the apple is almost tender. Preheat the oven to 180°C. Grease an ovenproof dish and dust with breadcrumbs. Spread half of the soaked pastry pieces in the prepared dish, then put a layer of apples on the top of the bread. Lay the rest of the pastry over the apple slices and spread the jam over them evenly. Put it in the preheated oven for 20−25 minutes. During the last 10 minutes, beat the egg whites with 1 tablespoon of sugar until it becomes stiff. Remove the dish from the oven and spread the top with the whipped egg whites. Put the dish back in the oven and bake until it becomes light golden brown. Let it cool before slicing and serving. Enjoy!
The most beloved street and especially beach food of Hungarians is undoubtedly the delicious lángos. Although these are the two typical “habitats” of this meal, nothing stops you from preparing it in your own home in self-quarantine, or after it.
Magyarországom reported that lángos is an essential part of Hungarian gastronomy, which could not exist without it. Some say that lángos became a part of Hungary during the Turkish regime which lasted for 150 years, but some mention ancient Roman roots to this meal. Lángos can be prepared at home, but it is mostly sold on the streets and at Hungarian beaches and swimming pools, like Lakes Balaton and Velence, and even at our most famous baths, such as Széchenyi, Palatinus, Gellért, and many others all across the country.
Lángos can be served in many ways, with cheese, sour cream, onions, bacon, cottage cheese, but some even put sausages on it. It is made with fat and fried in oil.
Not only Hungary sells or prepares this meal but also some parts of Austria (towns and cities close to the Hungarian border), and even the Czech Republic can surprise us with selling lángos on their streets.
What do you need to make the perfect home-made lángos?
2 eggs
5 dkg yeast
2 glasses of kefir (fermented milk)
1 tablespoon salt
1 kg flour
0.5 l milk
3 tablespoons of oil
Mix the flour, yeast, oil, and eggs with some warmed kefir, then add the salt and additional spices if you would like to. Add some water to it and then slowly the milk, and start to make it into dough. After this, put it in a bag and make small holes on it from beneath with a fork. Choose a kitchen plate twice as big as the dough, put some oil in it, and place the dough into it. Leave it in the fridge for two days.
After two days, the lángos is ready to be fried. Cut it into small pieces and roll them on a floured surface with a rolling pin to flatten and stretch them into 1-2 cm thick discs. Place them in a generous amount of hot oil and fry them first on one side and then on the other. Place them on a paper towel to drain the excess oil. Finally, add the toppings you would like to see on your home-made, perfect Hungarian lángos.
The main ingredient of Hungarian cuisine is paprika, but love is also an essential one which cannot be missing from any meal. Apart from Hungarians, many foreigners also love Hungarian dishes because they are delicious and warm up our souls every time we eat them. While you stay at home and help the whole world to stop the coronavirus epidemic, nothing can stop you from making your favourite Hungarian meal in your kitchen. Here are the top ten picks and the recipes to start the magic.
Magyarországom collected these top Hungarian meals which are the most famous and iconic ones, giving Hungary its main brand and reputation for its gastronomy.
Fruit soup
Usually made with sour cherry, this cold soup is the favourite meal of every Hungarian during the warm summer days, and it is the best if we add Hungarian fruits to it. This meal can be served as an appetiser and dessert as well, with sour cream, cream, or even some wine.
Meat, rice, and spices stuffed into the perfect Hungarian cabbage. This meal takes us back to our grandmother’s house, and them to their grandparents’, as the recipe was passed down from one generation to another. Although it is a typical winter meal, if you would like to eat it during other seasons, why not?
Hungary would not be Hungary without this meal, which is the national and number one iconic speciality in the country. Made with vegetables and beef, it is still Hungary’s most popular dish.
Made out of Hungarian fish with excellent quality, this dish is a big favourite of Hungarians and foreigners alike. It is simple, traditional, and spicy – to sum up: truly Hungarian.
This special Hungarian dish usually contains vegetables and can be made out of several types. An interesting fact is that because of its consistency, there is no English word for this meal.
This deliciously creamy and fresh dessert (e.g. Rákóczi túrós) is one of the most popular ones in the country. You can even make it at home, but in Hungary, almost every store and bakery sells it.
Indisputably, the sponge cake is one of the most famous Hungarian desserts. It was first made for the World Exhibition of 1958 in Brussels by József Béla Szőcs. It won the professional prize and became an instant favourite.
While the time leading up to Easter is about fasting for a lot of people, some do not eat meat all-year-round. Here are some fun Easter recipes for those who do not like the traditional Easter ham.
Steam the broccoli after breaking it into smaller pieces. Boil the eggs, then let them cool and peel them. Cut the ends of four of the eggs – these will be the trunks of the mushrooms. Cut the tomatoes in half and put them on the eggs so they make the hat of the mushroom, then drizzle some mayo on them. Make a bunny by cutting an egg in half – one of them will be the body. You can then take out the yolk or use one of the ends that were cut off the “mushrooms” to create the bunny’s head, and another one of those cut-off ends will be the tail. Cut the other half of the egg in half again – these will be the bunny’s ears. Use paprika cream to give the bunny eyes if you would like. Place the broccoli around the “bunny” as if it was sitting in a bush, and put the lettuce, chives, ramsons, and some carrots around the “mushrooms”. If you do not have kids, just arrange the dish in a composition you like. This dish is also great because those who eat meat can grab some veggies to go with their ham.
For the “kőrözött”, mix together the cow’s curd and the sheep cheese, the room-temperature butter, the minced garlic, the chopped-up parsley or chives, two finely chopped spring onions, the cumin, and some paprika and salt to taste. Let it sit in the fridge for an hour or overnight. Cut crosses at the top of the tomatoes, and carefully take the seeds out. Use a teaspoon to fill them with the “kőrözött”. To form the tulips, just place the spring onions at the bottom of the tomatoes when serving.
Boil eight eggs, then let them cool and peel them. Put some oil into a pan and fry the chopped onions and crushed garlic until soft and golden, then add the spices and fry for a few more minutes. Put it into a blender and blend until you get a pasty texture, then add the drained chickpeas and coriander leaves. Pulse – do not blend – until they are finely chopped but are not pasty. Stir in 200 g of breadcrumbs, the flour, and an egg, and add seasoning to taste. Mix it well together, then divide it into eight portions. Flatten a portion in your hand, roll a boiled egg into a bit of flour, shake it to get rid of the excess flour, then wrap it in the falafel mixture so it is completely covered. Mix the remaining breadcrumbs with the sesame seeds or just get the breadcrumbs and roll the covered eggs in it. Fill a saucepan halfway with oil, add some of the eggs and fry and turn them for about two minutes, until they are golden and crispy. You can eat them warm or cold, or even add them to your Easter cold-dish.
Preheat your oven to 180°C. Whip 18 dkg of butter with 18 dkg of sugar and some salt until it has a foamy consistency, then add the eggs and mix them in one by one. Peel and grate the carrots, then juice them, squeeze the orange’s juice as well, and add them to the mixture along with the orange’s zest, then mix well. In another bowl, mix together the flour, baking powder, baking soda, and half a pack of vanilla sugar, then add it to the carrot-orange mixture and mix it together. Grab a baking tray (about 20×30 cm) and coat it with a tablespoonful of butter and a spoonful of flour. Smooth the dough out in the baking tray, then put it in the oven and bake it for about 30 minutes. For the icing, mix the mascarpone with 2 tablespoons of icing sugar and the other half of the pack of vanilla sugar. Once the cake is cooled, cut it into even pieces and spread the icing over it.
Vegan
Ingredients
1.5 mug of pastry flour
15 dkg carrot
1 banana or apple
1 tbsp flaxseed
1 tsp baking powder
half a tsp baking soda
2 tsp cinnamon
3 tbsp sunflower oil
1.5 dl water
half a mug of sugar
Preheat your oven to 180°C. Mix the flour, baking powder, baking soda, and cinnamon. Crush the banana with a fork, or if you use an apple, blend it in a blender. Mix together with the ground flaxseed. Add the sugar, the oil, the peeled and grated carrot, and 1 dl water. Mix it well together, then add in the flour mixture, and again, mix well together. If it seems too thick, add the remaining water. Line a baking tray (about 25×15 cm) with parchment paper and pour the mixture on it. Bake and test with a needle to see if it is ready.
Even though this year’s Easter will be non-traditional for everyone, we would like to surprise our Dear Readers with some special recipes that might brighten their days spent in home-quarantine. If you are a great fan of gastronomy, do not miss these amazing culinary sensations. Success is guaranteed! 😉
The irresistible braided brioche
No matter if it is breakfast, lunch, or dinner time, braided brioche is one of the most essential parts of the Easter menu. Forget about the packaged version;
let us see how you can prepare it at home.
Photo: mindmegette.hu
Ingredients:
50 dkg flour
10 dkg butter
5 dkg raisins
3 dl milk
2 dkg yeast
2 eggs
2 tablespoons of granulated sugar
salt
Preparation:
Grow the yeast in 1.5 dl warm, slightly sugared milk. Then mix it together with the flour, sugar, the remaining milk (warm), butter, eggs, and put a little salt into it. Then add the raisins and knead the dough softly and carefully, until it becomes smooth. Finally, sprinkle the top with a thin layer of flour, cover it with a kitchen towel, and let the dough rise. When it is ready, divide the dough into three equal parts and braid them according to the length of the baking pan.
Then, entwine the three separated parts, coat the top with the remaining beaten egg, and let it rest for another 20 minutes. When risen, coat the top again, and bake it in the preheated oven.
Take your hard-boiled eggs, halve them vertically, and remove the yolks. Mix together the sour cream, the mayonnaise, the mustard, and add a little sugar. Break the yolk with a fork, flavour it with salt, pepper, and the chopped parsley, then add it to the mayonnaise mixture and fill the halved eggs with it. You can decorate the casino eggs with some parsley on top.
As Femina reports, casino eggs have several variations – some people fill the eggs with mushrooms or sardines. Dear gourmets, feel free to prepare your casino egg according to your favourite flavours.
The amazing carrot cake
Its name might sound strange for the first time, but do not get frightened; the taste of this heavenly cake is absolutely different than the eponymous vegetable.
Surprise yourself with some sweetness by trying a divine recipe this Easter.
Photo: Pixabay
Ingredients for the cake:
30 dkg flour
30 dkg carrots
25 dkg powdered sugar
1.5 dl oil
3 eggs
1 packet of vanilla sugar
1 packet baking powder
half a lemon
pinch of cinnamon
Ingredients for the glaze:
10 dkg of natural cream cheese or mascarpone
10 dkg powdered sugar
5 dkg butter
1 packet vanilla sugar
Preparation: (60 minutes)
Peel the carrots and grate them. Mix the sugar, the egg yolk, and the oil until the mixture becomes smooth, then add the grated carrots to it. Sprinkle the baking powder into the flour and add it to the carrot mixture through a sieve. Then add the vanilla sugar, the grated lemon peel, and the cinnamon.
Beat the egg whites stiff and fold it into the paste smoothly. Butter the cake pan, sprinkle a little flour at the bottom, and pour the creamy paste into it. Preheat the oven at 180 degrees and bake the cake base ready.
Mix the cream cheese and the butter, then sprinkle the vanilla and the powdered sugar into it. Wait until the paste gets cool, then coat the top with the cream and put the cake into the fridge. You can decorate the sides with almond shavings. When the glaze sets, it is ready for slicing. Enjoy your meal! 😉
Continuing with our quarantine recipes, you can now try out three more. This week, we cover the traditional method of ‘bográcsozás’, meaning to cook outside in a pot over fire. Of course, you could probably get away with preparing them inside, but going to your garden and spending some quality time with your close family is something that is important and makes the food taste even better. As the weather gets better and spring is coming, if you have a garden or a private area, get the best out of the quarantine and try out these delicious Hungarian recipes. I am certain you will not regret it.
You should cover your freshly bought kettle or ‘Hungarian pot’ with lard or oil and bake the coating on heavy fire. Clean the pot afterwards with fine sand, then simply rinse it. You can repeat this process after cooking to get rid of tough, dried food residue as well.
It is best to cook over fire, not ember, as it is important for the pot to get heat evenly. You should put rocks or bricks around the fireplace to better control the fire and direct it towards the pot. Always make sure that it is safe to make a fire.
Feel free to cut down on the portions as they tend to be for four or more people, but take into consideration that it is easier to cook large amounts over the fire in a kettle or ‘Hungarian pot’ (bogrács).
Read our other articles on ‘bográcsozás’ to get to know about the history and to get even more tips about this Hungarian tradition:
This is one of those easy Hungarian dishes that anyone should try to make as it is very rewarding. Do not underestimate its simplicity, though, as it is very delicious, and it is even better if prepared outdoors over the fire in a kettle or ‘Hungarian pot’ (bogrács). It can be prepared fast, and it is a very filling dish. It is certain that one cooking will be enough for the whole weekend.
Ingredients:
2 kg potatoes 3 onions mangalitza or pork fat (lard) 20 dkg smoked bacon 1 stick hard-cured sausage 3 tablespoons of paprika salt and pepper
Directions:
Dice the onions, the smoked bacon, and the potatoes, and slice the sausage as well. Start by adding the lard and the onions. You should cook them until they get glossy or slightly yellowish, but not brown. Add in the bacon and sear it, but be careful not to burn the onions. You can add in the sausage slices and cook it with the other ingredients for a little bit. Remove the pot from the fire, add in the paprika, and stir it. It is important to remove the pot from the fire because if you burn paprika, it becomes bitter. Add the potatoes and stir well. Put the pot back on the fire and add as much water that it covers the potatoes. You can now add salt and pepper to your liking and cook it until it thickens.
Goulash in ‘bogrács’
Goulash
The traditional Hungarian goulash is best in a ’Hungarian pot’ or kettle (bogrács). You can adjust this base recipe however you like. Some people add diced green pepper, tomatoes, or more vegetables like turnip. Feel free to experiment and come up with your own family recipe. The most important thing is quality meat, which you should not skimp on, nor on the vegetables that help give it more flavour. You can omit the noodles entirely, especially if you are making it as a soup, but you can also make it thicker if you prefer it that way. In my opinion, it is best with some fresh bread to soak up the broth with or to clean those last bits from your plate.
Ingredients:
1 kg beef (shank or crop) 2-3 big onions 50 dkg of potatoes 3 carrots 2 parsley roots 1 head garlic 2 tablespoons of paprika 2 teaspoons of ground caraway seed mangalitza or pork fat (lard) parsley salt and pepper
for the noodles: 1 large egg 10-12 dkg of flour salt
Directions:
First, you need to prepare the ingredients and light the fire. Wash and peel the vegetables. Cut the meat into bite-sized cubes. Dice the onions, slice the carrots, parsley roots, and the potatoes if they are too big. You can cut them into smaller pieces, but I usually prefer the potato pieces to be bigger than the meat.
Start by adding the lard and onions into the pot. You should cook them until they get glossy or slightly yellowish, but not brown. You can add in the garlic as well, stir it and remove the pot from the fire. Add in the meat cubes, the ground caraway seed, and the paprika powder, and mix it well together. It is important to remove the pot from the fire because if you burn paprika, it becomes bitter. After mixing it together, you can put it back over the fire and add just a little water if needed. After the water is cooked away, you can season it with salt and pepper. Now you can add in the potatoes, carrots, and parsley roots. It is usually at this step that some people add diced green pepper or tomatoes. You need to add water to cover everything. Now you must be patient as the meat and potatoes can take about 2 hours to cook well. If you want a soup, add some water to the pot as it cooks away. Meanwhile, you can prepare the noodles: simply mix the eggs, the flour, and some salt together. If everything in the goulash has softened, add in the noodles by tearing bite-sized pieces. You need to cook it for 10 more minutes, and then the meal is ready. Enjoy with a little parsley on top.
Beef stew in ‘bogrács’
Pörkölt (Hungarian Stew)
You can prepare almost any type of stew in a kettle or ‘Hungarian pot’ (bogrács), but this might be the most characteristic Hungarian stew. However, it is important to note that – just like many recipes in Hungary – almost every family makes it their own way, so have a go at it and create your own traditional recipe. You can make it with pork or chicken as well; the recipe is more or less the same, it only affects cooking time. If you cook it in a pot – why not, it is even more delicious that way –, I would recommend beef or pork because you cannot control the heat of the fire as much. So let’s see the beef stew recipe.
Ingredients:
3 kg beef shank 4-5 large onions 4-5 cloves of garlic 3 dl dry red wine mangalitza or pork fat (lard) 2 tablespoons of paprika 2 teaspoons of ground caraway seed salt and pepper
Directions:
Dice the onions and cut the meat into bite-sized cubes. Start by adding the lard and onions into the pot. You should cook them until they get glossy or slightly yellowish, but not brown. Add the meat and cook them until they turn from red or pink to pale or white. Remove the pot from the fire, add the ground caraway seed and the paprika powder, and mix it well together. It is important to remove the pot from the fire because if you burn paprika, it becomes bitter. After mixing it all together, you can put it back over the fire and add the wine to the pot. At this point, you will need to add as much water that it covers the meat. Season it with salt and pepper and be patient. It might take about 2 hours for the meat to cook properly. You can stir it as it cooks to make sure it cooks evenly and nothing settles, and add back some water if necessary. If the meat is ready, thicken it for 10-15 more minutes, then you can serve it. In my opinion, it is best with fresh bread, but you can prepare noodles (nokedli) while you wait for the meat to soften. Enjoy!
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!
Photo: Wiki Commons by: Radosław Drożdżewski
Cottage cheese crêpes (túrós palacsinta)
Ingredients
For the palacsinta batter
250 g (~2 cups) all-purpose flour, sifted
2 whole eggs
500 ml (~2 1/5 cups) milk or 50-50 % milk and soda water
25 ml (~1 1/2 tbsp) oil
a dash of salt
For the filling
250 g (~1/2 lb) Hungarian cottage cheese
2 egg yolks
3 egg whites
2 tbsp sugar or honey
1/2 tsp vanilla extract or fresh vanilla shredded from a vanilla pod
zest of half a lemon
1 tbsp sour cream
On top
250 g (~9 oz) sour cream
1 egg yolk
1 tbsp sugar
Method
Beat the eggs. Add salt and sugar. Add half of the milk, some soda, then gradually add the flour. Pour in the remaining milk and beat until mixture becomes smooth. Stir in the oil. Melt a bit of oil or butter in a frying pan. Make around 20 thin pancakes or crêpes. Make the filling: combine cottage cheese with egg yolks, sugar and the sour cream. Add the lemon zest and some vanilla. Beat egg whites, and gently fold into this cottage cheese mixture. Fill the crêpes one by one, and place them in a greased baking pan. Make the topping: mix sour cream with egg yolk, and a bit of sugar. Spread on top of lined up crêpes. Bake at around 200°C for approximately 20-30 minutes.
For a healthy twist: add fresh fruit like blueberries or banana on top!
All in all, these recipes will surely warm the heart.
We have collected three of the easiest and undeniably the most characteristic Hungarian dishes you can easily try at home. They could be made within fifteen minutes and are very budget-friendly. They use many ingredients you might already have at home. These recipes are delicious in themselves, but they are also recipes that you can easily customise to your taste. Try them and conduct your own culinary experiments to create the perfect dish for yourself or your loved ones.
Lángos ( sour scone)
Photo: www.facebook.com/langospapa
The dough can be made within 5 minutes, and frying should take about 10 minutes. If done correctly, it is very delicious with a slightly crunchy outside and soft inside. You can put spices in the dough or put almost anything on top. In Hungary, the most common way to eat it is to brush the dough with garlic and then add sour cream and grated cheese on top. If you crave real delicacies, you can put Bolognese ragout or bean goulash on it. Some places even make it with sausages in the dough.
Ingredients: 400g plain flour ½ pack baking powder 1 teaspoon salt 1 ½ teaspoon pizza seasoning (not necessary) 3 tablespoons olive oil 2 tablespoons kefir (fermented milk drink) 1 ½ – 2 dl water
Method Mix the flour with the baking powder, salt and spices. Add the oil, kefir, then add the water and make the dough. Cut it into small pieces and roll them on a floured surface with a rolling pin to flatten and stretch them into 1-2 cm thick discs. Place them in a generous amount of hot oil and fry them first on one side and then on the other. Place them on a paper towel to drain off the excess oil. You can then add toppings such as sour cream and cheese to your liking.
Mákos guba (bread and butter pudding with poppy seed)
Photo: facebook.com/www.eddikonyhaja.blog.hu/
Mákos guba is one of the essential Hungarian Christmastime meals. People in Hungary believed that the many poppy seeds would bring lots of money and luck in the following year. However, it is a delicious and filling dessert for any occasion throughout the year. The first printed Hungarian cookbook in 1695 had a very similar recipe of mákos guba in it. This is a base recipe to try out, but you can add more flavours to it. Some people, for example, add ground walnuts or marmalade, but the most common way to serve it is to pour some vanilla custard on top.
Method Cut the crescent rolls into discs or break the bread and buns into small chunks. Heat the milk with the vanilla sugar. Mix the poppy seeds with the powdered sugar. Sprinkle the bottom of a bowl with the sugar and poppy seed mixture and dip the bread or crescent roll pieces in the warm milk, so that it soaks some of it up, but it should not fall apart. Place a row or layer of the bread or crescent roll pieces in the bowl and sprinkle it with the poppy seed mixture. Repeat this process until the until you run out of the bread or crescent roll pieces. If you want you can put it into the oven for a little, but it is not necessary. Finally, sprinkle the top with poppy seeds and sugar or drizzle vanilla custard on top. Enjoy.
Dödölle is one of the traditional, nutritious dishes of Hungarian cuisine. It was once regarded as the food of the poor because it was often consumed by people of the lower class, and it is also cheap to prepare. It is known all over Hungary, but almost everywhere it is called differently, or the recipe is slightly different. It can be eaten as a side dish, or as a standalone dish with sour cream, for example.
Ingredients for 6 servings: ½ kg potatoes 1 medium head onion 200g fine flour salt and pepper to your liking 5 dl sunflower oil 150 g of sour cream (to taste)
Method Peel the potatoes and cook them in water until they become soft. You can add salt to the water to give the potatoes a little flavour. Take the cooked potatoes out and mash them. Chop the onions to small pieces and add the onions and the flour to the mashed potatoes. Season it with salt and pepper and mix the ingredients together. After it is mixed, shape the dough into large discs or small pieces (whichever you prefer) and fry them in hot oil. You can serve it as a side dish or add sour cream on top and eat it as a complete dish. You can let your creativity loose and add other things on top to make it even more delicious.
If you are still feeling low about all the March 15th celebrations being cancelled, make these red, white, and green recipes to cheer yourself or others up. Taste the colours of the Hungarian flag!
Caprese salad
This is the easiest and simplest of all the recipes. The Italian speciality is done in less than 5 minutes. The only thing you need to pay attention to is arranging the colours in the right way, following the colours of our national flag: red, white, green.
Red Spread: Roast the red bell peppers for about 30 minutes (200 Celsius). Dice the red onion and the garlic. Add the coconut oil to a pan, then add the onions and the garlic, stirring occasionally. Add the onion mix and red bell peppers to a blender with some salt and pepper, and mix well.
White spread: Use canned beans to speed up the process. Add the beans, salt, pepper, and minced garlic to a blender, mix well.
Green spread: Cook the frozen peas according to the package instructions. Rinse, then add it to a blender with a little bit of cooking water. Add salt, pepper, and parsley too, mixing well.
tapioca pudding, or mix yoghurt and milk with gelatine and sugar
Ingredients for the red layer:
2 dl pomegranate juice
1 tbsp gelatine powder
sugar
Instructions:
Heat up the kiwi juice then add gelatine and freshly squeezed lemon juice. Add the tapioca pudding on top. For the red layer, mix together the pomegranate juice and the gelatine and bring it to a boil. Assemble your three layers only after every mixture becomes solid.
For the brown layer, mix the minced biscuit, powdered sugar, and cocoa powder. Mix it all together with the margarine, then knead it, adding a little cream and 5 dkg of melted chocolate. Add enough cream to make it easy to stretch, but not too soft.
For the red and green layers, add the icing sugar to the minced biscuits, crumble the margarine into it, and add enough cream to make it firm. Then divide the mixture in a way so that you have a little bit more of the red mixture. To the red layer, we add the golden pear aroma and the red food colouring. To make the green mixture, add the green colouring and the almond aroma. If the aroma makes it too soft, just add more crumbled biscuits. For the white layer, mix the coconut with the powdered sugar and margarine.
Spread the dough between 2 non-stick baking papers (8mm). Let’s roll it up! Start with the green dough and roll it up gently. Then wrap the white dough around it, then the red one around the white roll, and finish with the brown one. Wrap your roll tightly in foil and allow it to cool well. Slice with a sharp knife. You can make it look ribbed with the help of a toothpick, making it look more like a cockade.
If you are interested to know more about the origins of Hungary’s red-white-green flag, check out our article below.
If you are the type of person who always searches for recipes online with the same keywords: “cheap” and “easy,” these recipes are for you.
For the recipes, I included Kitchen Paprikash’s recipe videos. Kitchen Paprikash is a YouTube channel dedicated to Hungarian cuisine and showing people how to make delicious Hungarian meals (in English).
Paprikás Krumpli (potato paprikash)
This meal has many advantages: it is one of the cheapest meals I know, and it does not need a lot of time nor any special cooking skills to make. All you need to do is peel and chop some veggies, then stir everything in a pot. Fun fact, you can easily make this a vegan meal if you just skip the sausage and the sour cream. I believe that paprikás krumpli tastes the best when you make it together with your friends and family in a huge cauldron somewhere outside. During my university career, potato paprikash was the centre of every get-together in the summer.
Lecsó (Hungarian ratatouille)
The love of lecsó connects Hungarian people. We think of it as a national meal, even though several other nations have their own version of the roasted vegetable one-pot meal. Just think about the French ratatouille or the Turkish menemen. But all of these are made from different ingredients, so we can rightfully say that lecsó is ours. Lecsó is one of the most versatile Hungarian dishes. Some people make it with fat, some with oil. Some people swear by the basic version, some people like to spice it up with sausages and salamis. Some families mix it with sour cream, others with beaten eggs. Lecsó with rice is quite a popular version, but others make the squash-dill version instead.
Lángos
Who knew how easy it is to make the world’s favourite Hungarian street food at home? Just a few key ingredients and you are done. The only hardship you have to endure is the frying part and the smell of oil that might remain if you do not ventilate.
Langalló
Langalló is basically Hungarians’ version of pizza, and does that not sound amazing?
Krumplistészta (pasta with potatoes)
This dish was also featured on our favourite traditional pasta recipes. It is the perfect choice when you need some filling comfort food and you need it quick. We could say it is to us what mac and cheese is to people in the U.S. We usually eat krumplistészta with pickled vegetables, like pickles or cabbage, but there are no fast rules here. In my family, for example, we prefer eating it with sour cream on top.
If you are interested in traditional Hungarian recipes, check out the other articles of this series.
The Hungarian pörkölt (stew) is an integral part of Hungarian gastronomy. Pörkölt is essentially some kind of meat cooked in a thick and red base sauce with red onions and paprika, and it is usually served with potatoes, noodles, or simply a slice of bread.
Hungarian stew is not exquisitely made with one type of meat; it generally works well with any type of red or wild meat, but white meats like chicken or catfish make great stews too. Pörkölt used to be a typical dish of herdsmen until it rose in rank and could be served at weddings. Made with the famous Hungarian spice paprika, it has become a well-known and loved Hungarian dish.
Many Hungarians believe that there is a difference between chicken stew (csirke pörkölt) and chicken paprikash (paprikás csirke), but in reality, both dishes are prepared in exactly the same way. The only difference is whether you add sour cream to the sauce or not. Stews usually do not have sour cream in the sauce, while paprikash dishes often do.
For the recipes, I included Kitchen Paprikash’s recipe videos. Kitchen Paprikash is a YouTube channel dedicated to Hungarian cuisine and showing people how to make delicious Hungarian meals (in English).
Paprikás csirke (Chicken Paprikash)
Vörösboros marhapörkölt (Beef stew with red wine)
Harcsapörkölt (Catfish Paprikash)
Pacal pörkölt (Tripe Paprikash)
Körömpörkölt (“Pig feet” stew)
If you are interested in seeing other videos like this, check out the previous articles of the series.
There is no doubt that Italians are the masters when it comes to pasta. However, Hungarians made up their fair share of pasta dishes which have been enjoyed by families for many centuries.
We know that you could never get enough of traditional Hungarian recipes, so following the főzelék and snack recipe collections, here are four traditional pasta recipes you can whip up in no time.
For the recipes, once again, I included Kitchen Paprikash’s recipe videos. Kitchen Paprikash is a YouTube channel dedicated to Hungarian cuisine and showing people how to make delicious Hungarian meals (in English).
Krumplistészta (pasta with potatoes)
Potato is like the ultimate ingredient. The variety of foods you can make out of it is endless. Many of the most popular Hungarian dishes contain potatoes in some shape or form. We usually eat krumplistészta with pickled vegetables like pickles or cabbage, but there are no fast rules here. In my family, for example, we prefer eating it with sour cream on top.
Dödölle (potato dumplings)
Dödölle, mostly known from a popular children’s song, is a traditional Hungarian meat-free meal, which is very filling and cheap. Hence, it was almost an everyday dish in the olden days: people only had to go out to the garden to get the ingredients. Then again, the key ingredient is the potato. It is called dödölle in most places, but it is also referred to as krumpligánica in Zala and Vas County, gánica in Baranya and Somogy County, gáncá in Palóc Land, cinke in Szabolcs-Szatmár-Bereg County.
Káposztás tészta (pasta with cabbage)
This dish is a real jolly joker because you can eat it both as a savoury and as a sweet meal. If you would like to enjoy it as savoury, skip the sugar, and if you are in the mood for turning it into a sweet dish, just go easy on the black pepper and top the whole thing with a generous amount of powdered sugar. I know that the idea of cabbage and sugar together sounds like a weird combination of flavours, but trust me, it works. I prefer my káposztás tészta sweet 5 out of 5 times.
Grízes tészta (pasta with semolina)
Semolina (gríz in Hungarian) is the coarse, purified wheat middlings of durum wheat. Semolina is used very differently across continents. For example, in India, it is used to coat fish before frying. In Africa, people boil it with water and eat it like it is. In Hungary, we have various uses for it, but the most widespread ones are grízes tészta and tejbegríz. Tejbegríz is basically boiling semolina with milk and sugar, which results in an oatmeal-like consistency. People eat it with cocoa powder or cinnamon on top.
If you have no time (or you are simply not in the mood) for cooking, check out our collection of the best pasta places in Budapest.
Would you like to prepare the best Hungarian doughnut for this year’s carnival? If you follow a good recipe, it can be realised easily enough 😉
This small delicacy is one of the most popular pastries in the carnival period that can be prepared easily by anyone. According to haon.hu, a good recipe is not enough, there is a great emphasis on the technique as well. In order to achieve the desired result, the dough should be kneaded and fermented twice. The first kneading is done after all the ingredients are mixed together.
Pour the flour into a large bowl while making a large hole in the middle, and pour the warm milk into it. Then add the powdered sugar and the yeast to the milk, followed by the egg yolk, melted butter, vanilla extract, rum, and salt. Mix them and knead the dough until it becomes smooth.
Cover it with a tablecloth and leave it in a warm place for 1 hour until it doubles in size.
Once the dough has risen, roll it on a surface sprinkled with flour and make round pieces from it. Then cover it with a tablecloth and put it aside for 15 minutes.
Heat the oil in a deep frying pan.
Slightly push in the centre of the doughnuts, then start to fry the small pastries, the side with the hole facing down. If the first side is ready, turn it over until it becomes fully fried.
Put the doughnuts on a paper towel and fill them with jam, vanilla cream, or chocolate and add colour dragée and powdered sugar on top. The classic doughnut is served with apricot jam and powdered sugar, describes mindmegette.hu.
Despite its complex aroma and irresistible flavour combination, Túró Rudi can be easily prepared at home as well. It takes a bit of time, but the result speaks for itself! The following recipe – published by Origo – includes ingredients of 8-20 pieces of the famous Hungarian curd snack; so wooden spoons up, let us make a fantastic homemade Túró Rudi! 😉
Take a fork and push through the cottage cheese in a large bowl; then add the lemon peel, vanilla and sugar.
Soak the gelatin in the water and let it absorbing. Finally, put the gelatin into the microwave for a few seconds to get melted, and then blend it with the cottage cheese mixture.
Put this mixture into the refrigerator for at least 30 minutes. When it is over, take it out from the fridge and shape them into sticks.
Put them on a tray covered by baking paper and then into the freezer for 30 minutes. Meanwhile, you can start to melt the chocolate.
When the 30 minutes are over, roll the bars in the melted chocolate and place them on the baking paper.
Finally, cool the bars in the refrigerator until the chocolate cover becomes solidified. Bon appétit! 😉
Langalló is a typical Hungarian delicacy which can be listed among the most delicious foods in the world. During wintertime, it can be tasted in several Christmas markets, along with an aromatic hot mulled wine. However, it can be prepared at home as well, putting your soul into it. Let’s see the recipe of the best ‘langalló’ ever!
Briefly about the Hungarian pizza
Langalló is a 22-25 cm wide and 1-1.5 cm thick dough, mostly round-shaped, weighs 250-300 g, and has a taste of fresh bread. Its external parts are crispy while the inner parts are irresistibly soft. It is suggested to be consumed only fresh and hot, otherwise the dough loses its softness.
Usually, it is flavoured with salt, sour cream, and enriched with diced bacon.
Langalló is also called “kenyérlángos” or “kemencelángos” (Great Plain); “langali” or “langli”(Western Hungary).
Specialities about Langalló
In the past, it used to be one of the favourite Hungarian breakfasts, consumed with animal fat (pork, duck, goose fat).
In the regions of Western Transdanubia and Southern Great Plain, it was flavoured with garlic, fat, and sour cream, and enriched with some bacon on the top. In the Northern Great Plain, Hungarians mainly flavoured it with salt and a mixture of cottage cheese and dill.
As agraroldal.hu reports – nowadays, the tradition of home-baked langalló has disappeared. However, some Hungarian bakeries and restaurants revived the folklore delicacy where various types of kenyérlángos can be tasted.
Dough – 700 g flour, 1l water, 7g yeast, 3 tablespoons fat (preferably duck or goose fat), 2 teaspoons of salt, 2 teaspoons of sugar.
Topping – bacon, a large cup of sour cream, 3-4 cloves of garlic, 1 red onion, and pepper.
Instructions
First, activate the yeast in warm, sugary water. Meanwhile, sprinkle the flour into a bowl, adding salt and the melted yeast into it, then put this mixture aside for a couple of minutes. Then you can add the water and start to knead the dough. The rising process of the dough should take 30-40 minutes. If it is ready, you can roll the dough out and put it in the greased and floury baking sheet.
During the dough rising process, the topping can be prepared. Mix the garlic with the sour cream and flavour it with pepper. Dice the bacon and fry it in a pan. Cut the onions into slices. Enrich the stretched dough with the garlicky sour cream and put the bacon and onion slices on it. You can also sprinkle some cheese on the top. Then put it in the oven and bake at 200 degrees until it becomes golden brown. Enjoy your meal! 🙂
