Hungary is famous for many traditional Hungarian dishes, but the stuffed paprika (a type of pepper in English) is probably one of the most popular ones. This conventional meal has an excellent reputation in the country and during the past decades, Hungarians used many recipes and different techniques to make it.
Magyarországom has a perfect recipe for stuffed pepper and they added some interesting facts about this traditional dish as well.
The options of making stuffed pepper are endless: there are types without pepper, without meatballs, with fish, vegetables, cheese, etc. Many people think that stuffed pepper is an original Hungarian dish, but it is a common misconception. The first traditional stuffed pepper comes from Serbians, while many historians believe that they also learned the recipe from the Turkish.
The Hungarian type of “stuffed paprika” has been part of the Hungarian gastronomy for 100-120 years. Stuffed pepper’s recipe has gone through many changes by the Transylvanian traditions and the turn of the century.
A Hungarian cookery book from 1891 says that the perfect stuffing is made from domestic pig’s meat, and rice with salt and pepper. Another cookery book from 1912 adds toasted onions to these ingredients. There were also types where, instead of tomato, the sauce was made with sour cream.
Another important ingredient is, of course, the paprika (pepper), which must be Hungarian pepper, called paprika, and not Californian or any other pepper.
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Ingredients
For the sauce you will need:
Instructions
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Source: www.magyarorszagom.hu