Weirdest Hungarian dishes

Of course, everyone has heard of the famous Hungarian meals, such as csirkepaprikás, lángos or goulash, and everyone loves them. But this article is about five of the strangest dishes Hungarians eat.

Breaded parizer

Hungarians like to bread things. For this particular meal, you need to take a parizer – also known as baloney or Bologna sausage – and cut it into about 1 cm wide slices. Roll it in flour, eggs and bread crumbs and bake both sides in oil. They go great with Hungarian főzelék.

Roasted blood

For this weird meal, you need to braise some onions in some heated up grease, take it off the heat and add red pepper and half a dried hot pepper. Add the sliced up coagulated blood, add salt and marjoram, put it back on the stove and stir. After about 10 minutes add the rest of the onions, some pepper and cook until the water evaporates from it.

Aspic

Place the meat in a pot and pour cold water over it, then start cooking on low heat. Remove the foam occasionally.

When there is no foam left, add salt and pepper and a carrot. After approximately five hours of cooking, the meat will separate from the bones, take them out to remove the meat. Put the meat in bowls and pour the water from the pot over it. Those who like spicy can add some hot pepper. Put the bowls in a cold place until they freeze.

Marrow on toast

Soak the marrow for about 10 minutes, and remove bone fragments if necessary. Clean it under warm running water, then let the marrow drip. Braise some onions on grease, then add the marrow, salt and pepper and other spices of your choice. Let it simmer with frequent stirs, but let it occasionally rest a bit under the lid.

Gizzard stew

To make this weird dish, you need to peel a tomato and scrape the seeds out, then cut it up.

Cut up an onion and a paprika into small cubes as well. Braise the onion and paprika pieces in grease, add a bit of salt and a tiny splash of water, so it doesn’t burn. Add the tomato and let it simmer a bit. Remove it from the stove and add a tablespoon of red pepper then the washed gizzard as well. Put it back on the stove and give it a good stir. Pour some water on it, but only enough to cover it, and add salt to your liking. Let it all simmer on low heat and stir occasionally. If the water evaporates but the gizzard if not soft yet add some more.

Check out other weird things about Hungarians HERE!

Source: Daily News Hungary