Cuisine of Hungary - AbsoluteAstronomy.com

Hungarian or Magyar cuisine is the cuisine

Cuisine

Cuisine is a characteristic style of cooking practices and traditions, often associated with a specific culture. Cuisines are often named after the geographic areas or regions that they originate from...

characteristic of the nation of Hungary

Hungary

Hungary , officially the Republic of Hungary , is a landlocked country in Central Europe. It is situated in the Carpathian Basin and is bordered by Slovakia to the north, Ukraine and Romania to the east, Serbia and Croatia to the south, Slovenia to the southwest and Austria to the west. The...

and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries-old traditions of spicing and preparation methods.

General features

Hungarians are especially passionate about their soup

Soup

Soup is a generally warm food that is made by combining ingredients such as meat and vegetables with stock, juice, water, or another liquid. Hot soups are additionally characterized by boiling solid ingredients in liquids in a pot until the flavors are extracted, forming a broth.Traditionally,...

s, dessert

Dessert

In cultures around the world, dessert is a course that typically comes at the end of a meal, usually consisting of sweet food. The word comes from the French language as dessert and this from Old French desservir, "to clear the table" and "to serve." Common Western desserts include cakes, biscuits,...

s and pastries and stuffed pancake

Pancake

A pancake is a thin, flat, round cake prepared from a batter, and cooked on a hot griddle or frying pan. Most pancakes are quick breads; some use a yeast-raised or fermented batter. Most pancakes are cooked one side on a griddle and flipped partway through to cook the other side...

s (palacsinta), with fierce rivalries between regional variations of the same dish, (like the Hungarian hot fish soup called Fisherman's Soup or halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube

Danube

The Danube is a river in the Central Europe and the Europe's second longest river after the Volga. It is classified as an international waterway....

and the Tisza

Tisza

The Tisza or Tisa is one of the main rivers of Central Europe. It rises in Ukraine, and is formed near Rakhiv by the junction of headwaters White Tisa, whose source is in the Chornohora mountains and Black Tisa, which springs in the Gorgany range...

). Other famous Hungarian dishes would be Paprikás (paprika stew, meat simmered in thick creamy paprika gravy) served with nokedli

Spätzle

Spätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...

(small dumplings), gulyás (goulash

Goulash

Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake

Dobos Cake

Dobos torte or Dobosh is a Hungarian cake named after its inventor, a well-known Hungarian confectioner, József C. Dobos in 1884. It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices...

(layered sponge cake, with chocolate buttercream filling and topped with a thin caramel slice).

Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners, are different forms of vegetable stew

Stew

A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

s called főzelék

Fozelék

Főzelék is a type of thick Hungarian vegetable dish. Főzelék is a special category in Hungarian cuisine, not quite a soup, but neither is it a stew. It is simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor...

as well as cold fruit soups, like cold sour cherry soup .

Meat stew

Stew

s, casserole

Casserole

A casserole, from the French for "saucepan", is a large, deep dish used both in the oven and as a serving vessel. The word casserole is also used for the food cooked and served in such a vessel, with the cookware itself called a casserole dish or casserole pan...

s, steak

Steak

A steak is a cut of meat . Most are cut perpendicular to the muscle fibers, improving the perceived tenderness of the meat. In North America, steaks are typically served grilled, pan-fried, or broiled. The more tender cuts from the loin and rib are cooked quickly, using dry heat, and served whole...

s, roasted

Roasting

Roasting is a cooking method that uses dry heat, whether an open flame, oven, or other heat source. Roasting usually causes caramelization or Maillard browning of the surface of the food, which is considered by some as a flavor enhancement. Roasting uses more indirect, diffused heat , and is...

pork, beef, poultry, lamb or game and the Hungarian sausages (kolbász

Kolbász

The Cuisine of Hungary produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász and Lecsókolbász, a spicy sausage made specifically for serving...

) and winter salami

Winter salami

Winter salami is a type of Hungarian salami based on a centuries old producing tradition. Made from mangalitsa pork and spices: white pepper, allspice and others. Winter salami is cured in cold air and smoked slowly...

are a major part of Hungarian cuisine. The mixing of different varieties of meat is a traditional feature of the Hungarian cuisine. Goulash

Goulash

, stuffed peppers, stuffed cabbages or Fatányéros (Hungarian mixed grill on wooden platter) can combine beef and pork, and sometimes mutton. In very exclusive dishes fruits like plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles and dumplings, potatoes and rice are commonly served as a side dish. The Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type of quark

Quark (cheese)

Quark is a type of fresh cheese, also known as tvorog , topfen , biezpiens , and varškė . It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained...

), cream cheeses, ewe-cheese (juhturó), Emmentaler, Edam

Edam

Edam is a city in the Dutch province of Noord-Holland. Combined with Volendam, Edam forms the municipality of Edam-Volendam. Approximately 7,380 people live in Edam. The whole municipality of Edam-Volendam has 28,492 inhabitants...

and the Hungarian cheeses Trappista and Pálpusztai and Pannonia cheese

Spices

Hungarian food is often spicy, due to the common use of hot paprika

Chili pepper

Chili pepper is the fruit of plants from the genus Capsicum, members of the nightshade family, Solanaceae. The term in British English and in Australia, New Zealand, India, Malaysia and other Asian countries is just chilli without pepper.Chili peppers originated in the Americas...

. Sweet (mild) paprika is also common. Additionally, the combination of paprika, lard

Lard

Lard is pig fat in both its rendered and unrendered forms. Lard was commonly used in many cuisines as a cooking fat or shortening, or as a spread similar to butter. Its use in contemporary cuisine has diminished because of health concerns posed by its saturated-fat content and its often negative...

and yellow onion

Yellow onion

Yellow Onion, also known as a Brown Onion, is a variety of dry onion with a strong flavor. White inside, its layers of papery skin have a yellow-brown color....

s is typical of Hungarian cuisine, and the use of the thick sour cream called tejföl.

In addition to various kinds of paprika and onions (raw, sweated, seared, browned or caramelized

Caramelization

Caramelization is the browning of sugar, a process used extensively in cooking for the resulting nutty flavor and brown color. As the process occurs, volatile chemicals are released, producing the characteristic caramel flavor....

), other common flavor components include:

white peppercorn
black peppercorn
parsley
bay leaf
dill
caraway
marjoram
thyme and creeping thyme
mustard (prepared)
tarragon
vinegar
savory
lovage
chervil
lemon juice and peel
almond
vanilla
poppy seeds
cinnamon
coriander
rosemary
juniper berries
anise
basil
oregano
allspice
horseradish
cloves
mace
safflower
Safflower
Safflower is a highly branched, herbaceous, thistle-like annual. It is commercially cultivated for vegetable oil extracted from the seeds. Plants are 30 to 150 cm tall with globular flower heads having yellow, orange or red flowers. Each branch will usually have from one to five flower heads...

History

Hungarian cuisine has influenced the history of the Magyar people. The importance of livestock

Livestock

Livestock refers to one or more domesticated animals raised in an agricultural setting to produce commodities such as food, fiber and labor. The term "livestock" as used in this article does not include poultry or farmed fish; however the inclusion of these, especially poultry, within the meaning...

and the nomadic lifestyle of the Magyar people is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes cooked over the fire like goulash

Goulash

(in Hungarian "gulyás", lit. "herdsman's (meal)"), pörkölt

Pörkölt

Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.-In Hungary:Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato...

stew and the spicy fisherman’s soup called halászlé are all traditionally cooked over the open fire in a bogrács (or cauldron). In the 15th century, King Matthias Corvinus

Matthias Corvinus of Hungary

Matthias Corvinus , also called the Just in folk tales, was King of Hungary and Croatia from 1458, at the age of 14 until his death...

and his Neopolitan

Naples

Naples is a city in Southern Italy, situated on the country's west coast by the Gulf of Naples. Lying between two notable volcanic regions, Mount Vesuvius and the Phlegraean Fields, it is the capital of the region of Campania and of the province of Naples...

wife Beatrice, influenced by Renaissance

Renaissance

The Renaissance was a cultural movement that spanned roughly the 14th to the 17th century, beginning in Italy in the Late Middle Ages and later spreading to the rest of Europe. The term is also used more loosely to refer to the historical era, but since the changes of the Renaissance were not...

culture, introduced new ingredients and spices like garlic, ginger, mace, saffron and nutmeg, onion and the use of fruits in stuffings or cooked with meat. Some of these spices like ginger and saffron are no longer used in modern Hungarian cuisine. At that time and later, considerable numbers of Saxons

Saxons

The Saxons were a confederation of Germanic tribes originating on the North German plain. The Saxons earliest known area of settlement is Northern Albingia, an area approximately that of modern Holstein...

(a German ethnic group), Armenians, Italians, Jews and Serbs settled in the Hungarian basin and in Transylvania. Elements of ancient Turkish cuisine were adopted during the Ottoman era

Ottoman Hungary

History of Ottoman Hungary refers to the history of parts of the Ottoman Empire situated in what today is Hungary, in the period from 1541 to 1699.-History:...

, in the form of sweets (for example different nougat

Nougat

Nougat is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts , and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and...

s, like white nougat called törökméz, quince

Quince

The quince , or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region...

(birsalma) sweets, Turkish Delight

Turkish Delight

Turkish delight or lokum is a family of confections based on a gel of starch and sugar. Premium varieties consist largely of chopped dates, pistachios and hazelnuts or walnuts bound by the gel; the cheapest are mostly gel, generally flavored with rosewater, mastic, or lemon...

), Turkish coffee

Turkish coffee

Turkish coffee is a method of preparing coffee where finely powdered roast coffee beans are boiled in a pot , with sugar according to taste, before being served into a cup where the dregs settle...

, the cake called bejgli

Bejgli

The poppy seed roll is pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts....

or rice dishes like pilaf

Pilaf

Pilaf is a dish in which rice is cooked in a seasoned broth . In some cases, the rice may also attain its brown color by being stirred with bits of cooked onion, as well as a large mix of spices...

(in Transylvania), meat and vegetable dishes like the eggplant, used in eggplant salads and appetizers

Eggplant salads and appetizers

Many cuisines feature eggplant salads and appetizers.-Mediterranean/Middle East:Baba ghanoush is a popular Levantine dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky...

, stuffed peppers and stuffed cabbage called töltött káposzta. Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire; dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets in Hungary show a strong German-Austrian influence. All told, modern Hungarian cuisine is a synthesis of ancient Asiatic components mixed with Germanic, Italian, and Slavic elements. The food of Hungary can be considered a melting pot of the continent, with its own original cuisine from its original Magyar people.

Hungarian meals

In Hungary

Hungary

people usually have a large breakfast. Hungarian breakfast

Breakfast

Breakfast is the first meal taken after rising from a night's sleep, most often eaten in the early morning before undertaking the day's work...

generally is an open sandwich

Open sandwich

An open sandwich, also known as an open face/faced sandwich, Ulrich Sandwich, bread baser, or tartine, consists of a single slice of bread with one or more food items on top.- In various countries :...

with fresh bread or a toast, butter, cheese or different cream cheeses, túró

Turo

Turo is a settlement in the administrative district of Gmina Supraśl, within Białystok County, Podlaskie Voivodeship, in north-eastern Poland. It lies approximately east of Supraśl and north-east of the regional capital Białystok....

cheese or körözött

Liptauer

Liptauer is a spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese. It is a part of Slovak cuisine , Hungarian cuisine , Austrian cuisine and Italian cuisine...

(Liptauer cheese spread), cold cuts such as ham, véres hurka (similar to black pudding), liver paté

Pâté

Pâté is a mixture of ground meat and fat minced into a spreadable paste. Common additions include vegetables, herbs, spices, and either wine or cognac, armagnac or brandy...

(called májkrém

Braunschweiger

Braunschweiger is a type of liverwurst which, if stuffed in natural casings, is nearly always smoked...

or kenőmájas

Liverwurst

The German , that translates literally as "liver sausage," is the typical sausage served in Germany, Austria, Hungary, Serbia, Slovenia, the Netherlands, Finland, Sweden and Romania . Liverwurst normally contains pigs' livers, rather than calves' livers and also contains veal...

), bacon, salami

Salami

Salami is cured sausage, fermented and air-dried meat, originating from one of a variety of animals. Historically, salami has been popular among Southern European peasants because it can be stored at room temperature for periods of up to 10 years, supplementing a possibly meager or inconsistent...

, beef tongue

Beef tongue

Beef tongue is the tongue of a cow. The human consumption of beef tongue dates back to the days of Paleolithic hunters, who preferred the fatty portions of the carcass including tongues, as well as organs, brains, feet, and marrow. Beef tongue is very high in fat, at almost 75% of its calories...

, mortadella

Mortadella

Mortadella is a large Italian sausage or cold cut made of finely hashed or ground, heat-cured pork sausage, which incorporates at least 15% small cubes of pork fat . Mortadella is a staple product of Bologna, Italy...

, disznósajt

Head cheese

Head cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...

(head cheese

Head cheese

), sausages like kabanos

Kabanos

Kabanos is a long thin stick of Polish dry sausage made of pork. They are smoky in flavor, and can be soft or very dry in texture depending on freshness. Typically they are quite long, but very thin, with a diameter of around , and folded in two, giving them a very characteristic appearance...

, beerwurst

Beerwurst

Bierwurst is a German cooked, smoked Brühwurst sausage originally from Bavaria, with a garlicky flavor and dark red color. It is seasoned with black peppercorns, paprika, and mustard seeds for flavor....

or different Hungarian sausages or kolbász

Kolbász

. Even eggs, (fried, scrambled or boiled), French toast

French toast

French toast or Eggy Bread, is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil.Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other...

called bundáskenyér and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, a bun

Bun

A bun is a small, usually sweet, bread. Commonly they are hand-sized or smaller, domed in shape, with a flat bottom. A bun can also be a savory bread roll similar to a bap or barmcake....

, a kifli

Kifli

Kifli is a traditional Hungarian, Serbian , Bulgarian Czech , Slovak and Polish yeast roll made into a crescent shape.-Method:...

or a strudel

Strudel

A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire....

with jam or honey, or cereal like muesli

Muesli

Muesli is a popular breakfast cereal based on uncooked rolled oats, fruit and nuts. It was developed around 1900 by Swiss physician Maximilian Bircher-Benner for patients in his hospital...

and perhaps fruit.
Children can have rice pudding (tejberizs) or Cream of Wheat

Cream of Wheat

Cream of Wheat is a porridge-type breakfast food invented in 1893 by wheat millers in Grand Forks, North Dakota. The cereal is currently manufactured and sold by B&G Foods. Until 2007, it was the Nabisco brand made by Kraft Foods. It is similar in texture to grits, but made with farina instead...

(tejbegríz) for breakfast topped with cocoa powder and sugar. Hot drinks are preferred for breakfast.

Villásreggeli (literally breakfast with fork) is a more luxurious big breakfast given on special occasions or holidays. Often guests are invited. Deviled eggs, cold steak

Steak

, cold salads, salmon-omelet, pancakes, körözött

Liptauer

, caviar

Caviar

Caviar, sometimes called black caviar, is a luxury delicacy, consisting of processed, salted, non-fertilized sturgeon roe. The roe can be "fresh" or pasteurized, the latter having much less culinary and economic value....

, foie gras

Foie gras

Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...

, fruit salads, compote

Compote

Compote is a dessert originating from 17th century France made of whole or pieces of fruit in sugar syrup. Whole fruits are immersed in water and with sugar and spices added to the dish, over gentle heat. The syrup may be seasoned with vanilla, lemon or orange peel, cinnamon sticks or powder,...

, fruit yogurts, fruit juices, champagne and pastries, cakes and cookies may be served.

Lunch is the major meal of the day, usually with several courses. Cold or hot appetizers may be served sometimes (for example fish, egg or liver), then soup. Soup is followed by a main dish. A main dish can be a sweet pastry dish or dish including meat and salad

Salad

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.Green salads include leaf...

, which precedes the dessert

Dessert

. Fruit may follow. In Hungary, pancakes are served as a main dish, not for breakfast. Salad is always served with meat dishes, made of lettuce with tomatoes, cucumbers and onions or a simple thin sliced cucumber salad in vinaigrette

Vinaigrette

The word vinaigrette or vinegarette can refer to:*Vinaigrette, the salad dressing or sauce...

. Salads like Salade Olivier or potato salad are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic

Aspic

Aspic is a dish in which ingredients are set into a gelatin made from a meat stock or consommé. Non-savory dishes, often made with commercial gelatin mixes without stock or consommé, are usually called gelatin salads....

or mayonnaise

Mayonnaise

Mayonnaise, , often abbreviated as mayo, is a sauce. It is a stable emulsion of oil, egg yolk and either vinegar or lemon juice, with many options for embellishment with other herbs and spices. Lecithin in the egg yolk is the emulsifier. Mayonnaise varies in color but is often white, cream, or pale...

. These salads are eaten as appetizers or even as a main course.

Some people and children eat a light meal in the afternoon, called uzsonna, usually an open sandwich. Dinner

Dinner

Dinner is usually the name of the main meal of the day. Depending upon culture, dinner may be the second, third or fourth meal of the day. Originally, though, it referred to the first meal of the day, eaten around noon, and is still occasionally used for a noontime meal, if it is a large or main...

is a far less significant meal than lunch. It may be similar to breakfast, usually an open sandwich, yogurt or virsli (hot dog sausage) with a bun, more seldom a cake, pancakes (palacsinta), and it consists of only one course.

Typical Hungarian dishes

Soups

Gulyásleves
Gulyásleves
Gulyásleves , is a Hungarian soup, made of beef, vegetables, ground paprika and other spices...

(goulash
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

soup; it is possible to cook gulyas like a stew as well, for example Székelygulyas
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

)
Halászlé (a famous hot and spicy fish soup with hot paprika
Paprika
Paprika is a spice made from the grinding of dried fruits of Capsicum annuum . In many European languages, the word paprika refers to bell peppers themselves. The seasoning is used in many cuisines to add color and flavor to dishes. Paprika can range from mild to hot...

)
Húsleves
Chicken soup
Chicken soup is a soup made by bringing to a boil and then simmering chicken parts and/or bones in water, with various vegetables and flavorings. The classic chicken soup consists of a clear broth, often served with small pieces of chicken or vegetables, or with noodles or dumplings, or grains such...

(clear chicken (or veal meat) soup with soup vegetables and thin soup pasta called csipetke
Spätzle
Spätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...

)
Hideg meggyleves (chilled sour-cherry soup)
Jókai bableves (a bean soup named after the author Jókai Mór)
Vadgombaleves (wild mushroom soup)
Borleves (wine soup)
Palócleves (named after the Palóc
Palóc
The Palóc are a subgroup of the Magyars in Northern Hungary. While Palócs have retained distinctive traditions, including a very apparent dialect of Hungarian, Palócs are also ethnic Hungarians by general consensus....

, an ethnic group of Northeastern Hungary)
Köménymagleves (caraway seed soup)

Main courses

Töltött káposzta (stuffed cabbage
Cabbage roll
A cabbage roll is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. It is common to the ethnic cuisines of England, and has also found popularity in areas of North America settled by English Settlers....

)
Töltött paprika
Punjena paprika
Punjena paprika is a dish made of peppers, stuffed with a mix of meat and rice in tomato sauce, the ingredients consisting of green or red capsicums, eggs, spices, salt, tomato, minced meat and rice....

(Stuffed peppers
Stuffed peppers
Stuffed peppers is a dish which exists in different names and forms around the world.- India :Stuffed Peppers is one of several stuffed vegetable dishes in Indian cuisine...

- ground meat, rice and spices are used for the filling)
Töltött tojás
Deviled egg
Deviled eggs or eggs mimosa are hard-boiled eggs cut in half and filled with the hard-boiled egg's yolk mixed usually with mayonnaise and mustard. Deviled eggs are usually served cold...

(Deviled eggs, cold in mayonnaise or warm, baked in the oven with sour cream)
Főzelék
Fozelék
Főzelék is a type of thick Hungarian vegetable dish. Főzelék is a special category in Hungarian cuisine, not quite a soup, but neither is it a stew. It is simply cooked, typically by simmering, not mashed. It is usually not cooked with meat, but bacon and spicy sausage may be added for flavor...

(thick vegetable stew
Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. Ingredients in a stew can include any combination of vegetables , meat, especially tougher meats suitable for slow-cooking, such as beef. Poultry, sausages, and seafood are also used...

)
Lecsó
Lecsó
Lecsó is an originally Hungarian thick vegetable stew which features peppers and tomato, onion, lard, salt, sugar and ground paprika as a base recipe. In northern Hungary, the onions and peppers are usually sauteed in lard or bacon fat, while in the south sunflower oil is more commonly used...

(mixed vegetable stew)
Szűz tekercsek
Rouladen
Rouladen are a German meat roulade usually consisting of bacon, onions, mustard and pickles wrapped in thinly sliced beef which is then cooked...

(literally "Virgin roulade" filled with minced meat)
Pecsenye
Pecsenye
The Hungarian Mixed Grill or Fatányéros is a famous traditional Hungarian mixed meat barbecue dish, originating from Transylvania....

(thin pork steak served with cabbage or the dish fatányéros, a Hungarian mixed grill on wooden platter)
Wiener schnitzel
Wiener schnitzel
Schnitzel is a traditional Austrian dish made with boneless meat thinned with a mallet , coated in bread crumbs and fried. It is a popular part of Viennese, Austrian cuisine and German Cuisine...

(called Bécsi szelet)
Stefánia szelet
Meatloaf
Meatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan...

or Stefania slices (Hungarian meatloaf
Meatloaf
Meatloaf is a dish of ground meat formed into a loaf shape and baked or smoked. The loaf shape is formed by either cooking it in a loaf pan, or forming it by hand on a flat baking pan...

with hard boiled eggs in the middle. Makes decorative white and yellow rings in the middle of the slices)
Túrós csusza
Túrós csusza
Turos csusza is a Hungarian savoury curd cheese noodle dish or cottage cheese noodle dish made with small home made noodles or pasta.Turoscsusza is a traditional pasta dish of the Hungarian cuisine....

. (noodles with quark cheese called túró
Quark (cheese)
Quark is a type of fresh cheese, also known as tvorog , topfen , biezpiens , and varškė . It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained...

- served savoury with bacon or sweet)
Székelygulyás
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

(Goulash stew; can be made from three kinds of meat and sauerkraut)
Pörkölt
Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe and the Balkans.-In Hungary:Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no potato...

(meat stew - similar to ragù
Ragù
In Italian cookery, a ragù is a meat-based sauce, which is traditionally served with pasta.Typical Italian ragù include ragù alla bolognese , ragù alla napoletana , and ragù alla Barese...

)
Chicken Paprikash
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

called Csirkepaprikás (a stew with a lot of sweet paprika, cream or sour cream called tejföl)
Paprikás krumpli
Goulash
Goulash is a soup or stew of meat, noodles and vegetables , seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Croatia, Czech Republic, Romania, Scandinavia, Serbia, Slovakia, Slovenia and the north-eastern Italian region of Friuli Venezia...

(paprika-based stew with spicy sausage and potatoes)
Rakott Krumpli (potato casserole, se recipe on Wikibooks Cookbook) (best cooked by Anita Gergely)
Rakott káposzta (layered cabbage with Pörkölt and rice and sour cream- recipe from Transylvania/Erdely)
Rakott palacsinta (layered Hungarian crepes with sweet cottage cheese, raisins, jam and walnuts)
Palacsinta (stuffed Hungarian crepes, usually filled with jam. Other fillings are sweet quark cheese with raisins or meat)
Császármorzsa
Kaiserschmarrn
Kaiserschmarrn is one of the best known Austrian desserts, popular in the former Austria–Hungary as well as in Bavaria....

(sweet crepe crumbs)
Hortobágyi palacsinta
Hortobágyi palacsinta
The Hortobágyi palacsinta is a savoury Hungarian pancake, filled with meat . The meat is prepared as a stew; minced meat is fried with onions and spices like the pörkölt or the paprikás dish, using, veal, veal with mushrooms, chicken or Hungarian sausage...

(savoury crepe filled with veal
Veal
Veal is the meat of young cattle , as opposed to meat from older cattle. Though veal can be produced from a calf of either sex and any breed, most veal comes from male calves of dairy cattle breeds...

stew)
Rántott sajt, (flat cheese croquette
Croquette
A croquette is a small fried food roll containing, usually as main ingredients, mashed potatoes, and/or ground meat , shellfish, fish, vegetables, and soaked white bread, egg, onion, spices and herbs, wine, milk, beer or any of the combination thereof, sometimes with a filling, often encased in...

, cheese rolled in breadcrumbs and, deep fried)
Gundel palacsinta (Gundel crepe, stuffed with walnuts and served in chocolate sauce, often flambéed)
Gombotzen or Szilvásgombóc
Klose
Klose is a surname, and may refer to*Adolf Klose , German railroad engineer and inventor* Anastasia Klose, , Australian artist* Bob Klose, , British musician and photographer* Dennie Klose, , German Comedian...

and nudli
Shlishkes
Shlishkes is a dish of potato-based small dumplings popular in Hungarian cooking and often found in the Jewish cooking of Jews in the Ashkenazi community....

(sweet plum dumplings and small noodles, rolled in sweet fried butter breadcrumbs or streusel
Streusel
In baking and pastry making, streusel is a crumb topping of butter, flour, and white sugar that is baked on top of muffins, breads, and cakes .Some modern recipes add various spices and occasionally chopped nutmeats...

)
Túrógombóc
Klose
Klose is a surname, and may refer to*Adolf Klose , German railroad engineer and inventor* Anastasia Klose, , Australian artist* Bob Klose, , British musician and photographer* Dennie Klose, , German Comedian...

(Hungarian sweet quark cheese dumpling)

Sausage and cold cuts

Hurka
Kolbász
The Cuisine of Hungary produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász and Lecsókolbász, a spicy sausage made specifically for serving...

(sausage, two types: liver sausage called májas hurka, made of pork liver, meat and rice and black sausage called véres hurka, which is equivalent to the black pudding)
Téliszalámi
Winter salami
Winter salami is a type of Hungarian salami based on a centuries old producing tradition. Made from mangalitsa pork and spices: white pepper, allspice and others. Winter salami is cured in cold air and smoked slowly...

- (or Winter salami
Winter salami
Winter salami is a type of Hungarian salami based on a centuries old producing tradition. Made from mangalitsa pork and spices: white pepper, allspice and others. Winter salami is cured in cold air and smoked slowly...

, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged
Pick Szeged
Pick Szeged is a Hungarian company that produces a variety of meat products, most notably Winter salami. It was founded in 1869, and remains based in Szeged, Hungary.The company sponsors the handball team SC Pick Szeged.Hungarian Pick Salami...

)
Herz Szalámi from Budapest
Csabai
Kolbász
The Cuisine of Hungary produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász and Lecsókolbász, a spicy sausage made specifically for serving...

szalámi and kolbász (spicy salami and smoked sausage, made in the town Békéscsaba
Békéscsaba
Békéscsaba is a city in Southeast Hungary, the capital of the county Békés.- Geography :According to the 2001 census, the city has a total area of .- Name :...

)
Gyulai kolbász
Kolbász
The Cuisine of Hungary produces a vast number of types of sausages. The most common smoked Hungarian sausages are Gyulai Kolbász, Csabai Kolbász, Csemege Kolbász, Házi Kolbász, Cserkész Kolbász, lightly smoked, like Debreceni Kolbász and Lecsókolbász, a spicy sausage made specifically for serving...

(spicy sausage, made in the town Gyula
Gyula
Gyula was, according to Muslim and Byzantine sources, the title of one of the leaders, the second in rank, of the Hungarian tribal federation in the 9th-10th centuries. In the earliest Hungarian sources, the title name is only recorded as a personal name...

)
Debreceni kolbász
Debrecener
A debrecener is a pork sausage of uniform fine texture and reddish-orange colour, named after the Hungarian city of Debrecen. Also known as "Debreziners", the sausages are heavily spiced with paprika and other seasonings like garlic, pepper and marjoram. They are usually unsmoked or lightly...

(Debrecener sausage)
Disznósajt
Head cheese
Head cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...

(head cheese
Head cheese
Head cheese , or brawn , is a cold cut that originated in Europe. A version pickled with vinegar is known as souse. Head cheese is not a cheese but a terrine or meat jelly made with flesh from the head of a calf or pig , and often set in aspic. Which parts of the head are used can vary, but the...

, meat jelly, meat slices in aspic with additional gelatin)
Szalonna
Szalonna (bacon)
Szalonna is Hungarian for back bacon made of smoked pork fat with the rind and is traditional in Hungarian cuisine. It is often smoked or cooked in some manner before purchase so that the buyer can eat it without further preparation. It is very different from popular American bacon, which is...

(Hungarian bacon, fatback
Fatback
Fatback is a cut of meat from a domestic pig. It consists of the layer of adipose tissue under the skin of the back, with or without the skin...

, back bacon rind, has more fat than usual breakfast bacon)
Virsli. (a Frankfurter
Frankfurter
Frankfurter may refer to:* a hot dog* a sausage as made in Frankfurt* a resident of Frankfurt am Main, Germany* a resident of Frankfurt , GermanyFrankfurter is a German Jewish surname and may refer to:...

-like long and thin sausage, consumed boiled with bread mustard)
Ló kolbász (Horse sausage)

Sweets and cakes

Dobos torta
Dobos Cake
Dobos torte or Dobosh is a Hungarian cake named after its inventor, a well-known Hungarian confectioner, József C. Dobos in 1884. It is a five-layer sponge cake, layered with chocolate buttercream and topped with thin caramel slices...

(sponge cake
Sponge cake
Sponge cake is a cake based on flour , sugar, and eggs, sometimes leavened with baking powder which has a firm, yet well aerated structure, similar to a sea sponge. A sponge cake may be produced by either the batter method, or the foam method. Typicially the batter method in the U.S. is known as a...

layered with chocolate paste and glazed with caramel
Caramel
Caramel is a beige to dark-brown confection made by heating any of a variety of sugars. It is used as a flavoring in puddings and desserts, as a filling in bonbons, and as a topping for ice cream, custard and coffee....

and nut
Nut (fruit)
A nut is a hard-shelled fruit of some plants having an indehiscent seed. While a wide variety of dried seeds and fruits are called nuts in English, only a certain number of them are considered by biologists to be true nuts...

s)
Linzer torta
Linzer Torte
The Linzer Torte is an Austrian torte with a lattice design on top of the pastry. It is named after the city of Linz, Austria....

(a tart with crisscross design of pastry strips on top)
Rigó Jancsi
Rigo Jancsi
Rigó Jancsi is a traditional Hungarian and Viennese cube shaped chocolate sponge cake and chocolate cream pastry. It gained popularity in the former Austro-Hungarian Empire and is named after Rigó Jancsi , a famous Hungarian Gypsy violinist who seduced and married Clara Ward, Princess de...

(Cube-shaped sponge cake with dark chocolate glaze)
Gesztenyepüré (cooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream).
Bejgli
Bejgli
The poppy seed roll is pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts....

(cake roll eaten at Christmas and Easter
Easter
Easter is the central feast in the Christian liturgical year. According to the Canonical gospels, Jesus rose from the dead on the third day after his crucifixion. His resurrection is celebrated on Easter Day or Easter Sunday...

.)
Kürtőskalács
Kürtoskalács
Kürtőskalács or kürtős kalács is a Hungarian pastry also known as chimney cake, stove cake, or Hungarian wedding cake. It is baked on a tapered cylindrical spit over an open fire. Originally from Transylvania, it is famous as Hungary's oldest pastry...

Stove cake or Chimney cake, cooked over an open fire—a Transylvanian specialty, famous as Hungary's oldest pastry
Csöröge (crispy, light Hungarian Angel Wing fry cookies a twisted thin fried cookie made of yeast dough, dusted with powdered sugar)
Vaníliás kifli
Vanillekipferl
Vanillekipferl are an Austrian, German and Hungarian small, crescent shaped biscuits. They are usually made with ground almonds or hazelnuts. They are flavored with vanilla or artificial flavouring and have a heavy dusting of powdered and superfine sugar....

(vanilla croissant, small, crescent shaped biscuits)
Piskóta (thin, light, sweet delicate, crispy cookie) ,
Rétes
Strudel
A strudel is a type of layered pastry with a — most often sweet — filling inside, often served with cream. It became well known and gained popularity in the 18th century through the Habsburg Empire....

(strudel)
Kuglóf (Kuglóf cake, a traditional Austro-Hungarian coffee party cake)
Lekváros Bukta or Bukta
Buchteln
Buchteln are sweet dumplings made of yeast dough, filled with jam, poppy seed paste or curd and baked in a large pan so that they stick together. The traditional Buchtel is filled with plum powidl jam...

(a baked dessert filled with jam, túró or ground walnuts)
Lekváros tekercs
Swiss roll
A Swiss roll or jelly roll is a type of sponge cake roll. The thin cake is made of eggs, flour and sugar and baked in a very shallow rectangular baking tray, called a sheet pan. The cake is removed from the pan and spread with jam or buttercream, rolled up, and served in circular slices.The...

(Rolled up soft sponge cake filled with jam)
Lekvár
Lekvar
Lekvar is a thick jam or fruit butter. Lekvár is a very thick, sometimes coarse jam of pure ripe fruit. Lekvar is of Central and Eastern European origin....

(Thick Hungarian jam)
Birsalma sajt
Quince cheese
Quince cheese is a sweet, thick, quince jelly or quince candy.The recipe is probably of ancient origin; the Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD, gives recipes for stewing quince with honey.Historically marmalade was made...

(Quince cheese
Quince cheese
Quince cheese is a sweet, thick, quince jelly or quince candy.The recipe is probably of ancient origin; the Roman cookbook of Apicius, a collection of Roman cookery recipes compiled in the late 4th or early 5th century AD, gives recipes for stewing quince with honey.Historically marmalade was made...

, or quince jelly made of quince
Quince
The quince , or Cydonia oblonga, is the sole member of the genus Cydonia and native to warm-temperate southwest Asia in the Caucasus region...

fruits)
Törökméz
Nougat
Nougat is a variety of similar traditional confectioneries made with sugar and/or honey, roasted nuts , and sometimes chopped candied fruit. The consistency of nougat can range from soft and chewy to hard and crunchy depending on its composition, and it is used in a variety of candy bars and...

(a sweet sticky white nougat paste cooked with sugar, eggwhites, honey, bits of walnuts, spread between two wafer sheets)
Halva
Halva
Halva refers to many types of dense, sweet confections, served across the Middle East, South Asia, Central Asia, West Asia, North Africa, the Horn of Africa, the Balkans, Eastern Europe, Malta and the Jewish world.The term halva ,...

(a Transsylvanian sweet confection, made with sunflower seeds, of Turkish origin)
Madártej
Floating island (dessert)
A floating island is a French dessert consisting of meringue floating on crème anglaise . The meringues are prepared from whipped egg whites, sugar and vanilla extract then quickly poached. The crème anglaise is prepared with the egg yolks, vanilla, and hot milk, briefly cooked.There is some...

(Floating island, a dessert made of milk custard
Custard
Custard is a variety of culinary preparations based on a cooked mixture of milk or cream and egg yolk. Depending on how much egg or thickener is used, custard may vary in consistency from a thin pouring sauce , to a thick pastry cream used to fill éclairs. The most common custards are used as...

with eggwhite dumplinds floating on top)
Túró Rudi
Túró Rudi
Túró Rudi is the name of a chocolate bar popular in Hungary since 1968. The bar is composed of a thin outer coating of chocolate and an inner filling of túró...

(sweet quark cheese - called túró
Quark (cheese)
Quark is a type of fresh cheese, also known as tvorog , topfen , biezpiens , and varškė . It is made by warming soured milk until the desired degree of denaturation of milk proteins is met, and then strained...

- filled chocolate bar)
Szaloncukor
Szaloncukor
Szaloncukor is a type of sweets traditionally associated with Christmas in Hungary. It is usually made of fondant, covered by chocolate and wrapped in shiny coloured foil, then hung on the Christmas tree as decoration....

(flavoured candies which hang on the Christmas tree, eaten at Christmas)
Arany galuska
Arany galuska
Arany Galushka is a Hungarian dessert consisting of dumpling balls layered into a cake with vanilla custard-filled pockets.-Related Desserts:Somloi Galushka is a derivative dessert which resembles chocolate sponge cake....

(dumplings or dough balls with vanilla custard)

Others

Lángos
Lángos
Lángos is a Hungarian food speciality, a deep fried flat bread made of a dough with flour, yeast, salt and water.-Variations:Lángos can be made with yoghurt, sour cream or milk instead of water, a dash of sugar along with salt and sometimes with flour and boiled mashed potatoes, which is called...

(fried bread dough)
Pogácsa
Pogácsa
Pogácsa is a type of savory scone in Hungarian cuisine. It is also popularly eaten in nearby Slovakia, where it is known as pagáč. The Hungarian word derives ultimately from the Latin panis focacius, i.e. bread baked on the hearth or fireplace , via the Italian focaccia and, more directly, south...

(a type of bun
Bun
A bun is a small, usually sweet, bread. Commonly they are hand-sized or smaller, domed in shape, with a flat bottom. A bun can also be a savory bread roll similar to a bap or barmcake....

, round puffed pastry with bacon, traditionally cooked on the fire)
Zsemle (round small breads, eaten cut in half, with butter, cold cuts or jam, often for breakfast)
Fánk
Fánk
Fánk is a sweet traditional Hungarian cake. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, a sniff of salt, milk and oil to deep fry with. After the pastry has risen for approximately 30 minutes the result is an extreme light doughnut-like pastry...

or ‎Bismarck Doughnuts
Berliner (pastry)
A Berliner Pfannkuchen is a predominantly...
Kifli
Kifli
Kifli is a traditional Hungarian, Serbian , Bulgarian Czech , Slovak and Polish yeast roll made into a crescent shape.-Method:...

(crescent-shaped pastry, see picture)
Perec
Pretzel
A pretzel is a type of baked food made from dough in soft and hard varieties and savory or sweet flavors in a unique knot-like shape, originating in Europe...

(Pretzel, salty crispy pasty)
Májgaluska
Spätzle
Spätzle are a type of egg noodle of soft texture found in the cuisine of Germany and of Austria, Switzerland, Hungary, Alsace and South Tyrol.-History:The geographic origin of spätzle is not precisely...

(small liver dumplings used in different soups, for example liverball soup)
Grizgaluska
Klose
Klose is a surname, and may refer to*Adolf Klose , German railroad engineer and inventor* Anastasia Klose, , Australian artist* Bob Klose, , British musician and photographer* Dennie Klose, , German Comedian...

(Hungarian boiled semolina
Semolina
Semolina is the coarse, purified wheat middlings of durum wheat used in making pasta, and also used for breakfast cereals and puddings. Semolina is also used to designate coarse middlings from other varieties of wheat, and from other grains such as rice and corn.-Name:The term semolina derives from...

dumplings used in soup).
Tarhonya
Egg barley
Egg barley, also egg drops, called tarhonya in Hungarian, is an egg-based pasta grain in Hungary and Eastern Europe, originating probably from the influence of the Ottoman empire and the Turkish cuisine from tarhana or of Persian origin, similar to the Persian tarkhane. The "barley" moniker is...

(a kind of large Hungarian "couscous", big pasta grain, served as a side dish)
Rizi-bizi
Risotto
Risotto is a class of Italian dishes of rice cooked in broth to a creamy consistency. The broth may be meat-, fish-, or vegetable-based; many kinds include Parmesan cheese, butter, and onion...

(Hungarian risotto, white rice mixed with green peas, served as a side dish)
Vinetta
Eggplant salads and appetizers
Many cuisines feature eggplant salads and appetizers.-Mediterranean/Middle East:Baba ghanoush is a popular Levantine dish of eggplant mashed and mixed with various seasonings. Frequently the eggplant is baked or broiled over an open flame before peeling, so that the pulp is soft and has a smoky...

or padlizsán krém (Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants)
Körözött
Liptauer
Liptauer is a spicy cheese spread made with sheep milk cheese, goat's milk cheese, quark cheese or cottage cheese. It is a part of Slovak cuisine , Hungarian cuisine , Austrian cuisine and Italian cuisine...

or Liptai túró (cheese spread with ground sweet paprika and onions)
Libamájpástétom
Foie gras
Foie gras ; French for "fat liver") is a food product made of the liver of a duck or goose that has been specially fattened. This fattening is typically achieved through gavage corn, according to French law, though outside of France it is occasionally produced using natural feeding...

(Hungarian delicacie: foie gras - goose liver pâté)
Bundás kenyér (literally, "coated bread" or "bread with a fur", French toast
French toast
French toast or Eggy Bread, is a food made with bread and eggs. It is a Christmas time dessert in Portugal and Brazil.Where French toast is served as a sweet dish, milk, sugar, or cinnamon are also commonly added before frying, and it may be then topped with sugar, butter, fruit, syrup, or other...

or Gypsy toast, a breakfast food or eaten with spinach)
Bread
Bread
Bread is a staple food prepared by cooking a dough of flour and water and often additional ingredients. Doughs are usually baked, but in some cuisines breads are steamed , fried , or baked on an unoiled frying pan . It may be leavened or unleavened...

(Hungarian bread - kenyér - is baked fresh every morning in the bakeries. The traditional form called cipó is big, round and with a hard thick crust. The other bread type is vekni: long loaves with crispy crust, thicker or thinner, like the baguette
Baguette
A baguette is "a long thin loaf of French bread" that is commonly made from basic lean dough...

.)

Drinks

Hungarian wines date back to at least Roman

Roman Empire

The Roman Empire was the post-Republican period of the ancient Roman civilization, characterised by an autocratic form of government and large territorial holdings in Europe and around the Mediterranean....

times, and that history reflects the country's position between the Slavs and the Germanic peoples

Germanic peoples

The Germanic peoples are an Indo-European ethno-linguistic group of Northern European origin, identified by their use of the Indo-European Germanic languages which diversified out of Proto-Germanic during the Pre-Roman Iron Age.Originating about 1800 BCE from the Corded Ware Culture on the North...

. The best-known wines are the white dessert wine

Dessert wine

Dessert wines are sweet wines typically served with dessert.There is no simple definition of a dessert wine. In the UK, a dessert wine is considered to be any sweet wine drunk with a meal, as opposed to the white fortified wines drunk before the meal, and the red fortified wines drunk after it...

called Tokaji

Tokaji

Tokaji is the name of the wines from the region of Tokaj-Hegyalja in Hungary and Slovakia. The name Tokaji is used for labeling wines from this wine district. This region is noted for its sweet wines made from grapes affected by noble rot, a style of wine which has a long history in this region...

(after the North-Eastern region of Hungary, Tokaj) and the red wines from Villány (Southern part of Hungary). Famous is also the wine called Bull's Blood (Egri Bikavér

Egri Bikavér

Egri Bikavér is Hungary's most famous red wine. It comes from the Eger wine region of northern Hungary; the Szekszárd region produces a similar wine with similar name but with different character.-Blend:...

), a dark, full-bodied red wine. Hungarian fruit wines, like redcurrant wine, are mild and soft in taste and texture.

Though not as famous as the country's wines, Hungarian beer

Hungarian beer

Beer in Hungary has been brewed for well over a thousand years, but in the modern age, most beer is mass-produced. Beer has been made there for around a thousand years and the country has a significant history of commercial beer production.-History:...

has a long history as well. Hungary's most notable liquors are Unicum

Unicum

Unicum is a Hungarian herbal bitters, drunk as a digestif and apéritif.Unicum is an herbal digestif liqueur. The liqueur is today produced by Zwack according to a secret formula of more than forty herbs, and the drink is aged in oak casks...

, a herbal bitters

Bitters

A bitters is an alcoholic beverage that is flavored with herbal essences and has a bitter or bittersweet flavor. There are numerous brands of bitters that were formerly marketed as patent medicines but are now considered to be digestifs, rather than medicines...

, and Pálinka

Palinka

Pálinka or Palincă is a traditional fruit brandy made in regions of the Carpathian Basin. Modern commercial production occurs in Hungary, Romania and parts of Austria. It is commonly made from the fermentation of plums, but other fruits used include apricots, apples, pears, peaches and cherries...

, a range of fruit brandies

Brandy

Brandy is a spirit produced by distilling wine. Brandy generally contains 35%–60% alcohol by volume and is typically taken as an after-dinner drink...

.

Also notable are the 21 brands of Hungarian mineral waters. (for example Apenta and Kékkúti) Some of them have therapeutic value, like Mira.

Traubi

Traubi

Traubi or traubisoda is a brand of soft drink flavored with grape juice. It is produced in Hungary, Austria and Croatia.In Hungary, it is made by a factory called Traubi Hungaria located in the village of Balatonvilágos. The company produces the drink from a special type of Hungarian grapes, called...

or Traubisoda, is a soft drink

Soft drink

A soft drink is a non-alcoholic beverage that typically contains water , a sweetener, and a flavoring agent...

based on an Austrian license produced in Balatonvilágos

Balatonvilágos

- External links :*...

since 1971.

External links

The Hungarian Girl - All About Central & Eastern European Travel, Food and Wine
Helen's Hungarian Heritage Recipes by Clara Czegeny and Helen Czegeny (Ilona Szabo)
http://lingua.arts.klte.hu/hungary/konyha.htm
Eating the Hungarian way
Magyar Recipes
Anyu Receptjei
Hungarian Foods
Emperor's Crumbs - Central European food and recipe blog.

The source of this article is wikipedia, the free encyclopedia. The text of this article is licensed under the GFDL.

General features

Spices

History

Hungarian meals

Typical Hungarian dishes

Soups

Main courses

Sausage and cold cuts

Sweets and cakes

Others

Drinks

See also

External links