Hungary
39 dishes.
BejgliRolled pastry log filled with dense poppy seed or walnut paste.
Chicken paprikashchicken in creamy paprika sauce with nokedli dumplingscharcuterie & curedCsabai kolbászcoarse pork sausage heavy with sweet and hot Hungarian paprikafermented & pickledCsalamadeShredded cabbage, pepper and cucumber pickled together, eaten with roast meat.
Dobos tortesponge layers, chocolate buttercream, glassy caramel topwine & spiritEgri bikavérspicy red blend from Eger, known abroad as Bull's Blood
Eros PistaCoarse salted paste of hot paprika, spooned into soups and stews.
Fisherman’s soupfiery paprika river-fish soup, Christmas Eve tradition
FlodniLayers of apple, walnut, poppy seed and plum jam between thin pastry.
Forralt borRed wine heated with cloves, cinnamon and orange, sold in mugs.
Főzelékthick vegetable purée-stew, everyday Budapest lunch
Fröccswine cut with soda water, ordered by named ratios
Goulashpaprika beef soup with potatoes and pinched csipetke noodles
Gundel palacsintawalnut-and-raisin crêpe flamed in rum with dark chocolate sauce
Hortobágyi palacsintasavory crepes filled with paprikash meat, gratinéed in saucecharcuterie & curedHurkaliver or blood sausage bulked with rice, fried until the skin crispscheese & dairyKörözöttsheep-curd spread whipped with paprika, onion and carawayfermented & pickledKovászos uborkacucumbers soured in the summer sun with bread and dill
KrampampuliRum burned over sugar and dried fruit in a darkened room, ladled hot.
KremesThick vanilla custard between puff pastry, dusted with icing sugar.
Kürtőskalácsspit-roasted chimney cake rolled in caramelized sugar
Lángosdeep-fried dough slathered with garlic, sour cream, cheese
Lecsópepper, tomato and onion stew, often with sausage, egg
Meggyleveschilled sour-cherry soup with sour cream, served before the main coursewine & spiritPálinkastrong fruit brandy of apricot, plum or pear
PogacsaSmall savoury scones with cheese or crackling, scored in a crosshatch.
Pörköltslow meat stew thick with paprika and onions
RétesHungarian strudel with cherry, apple, poppy or curdfermented & pickledSavanyu kaposztaSauerkraut fermented in barrels, stewed with pork or rolled for töltött káposzta.
Somlói galuskarum-soaked sponge with walnuts, chocolate sauce, whipped cream
Stuffed cabbagecabbage rolls of pork and rice over sauerkrautwine & spiritTokaji aszúbotrytized sweet 'wine of kings' from Tokajcheese & dairyTúró Rudichocolate-coated bar of tangy curd cheese, sold chilled
Túrós csuszapasta with curd cheese, sour cream, crisp baconwine & spiritUnicumbitter black herbal liqueur in a round bottle, drunk as a digestif-
Barackpalinka
Apricot brandy with intense stone-fruit nose, drunk at room temperature. A wine & spirit recipe from Hungary.
-
Bejgli
Rolled pastry log filled with dense poppy seed or walnut paste. Ready in 45 min prep and 40 min cooking.…
-
Csabai kolbász
Coarse pork sausage heavy with sweet and hot Hungarian paprika. A charcuterie & cured recipe from Hungary.
-
Csalamade
Shredded cabbage, pepper and cucumber pickled together, eaten with roast meat. A fermented & pickled recipe from Hungary.
-
Egri bikavér
Spicy red blend from Eger, known abroad as Bull’s Blood. A wine & spirit recipe from Hungary.
-
Eros Pista
Coarse salted paste of hot paprika, spooned into soups and stews. 45 min to prepare. 1 kg. A sauce &…
-
Fisherman’s soup
Fiery paprika river-fish soup, Christmas Eve tradition. Ready in 30 min prep and 2 hr cooking. 6 servings. A soup…
-
Főzelék
Thick vegetable purée-stew, everyday Budapest lunch. Ready in 15 min prep and 30 min cooking. 4 servings. A soup &…
-
Forralt bor
Red wine heated with cloves, cinnamon and orange, sold in mugs. Ready in 10 minutes prep and 25 minutes cooking.…