• Maria Mousa

Traditional Food In Hungary




Hungarian cuisine is many and mainly depends on meat, seasonal vegetables, regular vegetables, fresh bread, dairy products and cheese.

Historically, the cuisine of Hungary was influenced by the Hungarian people, as the importance of livestock and manual lifestyle was accentuated by the presence of meat in Hungarian food, and may have been reflected in traditional meat dishes cooked on fire like goulash.

In the 15th century AD, King Matthias Krovinus and his wife Patrica were influenced by the Renaissance culture, producing new ingredients such as sweet chestnut, spices such as garlic, ginger, saffron, nutmeg, onions, and the use of fruit in cooking with meat. Some of these spices, such as ginger and saffron, were not long used in modern Hungarian cuisine. .

Lángos

A plate of fried dough, softened with milk (sour cream), and garlic sauce or ketchup can be placed on top.

Goulash

A famous soup, originally from Hungary, contains slices of beef, potatoes, and vegetables in addition to a lot of red pepper and spices.

Palacsinta

The Hungarian version of crépes, the most popular of which includes Hortobágyi, has a filling of fine minced meat, fried onions, sour cream top, red pepper sauce, and there is Gundel stuffed with ground nuts, raisins, and above it dark chocolate sauce.

Porkrl

Meat soup (often beef or chicken giblets), with tomatoes, red peppers, and onions, usually served with a side dish is a Hungarian noodle called nokedli, Pörkölt is often cooked outside on a fire with a traditional metal bowl.

Halászlé

A traditional Hungarian soup made of gravy, red pepper and thick pieces of river fish. This soup is traditionally cooked outside on a fire in an hour-long process.

Töltött Paprika

A plate of stuffed peppers, whole grains of capsicum stuffed with rice, meat, and vegetables and cooked in sauce.

Somloi trifle

Dessert made from 3 different types of sponge cake, raisins, and walnuts, and poured dark chocolate sauce on top, with whipped cream.

Chimney cake

Fresh, delicious, hot cake from Transylvania, made in a circle where it is roasted over charcoal, and often wrapped with cinnamon, sugar, cocoa, nuts, or chopped coconut

Dobostorta

Sponge cake consists of several layers of chocolate and mix butter with powdered sugar, on top of which are crystal caramel and cover the edges with nuts.

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