Dill sauce

Dill sauce

Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those who push the plate aside in disgust if there is even a sole leaf of dill … More

Lakatosinas

Lakatosinas - Marzipan filled prunes in pancake batter

This is one of the most special sweets that has been published in Hungarian cookbooks for decades. Lakatosinas is actually prunes filled with marzipan, dipped in pancake batter and fried in oil. There’s no evidence why they are called lakatosinas, which means locksmith apprentice in English, but I read somewhere … More

Gyuvecs

Gyuvecs - Serbian layered lecsó with pork

Gyuvecs is a Balkan layered dish made up of lecsó, meat, rice and/or potatoes. The word gyuvecs refers to a ceramic dish that this food was originally cooked in. Bosnians make gyuvecs with mutton, Serbs cook it with pork, and Bulgarians use potatoes instead of rice. As Hungary is bordered … More