This vanilla-coconut cake consists of a cake layer, which is made with egg whites, flour and coconut, and a vanilla custard enriched with coconut,...
Made in Hungary
Pinto bean soup
Pinto beans are affordable, easy to prepare and nutritious, in Hungary they are a commonly used ingredient in many savory dishes like simple pinto...
Apple yeast pancakes
In this recipe apples are not cut into rings, but they are diced and simply folded into a thick pancake batter, which contains yeast. The yeast...
Sweet millet dumplings – Kölesgombóc
Millet (köles) was grown in the Kingdom of Hungary for centuries, it was an important food of everyday diet in the Middle Ages until its cultivation...
Green pea stew with milk and parsley
The value of peas is often underestimated, however, this naturally sweet legume is rich in essential vitamins and antioxidants like vitamin K, C and...
Cabbage scones – Káposztás pogácsa
Cabbage is a versatile vegetable: it can be stuffed, braised, combined with noodles, and it can also be used as a filling for scones. Cabbage scones...
Easter ham-horseradish puff pastry wreath
Ham and horseradish are inevitable elements of Easter in Hungary. The following recipe combines these two main ingredients in a savory puff pastry...
Búrkifli – Walnut and poppy seed crescents
Búrkifli is a crescent shaped Hungarian bakery product, that is made from puff pastry and filled with ground walnuts or poppy seeds. Puff pastry is...
Wax bean stew
In Hungary wax beans or yellow beans are more popular than green beans, soup and stew (főzelék) are more often made with them. Wax beans do not...
Classic salty tea biscuits
These salty tea biscuits are often served at parties and weddings in Hungary. They are heavy and dense, as neither yeast nor baking powder can be...
Round challah – Kerek barhesz
Challah (barhesz) is an iconic food of the Jewish cuisine. The term challah is applied to any bread that is used in Jewish rituals, it doesn’t have...
Cauliflower soup with green peas and nokedli
I have recently learned a new cauliflower soup recipe, which is lighter than the old family recipe I shared. This soup is thickened with cream...
Meringue cookies – Habcsók
Though I'm not a big fan of meringue cookies, they are a good way to use leftover egg whites. Whipping egg whites and sugar into a light dessert...
Walnut-vanilla cake
This walnut-vanilla cake is an old family recipe. It consists of two different cake layers and a cooked cream filling, which is enriched with...
Egérke – Spoon doughnuts
Egérke is a simple Hungarian spoon doughnut recipe (similar to tarkedli), which requires just basic ingredients, so there is a good chance you will...
Krumplifőzelék – Sour cream potato stew
We often make főzelék, which is a special category in Hungarian cuisine and is a popular way to cook vegetables. Potatoes, which are cheap, easy to...
Lard scones – Zsíros pogácsa
Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders....
Kokosh cake – Kakaós kalács
A few weeks ago I got an email whose sender was looking for the recipe of kokosh cake. I couldn't help her instantly, as I had never heard of it...
Lacipecsenye
Lacipecsenye is a popular fair food in Hungary, the main attraction of lacikonyha. Lacikonyha is a food stall at fair, which provides fried and...
Chestnut biscuit salami
Chestnut biscuit salami is a no-bake dessert, it's ideal for those who would like to keep Christmas simple. It may have been inspired by the Italian...
Rugelach
There has been a debate over its origin, but one thing is for sure, rugelach is a light and flaky, crescent-shaped Jewish pastry usually made for...
Kakastaréj – Walnut crescent rolls
Kakastaréj is a walnut filled, crescent shaped sweet pastry from Hajdúböszörmény, a little town in the eastern part of Hungary. The word kakastaréj...
Sólet, the slow cooked Jewish-Hungarian stew
Jewish communities have been living in Hungary for nearly 1000 years. The result of this long-term Jewish-Hungarian co-existence is the appearance...
Scones with cottage cheese spread – Körözöttes pogácsa
There are plenty of tasty pogács recipes on the internet, but scones with cottage cheese spread are unique in their own way. I have recently learned...
Csikós tokány – Wrangler’s pork stew
Tokány is a typical Hungarian dish that everyone knows, and everyone has their own concept how to cook it. For this reason there's no standard...
Breaded semolina porridge squares
We Hungarians love breading foods. The standard three-step breading process works on a variety of meats, cheese and vegetables - and surprisingly,...
Dried bean soup with quince
Dried bean soups are hearty and perfect for chilly days. My grandmother often cooked dried bean soup with quince. She generally made it without meat...
Ördögpirula – Hungarian beignets coated in cocoa
Ördögpirula translates as the devil's pills, though it feels like heaven when you eat them. If we would like to find a fitting non-Hungarian term...
Hajtovány – Cheese buns
Hajtovány is a popular savoury pastry made in many regions of Hungary. It has a simple yeasted dough that is filled with a butter-egg-cheese mixture...
Darafelfújt – Semolina pudding souffle
Búzadara or gríz - these are the two Hungarian words we use for the gritty, coarse particles of wheat (regardless of the wheat's type) that are...
Popular recipes
Hungarian braided sweet bread- Sárgatúró – Hungarian Easter egg cheese
- Körözött – Hungarian cheese spread
- Golden walnut dumplings – Aranygaluska
Fanta cake- Lekváros derelye
- How to cook a Hungarian Easter ham
- Sólet, the slow cooked Jewish-Hungarian stew
- Hungarian egg drop soup – Savanyú tojásleves
- Langalló – The Hungarian pizza
- Fruit soup
- Hungarian cottage cheese bundles
- Crackling scones – Tepertős pogácsa
- Flódni
- Hungarian yellow bean soup
- Chocolate coconut balls – Kókuszgolyó
- Pork feet stew – Körömpörkölt
- Braised red cabbage
- Stuffed cabbage from Szabolcs
- Cabbage in tomato sauce
This is what Hungarian túró looks like
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
Metric system vs cup
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.