dill

Kapros dübbencs – Dill buns

Kapros dübbencs – Dill buns

The season of fresh dill has begun and its fans may enjoy this amazing herb in several foods: dill sauce is perfect for a light summer lunch, or you...

White summer squash soup with dill

White summer squash soup with dill

Most summer squash today are varieties of Cucurbita pepo. Summer squash plants differ from winter squash because most summer squash varieties bear...

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...

Transylvanian sour cabbage rolls

Transylvanian sour cabbage rolls

Stuffed cabbage can be called as one of the basic foods of the Hungarian cuisine, it has a big cult in the Hungarian inhabited regions, only stews...

Palots soup – Palócleves

Palots soup – Palócleves

Palots soup was invented by Johann Gundel, the founder of the Gundel dynasty. Johann arrived to Hungary in 1857 to try his luck. He made an...

Hungarian cottage cheese

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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

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.

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