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Fried pork cutlets of Makó

Fried pork cutlets of Makó

These fried pork cutlets were inspired by Makó, a town in Csongrád-Csanád county, which is famous for its unique onions that have been grown in the...

Braised red cabbage

Braised red cabbage

Braised red cabbage is the obligatory side dish of duck and goose roasts in Hungary. There are a number of ways to cook red cabbage but the most...

Dödölle

Dödölle

Dödölle, ganca, gánica, cinke - all these names refer to one dish that is known and cooked throughout Hungary, a cheap peasant food that was eaten...

White kidney bean stew

White kidney bean stew

In the Hungarian cuisine dry pinto beans are commonly used, mainly for soup and sólet. However, dry bean stew is made with white kidney beans. This...

Fried liver with onions

Fried liver with onions

Liver is often avoided, but it can actually be very flavorful and enjoyable if it's cooked right. This offal is a rich source of various nutrients...

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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