Author: Eszter

Knot noodle soup / Kötöttgaluska-leves

Kötöttgaluska-leves – Knot noodle soup

Decades ago making pasta was a regular activity in Hungary. Though the first pasta factory was already estbalished in Pest in 1859, housewives of the good old days rather grabbed their rolling pins to...

Lecso with zucchini

Lecsó with courgettes

Lecsó is a simple stew of glorious vegetables, the perfect example of a dish that is truly way grander than the sum of its ingredients. The traditional lecsó consists of only 3 ingredients: onion,...

Tomato Ssoup with wide strip noodles

Tomato soup with wide strip noodles

In Hungary tomato soup is tied in with school canteen experiences, 8 out of 10 Hungarians cook it in the traditional way, with roux, sugar and alphabet pasta, as they ate it in the...

Százrétű rétes / Hundred layered strudel

Layered strudel cake – Százrétű rétes

Hundred layer strudel or prekmurska gibanica – even though it’s a traditional Slovenian dessert,  transborder Hungarians living in Slovenia often bake this cake, so it has place in my recipe collection. If you see...

Deák Bundt Cake / Deák-kuglóf

Today’s cake was named after Ferenc Deák, Hungarian Statesman and Minister of Justice in the 19th century, who was also referred to as “The Wise Man of the Nation”. He led the Hungarian delegation...

Mixed pickle - Csalamádé

Csalamádé – Mixed vegetable pickle

In Hungary main meals are often (or rather always) served with pickled vegetables. Cucumber, beet root, water melon, stuffed peppers or csalamádé –  they are all splendid and make any meat dish lively. Mixed...

Lattice top sour cherry pie

Lattice-top sour cherry pie

Sour cherry is one of the most popular fruits in our country, you can find at least one tree in almost every garden. Hungary is the second biggest producer of sour cherry in the...

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...

Bálmos

Bálmos

Bálmos is an old Transylvanian dish, a kind of polenta made from coarsly ground cornmeal, bacon and sheep milk cheese. It was originally prepared with fatty whey, a byproduct of the manufacture of cheese....

Lakatosinas - Marzipan filled prunes in pancake batter

Lakatosinas

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...

Crispy cottage cheese bites

Crispy cottage cheese bites

If you feel like having some snacks, but you are bored with scones, cottage cheese bites are an ideal choice. The list of ingredients is curt, consisting of butter, flour, cottage cheese and salt....

Gyuvecs - Serbian layered lecsó with pork

Gyuvecs

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,...

Bugaci borsós betyár

Bugaci borsós betyár

Bugac is a village in the Southern Great Plain region surrounded by the puszta, which is the largest of seven detached units making up the Kiskunság National Park. Although Bugac is a part of...

Túrós ökörszem

Túrós ökörszem

Even though there would be a demand for it since many people remember this pastry with certain nostalgia, you can find ökörszem in Hungarian bakeries very rarely. Ökörszem, which literally means ox’s eye in...