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 for ördögpirula, the French word beignet (fritter) can describe...
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 (sometimes smoked ham is added too). I used Edam...
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 milled down after extracting finer flour. Darafelfújt or...
Meaty dumplings are a no fuss noodle dish that can help you solve your “what’s for lunch/dinner” dilemma. It’s a combination of the popular Hungarian galuska (or nokedli) and a thick stew made from...
Have you heard of Erős Pista and Édes Anna? They are not living celebrities, but they are the brand names of the most popular Hungarian red pepper paste. Erős Pista (translates as ‘Strong Steve’)...
In Hungary peach biscuits played a part at weddings for decades in the 20th century, when the wedding desserts were made by family members and friends at home. Their preparation is quite time consuming,...
Rongyos kifli is actually a Hungarian croissant, a quicker, simpler and rustic version of the classic French croissant. It’s crispy on the outside, soft on the inside, the flaky layers shatter as you bite...
This vegetable soup with zucchini is a great way to make use of your garden veggies. Zucchini, carrot, onion, green peas and mushrooms combined with some herbs and butter dumplings… it’s a perfect choice...
Cabbage in tomato sauce is one of those divisive canteen foods in Hungary, which either appeals to you or gives you the shivers. However homemade version may have a surprise in store for those...
This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone stock). The only seasoning used in...
In Hungary homemade crepe-like pancakes are usually served for lunch as a second course after a thick soup. The filling is almost always something sweet, homemade version is filled with fruit jam, cottage cheese,...
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 can combine dill with cottage...
This soft and delicious homemade cottage cheese bundt cake is like the little black dress of dessert: it’s elegant in its simplicity and it’s wonderful anytime, anywhere. Butter and cottage cheese create a rich...
Kedves szelet is an old-fashioned layered cake, which has been a beloved dessert in my family for decades. It consists of 3 soft cake layers, which contain lard and sour cream, and two kinds...
There are hundreds of pogácsa recipes, however the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat (butter or lard) in their dough. Pogácsa can...
The Hungarian word rác is the archaic name of the Serbs who have been living in our country for centuries. Many Serbian dishes like gyuvecs, rácponty or rácbab have become a part of the...
