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 before. After browsing several...
Author: Eszter
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 roasted meats, fish, hurka and sausage. Lacipecsenye is made from...
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 chocolate salami; its creator probably felt the urge...
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 Hanukkah and To BiShvat. While some insist that...
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 translates as rooster comb and it refers to the scored, bent...
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 of Jewish foods – like flódni, latkes, matzo ball soup and sólet –...
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 this recipe from a Hungarian chef (Szoky konyhája)....
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 recipe for tokány, you can’t apply a general schema...
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, also on semolina porridge (tejbegríz). A dense semolina porridge is spread evenly...
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 because in shortage economy meat was a pipe dream...
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 for ördögpirula, the French word beignet (fritter) can describe...
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 (sometimes smoked ham is added too). I used Edam...
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 milled down after extracting finer flour. Darafelfújt or...
Húsos galuska – Meaty dumplings
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...
Házi paprikakrém – Homemade Hungarian red pepper paste
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’)...
Peach biscuits
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,...
