Tejes kása – Polenta dumplings in milk
Tejes kása is an old peasant food made from only five ingredients, which was often on the tables in Békés (a small town in South-Eastern Hungary) and on the farms around the settlement. Tejes...
Author: Eszter
Cream of broccoli soup
Broccoli is closely related to cabbage, Brussels sprouts, kale and cauliflower, and it’s a nutritional powerhouse full of vitamins, minerals, fiber and antioxidants. Different cooking methods may affect the vegetable’s nutrient composition, but broccoli...
Rakott csülök – Layered pork shank
It’s commonly said that eating pork on New Year’s Day brings good luck, so we gave it a chance and welcomed the New Year with layered pork shank (rakott csülök). Pork shank, which consists...
Libaláb
Libaláb (do not confuse it with lúdláb) implies jam filled, folded cookies, which are rolled in granulated sugar before baking. The cookies are named after their shape that resembles the feet of a goose....
Hazelnut slab pie – Mogyorós béles
Nuts, as part of a balanced diet, are a good source of key nutrients, healthy fats, and protein, and eating them on a regular basis provides several health benefits. Like other nuts, hazelnuts are...
Dubarry pork cutlets
In Hungary Dubarry pork cutlets often turn up on the menus of takeaways and restaurants, and they also gained popularity in home cooking. The culinary term Dubarry indicates a variety of dishes made with...
Poppy seed pie – Mákos béles
If you want a poppy seed dessert for Christmas, but you don’t have time and energy to make beigli, poppy seed pie (mákos béles) is for you. The most time-consuming part of the recipe...
Sajtos stangli – Cheesy sticks
Sajtos stangli is a popular bakery product in Hungary, which is made from a soft yeast dough rich in butter and sour cream. These cheesy sticks can also be called the “big brother” of...
Red lentil soup with sausage chips
Red lentils are an easy-to-cook and versatile legume. They don’t need to be soaked before cooking, the texture quickly becomes soft and creamy, so red lentils are most often used in soups and curries....
Gulka
Gulka comes from Upper Hungary, which is the usual English translation of Felvidék, the Hungarian term for the area that was historically the northern part of the Kingdom of Hungary, and now it belongs...
Apple turnovers
Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. Apple turnovers are an effortless, but toothsome fall dessert. If you want to...
Lacikrumpli
If you liked lacipecsenye, you are gonna love lacikrumpli too, which is a rethought version of the popular fair food. Pork cutlets are layered with boiled potatoes, sautéed onions, red pepper and sour cream....
Savoy cabbage and frankfurter soup
With its low calorie content and high nutrient density, savoy cabbage is just the thing for the cold months. In Hungary savoy cabbage is often prepared as a soup, which can be surprisingly nice...
Poor man’s cake
Poor man’s cake is actually a bread pudding made with milk, butter, lemon zest and raisins. It’s a delicious treat and an even better way to reduce food waste. Leftover bread can easily be...
Swabian onion pie
I stumbled upon the recipe of Swabian onion pie a few months ago when I was searching for traditional recipes, which would be worth showing you. I have found a treasure if I may...
Classic tomato soup with alphabet pasta
I have already shared a tomato soup recipe, which contains vegetables and wide strip noodles.The following recipe is a kid-friendly version of tomato soup, which is a typical dish in Hungarian school canteens. It’s...
