Author: Eszter

Lacipecsenye

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

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

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...

Sólet, the slow cooked Jewish-Hungarian stew

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 –...

Csikós tokány - Wrangler's pork stew

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

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 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...

Hajtovány - Cheese buns

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

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

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...

Peach biscuits

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,...

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