Banana leaves are a brioche-like pastry, that are named after their shape, and contrary to their name they don't contain banana. It's made from a...
Banana leaves are a brioche-like pastry, that are named after their shape, and contrary to their name they don't contain banana. It's made from a...
The recipe of this apple soup has come down to us from my maternal great-grandmother. The apple is in pleasant harmony with the carrot and parsley...
Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn't become...
Somló trifle or somlói galuska is one of the most famous desserts of the Hungarian confectionery. Two legends are linked with its name; according to...
It's time to introduce a weighty representative of the Hungarian, more precisely the Gypsy gastronomy to you. (Here I would like to call the...
Although Bryndzové halusky or sztrapacska is actually a Slovak dish, the recipe can't be omitted from my list. The Slovaks are the third largest...
Beside bakery crescent zsemle or Hungarian bun is the other fundamental bakery product in Hungary. However, finding good zsemle in the...
In Hungary the most common fruit tree is plum tree. Two plum trees fall to every Hungarian citizens, their number mounts up to 25% of the country's...
Kohlrabi is a cultivar of cabbage, grown throughout the whole year. It can be eaten raw as well as cooked. It contains vitamin C, vitamin B1, B2 and...
In Hungary most people choose some kind of bakery product for breakfast, salty crescents or sós kifli are among the most popular ones. Salty...
I only know a few things that divide people more than food seasonings and bouillon cubes. They are said to add flavour to dishes by enriching the...
The main ingredient of körözött was originally Liptauer or liptói túró, a sheep-milk based cheese. Liptó was a county of Hungary until the end of...
The easiest and at the same time the most difficult thing in making tokány is that you can cook it as you like it. There are so many variants known...
Csorba soup is an emblematic meal of the Transylvanian cuisine. There are many different csorba recipes, so you can make experiments to find the...
This dill and cottage cheese pie was my grandma's favorite dessert. It's a real peacetime recipe from her hand-written cookbook. In fact, it can be...
Here in Hungary we have some "national" dishes, which make us sentimental when we think of them, but foreigners usually react with raised eyebrows...
Although it's an easy-to-make dessert, it took years before I found the perfect recipe of these cottage cheese dumplings (túrógombóc). It was shared...
To tell you the truth, I steer clear of store-bought ketchup because I haven't managed to make me familiar with its artificial taste. Sure, making...
Cucumber salad is the most popular salad in Hungary. Half of the Hungarians prefer the cucumber salad with sour cream, the other half swear by the...
Lecsó looks faintly like the French ratatouille, however, the main ingredients of this typical Hungarian summer one-course meal are pepper, tomato...
You often ask me what kind of cottage cheese (or curd cheese or farmer's cheese - call it what you want) I use in the recipes. In Hungary the store-bought cottage cheese is dry and crumbly as you can see in the picture. So if a recipe calls for túró, I mean this type. If you can't obtain túró, you can try to make your own from whole milk. Click on the link below.
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.