The hometown of borsos kalács is Szeremle, a village in Bács-Kiskun county that lies south-west to Baja, by the river Sugovica. Agriculture plays an important role in the village, however commercial and industrial firms...
Though its name doesn’t exactly inspire confidence, mocskos tészta is one of the best pasta I have ever eaten. If you read the ingredients, you may think this dish is a product of new...
Körömpörkölt is the heavyweight champion of stews. Its taste and consistency differ completely from other stews, this sticky dish is unique in its way. It can be also treated as a “medicinal preparation” because...
Mézes zserbó and classic Gerbeaud slices have only 2 things in common: both of them are made up of 4 cake layers and topped with chocolate glaze. Contrary to classic zserbó the dough of...
Similar to layered potatoes this egg barley dish is made up with sliced sausages and hard boiled eggs, it’s, however, also turbocharged with an extra layer of lecsó ( you know the Hungarian ratatouille...
Mushrooms have long been celebrated as a source of powerful nutrients, they are known as the “meat” of the vegetable world. Mushrooms are a low-calorie food rich in B vitamins and essential minerals such...
Mákos guba is a mystical food: it’s dry and soggy, salty and sweet at the same time, it’s a dessert, however it’s often served as a main dish after hearty soups. But one thing...
Braised red cabbage is the obligatory side dish of duck and goose roasts in Hungary. There are a number of ways to cook red cabbage but the most common is to braise it. It...
Túró Rudi is one those things that makes the Hungarian heart beat faster. It’s the sweets Hungarians living abroad miss the most. This popular cottage cheese filled chocolate bar has been produced since 1968....
The homeland of this simple, but divine pork roast is Torda, a town near Kolozsvár (Cluj-Napoca) in Transylvania. Roast of Torda is usually served as a part of the Fatányéros (Mixed Grill), which is...
There’s probably few people who haven’t heard of bundt cakes. The distinctive ring shaped bundt cake derives from a European brioche-like cake called Gugelhupf, which was particularly popular among Jewish communities in parts of...
Beer is the best thing that can happen to chicken. High quality beer made from malt and hop gives the meat beautiful, shiny color and makes it very soft and scrumptious. Don’t worry, the...
The dough of these rolls is yeast free, requiring neither folding nor proofing. Cottage cheese is the key element, it makes the snails butter-soft. Hungarian cottage cheese is quite dry and crumbly, if you...
This soup is named after pandours, originally Serbian and Croatian soldiers who were on duty at the southern borders of the Hungarian kingdom. Later in the 19th century, between 1867-1881 (before the national gendarmerie...
Making this dish is the quickest way to enjoy poppy seeds instantly. There’s no kneading, no waiting, just cook some noodles and combine them with ground poppy seeds and sugar (you can replace sugar...
Besides bread rolls crescents are the most popular bakery products in Hungary. The number of crescent types is infinite, they can be varied in many ways. The following recipe is very simple, though it...
You often ask me what kind of cottage cheese 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.
