Breads, buns & biscuits

Swabian onion pie

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...

Csacsifül

Csacsifül

Csacsifül, which tranlates as donkey's ears, is apricot jam filled cookies similar to snow crescents. The dough contains considerable amounts of...

Butter scones – Vajas pogácsa

Butter scones – Vajas pogácsa

I received the recipe of these butter scones from a dear acquaintance of mine a few years ago, and since then I have baked them several times. The...

Classic salty tea biscuits

Classic salty tea biscuits

These salty tea biscuits are often served at parties and weddings in Hungary. They are heavy and dense, as neither yeast nor baking powder can be...

Round challah – Kerek barhesz

Round challah – Kerek barhesz

Challah (barhesz) is an iconic food of the Jewish cuisine. The term challah is applied to any bread that is used in Jewish rituals, it doesn’t have...

Egérke – Spoon doughnuts

Egérke – Spoon doughnuts

Egérke is a simple Hungarian spoon doughnut recipe (similar to tarkedli), which requires just basic ingredients, so there is a good chance you will...

Lard scones – Zsíros pogácsa

Lard scones – Zsíros pogácsa

Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders....

Kokosh cake – Kakaós kalács

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...

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...

Kakastaréj – Walnut crescent rolls

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...

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...

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...

Kapros dübbencs – Dill buns

Kapros dübbencs – Dill buns

The season of fresh dill has begun and its fans may enjoy this amazing herb in several foods: dill sauce is perfect for a light summer lunch, or you...

Cottage cheese bundt cake

Cottage cheese bundt cake

This soft and delicious homemade cottage cheese bundt cake is like the little black dress of dessert: it's elegant in its simplicity and it’s...

Sausage scones

Sausage scones

There are hundreds of pogácsa recipes, but the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat...

Hungarian cottage cheese

This is what Hungarian túró looks like

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.

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

Metric system vs cup

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.

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