Gyuvecs
Gyuvecs is a Balkan layered dish made up of lecsó, meat, rice and/or potatoes. The word gyuvecs refers to a ceramic dish that this food was originally cooked in. Bosnians make gyuvecs with mutton,...
Category: Meat dishes
Bugaci borsós betyár
Bugac is a village in the Southern Great Plain region surrounded by the puszta, which is the largest of seven detached units making up the Kiskunság National Park. Although Bugac is a part of...
Májas hurka
Advent in Hungary means not only the preparation for Christmas, but it’s also the season of pig killing. At this time of year the loud noise of gas cylinders resounds through the towns and...
Pig feet stew – Körömpörkölt
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...
Tordai pecsenye – Roast of Torda
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...
Beer roasted chicken thighs
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...
Roasted chicken legs with sausage
Chicken dishes are generally light and contain only a small amount of fat. However it doesn’t apply to the following recipe. This food is heavy, spicy and fatty, calling for a large bucket of...
Meatballs with tomato sauce
These meatballs are made from the same meat mixture that is used to stuff cabbage leaves and wax peppers. They are cooked in salty water and eaten with tomato sauce (sometimes boiled potatoes are...
Stuffed chicken legs
Contrary to other parts of the world, where breast meat is almighty, in Hungary the most popular parts of the chicken are thighs and drumsticks. It’s not by chance because those parts are more...
Borsos tokány / Pepper pork ragout
Tokány is the ancestor of the pörkölt, it was made without paprika and onion for centuries. In Transylvania stew is called tocană. Tokány can be prepared from pork, beef, chicken and turkey, or even...
Hunter style beef with bread roll dumplings
Vadas is a popular preparation method of game meat, but it works well with beef, too. Vadas or hunter style meat is a complex and rich dish with the fine balance of sweet and...
Stuffed cabbage from Szabolcs
As I have written earlier, you can meet different recipes of stuffed cabbage depending on which part of the country you visit. Its name varies, too: on the Great Hungarian Plain it’s also known...
Hungarian gizzard stew
In the western countries the consumption of offal and giblets has fallen out of favor, though in today’s world of worthless (high calorie but low nutrient) foods, most people would benefit greatly from adding...
Hungarian venison stew
Hungary is literally a large and contiguous game preserve, where most of the game stock lives free, in their natural surroundings. The country therefore has an outstanding role in the European hunting tourism. Roe...
Vasi pecsenye – Garlic pork butt from the Őrség
The recipe of vasi pecsenye comes from the Őrség, a historical and ethnographical region, which is also a national park, located in the most western corner of Hungary. The word őrség means guard in English;...
Hungarian layered millet mush
Millet is one of those ancient grains that have been used throughout the ages and across many countries, and have played an important role in human consumption. It has a 10.000 year long history,...
