Pork rib roast with paprika-onion dumplings
This recipe comes from Galgahévíz, a small village in Pest county. It’s a heavy meal, so in order to enjoy it, you need to have an empty stomach, good appetite and some pills that...
This recipe comes from Galgahévíz, a small village in Pest county. It’s a heavy meal, so in order to enjoy it, you need to have an empty stomach, good appetite and some pills that...
Lecsó is basically a meatless summer dish usually combined with beaten eggs, rarely with rice. But if you find it too light, you can serve lecsó with a pork roast and toasted egg barley...
The Esterházys, one of the oldest aristocratic Hungarian families, were the largest land owners in Hungary and possessed a private fortune even larger than that of the Habsburg emperors whose supporters they were. Several...
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,...
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...
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...
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...
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 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...
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...
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...
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...
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...
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...
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...
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...