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;...
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,...
Easter is an important cultural and Christian tradition celebrating the resurrection of Jesus Christ from the dead. It is also linked to the Jewish Passover by much of its symbolism, as well as by...
Hortobágy crépes are considered as one of the most traditional Hungarian dishes, whose recipe was created for the Brussels World Fair in 1958, although something similar was already published in the cookbook of Mrs....
Stuffed cabbage can be called as one of the basic foods of the Hungarian cuisine, it has a big cult in the Hungarian inhabited regions, only stews can rival this gorgeous dish in popularity....
Pork flank or dagadó in Hungarian belongs to those meats unfairly ignored that have only limited role in the kitchen. My aim is to change this approach. Flank is a boneless part of the...
Hunting has a long tradition in Hungary, the diversified and ample game population provides great possibilities for hunters nearly all year round. The atmosphere of coursings in the autumn-winter season is fascinating and incomparable....
Winter is the season of pig slauther in Hungary, the time when you wake up at the weekend to the noise of gas cylinders used to singe the pigs and when the vermilian sausages...
If I want to eat some pork dish, which is easy to make, not time consuming, but not pörkölt or paprikash, I often prepare this ragout. Contrary to the Hungarian traditions, this dish doesn’t...
Stefánia meatloaf is the big brother of pork patties. It’s prepared from a similar meat mixture, stuffed with hardboiled eggs, and instead of pan-frying it’s baked in the oven. Hardboiled eggs are sometimes replaced...
Liver is often avoided, but it can actually be very flavorful and enjoyable if it’s cooked right. This offal is a rich source of various nutrients which are very important for human health. It’s...
We Hungarians like to make challenging foods, layered dishes serve as a good example. Don’t worry, their preparation doesn’t call for professional skills, but you will face a big pile of messy pots and...
We Hungarians love pork, however it’s prepared. It works like a blank canvas that compels you to unleash your creativity. The number of preparation methods are infinite: pork can be braised, roasted, fried, grilled...
Fasírt – this magical word can make any Hungarian heart throb. It’s the king of canteens and everyday kitchens, an indispensable attendant of vegetable stews in the Hungarian cuisine. Fasírt means both meat loaf...
Today recipe is a delicious pork dish named after the Transylvanian town, Temesvár or Timisoara; it was part of the Austro-Hungarian Empire, now the third biggest city of Romania. This dish is basically a...
Chicken paprikash can be called as the alpha and omega of the Hungarian cuisine, this classic dish is the highlight of Sunday lunches. It’s one of the most famous variations on the paprikash preparations,...
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.
