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...
Category: Meat dishes
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,...
How to cook a Hungarian Easter ham
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 meat crêpes
Hortobágy crêpes 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....
Transylvanian sour cabbage rolls
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....
Stuffed pork flank with ham and hard boiled eggs
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...
Lemon roast pheasant with onion-apple sauté
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....
