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,...
There are several dishes in Hungary that are made in Bakony style, named after Bakony, the westernmost and largest member of the Transdanubian Mountains. It is located north of Lake Balaton and lies almost...
Transylvanian beef stew belongs to the large family of tokány, which is a kind of stew that doesn’t contain paprika, seasoned with black pepper and tomato instead. Tokány is not equal with pörkölt; the...
Bácskai rizseshús is a simple pork or (in some regions) chicken stew cooked with rice. I usually use pork shoulder because it’s fattier than pork leg, but you can choose lean meat if you...
Pork shank is unfairly undervalued in my opinion, its tough texture usually deters people from trying to cook it, albeit it can be juicy, tender and savory if it’s well prepared. Shank is the...
Brassói aprópecsenye literally means tiny roasts from Brasov – however these “roasts” are in fact bits of pork fried up and served on a bed of fried potatoes. On the basis of its name...
In Hungary pork jelly or kocsonya is known as a main dish, usually cooked during the carnival season. As a Hungarian journalist said, kocsonya is “the etheral essence of pork”. It’s not far from...
Mátrai borzaska means breaded pork chops topped with sour cream, garlic and cheese. Its literal English translation means unkempt meat, which refers to its looks as the coat is made of grated potatoes. In...
Pork flank is not often used in the kitchen, although if you want to grill or make some stuffed dish, it is a good choice since it doesn’t become dry during cooking. Flank is...
It’s time to introduce a weighty representative of the Hungarian, more precisely the Gypsy gastronomy to you. (Here I would like to call the attention of fitness devotees and healthy lifestyle gurus that the...
The easiest and at the same time the most difficult thing in making tokány is that you can cook it as you like it. There are so many variants known that the word tokány...
A light summer dish with low carbohydrate content. It’s always made of sweet wax peppers, the most common type of peppers produced in Hungary. Cecei, one of the Hungarian wax pepper varieties is registered...
Rakott krumpli or layered potatoes are a typical, Hungarian, baked casserole-type dish. It’s made from only a few ingredients, but it contains all the main flavours of the Hungarian cuisine, this is why it’s...
