In Hungary homemade crepe-like pancakes are usually served for lunch as a second course after a thick soup. The filling is almost always something sweet, homemade version is filled with fruit jam, cottage cheese,...
Derelye is a classic noodle dish, which appeared in the Hungarian cuisine during the 17th century. It resembles the Italian ravioli and the Polish pierogi, though it’s filled with plum butter or sweetened cottage...
We Hungarians can’t imagine lunch without soup. Soups are an integral part of our culture, even our conquering ancestors often cooked soups in cauldron to maintain hydration. Hungarian soup recipes often call for noodles...
Sterc is a simple and cheap dish, it can also be called the poor man’s Kaiserschmarrn. Nowadays sterc is rarely on the menu, it’s cooked mainly in the Transdanubian regions of Hungary. Sterc is...
This pasta recipe comes from Neszmély, a village in Komárom-Esztergom county, which is the centre of the Neszmély wine region and can be found 70 km far from Budapest. These noodles are a kind...
Though its name doesn’t exactly inspire confidence, mocskos tészta is one of the best pasta I have ever eaten. If you read the ingredients, you may think this dish is a product of new...
Similar to layered potatoes this egg barley dish is made up with sliced sausages and hard boiled eggs, it’s, however, also turbocharged with an extra layer of lecsó ( you know the Hungarian ratatouille...
Making this dish is the quickest way to enjoy poppy seeds instantly. There’s no kneading, no waiting, just cook some noodles and combine them with ground poppy seeds and sugar (you can replace sugar...
Sonkás kocka is an old member of the Hungarian pasta repertoire, which has lost some of its glamour lately. The noodles are not only cooked, but also baked, topped with a savory ham-sour cream...
Noodles with semolina are a divisive food: it gives a lot of people the creeps, others even ask for a second helping. Though it’s a 10 minute dish requiring only a few ingredients, there...
Fried cabbage with noodles is an old dish of the Hungarian cuisine, which often appears on the households’ dining table. The authentic version of káposztás tészta (this is how it’s called in Hungarian) consists...
Chicken broth is often served in Hungary with semolina dumplings. Making those fluffy dumplings is always a great challenge because you have to find the fine balance between the dry and wet ingredients in...
Potato pasta, also known as gránátos kocka or grenadírmars, is a simple and cheap dish made from potatoes and noodles. Despite that its recipe varies from region to region, cooking method and seasoning can...
Slambuc is an old Hungarian pastoral dish, which is made with bacon, noodles and potatoes. It’s cooked in bogrács, if not, it can’t be called slambuc. It originates from Hajdú-Bihar county, it was likely...
Pásztortarhonya is a typical Hungarian one-pot meal, a great and filling legacy of old times. Hungarians’ ancestors were stock-breeder and they lived a nomadic life, therefore they were forced to cook simple, but substantial...
Túrós csusza is a traditional Hungarian pasta dish that consists of egg noodles, curd cheese, sour cream and smoked bacon. The noodles are cooked in salted water, drained, mixed with curd cheese, topped with...
