Pozsony is the Hungarian name for Bratislava, the capital of Slovakia, the hometown of these amazing crescents. Pozsony crescents can be considered...
Made in Hungary
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...
Fruit soup
Strange though it may seem, in Hungary fruit soup is eaten as a soup, not as a dessert. If you look for Hungarian fruit soup in cyberspace, the...
The Hungarian royal icing filled isler – Habos isler
The Hungarian isler filled with royal icing (habos isler), apart from its shape and the chocolate glaze, has nothing to do with its namesake, the...
White kidney bean stew
In the Hungarian cuisine dry pinto beans are commonly used, mainly for soup and sólet. However, dry bean stew is made with white kidney beans. This...
Rose doughnuts – Rózsafánk
Rose doughnuts shine like gems among the carnival desserts. Making these very spectacular pastries is not as difficult as it looks. It requires...
Hungarian egg drop soup – Savanyú tojásleves
Hungarian egg drop soup is a traditional, cheap and easy-to-cook dish, which is served often in households and hash houses, as well. It consists of...
Hungarian cornmeal squares with plum jam – Kukoricaprósza
This post is about an old Hungarian dessert, which comes from the western part of our country; Somogy, Zala and Vas counties are the homeland of the...
Ischler cookies
Ischler is an Austrian confection, named after the famous spa town Bad Ischl that Franz Joseph I of Austria chose for his summer residence. Bad...
Raised crullers – Kelt csöröge
Carnival celebrations are in full swing and we come to our next doughnut. Crullers or csörögefánk are small pastries made of rich, sweetened dough...
Bonfire stack – Máglyarakás
Bonfire stack or máglyarakás is a good example for food recycling: stale bread, crescents or sweet bread (kalács) take on a new meaning in this very...
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....
How to make Hungarian sausage
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...
Golden walnut dumplings – Aranygaluska
Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s,...
Ribboned carnival doughnuts
Last week, on 6th January the carnival season officially started; a festivity based on rich folk traditions that lasts from Epiphany till Ash...
Log cake – Fatörzs
This log has nothing to do with the winter firewood, this log cake (fatörzs in Hungarian) is a premium version of swiss roll: a simple sponge cake...
Kaiserschmarrn – Császármorzsa
Though Kaiserschmarrn is basically an Austrian dessert, but due to the years our country spent in the Austro-Hungarian Monarchy it has been tightly...
Pork ragout with mushrooms
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 pork ragout. Contrary...
Cabbage soup
This cabbage soup is my mother's speciality, I even venture to say that no one cooks it in the same way in Hungary. The widespread version prepared...
Hungarian cream puffs – Képviselőfánk
Hungarian cream puffs are so amazing and splendid, much better than profiteroles or éclairs; I always make them for Christmas. They are called...
Let’s make szaloncukor
Szaloncukor has been an essential element of the Hungarian Christmas since the 19th century (you can read about its story here). Nowadays every...
Flódni
As the saying goes if you want to eat good flódni, you'll have to visit Hungary. The homeland of flódni is Hungary, but nowadays it's also offered...
Poppy seed potato dumplings – Mákos nudli
Hungarian nudli is a kind of potato dumplings, similar to the Italian gnocchi. It's made of a light potato dough (it's actually the same dough used...
5 layer cocoa slices
These extra soft, very delicious 5 layer cocoa slices are a very simple, nothing special confection; they look like wafer biscuits, though they...
Hungarian gingerbread biscuits – Mézes puszedli
There are two things that dominate/determine the scent of Advent fairs: mulled wine and gingerbread. Those two spicy fragrances help you prepare for...
Stefánia meatloaf
Stefánia meatloaf is the big brother of pork patties. It's prepared from a similar meat mixture, stuffed with hardboiled eggs, and instead of...
Cottage cheese scones – Túrópogácsa
Last weekend we killed a pig, and on that occasion I baked cottage cheese scones. Scones are inevitable element of the pig killing day in Hungary;...
Russian cream torte – Oroszkrém torta
The recipe of Russian cream torte appeared and was widepsread between the World Wars. Despite its name this torte has nothing to do with the...
Fried liver with onions
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...
Hungarian goulash soup
Goulash is one of the Hungarian national dishes and a symbol of the country. Originally I didn't want to post its recipe because I thought everyone...
Popular recipes
Lekváros derelye- Vargabéles
- Sólet, the slow cooked Jewish-Hungarian stew
- Flódni
- Hungarian pork jelly – Kocsonya
- Májas hurka
- Slambuc
- How to make Hungarian sausage
- Golden walnut dumplings – Aranygaluska
- Mignon
- Hungarian cottage cheese bundles
- Crackling scones – Tepertős pogácsa
- Házi paprikakrém – Homemade Hungarian red pepper paste
Legényfogó süti- Lángos, the Hungarian street food
- Potato patties
- Túrós csusza – Cottage cheese noodles
- Hungarian Chicken Paprikash
- Krumplis fluta
- Francia krémes
This is what Hungarian túró looks like
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.
Metric system vs cup
In Hungary metric units are in use, all the recipes on this website are based on this system, so a kitchen scale is necessary. Since I’m not familiar with cup as a measurement unit, I convert grams to cups by using an online converter. The values in brackets, therefore, are only approximate volumes, so, please, double-check them before you start cooking.