Made in Hungary

Hungarian pork jelly – Kocsonya

Hungarian pork jelly – Kocsonya

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...

Paprika crescents

Paprika crescents

The recipe of paprika crescents originates from the region of Kalocsa, a small town on the Southern Great Plain, 110 kilometres from Budapest, near...

Chocolate covered pretzels

Chocolate covered pretzels

Chocolate covered pretzels can be baked at home, there is no wizardry in it. The only thing you need is a handy kitchen gadget, a pretzel cutter...

Lentil salad

Lentil salad

Lentil is one of our oldest sources of food. This legume originates from Asia and it has been part of the human diet since neolithic times, being...

Moscauer

Moscauer

Moscauer is closely related to the famous Florentine, these small tea biscuits are mainly baked on festive occasions. It would be hard to find out...

Non plus ultra

Non plus ultra

The Latin phrase in the title that first appeared in the Book of Job and everyday language took over it from the Bible is the attributive and also...

Tarkedli, the Czech donut

Tarkedli, the Czech donut

Tarkedli (or talkedli) is a Czech donut that appeared in the Hungarian cuisine first in the 19th century. In the sometime Austro-Hungarian Monarchy...

Leek soup

Leek soup

Leek is a super winter vegetable that plays a leading role in several dishes like leek soup, one-course meals and side dishes. It's a...

Celeriac salad

Celeriac salad

Although winter is coming, we don't even need to give up on fresh salads during those frosty months. There are some seasonal vegetables that can be...

Banana leaves from Orosháza

Banana leaves from Orosháza

Banana leaves are a brioche-like pastry, that are named after their shape, and contrary to their name they don't contain banana. It's made from a...

Apple soup

Apple soup

The recipe of this apple soup has come down to us from my maternal great-grandmother. The apple is in pleasant harmony with the carrot and parsley...

Stuffed pork flank

Stuffed pork flank

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...

Somló Trifle – Somlói galuska

Somló Trifle – Somlói galuska

Somló trifle or somlói galuska is one of the most famous desserts of the Hungarian confectionery. Two legends are linked with its name; according to...

Zsemle

Zsemle

Beside bakery crescent zsemle or Hungarian bun is the other  fundamental bakery product in Hungary.  However, finding good zsemle in the...

Kohlrabi soup

Kohlrabi soup

Kohlrabi is a cultivar of cabbage, grown throughout the whole year. It can be eaten raw as well as cooked. It contains vitamin C, vitamin B1, B2 and...

Salty crescents – Sós kifli

Salty crescents – Sós kifli

In Hungary most people choose some kind of bakery product for breakfast, salty crescents or sós kifli are among the most popular ones. Salty...

Homemade vegetable seasoning blend

Homemade vegetable seasoning blend

I only know a few things that divide people more than food seasonings and bouillon cubes. They are said to add flavour to dishes by enriching the...

Körözött – Hungarian cheese spread

Körözött – Hungarian cheese spread

The main ingredient of körözött was originally Liptauer or liptói túró, a sheep-milk based cheese. Liptó was a county of Hungary until the end of...

Tokány with pickled cucumbers

Tokány with pickled cucumbers

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...

Chicken csorba soup

Chicken csorba soup

Csorba soup is an emblematic meal of the Transylvanian cuisine. There are many different csorba recipes, so you can make experiments to find the...

Eggy dumplings – Tojásos nokedli

Eggy dumplings – Tojásos nokedli

Here in Hungary we have some "national" dishes, which make us sentimental when we think of them, but foreigners usually react with raised eyebrows...

Homemade tomato sauce alias ketchup

Homemade tomato sauce alias ketchup

To tell you the truth, I steer clear of store-bought ketchup because I haven't managed to make me familiar with its artificial taste. Sure, making...

Hungarian cottage cheese

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.

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