These sweet plum jam filled buns are one of the oldest Hungarian bakery products, their Hungarian name is lekváros bukta. The classic bukta is generally filled with plum jam, rarely with apricot jam, it’s...
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...
Easter without kalács (this is the Hungarian name of sweet bread) is like Christmas without Christmas tree. Hungarian kalács is similar to the Jewish challah eaten on Sabbath and holidays; it’s traditionally baked for...
As I haven’t found better translation for mézes tészta, I decided to use the term honey-vanilla squares. Honey-flavoured cakes are very mouth-watering, but you have to be very patient until the first bites since...
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...
We are a crepe eating nation. I have met nobody who isn’t fond of those beautiful paper thin pancakes. They can be sweet or salty, rolled up, layered or folded into quarters, filled with...
I guess there’s propably nobody who hasn’t heard about linzer. It’s one of the oldest pastries known all around the world. In view of the ingredients the ancient Romans already baked something similar, but...
This veal ragout soup is so thick you can stand a spoon up in it. It originates from the Nyírség, which is the northeastern part of the Great Hungarian Plain. It’s made with veal...
This old fashioned cake keeps the memory of a Hungarian-Belgian romantic story. It was named after Rigó Jancsi (1858-1927), who was a famous Hungarian gypsy violinist and toured with his orchestra all around Europe....
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 its...
Mézes krémes is a delectable dessert, which is an excellent representative of those typical Hungarian cakes that are made from kneaded dough and cooked filling. Mézes krémes is a honey flavoured pastry filled with...
It’s a piece of cake to make these light and crispy cheese straws, which are inevitable accesories of beer drinking with friends. Just knead a dough, roll it out, brush with egg yolk, sprinkle...
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...
My grandmother often baked this walnut pie, especially for holidays. This pie can be stored without refrigeration, and it was a great thing in the old days when fridge didn’t even exist. Although written...
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...
The recipe of paprika crescents originates from the region of Kalocsa, a small town on the Southern Great Plain, 110 km far from Budapest, near the Danube’s left bank. Kalocsa is famous not only...
Körözött – Hungarian cheese spread
How to make Hungarian sausage
Lacipecsenye
Poppy seed noodles – Mákos tészta
Russian cream torte – Oroszkrém torta
Kokosh cake – Kakaós kalács
Golden walnut dumplings – Aranygaluska
Hungarian cottage cheese bundles
Caraway seed soup – Köménymagos leves
Zserbó / Gerbeaud Slice
Crackling scones – Tepertős pogácsa
Semolina dumplings – Grízgaluska
Beigli
Hungarian sauerkraut soup – Korhelyleves
Májas hurka
Stuffed cabbage from Szabolcs
Hungarian apple pie
Kolozsvári layered sauerkraut – Kolozsvári…
Flódni
Lekváros derelye
