Bugaci borsós betyár
Bugac is a village in the Southern Great Plain region surrounded by the puszta, which is the largest of seven detached units making up the Kiskunság National Park. Although Bugac is a part of...
Made in Hungary
Túrós ökörszem
Even though there would be a demand for it since many people remember this pastry with certain nostalgia, you can find ökörszem in Hungarian bakeries very rarely. Ökörszem, which literally means ox’s eye in...
Krumplis pogácsa – Potato scones
These scones are light and fluffy and not dry at all, they can be still soft the next day. If you have leftover mashed potatoes, krumplis pogácsa is a good way to use them....
Diós kosárka – Walnut filled shortcrust pastry cupcakes
Diós kosárka is a sort of cupcake made up of shortcrust pastry and walnut filling. These cupcakes used to be baked for weddings because they could be prepared 2-3 days earlier and stay fresh...
Bakonyi betyárleves – Bakony outlaw’s soup
Outlaw’s soup is a tasty and hearty dish of the Hungarian cuisine. This soup can be made with several meats and vegetables; because of its various ingredients outlaw’s soup is prepared otherwise in the...
Darálós keksz – Spritz cookies
Spritz cookies or Spritzgebäck is a type of German Christmas biscuits made with flour, sugar, butter, vanilla and eggs. However these simple cookies can be flavoured with ingredients like chocolate, nuts and cocoa. When...
Májas hurka
Advent in Hungary means not only the preparation for Christmas, but it’s also the season of pig killing. At this time of year the loud noise of gas cylinders resounds through the towns and...
Őznyelv – Deer’s tongue
Rest assured, neither Bambi nor his relatives fell prey to this recipe. Őznyelv is an old-school confection that was probably named after its form reminiscent of a deer’s tongue. Today confectioneries don’t offer these...
Cheese scones
Cheese scones are the most popular pogácsa in Hungary. Pogácsa is a simple and delicious snack food, which is generally one of the first things to be served at dinner parties and get-togethers. Those...
Borsos kalács – Pepper buns
The hometown of borsos kalács is Szeremle, a village in Bács-Kiskun county that lies south-west to Baja, by the river Sugovica. Agriculture plays an important role in the village, however commercial and industrial firms...
Mocskos tészta – Dirty noodles
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...
Pig feet stew – Körömpörkölt
Körömpörkölt is the heavyweight champion of stews. Its taste and consistency differ completely from other stews, this sticky dish is unique in its way. It can be also treated as a “medicinal preparation” because...
Mézes zserbó – Honey Gerbeaud slices
Mézes zserbó and classic Gerbeaud slices have only 2 things in common: both of them are made up of 4 cake layers and topped with chocolate glaze. Contrary to classic zserbó the dough of...
Layered egg barley
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...
Mushroom soup
Mushrooms have long been celebrated as a source of powerful nutrients, they are known as the “meat” of the vegetable world. Mushrooms are a low-calorie food rich in B vitamins and essential minerals such...
Mákos guba – Poppy seed bread pudding
Mákos guba is a mystical food: it’s dry and soggy, salty and sweet at the same time, it’s a dessert, however it’s often served as a main dish after hearty soups. But one thing...
