Made in Hungary

Swabian pork chops

Swabian pork chops

Swabian peasant cuisine is thrifty, inventive and creative, just like the Swabians themselves. They used a lot of potatoes, flour, cabbage, fat,...

Cabbage casserole

Cabbage casserole

The following recipe of cabbage casserole was inspired by Transylvanian Feast, a cookbook written by Pál Kövi. He wasn't even Transylvanian - he was...

Poppy seed bundles

Poppy seed bundles

These poppy seed bundles are made from a light and soft dough containing a considerable amount of cottage cheese and lard. The filling is a special...

Cream of broccoli soup

Cream of broccoli soup

Broccoli is closely related to cabbage, Brussels sprouts, kale and cauliflower, and it's a nutritional powerhouse full of vitamins, minerals, fiber...

Libaláb

Libaláb

Libaláb (do not confuse it with lúdláb) implies jam filled, folded cookies, which are rolled in granulated sugar before baking. The cookies are...

Dubarry pork cutlets

Dubarry pork cutlets

In Hungary Dubarry pork cutlets often turn up on the menus of takeaways and restaurants, and they also gained popularity in home cooking. The...

Poppy seed pie – Mákos béles

Poppy seed pie – Mákos béles

If you want a poppy seed dessert for Christmas, but you don't have time and energy to make beigli, poppy seed pie (mákos béles) is for you. The most...

Sajtos stangli – Cheesy sticks

Sajtos stangli – Cheesy sticks

Sajtos stangli is a popular bakery product in Hungary, which is made from a soft yeast dough rich in butter and sour cream. These cheesy sticks can...

Red lentil soup with sausage chips

Red lentil soup with sausage chips

Red lentils are an easy-to-cook and versatile legume. They don't need to be soaked before cooking, the texture quickly becomes soft and creamy, so...

Gulka

Gulka

Gulka comes from Upper Hungary, which is the usual English translation of Felvidék, the Hungarian term for the area that was historically the...

Apple turnovers

Apple turnovers

Turnovers are made by filling pastry dough (usually puff pastry) with a sweet or savory filling, sealing the edges and baking. Apple turnovers are...

Lacikrumpli

Lacikrumpli

If you liked lacipecsenye, you are gonna love lacikrumpli too, which is a rethought version of the popular fair food. Pork cutlets are layered with...

Savoy cabbage and frankfurter soup

Savoy cabbage and frankfurter soup

With its low calorie content and high nutrient density, savoy cabbage is just the thing for the cold months. In Hungary savoy cabbage is often...

Poor man’s cake

Poor man’s cake

Poor man's cake is actually a bread pudding made with milk, butter, lemon zest and raisins. It's a delicious treat and an even better way to reduce...

Swabian onion pie

Swabian onion pie

I stumbled upon the recipe of Swabian onion pie a few months ago when I was searching for traditional recipes, which would be worth showing you. I...

Csacsifül

Csacsifül

Csacsifül, which tranlates as donkey's ears, is apricot jam filled cookies similar to snow crescents. The dough contains considerable amounts of...

Chicken ragout with kohlrabi

Chicken ragout with kohlrabi

Chicken ragout with kohlrabi was an old Hungarian recipe that had been forgotten over the past 100 years. It was published for the first time in a...

Chocolate-sour cherry mousse cake

Chocolate-sour cherry mousse cake

This mousse cake is a light summer dessert. I usually use sour cherry for the fruity layer, however, I have also made the cake with blackcurrant,...

Lentil goulash

Lentil goulash

Goulash can be prepared in many ways. I have already shared the recipe of classic goulash and bean goulash, now it's time to make you acquainted...

Layered Swiss chard

Layered Swiss chard

Despite its name, red Swiss chard (mángold in Hungarian) did not originate in Switzerland, it's native to the Mediterranean region. All chard...

Redcurrant-semolina cream cake

Redcurrant-semolina cream cake

Currants are member of the genus Ribes in the gooseberry family Grossulariaceae, they have long been cultivated in Europe. The berries grow in...

Reaper’s soup – Kaszás leves

Reaper’s soup – Kaszás leves

Before the appearance of reaping machines crops were cut and collected by hand. Harvesting grains with a sickle or a scythe was a hard physical...

Butter scones – Vajas pogácsa

Butter scones – Vajas pogácsa

I received the recipe of these butter scones from a dear acquaintance of mine a few years ago, and since then I have baked them several times. The...

Vanilla-coconut cake

Vanilla-coconut cake

This vanilla-coconut cake consists of a cake layer, which is made with egg whites, flour and coconut, and a vanilla custard enriched with coconut,...

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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