Hundred layer strudel or prekmurska gibanica – even though it’s a traditional Slovenian dessert, transborder Hungarians living in Slovenia often bake this cake, so it has place in my recipe collection. If you see...
Bundt cakes are a bit old-fashioned, but they’ve never gone out of style. A ring-shaped ridged bundt pan can transform the most basic cake recipe into a work of art, and you can make...
Today’s cake was named after Ferenc Deák, Hungarian Statesman and Minister of Justice in the 19th century, who was also referred to as “The Wise Man of the Nation”. He led the Hungarian delegation...
In Hungary main meals are often (or rather always) served with pickled vegetables. Cucumber, beet root, water melon, stuffed peppers or csalamádé – they are all splendid and make any meat dish lively. Mixed...
Sour cherry is one of the most popular fruits in our country, you can find at least one tree in almost every garden. Hungary is the second biggest producer of sour cherry in the...
Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those who are enthusiastic about it and those...
Bálmos is an old Transylvanian dish, a kind of polenta made from coarsly ground cornmeal, bacon and sheep milk cheese. It was originally prepared with fatty whey, a byproduct of the manufacture of cheese....
This is one of the most special sweets that has been published in Hungarian cookbooks for decades. Lakatosinas is actually prunes filled with marzipan, dipped in pancake batter and fried in oil. There’s no...
If you feel like having some snacks, but you are bored with scones, cottage cheese bites are an ideal choice. The list of ingredients is curt, consisting of butter, flour, cottage cheese and salt....
Gyuvecs is a Balkan layered dish made up of lecsó, meat, rice and/or potatoes. The word gyuvecs refers to a ceramic dish that this food was originally cooked in. Bosnians make gyuvecs with mutton,...
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...
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...
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 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...
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...
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...
You often ask me what kind of cottage cheese 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.
How to make Hungarian sausage
Caraway seed soup – Köménymagos leves
Lángos, the Hungarian street foodKörözött – Hungarian cheese spread
DödölleGolden walnut dumplings – Aranygaluska
Hungarian yellow bean soup
Hungarian krémes
Zserbó / Gerbeaud Slice
Vargabéles
Hungarian cottage cheese bundles
Hungarian plum jam biscuits – Lekváros papucs
Hungarian apple pie
Rigó Jancsi
Cocoa snails – Kakaós csiga
Stuffed cabbage from Szabolcs
Hungarian white bread
Hungarian potato soup
Fruit soup
Májas hurka