Made in Hungary
Popular recipes
Flódni- Zserbó / Gerbeaud Slices
- Körözött – Hungarian cheese spread
Beigli- Golden walnut dumplings – Aranygaluska
- Sólet, the slow cooked Jewish-Hungarian stew
Piskótatekercs – Jelly roll cake- Ischler cookies
- Let’s make szaloncukor
- Chocolate coconut balls – Kókuszgolyó
- Crackling scones – Tepertős pogácsa
- Sour cream chicken stew of Beregszász
- Swabian potato salad
- Langalló – The Hungarian pizza
- Lekváros derelye
- Cocoa snails – Kakaós csiga
- Brassói aprópecsenye
- How to make Hungarian sausage
- Hungarian egg drop soup – Savanyú tojásleves
- Hungarian gingerbread biscuits – Mézes puszedli
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.