Búrkifli – Walnut and poppy seed crescents
Búrkifli is a crescent shaped Hungarian bakery product, that is made from puff pastry and filled with ground walnuts or poppy seeds. Puff pastry is usually an ingredient you buy in the grocery store...
Made in Hungary
Wax bean stew
In Hungary wax beans or yellow beans are more popular than green beans, soup and stew (főzelék) are more often made with them. Wax beans do not contain chlorophyll, this is the reason why...
Classic salty tea biscuits
These salty tea biscuits are often served at parties and weddings in Hungary. They are heavy and dense, as neither yeast nor baking powder can be found in the dough, which is loaded with...
Round challah – Kerek barhesz
Challah (barhesz) is an iconic food of the Jewish cuisine. The term challah is applied to any bread that is used in Jewish rituals, it doesn’t have anything to do with a bread’s appearance....
Cauliflower soup with green peas and nokedli
I have recently learned a new cauliflower soup recipe, which is lighter than the old family recipe I shared. This soup is thickened with cream instead of roux, and besides the vegetables it also...
Meringue cookies – Habcsók
Though I’m not a big fan of meringue cookies, they are a good way to use leftover egg whites. Whipping egg whites and sugar into a light dessert such as meringues (habcsók) sounds easy,...
Walnut-vanilla cake
This walnut-vanilla cake is an old family recipe. It consists of two different cake layers and a cooked cream filling, which is enriched with creamed butter and ground walnuts. One of the cake layers...
Egérke – Spoon doughnuts
Egérke is a simple Hungarian spoon doughnut recipe (similar to tarkedli), which requires just basic ingredients, so there is a good chance you will have it all on hand. Egérke translates to tiny mouse,...
Krumplifőzelék – Sour cream potato stew
We often make főzelék, which is a special category in Hungarian cuisine and is a popular way to cook vegetables. Potatoes, which are cheap, easy to grow and packed with a variety of nutrients,...
Lard scones – Zsíros pogácsa
Lard is your friend, escpecially if you are a Hungarian. These lard scones are a good example how lard can turn ordinary foods into tasty wonders. It provides a mild flavor and a crumbly,...
Kokosh cake – Kakaós kalács
A few weeks ago I got an email whose sender was looking for the recipe of kokosh cake. I couldn’t help her instantly, as I had never heard of it before. After browsing several...
Lacipecsenye
Lacipecsenye is a popular fair food in Hungary, the main attraction of lacikonyha. Lacikonyha is a food stall at fair, which provides fried and roasted meats, fish, hurka and sausage. Lacipecsenye is made from...
Chestnut biscuit salami
Chestnut biscuit salami is a no-bake dessert, it’s ideal for those who would like to keep Christmas simple. It may have been inspired by the Italian chocolate salami; its creator probably felt the urge...
Rugelach
There has been a debate over its origin, but one thing is for sure, rugelach is a light and flaky, crescent-shaped Jewish pastry usually made for Hanukkah and To BiShvat. While some insist that...
Kakastaréj – Walnut crescent rolls
Kakastaréj is a walnut filled, crescent shaped sweet pastry from Hajdúböszörmény, a little town in the eastern part of Hungary. The word kakastaréj translates as rooster comb and it refers to the scored, bent...
Sólet, the slow cooked Jewish-Hungarian stew
Jewish communities have been living in Hungary for nearly 1000 years. The result of this long-term Jewish-Hungarian co-existence is the appearance of Jewish foods – like flódni, latkes, matzo ball soup and sólet –...
