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...
Made in Hungary
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...
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...
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...
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...
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...
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...
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....
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...
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...
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...
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...
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...
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...
Scones with cottage cheese spread – Körözöttes pogácsa
There are plenty of tasty pogács recipes on the internet, but scones with cottage cheese spread are unique in their own way. I have recently learned...
Csikós tokány – Wrangler’s pork stew
Tokány is a typical Hungarian dish that everyone knows, and everyone has their own concept how to cook it. For this reason there's no standard...
Breaded semolina porridge squares
We Hungarians love breading foods. The standard three-step breading process works on a variety of meats, cheese and vegetables - and surprisingly,...
Dried bean soup with quince
Dried bean soups are hearty and perfect for chilly days. My grandmother often cooked dried bean soup with quince. She generally made it without meat...
Ördögpirula – Hungarian beignets coated in cocoa
Ördögpirula translates as the devil's pills, though it feels like heaven when you eat them. If we would like to find a fitting non-Hungarian term...
Hajtovány – Cheese buns
Hajtovány is a popular savoury pastry made in many regions of Hungary. It has a simple yeasted dough that is filled with a butter-egg-cheese mixture...
Darafelfújt – Semolina pudding souffle
Búzadara or gríz - these are the two Hungarian words we use for the gritty, coarse particles of wheat (regardless of the wheat's type) that are...
Húsos galuska – Meaty dumplings
Meaty dumplings are a no fuss noodle dish that can help you solve your "what's for lunch/dinner" dilemma. It's a combination of the popular...
Házi paprikakrém – Homemade Hungarian red pepper paste
Have you heard of Erős Pista and Édes Anna? They are not living celebrities, but they are the brand names of the most popular Hungarian red pepper...
Peach biscuits
In Hungary peach biscuits played a part at weddings for decades in the 20th century, when the wedding desserts were made by family members and...
Rongyos kifli – Hungarian croissant
Rongyos kifli is actually a Hungarian croissant, a quicker, simpler and rustic version of the classic French croissant. It's crispy on the outside,...
Vegetable soup with zucchini and butter dumplings
This vegetable soup with zucchini is a great way to make use of your garden veggies. Zucchini, carrot, onion, green peas and mushrooms combined with...
Cabbage in tomato sauce
Cabbage in tomato sauce is one of those divisive canteen foods in Hungary, which either appeals to you or gives you the shivers. However, homemade...
Répafőzelék – Carrot stew
This carrot stew is an old family recipe, we often cook and usually serve it with boiled pork (it can be a delicious sidedish after a pork bone...
Savoury crepes with mushrooms and ham
In Hungary homemade crepe-like pancakes are usually served for lunch as a second course after a thick soup. The filling is almost always something...
Kapros dübbencs – Dill buns
The season of fresh dill has begun and its fans may enjoy this amazing herb in several foods: dill sauce is perfect for a light summer lunch, or you...
Popular recipes
Hungarian yellow bean soup- Körözött – Hungarian cheese spread
- Hungarian cottage cheese bundles
- Golden walnut dumplings – Aranygaluska
- Házi paprikakrém – Homemade Hungarian red pepper paste
- Brassói aprópecsenye
- Diós kosárka – Walnut filled shortcrust pastry…
- Sólet, the slow cooked Jewish-Hungarian stew
- Crackling scones – Tepertős pogácsa
- Cocoa snails – Kakaós csiga
- Hungarian egg drop soup – Savanyú tojásleves
- Flódni
- White summer squash soup with dill
- Langalló – The Hungarian pizza
- Lekváros derelye
- How to make Hungarian sausage
- Kokosh cake – Kakaós kalács
- Lángos, the Hungarian street food
- Fruit soup
- Kaiserschmarrn – Császármorzsa
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.