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...
Made in Hungary
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...
Cottage cheese bundt cake
This soft and delicious homemade cottage cheese bundt cake is like the little black dress of dessert: it's elegant in its simplicity and it’s...
Kedves szelet
Kedves szelet is an old-fashioned layered cake, which has been a beloved dessert in my family for decades. It consists of 3 soft cake layers, which...
Sausage scones
There are hundreds of pogácsa recipes, but the common feature of Hungarian scones is that they all have egg, yeast and a considerable amount of fat...
Rácbab – Serbian bean stew
The Hungarian word rác is the archaic name of the Serbs who have been living in our country for centuries. Many Serbian dishes like gyuvecs,...
Wafers with walnut brittle cream
The hometown of wafers known today is Vienna where the first official recipe was created by Joseph Manner in 1898. He laid the foundations for the...
Swabian onion soup
You might wonder why a Swabian onion soup has been published on a Hungarian website. Hungarian-Germans have been living in our country for...
Hortobágy pork stew with sausage
If you hear the word Hortobágy, you may associate it with the puszta, herd of grey cattles or the famous meat crepes. But there is also a stew that...
Cheese crescent rolls
If you like cheese scones, you may also find these cheese crescent rolls enjoyable. They are filled with salted butter and a mild-tasting cheese - I...
Lemon bars
The recipe of these delicious lemon bars is from my grandmother's cookbook and it's more than 60 years old. Lemon bars are one of the best desserts...
Lekváros derelye
Derelye is a classic noodle dish, which appeared in the Hungarian cuisine during the 17th century. It resembles the Italian ravioli and the Polish...
Popular recipes
Körözött – Hungarian cheese spread
Paprikás kattancs
Golden walnut dumplings – Aranygaluska- Házi paprikakrém – Homemade Hungarian red pepper paste
- Zsemle
- Hungarian cottage cheese bundles
- Hungarian poppy seed roll – Mákos kalács
- Hungarian potato soup
- Brassói aprópecsenye
- Flódni
- Fruit soup
Hungarian braided sweet bread- Crackling scones – Tepertős pogácsa
- How to make Hungarian sausage
- Hungarian curd cheese squares in Rákóczi style
- Hungarian egg drop soup – Savanyú tojásleves
- Hungarian white bread
- Langalló – The Hungarian pizza
- Zserbó / Gerbeaud Slice
- Hungarian yellow bean soup
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.