Made in Hungary

Dried bean soup with quince

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...

Hajtovány – Cheese buns

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...

Peach biscuits

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...

Cabbage in tomato sauce

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

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...

Kapros dübbencs – Dill buns

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

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

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

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

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

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

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

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

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

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

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...

Prepared horseradish

Prepared horseradish

Easter is coming, so it's time to share the recipe of prepared horseradish. In Hungary horseradish is an inevitable part of the Easter menu, boiled...

Lebbencs soup with ground pork

Lebbencs soup with ground pork

Lebbencs is one of the simplest noodles that are used in the Hungarian cuisine. It's the main ingredient of slambuc and túrós csusza, and it's also...

Mushroom stew

Mushroom stew

We Hungarians can make stew from almost anything, mushroom is no exception. Packed with a ton of essential vitamins and minerals, mushrooms make for...

Ludaskása

Ludaskása

In autumn and winter we often eat goose, which is an excellent source of protein, iron, vitamin B2 and B6. Ludaskása is one of the most popular...

Papsapka

Papsapka

Papsapka looks like cottage cheese bundles, but it still differs. This oddly named pastry, which means priest's cap in English, refers to the form...

Buckwheat cake

Buckwheat cake

More and more people are paying attention to healthy eating. However, we tend to spend a fortune on expensive superfoods instead of discovering...

Hungarian cottage cheese

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.

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