Made in Hungary

Twisted plum jam doughnuts

Twisted plum jam doughnuts

Doughnuts are everywhere. Ring doughnuts, long doughnuts, filled or twisted - there are plenty of choices. Since the 14th century they have...

Easy-to-make crackling scones

Easy-to-make crackling scones

Although I have already published a recipe for classic crackling scones, today I brought you a new recipe that shows how to make crackling scones in...

Házi rétes – Homemade strudel

Házi rétes – Homemade strudel

I'm sure many Hungarians have a sweet memory of their grandmothers walking around the kitchen table and stretching briskly and routinely a strudel...

Beigli with chestnut filling

Beigli with chestnut filling

Though I have already published the recipe of classic beigli, I have recently learned a new beigli recipe with chestnut filling and I would like to...

Esterházy chicken ragout

Esterházy chicken ragout

The Esterházys, one of the oldest aristocratic Hungarian families, were the largest land owners in Hungary and possessed a private fortune even...

Törökméz – Honeycomb toffee

Törökméz – Honeycomb toffee

Honeycomb toffee or törökméz as it's called in Hungarian is a popular treat loved by children and grown ups alike. It is certainly one of the most...

Cauliflower soup

Cauliflower soup

This is a more than 100 year-old recipe, it comes from my great-grandmother's collection. Even though the list of ingredients is short, this soup is...

Ostoros kalács

Ostoros kalács

Can you imagine a world without kalács? I can't. Sweet bread can make any day festive, its scent drives away stress and nagging details. Kalács is...

Csorba soup with meatballs

Csorba soup with meatballs

If you want to cook a csorba and look for a recipe, Google lists a bunch of different recipes with various ingredients. There isn't any uniform...

Vargabéles

Vargabéles

Vargabéles is a Transylvanian dessert, its hometown is Kolozsvár (Cluj-Napoca). It was first made in the restaurant of the Darvas family in the...

Csotros kalács

Csotros kalács

I first saw csotros kalács in Gasztroangyal, a Hungarian series presenting our country's regions and traditional foods. The recipe's original name...

Lecsó with courgettes

Lecsó with courgettes

Lecsó is a simple stew of glorious vegetables, the perfect example of a dish that is truly way grander than the sum of its ingredients. The...

Deák Bundt Cake / Deák-kuglóf

Deák Bundt Cake / Deák-kuglóf

Today's cake was named after Ferenc Deák, Hungarian Statesman and Minister of Justice in the 19th century, who was also referred to as "The Wise Man...

Lattice-top sour cherry pie

Lattice-top sour cherry pie

Sour cherry is one of the most popular fruits in our country, you can find at least one tree in almost every garden. Hungary is the second biggest...

Dill sauce

Dill sauce

Dill is one of the most characteristic herbs of the Hungarian cuisine. Due to its tangy taste and fragrance this herb has two groups of fans: those...

Bálmos

Bálmos

Bálmos is an old Transylvanian dish, a kind of polenta made from coarsly ground cornmeal, bacon and sheep milk cheese. It was originally prepared...

Lakatosinas

Lakatosinas

This is one of the most special sweets that has ever been published in Hungarian cookbooks. Lakatosinas is actually prunes filled with marzipan,...

Crispy cottage cheese bites

Crispy cottage cheese bites

If you feel like having some snacks, but you are bored with scones, cottage cheese bites are an ideal choice. The list of ingredients is curt,...

Gyuvecs

Gyuvecs

Gyuvecs is a Balkan layered dish made up of lecsó, meat, rice and/or potatoes. The word gyuvecs refers to a ceramic dish that this food was...

Bugaci borsós betyár

Bugaci borsós betyár

Bugac is a village in the Southern Great Plain region surrounded by the puszta, which is the largest of seven detached units making up the Kiskunság...

Túrós ökörszem

Túrós ökörszem

Even though there would be a demand for it since many people remember this pastry with certain nostalgia, you can find ökörszem in Hungarian...

Krumplis pogácsa  – Potato scones

Krumplis pogácsa – Potato scones

These scones are light and fluffy and not dry at all, they can be still soft the next day. If you have leftover mashed potatoes, krumplis pogácsa is...

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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