Herány tokány is a rich and flavorful Transylvanian dish made with both beef and pork. For the best results, it's recommended to use pork and beef...
beef
Lentil goulash
Goulash can be prepared in many ways. I have already shared the recipe of classic goulash and bean goulash, now it's time to make you acquainted...
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...
Hungarian goulash soup
Goulash is one of the Hungarian national dishes and a symbol of the country. Originally I didn't want to post its recipe because I thought everyone...
Transylvanian beef stew with polenta
Transylvanian beef stew belongs to the large family of tokány, which is a kind of stew that doesn't contain paprika, seasoned with black pepper and...
Popular recipes
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.