Lecsó is basically a meatless summer dish usually combined with beaten eggs, rarely with rice. But if you find it too light, you can serve lecsó...
egg barley
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...
Layered egg barley
Similar to layered potatoes this egg barley dish is made up with sliced sausages and hard boiled eggs, it's, however, also turbocharged with an...
Hungarian egg barley soup – Tarhonyaleves
Tarhonya, this traditional Hungarian egg-based pasta can be considered the heritage of the nomadic lifestyle of past Hungarian sheperds: wandering...
Sheperd’s noodles / Pásztortarhonya
Pásztortarhonya is a typical Hungarian one-pot meal, a great and filling legacy of old times. Hungarians' ancestors were stock-breeder and they...
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.