ground pork

Layered Swiss chard

Layered Swiss chard

Despite its name, red Swiss chard (mángold in Hungarian) did not originate in Switzerland, it's native to the Mediterranean region. All chard...

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...

Stefánia meatloaf

Stefánia meatloaf

Stefánia meatloaf is the big brother of pork patties. It's prepared from a similar meat mixture, stuffed with hardboiled eggs, and instead of...

Stuffed peppers in tomato juice

Stuffed peppers in tomato juice

A light summer dish with low carbohydrate content. It's always made of sweet wax peppers, the most common type of peppers produced in Hungary....

Wish list

If you are looking for a Hungarian recipe that hasn't been published on this website yet, let me know, and I'll do my best to post it.

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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