lecsó

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...

Pork roast with lecsó

Pork roast with lecsó

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...

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...

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...

Layered egg barley

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...

Lecsó

Lecsó

Lecsó looks faintly like the French ratatouille, however, the main ingredients of this typical Hungarian summer one-course meal are pepper, tomato...

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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