There is a common trait of many Hungarian dishes, namely they are inconceivable without paprika. If you browse in the old cook books of the 17th and 18th centuries, you can’t find paprika mentioned...
This is what Hungarian cottage cheese looks like
You often ask me what kind of cottage cheese 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.