Cuisine of Hungary

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Foods

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See also:
Famous chefs - Kitchens - Meals Wikibooks: Cookbook

Hungarian or Magyar cuisine is the cuisine characteristic to Hungary and the Magyars.

Hungarian food is often spicy, using paprika, black pepper and onions. Potatoes are also commonly used in many dishes. Hungarians are passionate about their soups, desserts and stuffed pancakes, with fierce rivalries between regional variations of the same dish, e.g. the fish soups cooked differently on the banks of Hungary's two main rivers.

[edit] Hungarian meals

In Hungary, breakfast may consist of fresh bread , fruit, vegetables, or cereal. Lunch is the major meal of the day, with several courses: soup is followed by a main dish including meat, which precedes a dessert. Fruit may follow. Dinner is a far less significant meal than lunch. It may be similar to breakfast, or comparable to an American lunch of sandwiches. Dinner is light, such as bread and vegetables, or perhaps a bowl of soup, and usually consists of only one course.

[edit] Typical Hungarian dishes

Goulash and gulyásleves (goulash soup - not stew)
Halászlé (Hungarian fish soup)
Túrós csusza
Töltött káposzta (stuffed cabbage)
Húsleves (meat soup)
Dobos torta (sponge cake layered with chocolate paste and glazed with caramel and nuts)
Palacsinta (stuffed pancake) including Hortobágy-style filled with veal
Vaníliás kifli (vanilla croissant)
Cigánypecsenye (Gypsy Roast)
Pörkölt (meat stew)
Lángos - flat fried bread
Lecsó - a hungarian vegetable stew
Kolbász (sausage similar to kielbasa, but seasoned with paprika)
Hurka (2 types--"májas" hurka made with liver and rice, and "véres" hurka which is blood sausage)
Chicken Paprikash (Csirkepaprikás)
Galuska (Hungarian noodles)
Pogácsa - Round puffed pastry, traditionally cooked on the fire.
Hideg meggyleves - Chilled Sour Cherry Soup