Hungarian cuisine and recipeshas influenced
the history of the Magyar people. The importance of livestock and the
nomadic lifestyle of the Magyar people is apparent in the prominence of meat
in Hungarian food and may be reflected in traditional meat dishes
recipes cooked over the fire like goulash recipe (in Hungarian "gulyás",
lit. "Herdsman’s (meal)"), pörkölt stew and the spicy fisherman’s
soup recipe called halászlé are all traditionally cooked over the
open fire in a bogrács (or cauldron). In the 15th century, King
Matthias Corvinus and his Neapolitan wife Beatrice, influenced by
Renaissance culture, introduced new recipes ingredients and spices like
garlic, ginger, mace, saffron and nutmeg, onion and the use of
fruits in stuffings or cooked with meat. Some of these spices like ginger
and saffron are no longer used in modern Hungarian cuisine. At that time and
considerable numbers of Saxons (a German ethnic group), Armenians,
Italians, Jews and Serbs settled in the Hungarian basin and in Transylvania.
Elements of ancient Turkish cuisine recipes were adopted during the Ottoman
era, in the form of sweets (for example different nougats, like white nougat
called törökméz, quince (birsalma) sweets,
Turkish Delight), Turkish coffee, the cake called bejgli or rice
dishes like pilaf (in Transylvania), meat and vegetable dishes like the
eggplant, used in eggplant salads and appetizers, stuffed peppers and
stuffed cabbage called töltött káposzta.
cuisine was influenced by Austrian cuisine recipes under the
Austro-Hungarian Empire; dishes and methods of food preparation have often
been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets
in Hungary show a strong German-Austrian influence. All told, modern
Hungarian cuisine is a synthesis of ancient Asiatic components mixed with
Germanic, Italian, and Slavic elements. The food of Hungary can be
considered a melting pot of the continent, with its own original cuisine
from its original Magyar people. Hungarian food and recipes often spicy, as
hot paprika is commonly used; on account of the use of this spice (hot
paprika), Hungarian cuisine. recipes is arguably the spiciest cuisine native
to Europe. Besides hot paprika, sweet mild paprika is also used daily. The
combination of paprika, lard and red onions is typical of Hungarian cuisine,and the use of the thick sour cream called tejföl. Besides different
kinds of paprika and onions (raw, sweated or caramelized), other common
flavor components include garlic, black peppercorn, parsley, ground black
and white pepper, bay leaf, dill, caraway (seeds or grounded), marjoram,
thyme, mustard (prepared), tarragon, vinegar, savory, lovage, creeping thyme
Thymus serpyllum, chervil, lemon juice and peel zest, almond, vanilla, poppy
seeds and cinnamon. Additional flavor components are wine, coriander,
rosemary, juniper berries, anise, basil, oregano, allspice, horseradish,
cloves, mace, and nutmeg.
Good food is one of life's great pleasures. Fancy or simple, good food
relies on quality ingredients, careful preparation and the intermarrying of
flavors. The following recipes have been collected or developed over the
years. (While the website is under major reconstruction) no problem, we have
a large and very active group that exchanging recipes true the club and will
help you to find that old Hungarian recipes you looking for!
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Hungarian Cooking, recipes - Hungarian History.
Hungarian Cooking, as I remember and adapted for American cooking.
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General Cooking Tips: Hungarian and around the world cooking tips, recipes and techniques for you to
cooking like a chef.
Choose perfect cuts of red meat:
Red meat such as beef, pork and lamb should
have a moist, red surface with no signs of
drying or surface film. The fat should be a
creamy white color and should not be dry.
Look for even, well-cut meat that is free
from sinew and excess fat. To store your
meat, it is best to loosely wrap it on a
plate and put it in the coldest part of your
refrigerator so the air can circulate around
it. Red meat should be either cooked or
frozen within 2-3 days or purchase.
Keep the breading on meats: If
a recipe calls for coating meat with
breadcrumbs, refrigerate the breaded
portions for an hour or even overnight
before cooking. This will help the breading
cling when you cook the meat instead of
sticking to the bottom of the pan! Breaded
meats can even be frozen and pan-fried
without defrosting. Be sure to increase the
cooking time slightly.
Freezing meat: When freezing
red meat or poultry, wrap it very tightly or
seal it in a plastic bag to prevent air
spoilage or freezer burn. Be sure not to
pile pieces on top of each other but do pack
meat as flat as possible so it freezes
quickly, which will ensure its texture is
not spoiled. Meat should be completely
thawed in the refrigerator before cooking.
Never thaw poultry at room temperature or
you risk salmonella contamination.
Stop meatloaf from sticking to the pan:Tired of meatloaf that
sticks to the pan? Toss in a slice of raw
bacon before adding meat to the pan, and say
goodbye to the sticking. It may not be the
healthiest alternative but it does work (and
Make a juicer roast: To keep
all of the natural juices inside your roast,
sear it on all sides in a hot skillet with a
little vegetable oil before putting it in
the roasting pan. A few seconds per side is
all it takes since the point is not to cook
the meat but rather to toughen up the
outside so that the juices don’t flow out
while it’s cooking. Then be sure to use a shallow roaster to retain more of
the moisture. Uncover the meat halfway
through roasting in order to avoid a steamed
appearance and to get the top of your roast
Make tastier hamburgers:
Homemade hamburgers are easy to make and
taste far better than the store bought
variety. Make them with medium ground beef,
an egg and breads crumbs or crushed
crackers. Season with your favorite
seasonings or add barbecue sauce for a smoky
flavor. For juicier burgers, add one-eighth cup of ice
water to your beef or turkey before forming
Add garlic to oils and
Oils and vinegars that have been flavored with garlic provide a quick and easy
way to add some punch to salad dressings, stir fries and meats. Once prepared
they can keep indefinitely and can be grabbed whenever you want to add a little
flavor. To make your own simply peel garlic cloves and cut them in thirds. Put
them in the bottom of the vinegar or oil shaker and leave for a few weeks before
Use marinades to add flavor.
A good marinade will add lots of extra flavor and juices to meats and
vegetables. But be careful not to marinade longer than the recipe calls for.
Some foods, seafood in particular, break down when marinated in acidic
ingredients such as vinegar, wine or citrus fruit juices. The result can be a
mushy mess that no one wants to eat!
Make thicker gravy.For thicker gravy, mix some butter and flour in a
frying pan and cook until the mixture is smooth and thick. Add it to your hot
gravy for a thick and rich texture.
Soups have been made since ancient times. Around 1300, Huou, chef at the court
of Kublai Khan, wrote a collection of recipes (mainly soups) and household
advice entitled "The Important Things to Know About Eating and Drinking" The
soup is often consumed with Riesling wines. Some like it diluted with soda
water. This combination is referred to as fröccs in Hungarian, špricer
in Serbian and Croatian from the German word spritz, which imitates the
sound effect made by soda water as it fizzes out of the dispenser).
on Soups Recipes (Levesek)
Garnishes For Soups And Stew Recipes (Levesbe valok es
Pörkölt is a Hungarian stew with boneless meat, paprika, some vegetables and no
potato. It should not be confused with Goulash, a stew with more gravy or
a soup (using meat with bones, paprika, caraway, vegetables and potato or
different tiny dumplings or pasta simmered along with the meat), or Paprikas
(using only meat, paprika and thick heavy sour cream). The traditional Hungarian
stews: Goulash, Pörkölt and Paprikas are considered to be the
national dishes of Hungary. See More on Garnishes For Soups And Stew Recipes (Levesbe valok es koritesek)
A snack food (commonly called a snack) is seen in Western culture as a type of
food not meant to be eaten as a main meal of the day – breakfast, lunch, or
dinner – but one rather that is intended to assuage a person's hunger between
these meals, providing a brief supply of energy for the body.
The term may also refer to a food item consumed between meals purely for the
enjoyment of its taste.
See More on Snacks And Luncheon Dishes Recipes (Eloetelek)
Some fish sauces (extracts) are made from raw fish, others from dried fish; some
from only a single species, others from whatever is dredged up in the net,
including some shellfish; some from whole fish, others from only the blood or
viscera. Some fish sauces contain only fish and salt, others add a variety of
herbs and spices. Fish sauce that has been only briefly fermented has a
pronounced fishy taste, while extended fermentation reduces this and gives the
product a nuttier, cheesier flavor.
A pork chop is a cut of meat cut perpendicularly to the spine of the pig and
usually containing a rib or part of a vertebra, served as an individual portion
The center cut or pork loin chop includes a large T shaped bone, and is
structurally similar to the beef t-bone steak. Rib chops come from the rib
portion of the loin, and are similar to rib eye steaks. Blade or shoulder chops
are cut from the shoulder end of the loin, and tend to contain large amounts of
The modern chicken is a descendant of Red Jungle fowl hybrids with the Grey
Jungle fowl first raised thousands of years ago in the northern parts of the
Indian subcontinent. Chicken as a meat has been depicted in Babylonian carvings
from around 600 BC. Chicken was one of the most common meats available in the
Middle Ages. It was widely believed to be easily digested and considered to be
one of the most neutral foodstuffs. It was eaten over most of the Eastern
hemisphere such as capons, pullets and hens were eaten.
Veal is often compared to beef but is lighter in color and finer in
texture, and usually comes from a (male) dairy calf. The veal industry's support
for the dairy industry goes beyond the purchase of surplus calves. It also buys
large amounts of milk by-products. Almost 70% of veal feeds (by weight) are milk
Most popular are whey and whey protein concentrate (WPC) by-products of the
manufacture of cheese. Milk by-products are sources of protein and lactose.
The original dish called bográcsgulyás was a stew, not a soup. Traditional
Hungarian bográcsgulyás (cauldron gulyás) is often still cooked outdoors over an
open fire in a cauldron, a Hungarian style "Barbecue". Later on when the dish
left the peasant cuisines and became popular even in the town, it started to be
cooked more like a soup. Nowadays the dish served in the Hungarian restaurants
is a soup, but the locals cook the dish called gulyás as a stew and gulyasleves
(leves means soup) like a soup.
Leprous such as European rabbits and hares are a food meat in Europe,
South America, North America, some parts of the Middle East. Rabbit is still
sold in UK butchers and markets, although not in supermarkets. At farmers
markets and the famous Borough Market in London, rabbits will be displayed dead
and hanging unbutchered in the traditional style next to braces of pheasant and
other small game. Rabbit meat was once commonly sold in Sydney, Australia, the
sellers of which giving the name to the rugby league team the South Sydney
Rabbitohs, but quickly became unpopular after the disease myxomatosis was
introduced in an attempt to wipe out the feral rabbit population (see also
Rabbits in Australia).
Dobosh Torte (type of cake) was first
introduced at the National General Exhibition of Budapest in 1885; Franz Joseph
I and his Empress Elisabeth were among the first to taste it. The cake soon
became popular throughout Europe as it was different from all others. It was
simple but elegant, as opposed to the multi-storey, flaming cakes of the age.
Its other secret was its use of fine butter cream, which was very little known
at the time; cake fillings and frostings were usually made with cooked pastry
cream or whipped cream.
Dumplings are a popular and beloved starch in many Eastern European countries.
They are surprisingly easy to make and very tasty. Spaetzle Maker Stainless
steel grater with a plastic hopper this device quickly cuts through spaetzle
batter into little dumplings. The hopper slides along cutting the surface while
each pass of the hopper, the perforated devise drips dozens of perfectly formed
dumplings right into your pot of simmering water.
Vegetarianism encompasses the practice of following plant-based diets (fruits,
vegetables, etc.), with or without the inclusion of dairy products or eggs, and
with the exclusion of meat (red meat, poultry, and seafood). Abstention from
by-products of animal slaughter, such as animal-derived rennet and gelatin, may
also be practiced. Vegetarianism can be adopted for different reasons: In
addition to ethical reasons, motivations for vegetarianism include health,
religious, political, environmental, cultural, aesthetic or economic. There are
varieties of the diet as well: an ovo-vegetarian diet includes eggs but not
dairy products, a lacto-vegetarian diet includes dairy products but not eggs,
and an ovo-lacto vegetarian diet includes both eggs and dairy products. A vegan
diet excludes all animal products, including eggs, dairy, and honey
classical music has long been an "experiment, made from
Hungarian antecedents and on Hungarian soil, to create a
conscious musical culture [using the] musical world of the
folk song". Although the Hungarian upper class has long had
cultural and political connections with the rest of Europe,
leading to an influx of European musical ideas, the rural
maintained their own traditions such that by the end of the
19th century Hungarian composers could draw on rural peasant
music to re-create a Hungarian classical style. For example,
Béla Bartók and Zoltán Kodály, two of Hungary's most famous
composers, are known for using folk themes in their music.
Bartók collected folk songs from across Eastern Europe,
including Romania and Slovakia, whilst Kodály was more
interested in creating a distinctively Hungarian musical
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