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Hungarian cuisine and recipes
has 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)"),
stew and the spicy
fisherman’s soup recipe called
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
later, 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
törökméz, quince (birsalma)
sweets, Turkish Delight), Turkish coffee, the cake called
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
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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Learn to cook authentic Hungarian Recipes!
Hungarian Cooking, recipes - Hungarian History.
Hungarian Cooking, as I remember and adapted for American cooking.
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Tips and Techniques for Cooking Like a Chef
Sauces and Seasonings
Reduce the power of garlic and
Sometimes you don’t want a strong garlic or onion taste. Get
a milder flavor by sauté them in butter or olive oil for a
few minutes prior to adding them to other foods. This will
release their natural sweetness and give a wonderful
A flavourful alternative to sour cream.
Out of sour cream, or looking for something different?
Consider a quick crčme raiche, which can be made from one
cup of buttermilk and three cups of heavy cream.Mix them together and let them sit on your counter
for about three days. Then store it in the refrigerator for
as long as two weeks.
Keep chicken broth handy.
Not only is chicken broth an easy way to add flavour to
sauces, it can also be used to add moisture to dry stuffing.And the unsalted variety can be used to tame
over-salty gravy without diluting the flavour.
Make perfect gravy for turkey.
Looking for the perfect gravy to have with your holiday
turkey? A great tip from the pros is to use tea!Boil a large pot of water and when you put the turkey
in the oven add two orange pekoe tea bags. Let the tea steep
on top of the stove until the turkey is done then add it to
the juices in the pan. Thicken with a mixture of flour and
water or cornstarch.
Mince the onion and sauté on low heat oil or fat until translucent, about 5 minutes.
Whisk the eggs lightly.
Add all the ingredients the egg, garlic and thyme, caraway seed, ground marjoram, bacon bits, salt and pepper to taste to a large mixing ball and mix it well together with your hand. Form tennis ball size even buns from the mixture.
Slightly press down on each ball to make them a little flat, and place them on large plate.
Heat the oil in a large skillet.
Fry both sides until cooked through for about 4-5 minutes.
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).
Garnishes For Soups And Stew Recipes
(Levesbe valok es koritesek)
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
are considered to be the national dishes of Hungary.
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.
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 connective tissue.
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
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 products.
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.
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
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
is a type of thick Hungarian vegetable
dish. It is a vegetable stew simply cooked, typically by
simmering, not mashed. It is usually not cooked with meat, but
bacon and spicy sausage may be added for flavor. Főzelék is
often eaten as the main course for lunch or like a garnish for
different meat courses. Főzelék can be made with a variety of
ingredients including cabbage, bell pepper, green pepper,
tomatoes, peas, lentils, kidney beans, squash (Zucchini Squash
with Dill or Tökfőzelék.
Salad is any of a wide variety of dishes
including: green salads; vegetable salads;
salads of pasta, legumes, or grains; mixed
salads incorporating meat, poultry, or seafood;
and fruit salads. They include a mixture of cold
or hot foods, often including raw vegetables
and/or fruits. Green salads include leaf lettuce
and vegetables with a dressing. Other salads are
based on pasta, noodles, jelly, or even Cool
Whip. Most salads are traditionally served cold,
although some, such as German potato salad, are
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
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
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.
Join The Hungarian Cooking Club
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Find your favorite Hungarian Song and music.
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, Kodály was more
interested in creating a distinctively Hungarian musical
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