I found this old-fashioned Zserbo Szelet Recipe in one of the vintage recipe binders I own. This traditional Hungarian holiday dessert recipe is also known as Gerbeaud cake.

This recipe for Hungarian Summer Squash with Dill combines shredded zucchini with a flavorful sauce of sour cream, vinegar, and fresh dill.

This is the best cucumber salad I have ever had. This is my grandmothers recipe, (she was from Nagyszentmiklos) and this is a perfect companion dish for chicken paprikas, although I could make a meal out of it. This will quickly become your favorite way to eat cucumbers!

Hungarian cuisine, this cuisine belongs to Hungary, and to its primary ethnic group The Magyars.Hungarian dishes are cooked with meats, seasonal vegetables, fruits,fresh bread, dairy products and cheese.Hungarians love to enjoy their meat in stews, casseroles, as steaks. The mixing of different meats and vegetables in their dish is a traditional feature of this cuisine.Soups,desserts, pastries and the famous pancakes are the other important dishes of this Hungarian cuisine.I have been looking for a simple recipe from this cuisine for this month's long blogging marathon as we are cooking from around the world with country name starts with alphabets, since today"s alphabet is 'H',i picked immediately the Hungarian cuisine. While going through the google master, i got hooked immediately to their Palacsinta, the famous Hungarian pancakes or crepes. These crepes are almost as like French crepes.However most of the Central European pancakes are thin pancakes similar to the French crêpe. The main difference between the French and this Hungarian version of this dish is that the mixture for this crepes can be used straight away unlike that of the French crepes which is suggested to be left at rest for several hours. Palacsinta are made by creating a runny dough from eggs, flour, milk, and salt and frying it in a pan with butter or oil. Unlike thicker types of pancakes, palascinta are usually served with different types of fillings and eaten for lunch or dinner.One among the well known crepes of this Hungarian cuisine is the Gundel pancake (Gundel palacsinta), made with ground walnuts, raisin, candied orange peel, cinnamon, and rum filling, served flambéed in dark chocolate sauce made with egg yolks, heavy cream, and cocoa. But the Hungarian pancakes i picked for this blogging marathon is the simplest one, you can fill this palacsinta simply with any spread like apricot or strawberry jam, you can also go for sugar, grounded walnuts or poppy seeds. Some people may also fill their pancakes with sugared cheese, sweetened cocoa or simply with cinnamon powder. These thin crepes are dangerously addictive and my kids enjoyed this cigars shaped like crepes happily for their evening snacks. These crepes can be prepared very easily with simple ingredients,we loved it very much. However i prepared this crepes with eggs, an eggless version can also be prepared if you replace the eggs simply with buttermilk. Recipe Source: Budapestology 2cups All purpose flour 3cups Milk 3nos Eggs 2tsp Sugar 2tbsp Oil Take the eggs in a large bowl, beat with a hand mixer. Add the flour, sugar, milk and oil, beat everything well, the batter should be smooth and runny. Heat a crepe pan or a frying pan, heat some butter on medium heat, drop enough batter, turn the pan until the batter cover the bottom of the pan. This crepe should be thin, when its turns brown, flip and cook on the other side. Remove the crepe from the pan, continue the same process with the remaining batter. Put jam, marmalade or anything over the crepe, spread it and roll it carefully. Sprinkle some sugar in the top. Serve immediately. Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 44 An InLinkz Link-up

This Hungarian dish is a dessert disguised as a soup.

Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.

This elegant Austro-Hungarian hazelnut torte recipe is made with a nut sponge cake filled with caramelized almond whipped cream.

These Hungarian egg salad sandwiches are quick, simple and delicious. Little sour cream for moisture, onions for crunch.

Thanks for Monthly Mingles hosting I get to know more and more beautiful food blogs around the world. Thank you for those who already sent delicious food recipes with intersting, new-to-me stories I didn't know about. I'm learning a lot. If you would like

This collection of Hungarian Recipes will give you a great taste of classic Eastern European fare. We love this cozy beef soup:

A quick tasty family supper dish. Serve with fresh crusty bread and maybe some pickled cucumbers on the side.

This spread is a favorite in Hungary. Almost every household has a special way of making it. Main spices are ground caraway seeds that give its unique taste and sweet paprika powder for the nice orange colour.

For most Canadians, the word meatloaf, not the rock band, brings to mind the dreaded stinky dish made from hamburger meat. And not always the lean ground round either. I used to feed the very thing to my my poor kids and they hated it. Why did I do that? Consciously from the beginning I wanted them to experience Canadian culture and didn’t want to saddle them with Hungarian values. I suspect that the meatloaf so many of us learned to hate originated from the British Isles. Canadian cuisine of course is not Anglo Saxon as the seventies and eighties cookbooks would have you believe. Once I realized this I embraced the food culture I came from. It seems every country has it own version of a loaf shaped ground meat dish. Italians’ made the meatloaf a bit more palatable, but Hungarians have the best version of meatloaf anywhere and of course they make it from pork and not beef. The Hungarian version is true comfort food; serve it hot with mashed potatoes or thinly sliced cold. HUNGARIAN MEATLOAF 700 g lean ground pork 1 onion, diced 2 Tbsp olive oil 3 cloves of garlic, grated salt and pepper to taste 1 Tbsp caraway seeds, finely ground 1 Tbsp dried parsley 2 tsp marjoram 2 Tbsp Hungarian paprika 2 eggs 1/2 cup fine breadcrumbs GLAZE [optional] 1/2 cup catsup 1/8 cup brown sugar • Place 2 Tbsp olive oil in a non stick pan. • Add the onions and sauté until translucent. • Place the ground pork in a large bowl. • Add the sautéed onions and the grated garlic. • Add the salt, pepper, ground caraway seeds, marjoram, parsley and Hungarian paprika. • Add the eggs and the breadcrumbs. • With clean hands combine the meat mixture. • Place the meat mixture on a board or a plate and form it into a loaf. • Spray an ovenproof dish with cooking spray. This is important.* • Bake the meatloaf at 350F for an hour. • Meanwhile, in a small bowl combine the ketchup with the brown sugar. • Spoon it on top of the meatloaf and bake for another half an hour. * You have to add copious amounts of grease to the dish not to have your meatloaf fall apart with the bottom half sticking to the pan when you try to slice it or to remove it to a serving plate. Some people grease the dish and sprinkle breadcrumbs on top. But this just makes a soggy mess out of the bottom half of the meatloaf. Use cooking spray instead and you can slice it or move it within 5-10 minutes.

Forks and spoons at the ready, as we dive in and explore 14 traditional and popular Hungarian desserts you simply need in your life!

There are many favorite summer foods that I like eating at lakeside or at outdoor swimming pools like hake or corn on the cob. When it comes to cooking at home I like preparing lecsó in summertime. What ratatouille means for the French, is lecsó for Hungarians. Both have key ingredients but there is much

This Hungarian chicken paprikash is a chicken dish served with a rich and creamy paprika sauce.

One of the most famous and beloved of all Hungarian dishes, this authentic Chicken Paprikash features chicken in an unforgettably rich, flavorful and creamy paprika-infused sauce!  It's pure heaven!

Yes! I finally decided not to be lazy anymore and venture into making lángos at home. It is not difficult at all! Just like making pizza, except it is fried. Don't get me wrong, I'll still be buying ready-made ones from my Sunday market. However, if you need to feed or serve a hugh crowd doing it at home, will be more economical. Lángos Via visitbudapest.travel 300 g all-purpose flour, sifted 7 g dried (instant) yeast 250 ml water (*** I used luke warm) 1/2 teaspoon salt sunflower oil (for frying) toppings: sour cream, grated cheese, garlic Method 1) Dissolve instant yeast in luke warm water. Set aside for 10 mins or until yeast has been activated (froth / foaming) 2) In a bowl, sift together flour and salt. Add in the activated yeast water. Mix together by using your hand or wooden spoon. The dough is very sticky! Just mix it until the dough is smooth and not stick to bowl. 3) Let the dough rest , covered, for 30-40 mins. or until the size of dough doubled. 4) Stretch out the dough onto a floured surface, into square shape. Cut rounds by using a round cutter of 10cm or any desired size. Stretch the round doughs a little , thinning the centre. Let it rest for 30 mins. 5) After 30 mins. Heat oil in deep fryer. Fry until golden brown. 6) Serve hot with the suggested toppings. Updated : Oct 18, 2015 I've come across another easy fried dough recipe ; which is fluffier and faster http://www.kingarthurflour.com/recipes/county-fair-fried-dough-recipe 2 cups King Arthur Unbleached All-Purpose Flour* 2 teaspoons baking powder 3/4 teaspoon salt 2 tablespoons cold unsalted butter, in 1/2" cubes 3/4 cup lukewarm water Mix the flour, baking powder, and salt. 2) Work in the cold butter, using a pastry blender, your fingers, or a mixer. 3) Stir in the warm water to make a soft dough. Cover and let rest for 15 minutes. 4) Divide the dough into eight pieces. Working with one piece at a time, roll into a thin 5" round, about 3/8" thick. 5) Heat about 3/8" vegetable oil to 375°F in an electric frying pan, or in a pan over a burner. If you're using a 10" diameter pan, this is 2 cups of vegetable oil. If you're not using an electric frying pan, use a candy thermometer to take the temperature of the oil; or guesstimate it by seeing if the first piece of dough fries nicely in the time specified. 6) Pick up one dough disk, and carefully lower it into the pan. Let it cook for 60 seconds (it'll puff up on top and become light brown on the bottom), then flip it over and cook until light brown on the other side, about 60 seconds. You don't want to cook these too dark; they'll become overly crisp. 7) Remove from the oil and set on a paper towel-lined baking sheet. Place in a 200°F oven to keep warm while you make the remaining fried doughs. 8) Serve warm, with maple syrup or cider syrup; confectioners' sugar, or cinnamon sugar; or the topping of your choice — some folks enjoy a savory version, with marinara sauce and cheese. Yield: 8 servings.

A Hungarian paprikash is a simple and delicious dish, this pork paprikas or sertéspaprikás cooks in a shade over 30 minutes and it will become a midweek family favourite.

I don’t think it is an accident that stuffed cabbage is a Christmas dish. You can surely serve it any time but it is the perfect dish for the holidays.

This soup is using only a few ingredients, ideal for a quick-lunch or as a starter for a bigger meal. The yellow wax bean variety is referred to as “green beans” in Hungary and most g…

Hungarian Cabbage Noodles with Caramelized Cabbage and Onions is the ultimate comfort food and definitely so much more than the sum of its parts.

Homemade recipes from cakes to chicken, pasta and heavy emphasis on vegetarian dishes.

A Hungarian paprikash is a simple and delicious dish, this pork paprikas or sertéspaprikás cooks in a shade over 30 minutes and it will become a midweek family favourite.

As I embark on a culinary journey to Hungary, one of the first dishes that caught my attention was the beloved palacsinta, also known as Hungarian pancakes.