Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.
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
Welcome to the December 2020 edition of Eat the World recipe challenge!! This month we are going to the country of Hungary! I have to ...
It's time for Goulash to SHARE the stage. The holidays are the perfect time to try Stuffed Cabbage Rolls, another classic Hungarian dish!
A bucket list contains things that someone doesn’t want to miss out on. Things that she inevitably wants to do or places that she definitely wants to visit.
Homemade recipes from cakes to chicken, pasta and heavy emphasis on vegetarian dishes.
One of the most famous Hungarian dishes, this slow-simmered Hungarian beef and onion stew is loaded with flavor and is positively delicious!
These Hungarian egg salad sandwiches are quick, simple and delicious. Little sour cream for moisture, onions for crunch.
From Hungarian traditional recipes & cooking passed on through the generations, to family & friend’s favorites collected along the way – Enjoy!
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.
I adore I talian prune plums and have been waiting impatiently for local ones to arrive at the farm stands. Last year I must have eaten a th...
Hungarian Sun Pickles Kovászos Uborka first day outside! Mmmm pickles. I love pickles, be they in vinegar, brined, cucumber, okra, etc. My all time favorite, though, would have to be the Hungarian Sun Pickles. I have fond memories of eating them as a child, and they have quite a unique flavor. Every summer now I buy (or grow) pickling cucumbers, and make at least one batch of this delicious pickle. The funny thing is, when I last went to make them, I searched my blog to find the recipe, and realized that I haven't added it yet! So here it is. Hungarian Sun Pickles Yes, that is parsley, not dill. And a grape leaf. Please see notes. Ingredients 8 cups filtered or bottled water 1/2 cup of salt (kosher, sea, or canning is best) Dill (Fresh, dried, or just the seeds) 3 or more garlic cloves Rye Bread (really any bread will work, but Rye is traditional) Enough Pickle-sized cucumbers to fit your jars. optional- hot peppers Instructions Bring Water to a boil, remove from Heat and add salt. Prepare and Slice the cucumbers- chop off both ends, and then cut- traditional is quartered lengthwise without cutting all the way (so that they remain intact) but spears, chips, whatever works. Pack the jars- Dill, peppers (if using), garlic, and cucumbers. Pour the warm brine into the jar to cover the cucumbers. Tuck the bread into the jar and under the lid. The bread creates a barrier from the outside air, adds complex sugars for the ferment, and gives it a unique taste. Make sure to layer the bread to cover any opening. Use plastic wrap, a plastic baggie, or cheesecloth to cover the top, and secure with a rubber band. Pierce a few holes if using plastic wrap or plastic baggies. This is to let air escape, but keep the pests out. Set outside during the day for 1-4 days, depending on the heat, and let ferment. When fermentation is done, scoop out the bread, and store in the fridge. If you want to make sure and get all of the bread, dump the contents into a bowl, repack everything except the brine, and then pour the brine back into the jar through a sieve. The milky yeast is normal at the bottom of the jar. Enjoy! The finished product! Notes: This pickle turns soft quick. Although I made 4 jars in my pictures, I regretted doing so because I ended up having to use the last pickles for dips and soups. Just make one jar at a time, and enjoy within a week. Because I live in Italy, I cannot find Dill anywhere. I'll have to grow it myself for next year. So in this batch (in the pictures) I used parsley instead. Although not bad, it's no substitute for Dill. This last batch I also tried to use a grape leaf in the jar to help keep the pickles from going soft (I had read about the technique on the internets), but it didn't seem to help. I also used whatever bread I had in the pantry this time- which turned out to be a wheat and a hard white bread. Still turns out a great pickle. :-) For more information please visit: One of my Sources
I didn’t plan that the first recipe I’d share with you in the new year would be Paliscinta, or Hungarian Pancakes—shot on my iPhone, on the fly in my kitchen, my kids swinging their legs at the breakfast nook with this week’s renovation debris just out of frame, but that’s 2021 for us so far. Very
On 30 September, Hungary celebrates its folk tale heritage. Folk stories teach Hungarian children about the importance of courage, love and honesty on the j ...
The 10 authentic & traditional Hungarian desserts and sweets you must try when traveling to Hungary. The best pastries, cookies, cakes, tortes, and more!
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…
Easy Hungarian Goulash recipe, serves 4, prep time: 60 minutes. An easy goulash recipe with beef, three kinds of paprika, onions and spices, use up your souvenir paprika!
It's time for Goulash to SHARE the stage. The holidays are the perfect time to try Stuffed Cabbage Rolls, another classic Hungarian dish!
Learn how to cook the traditional Hungarian recipes. Collection of the most famous Hungarian soups, main dishes, desserts, spreads.
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.
