Hungarian cuisine received many influences from the nomadic ancestors of the Magyars, the TransylvanianVlachs, and neighboring Slavic peoples. However, like its music, Hungary has won much acclaim for its unique culinary culture.
Hungarian food is often spicy, using paprika, black pepper, and onions. Some of the "hot" paprika or red peppers are only for the bravest. Main dishes often contain potatoes. However, Hungarians are passionate about their soups, desserts, stuffed pancakes and cakes.
Dobos torta (sponge cake layered with chocolate paste and glazed with caramel and nuts)
Some of Hungary's finest cuisine can be enjoyed in famous Budapest restaurant Gundel (which is possibly the most expensive place in the whole country to do that).
The Hungariancuisine is well known as being one of the most complex in the world, having a large variety of dishes appreciated both by the innate people and the large number of tourists who have visited this wonderful country.
The Hungariancuisine started to use garlic in the same period of King Matthias Corvinus, when the king’s wife, Beatrice, introduced to the court a new way of cooking, the Renaissance one.
For example, in preparing the Hungarian “Nockerl”, a noodle dish with braised meats and “Paprikash”, the main ingredients are three cups of flour, one cup of cold water, one teaspoon of salt and some butter.
Feeds |
Contact