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Encyclopedia > Hungarian cuisine

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Also Magyar cuisine. Hungarian cuisine received many influences from the nomadic ancestors of the Magyars, the Transylvanian Vlachs, 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. Typical Hungarian dishes Guly�s (goulash) and guly�sleves (goulash soup) Hal�szl� (Hungarian fish soup) T�lt�tt k�poszta (stuffed cabbage) H�sleves (meat soup) 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). External links Wikibooks Cookbook has more about this subject: Hungarian cuisine From the Mozilla Open Directory (http://dmoz.org/Home/Cooking/World_Cuisines/European/Hungarian/) http://www.fsz.bme.hu/hungary/cuisine/cuisine.html http://lingua.arts.klte.hu/hungary/konyha.htm Categories: Cuisine | Hungarian culture | Hungarian cuisine

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	Hungarian dishes and drinks - national specialities (1883 words) To see the "other face" of Hungarian cuisine, you must go to small restaurants where tables are covered with gingham tablecloths. Hungarian goulash (gulyas) is a thick beef soup cooked with onions and potatoes and usually eaten as a main course. Hungarian restaurants (etterem or vendeglo) are relatively inexpensive. Hungarian Cuisine - CookbookWiki (1453 words) The Hungarian cuisine 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 Hungarian cuisine 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.
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