Hungarian cuisine Archives - Food Tour Budapest

Hungarian cuisine

Lecsó recipe

Posted on by Nori
Lecsó
Lecsó Recipe While each country has their own version of "ratatouille" from the summer vegetables, the ultimate Hungarian "lecsó" includes strictly three ingredients: tomatoes, onion and the yellow paprika (pepper). Thanks to the local lightly sweet onion that is well balanced with the tomatoes, this vegetable stew is extremely popular in the country. You can combine it wi...
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Hungarian Christmas Dishes

Posted on by Nori
Bejgli
As we are getting close to the holiday season you might think of trying myriad foods from different countries, rather than your own traditional dishes. If you feel like challenging yourself with traditional Hungarian cooking, I would like to share  three recipes with you, that will definitely make the holiday season memorable. Fish soup, stuffed cabbage and bejgli, these di...
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Paprika Harvest

Posted on by Nori
paprika at the mills, to be grinded
  The main characteristic of the traditional Hungarian kitchen is paprika, without any doubt. Harvest time of this red "gold" plant (as called in Hungary) starts after September 8 (day of the misses). In October, farmers harvest for the second or even the third time from the same plants. The first ripe paprika fruits are at the bottom of the plant, and the upper o...
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Culinary dictionary 3 – Meat dishes

Posted on by Nori
bográcsgulyás
Hungarian cuisine 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 cooked over the fire, unlike western European countries, where baked meat is much more common. There are 4 special Hungarian te...
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Gastro dictionary vol. 2

Posted on by Nori
pasta
Pasta and handmade noodles are a significant part of the Hungarian cuisine. While pasta can be purchased in the supermarkets nowadays, there are still certain kind of garnishes, noodles and soup ingredients that are the best when made fresh. It is amazing how many different kinds of side dishes you can prepare from the same ingredients. Take a look: Csipetke: Made of flo...
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Gastro Dictionary vol. 1

Posted on by Nori
While the neighboring countries around Hungary show some sort of similarities in their cuisine - especially the ones from the Slavic language families-, Hungarian kitchen does have some kind of originality, or we can say: an extra ingenuity. We do have many very difficult dishes, whilst surprisingly easy and tasty ones can also be found. This is true for soups, just like for ca...
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Sweet & Hot

Posted on by Nori
If you think about Hungarian meal, you will definitely think of a cooked dish with red color, thank to the widly used paprika. Why do Hungarians use so much paprika in their food, when the country is so far from Asia, where the chilli is so common, or South America, where the paprika is originally from? In the middle of Eastern Europe, it might be a bit strange, that paprik...
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World of Meat

Posted on by Nori
Traditionally Hungarian cuisine contains rather more meat dishes than vegetable ones. Pork is particularly widely consumed in the local kitchens, in a large number of varieties. During the walk we visit a market hall, take a closer look at the Hungarian meat products, and identify the differences from products of other countries. You will become familiarised with the fam...
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