Hungarian Cuisine

When talking about the Hungarian Cuisine, two things immediately come to mind: goulash and paprikas. But Hungarian Cuisine has much more to offer than these two dishes.

Hungarian Cuisine has been influenced by the French Cuisine, which the Austrians brought to the country, and the Turkish Cuisine, brought to Hungary by the Osmans during their 150 years rule over Hungary. These two major influences are complemented by traditional recipes and cooking methods of the Hungarians who are traditionally farmers pastoral people.

Hungarian Cuisine uses lots of lard and goose fat as well as sour cream. On the other side, fresh vegetables and salads can hardly be found in traditional Hungarian dishes. However, fresh seasonal fruit such as apricots, peaches, cherries, raspberries and melons can be found regularly are staple parts in many Hungarian recipes.

Another world-reknown Hungarian speciality is goose liver. Goose liver is baked, fried and sauteed and served hot or cold.

Hungarian goulash

Goulash is Huingarian's national dish. But contrary to popular belief outside of Hungary, goulash (Gulyás) is not a hearty and spicy stew but a thick soup with meat, potatoes and vegetables. The stew is called 'pörkölt' in Hungary and comes in many different varieties cooked with beef, veal or lamb, often made with sauerkraut or sour cream.

Paprika

Although Hungary and its cuisine is inevitably connected with paprika, the spice is relatively 'young' in Hungary. The Osmans started to grow peppers in Hungary in the 16th century and it lasted another one and a half century until ground peppers ('paprika') became a common spice in Hungary. The first cookbook where paprika is mentioned as a spice is dated back to the 19th century.

Paprika does not need be hot. In fact, some of the finest brands of paprika are not strong at all. The art of mixing a good paprika powder is to mix the different parts of the red pepper to make the desired type of paprika. Hence the the different paprika powders taste from mild and sweet to fiery hot.

Types of paprika

• Special: Bright, shiny red, pleasantly spicy aroma, sweet or hardly hot, aromatic, the most finely ground.
• Mild: Light red, pleasantly aromatic, not hot, not quite so finely ground.
• Delicatess: Light red, pleasantly aromatic, slightly hot, medium coarse
• Sweet: Dark, rich color, fairly mild, medium coarse
• Semisweet: Light, matte color, spicy, pleasantly hot, medium coarse.
• Rose paprika: Lively red, spicy, medium coarse.
• Hot: Light brown red to brick-red and yellow; very hot; slightly coarse.

Hungarian Wine

Hungary is a country with a long wine-making tradition. Almost every region has their own wine-specialties. Amongst them are the well-known Tokaji, a sweet fortified wine suitable for desserts.