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Dec 28, 2020 · Paprika is the heart of Hungarian cuisine and the traditions go all the way back to the first Hungarians, and some of the dishes have been cooked the same way for hundreds of years. Traditional Hungarian food is mostly based on meat, seasonal vegetables, dairy products, and cheese.
- Lángos. It is impossible to not talk about Lángos (or Langosch) when discussing Hungarian food. Lángos are flat cakes fried in a large pan with plenty of fat.
- Gulyás (Goulash) Gulyás is one of the most recognized dishes of Hungary, perhaps due to the fact that it brings together several of Hungary’s most typical staples, including the ever popular paprika.
- Somlói Galuska. Somlói Galuska is an elaborate dessert made from a sponge cake base, chocolate cream, walnut kernels and whipped cream, often with a little rum too, depending on how it is made.
- Stuffed Cabbage. Though popular throughout Central and Eastern Europe, the Hungarian version of Stuffed Cabbage is usually made from fermented cooked cabbage filled with minced pork and rice, and flavored with sour cream, pepper and paprika.
- Körözött. Körözött is a type of spread you can have for breakfast or as a snack during the day. Its main ingredient is túró which is very similar to what people call cottage cheese in Britain, though Hungarian túró has a crumblier, drier consistency.
- Hurka. Don’t miss a good hurka sausage breakfast while visiting Hungary. Budapest offers many butcher shops you can stop by to get the day properly started.
- Lángos. Imagine sunbathing on the shore of Lake Balaton, the so-called Hungarian Sea. It’s 33°C degrees, and you’re sweating like crazy when you decide to grab something cold to refresh yourself, right?
- Halászlé. The traditional Hungarian halászlé (fish soup) is served in csárdas, which are small, folk art-style restaurants with red and white chequered tablecloths.
- Túrós batyu: Like in Italy, France, and Scandinavia, many people in Hungary start their days with a morning pastry instead of a full breakfast dish.
- Chocolate bun (kakaós csiga): Apart from the túrós batyu, above, kakaós csiga is the other beloved morning pastry in Hungary. If you have a sweet tooth, you'll find this rich chocolate bun shaped in a spiral to be a real treat, especially if you eat it while still warm.
- Plum jam (szilvalekvár): Be it a simple topping to a toasted bread, a rich garnish to foie gras, or a filling of palacsinta, fruit preserves appear in countless Hungarian dishes.
- Lángos: Many Hungarians associate this disc of deep-fried bread dough with summer vacations spent at Lake Balaton, but thankfully lángos is available year-round.
Hungarian prehistory (Hungarian: magyar őstörténet) spans the period of history of the Hungarian people, or Magyars, which started with the separation of the Hungarian language from other Finno-Ugric or Ugric languages around 800 BC, and ended with the Hungarian conquest of the Carpathian Basin around 895 AD.
From lángos to goulash to chicken paprikash — learn about the history of Hungarian food and the country’s top dishes. Hungarian food 101. Hungarian food is a reflection of Hungary’s continental climate (cold winters, hot summers), the countryside fare, and the influences of neighboring countries and ethnic minorities.
Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire; dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets in Hungary show a strong German-Austrian influence.
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