Bogrács kettles are large Hungarian kettles used for outdoor cooking over an open fire, particularly for dishes such as goulash. They are completely open and have no cover.
Csiga Noodles are very small Hungarian egg noodles. They are short, tubular pasta, hollow inside, with a winding ridge spiralling up their sides The pasta is mixed from flour, eggs and water, then rolled and cut into small squares, which are then curled around a small iron or wooden rod. They are made on special…
Galuska Dumplings are small, Hungarian egg and flour dumplings, often served with chicken paprikás (Paprikás Csirke.) Cooking Tips 2 eggs, beaten 1 1/2 cups flour 1/2 cup water 1/4 cup oil (or melted butter) Beat the eggs in a large bowl with pinch or two of salt. Stir in the and water, then add the…
Goulash is a dish from the days of the Austro-Hungarian empire. Though it started in Hungary, and Hungarians like to claim ownership and denounce any version different from theirs, it became a dish bigger than them, a dish of the Empire in which they were partners, Variations emerged in different parts of the empire. All…
Gypsy Bacon is cured bacon with the rind still on. Beneath the rind, it is layers of meat and fat, each layer being between 1/4 inch to 1/2 inch (1/2 to 1 cm) thick. It is sold in slabs about 1 inch (2.5 cm) thick. Gypsy Bacon is smoke cured, but needs cooking. It can…
Hungarian Egg Barley is small, barley-sized egg noodle. There is no actual barley in the noodles. The name is an allusion to how small the noodles are, as in as small as a grain of barley. The noodles are made from wheat flour, eggs and salt, that is mixed together and kneaded into a smooth…
The meat of Mangalica Ham is a ruby-red colour, with a great deal of marbling in the meat. The ham is cured for over two years, allowing greater flavour to develop; this is possible without drying it out because of the marbling. The pigs are slaughtered in Hungary, then the ham, loin and shoulder are…
Paprikash is a reddish Hungarian stew. Like many old “homeland” dishes from “the old country”, there is much heated debate about both which authentic variations are the best, and which “new world” variations are cardinal sins. Onions are a key element to the flavour in Paprikash. In fact, old hands at it say the key…
Pörkölt is a Hungarian meat stew in a red sauce based on powdered paprika and onion. It is made in Hungary and throughout Central Europe, and served with pasta, small dumplings or boiled potatoes. The powdered paprika both gives the stew both flavour and colours it red. There is a great deal of onion, which…
Somloi Galuska is a trifle made in Hungary with three different kinds of sponge cake (chocolate, vanilla and ground walnut), vanilla pastry cream, raisins, and walnuts, and topped with chocolate sauce and whipped cream. It is served in scoops on plates. Recipes have you make up one batch of spongecake batter, then divide it in…
Tojásos Galuska is a Hungarian dish of dumplings made from egg, flour, oil and water, cooked by simmering, then folded into scrambled eggs. It is often served with pickled cucumbers and a salad, either a tomato salad or a lettuce salad. Cooking Tips 6 eggs 200 g flour 4 tablespoons oil or another fat 1…
Unicum® Bitters is from Hungary. It is a very black-coloured syrup sold in a round, 500 ml bottle with a red circle and a cross on it. It can be served as an aperitif or as a digestif, served chilled or room temperature. It is made from 40 herbs (the recipe is secret.) Some of…
Wiener schnitzel is a Middle European dish consisting of veal thinly sliced (a veal “scallop”) dredged in flour, dipped in seasoned egg and milk mixture, coated with fresh bread crumbs and fried in butter. The veal cutlets are cut about as thick as a finger when starting, then they are pounded flat. Recipes will vary,…
A Zsa Zsa Gabor Sandwich consists of turkey, tongue and coleslaw on unbuttered whole wheat toast. History Notes Created at Reuben’s Delicatessen in New York, and named after the actress Zsa Zsa Gabor (6 February 1917 – 18 December 2016). Sources Batterberry, Michael and Ariane. On the Town in New York. New York: Routledge. 1999. Page…
