Hungarian cuisine

Other traditional foods such as Pozsonyi kifli, a type of Bejgli is also commonly eaten in Christmas dinners (Pozsony being the original name of Bratislava), next to regular Bejglies and Strudels(rétes).

On New Year's Eve (Szilveszter), Hungarians traditionally celebrate with virsli (Vienna sausage) and lentil soup. On New Year's Day, it is common to eat either lentil soup or korhelyleves, a meaty sauerkraut soup said to cure hangovers.^[17]

There is also a lot of superstition attached to New Year's food: on New Year's Eve, a coin is baked into the pogácsa. Whoever finds the lucky coin will have a lucky and prosperous New Year. But all the scones have to be gone before midnight, otherwise everything goes the other way.

It was tradition to bake rétes (strudels) as long as possible, because then you would be that much richer the following year.

It is also tradition for girls to put small pieces of paper with a man's name in the middle of dumplings or other raw dough. At exactly midnight, they threw them into the boiling water, the first male name that came up revealing the name of their future husband.

The kalács eaten then is often called pászkakalács.

Typical Hungarian dishes

Soups

Name	Image	Description
Gulyásleves		Goulash soup; it is possible to cook gulyás like a stew as well (e.g. Székelygulyás).
Halászlé		Famous hot and spicy fish soup with hot paprika. It is always made with the locally available freshwater fish selection (wider selection used, better the taste). There are some distinct recipes by which it is cooked slightly different, depending on the region of Hungary in which one makes it, and generally categorised based on the closest large body of water (river or large lake). The most famous versions are Szegedi, Bajai which are often part of the argument over this soup.
Húsleves		By the classic recipe it is made of strong beef or hen, often with bones, but many popular version use chicken or veal. Some other type meat is also possible such as wild duck, pheasant, or pigeon. This is a slow cooked broth like soup with a selection of vegetables. The cooking time depends on the type of meat, it can take up to 2–3 hours. Often served with different levesbetét (additional noodles), small pasta dumplings called csipetke, csigatészta, angel-hair noodles, but grízgombóc (semolina dumplings) or a light májgombóc (chicken liver dumplings) also popular.
Gyümölcsleves		A chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix. It is fast cooked with cream or whole milk, some spices often accompanied with fruits, like cloves and cinnamon and sugar. This soup is often thickened with crème fraîche and flour mixture. It is served sometimes hot, but mainly cold from the refrigerator. It is very common throughout the summer with seasonal fruits, but the winter version can be made with oranges, clementines, or any sweet fruits available as either fresh or frozen.
Meggyleves		A popular variant on the fruit soup, which is made only with sour cherries.
Jókai bean soup		A rich bean soup, with many vegetables, smoked pork hock pieces and noodles. It is often made to be spicy or some sort of hot chili offered with it. Despite its richness it's served with and Hungarian sour cream on top and white bread, and in fact this soup is a lunch or dinner itself. Some households add some vinegar to it after serving it to the plate. This soup is named after the famous Hungarian writer Mór Jókai by Károly Gundel, the founder of one of the most known restaurants of Hungary in 1937.
Csontleves		A basic bone broth, usually served with turnips . It may also be served with stewed meat (usually pork), meat bones or parsley.
Gombaleves		A soup made from various wild mushrooms, sour cream is often added, but not necessarily the same amount as in cream of mushroom soup.
Palócleves		Similar to goulash, except lighter in color, sourer in taste (due to the sour cream), and with dill added. It is named after Mikszáth Kálmán's nickname, and not after the palóc people in Hungary.
Vadgombaleves		A wild mushroom soup that originated in Southern Hungary, often without sour cream, but not necessarily the same as the cream of mushroom soup.
Zöldségleves		A soup with vegetables, such as peas , carrots, turnips, and parsley.
Sóskaleves		Made from sorrel leaves in a broth, often with boiled eggs as well. Similar to green borscht, but thicker.
Krumplileves		Made from potatoes in a broth, frequently with slices of sausage, carrots, turnips or sour cream.
Pacalleves		A ciorbă de burtă for Romanians.
Borleves		A sweet wine soup, usually with cinnamon added and raisins and whipped egg whites on top.
Köménymagleves		A soup made from caraway seeds, often with pieces of stale bread.
Tojásleves		Same as köménymagleves, except with scrambled eggs added. Similar to the Slovenian national dish, prežganka.

Main courses

Name	Image	Description
Csirkepaprikás		A chicken stew with much sweet paprika, cream or sour cream called tejföl . Known as chicken paprikash or by some translated variant in many Central and Eastern European countries.
Paprikás krumpli		A stew with potatoes, ground red pepper with spicy or mild sausage (kolbász). For children sometimes franfurter (virsli) is added, partly substituting the heavier sausage. Popular food for open fire cooking.
Császármorzsa		Shredded, sweet crepe pieces with sugar sprinkled on top. Often served with jam (apricot or peach, usually) as well. Originates from Austria-Hungary, in Austria it is called Kaiserschmarrn .
Főzelék		A thinner, vegetable stew (almost like a soup, but thicker), similar to peas, dill, or some combination. Meatballs (fasírozott), spicy sausage (kolbász), or a fried egg (tükörtojás) may be added. It usually eaten at home as a home-cooked meal. Zöldborsó főzelék (green pea stew) has two main variants. One it with whole green peas and a Béchamel sauce, with or without ground red pepper. The other green pea variant is medium smashed, without any flour, and may contain mint. Lencsefőzelék (lentils stew) is made of brown lentils. Vinegar is added as a flavoring. It can be a side dish for roasted meat. Tökfőzelék (squash stew) is often made with dill and a bit of vinegar, and served cold on hot summer days. Sóska (sorrel stew) is often made with a pinch of sugar. On hot summer days that is served cold by itself or as a side dish.
Lecsó		A mixed vegetable stew, made of primarily tomato and Hungarian wax paprika, also found throughout the Balkans and Central Europe. It is somewhat similar to ratatouille, but without squash and zucchini. A variety exists called tojásos lecsó (lecsó with eggs), which has scrambled eggs mixed in. Other popular variant is rizses lecsó (lecsó with rice), which is made with cooked rice and often a bit of potato as well. Lecsós hús is roasted meat served with lecsó stew, often served with rice or tarhonya.
Székelykáposzta		A hearty pork and sauerkraut stew, often flavored with paprika, onion, and sour cream. It is named after the Hungarian writer, József Székely (a friend and contemporary of Sándor Petőfi), who apparently asked a kocsmáros (tavernman) to mix together leftover savanyúkáposzta-főzelék (sauerkraut pottage) and sertéspörkölt (pork stew) to create it.[20]
Fasírozott or fasírt		Flat, pan-fried meatballs, made from minced meat (usually pork, veal or beef) with paprika and salt added for taste. Frequently eaten with főzelék, or served with rice or french fries.
Stefánia szelet		Hungarian meatloaf with hard boiled eggs in the middle. Makes decorative white and yellow rings in the middle of the slices, and is often served with potatoes.
Pörkölt		A stew similar to ragù, made with boneless meat (veal, pork, chicken, beef, lamb), sweet paprika, and some vegetables (always onions, though). Many variations exist throughout Hungary. One famous variation (pictured) is pacalpörkölt, which is often quite spicy and made with tripe. Some others are kakaspörkölt (made with rooster), kakashere pörkölt (made with rooster testicles), and ones using pork or chicken liver (sertésmáj pörkölt and csirkemáj pörkölt, respectively).
Palacsinta		A stuffed crêpe, usually filled with jam. Other fillings that exist are palacsinta are listed in the next few rows.
Csúsztatott palacsinta		Layered crêpes with sweet cottage cheese, raisins, jam, and walnuts, similar to the Mille crêpe . A variation of Rakott palacsinta.
Gundel palacsinta		Literally named Gundel crêpe. It was created by and named after Hungarian restaurateur Károly Gundel. They are stuffed with walnuts and served in chocolate sauce, and often flambéed (with rum). They traditionally also come with candied orange peels.
Hortobágyi palacsinta		A thin savory pancake, filled and covered with a meat stew, typically made from veal, onions, and spices. Often also topped with sour cream.
Rakott palacsinta		Layered crêpes with sweet cottage cheese, raisins, jam, and walnuts.
Liptai túró		A spicy cheese spread with paprika, caraway, and onions.
Rántott sajt		A flat cheese croquette; cheese rolled in breadcrumbs and deep-fried. It is frequently served with french fries, mashed potatoes, rice, rizi-bizi (green peas and rice mixed together, as shown in the picture), or vegetables.
Rántott hús		Originally from Austria. Meat that is tenderized, covered in eggs, flour, and breadcrumbs, then fried. Also known as Wiener schnitzel.
Rántott csirke		A chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel. A rarer dish, rántott galamb, is made the same way, except with pigeon.
Rakott krumpli		A potato casserole made with some combination of eggs, paprika, spicy sausage, thick bacon (szalonna), quark cheese (túró), onions, sour cream or breadcrumbs.
Rakott káposzta		A layered cabbage dish that consists of cabbage, pörkölt, rice, sour cream, and spices. The dish comes from the Hungarians in Transylvania (Erdélyi).
Rakott zöldbab		A layered oven cooked food with cooked whole green beans, fried minced meat and rice. Often covered with smetana.
Slambuc		Similar to paprikás krumpli (potato stew), with added sheet pasta broken in irregular shapes. The pasta is roasted on oil or bacon's fat before adding to the stew. Often cooked on open fire in a cauldron, as cooking it in big quantity is easier.
Sólet		A Jewish-Hungarian stew made with kidney beans, barley, onions, paprika, and perhaps meat and eggs as well. It is similar to cholent.
Szilvásgombóc		Sweet plum dumplings, rolled in sweet, fried, buttered breadcumbs or streusel. May also be served with nudli, which are made from the leftover dumpling dough.
Túrógombóc		Unlike szilvásgombóc, this sweet quark cheese (túró) dumpling has no filling, and is normally served with sour cream and icing sugar.
Töltött káposzta		A cabbage roll made from pickled cabbage, filled with a light minced pork meat and rice mix. It may contain minced paprika and be served in a tomato sauce with sour cream, but this is not always the case (as in the picture). It is frequently eaten around Christmas and New Year's, but can still be eaten year-round.
Töltött tojás		Literally translates as stuffed egg or casino egg, respectively. Deviled eggs served cold (in mayonnaise) or warm (baked in the oven with sour cream), with parsley, green onions, or paprika powder added to taste.
Töltött paprika		punjena paprika. The Hungarian version uses Hungarian wax pepper of the variant TV (meaning to-be-stuffed).
Pecsenye		A thin pork steak served with cabbage or in the dish fatányéros (pictured), a Hungarian mixed grill on wooden platter.[6]: 83
Cigánypecsenye		A variant on pecsenye which literally translates as Gypsy roast. Consists of fried or spit-roasted pork cutlets, with thick bacon as well, which are spiced with paprika, salt or pepper. Usually served with roasted potatoes or french fries or perhaps savanyúság (pickled vegetables ) (pictured).
Vesepecsenye		Beef tenderloins, usually seasoned with paprika and salt.
Szűzpecsenye		Literally means virgin roast. rouladen ; thinly-cut tenderloins, stuffed with minced meat, vegetables or other things).
Brassói aprópecsenye		This dish is clearly named after Brassó, the former Hungarian name for Brașov, but it is unclear how, and various legends have arisen as explanation. It consists of diced pieces of pork and potatoes, which are pan-fried with onions, bacon, and seasoning (salt, pepper or paprika). This dish, despite the simple ingredients, needs some practice to master.
Mákos tészta		Very famous and common, an easy egg noodle dish, made with ground and sweetened poppy seeds. It has a distinct look and taste.
Diós tészta		Boiled egg noodle dish served with ground walnuts and sugar, often with lekvár (jam) or honey.
Gránátos kocka		A home-cooked, simple egg noodle dish, made with potatoes and paprika powder. Often served with pickled gherkins or other pickled vegetables on the side.
Túrós csusza		An egg noodle dish, made with quark cheese (túró) and served savory (with bacon) or sweet (with sugar).
Vadas		Literally translates as with venison. Also known as vadas mártás (vadas sauce). Originally cooked with venison, such as wild boar, deer, wild duck or hare. But often made with beef, veal, rabbit and rarely with chicken. The meat (pre-cooked, in case of red meat) ready cooked in a brown or dark orange coloured vegetable ragout with carrots and other root vegetables. It is typically served with bread dumplings . In some cases the ragout is made separate and served on side of roast venison or beef slices. The venison version often accompanied with mushrooms.
Pásztortarhonya		Literally translates as shepherd egg barley. A hearty dish consisting of egg barley , potatoes, onion, kolbász, and paprika, sometimes also with bacon and other vegetables.
Tarhonyás hús		Egg barley with pieces of minced meat (usually pork), but sometimes potato and kolbász as well, along with various spices.

Others

Szárnyas Brassói: a variant of the pecsenye.

Mátrai Borzaska: pork loin in a grated potato and grated potatoes with sour cream and cheese gravy.

Kakashere pörkölt: Rooster Testicle Pörkölt

Cibere: a fermented drink made from wheat or rye bran, popular during Lent. In Romanian it is called Borș.

Sültvér: fried blood often eaten with hot peppers and nokedli.

Kukoricakása: Cornmeal porridge with paprika and cumin

Puliszka: a Hungarian hominy. The Csángó people make Álivánka sponge cake and Bóc out of it, a cottage cheese puliszka-dumplings, often with special blue molded cottage cheese.^[21]

Nyárlőrinci tutajos (raft of Nyárlőrinc): Dumplings made of tarhonya, bacon and crushed potatoes.^[22]

The tripe (pacal) is a very common dish in the country, made into stews and soups and also fried.

Csirke Paprikás Tejfölösen: Chicken Paprikash with sour cream and gravy, usually eaten with fusilli or nokedli. A number of paprikashes exist, including pork- and mushroom - paprikash. Sometimes Pigeon Paprikash was also eaten.

Paradicsomos káposzta: Tomato and cabbage dish eaten with fasirt or pork ribs

Tejleves: a milk-based sweet "soups", in multiple flavours.

Bugaci Vegyes Pörkölt: a pörkölt variant from Bugac which contains pork, beef shank and salo.

Székely lepény: "Szekler pie" a bacon, onion, sour cream and paprika flatbread, somewhat similar to the lángos, but uses a different dough (usually made from lepénykenyér).

Fatányéros: Traditional dish of Transylvanian Hungarians.

Wine soup: Traditional vanilla, cinnamon, white wine flavoured soup.

Tócsni: A Hungarian potato pancake.

Rablóhús: Hungarian skewer of roasted chicken and vegetables

Grenadírmars: potato pasta served with bell pepper and sour cream

Betyárkrumpli: potato dish with eggs, salo and szalonna.

Betyárpörkölt bagolyfül nokedlivel: "betyár's pörkölt with owl-ear shaped nokedli" ^[23]

Lebbencs leves: potato and smoked bacon soup with lebbencs tészta.

Körömpörkölt: Traditional pork nail pörkölt.

Pork strew and Pig Pörkölt: Pork is made in both stew (ragu) and pörkölt forms

Tordai Pogácsa: The Tordai pogácsa, a similar gastronomic attractions to the pecsenye of Torda(now: Turda). The pastry is much larger than the average pogácsa, with the size of a smaller baking tray. The Hungarian peasant population living there has been making it for hundreds of years, albeit with varying recipes.^[24]

Dödölle: toasted flat potato dumplings with sour cream and szalonna.

Rákóczi Rostélyos: button mushroom stew, with pear-shaped pastry ornament^[25]

Bogrács and Herder foods

Hortobágyi Húsos Palacsinta

Slambuc

Paprikás krumpli

Babgulyás: red bean-goulash soup

Tokány: Traditional Hungarian pörkölt type from Máramaros (now: Maramures) with over 20 variations (English: transylvanian pörkölt, Romanians use it as tocană)

Vetrece: Transylvanian food similar to Tokány, eaten with potato-schupfnudels (burgonyanudli), sour cream, and szalonna.

Birkapörkölt: Mutton pörkölt

Szürkemarha-gulyás: Hungarian-grey-goulash

Steer and Mangalitsa skewers

Harcsapaprikás: Catfish paprikash

Vadas marha: beef dish with carrot-based yellowish sauce and dumplings

Bivalypörkölt: Pörkölt from the Hungarian domestic water buffalo^[26]

Sweet pastas: with walnut, poppy seed, and semolina-and-jam toppings

Pasta types

Csiga pasta: small twisted pasta, made to put in soups

Csipetke or Csipötke: small pebble-shaped pasta. In Szeged it was popular to put in soup.^[27]

Galuska: Eaten with paprikash or with sour cream, cheeses, eggs.

Gyufa pasta: matchstick shaped pasta, most commonly used in Baja fisherman's fish soups.

Lebbencs tészta: flat rectangular pasta, used in the dishes lebbencs leves and öreglebbencs

Nokedli: Similar to the Galuska. Used in different types of pörkölts and paprikash and in pea soup.

Orsós pasta: similar to Fusilli

Szabógallér: triangular lace-edged pasta

Tarhonya: Very small, caviar-sized pasta.

Tördelt tészta: pasta straps, used in Mácsik (poppy seed pasta variety)

Főzelék

Főzeléks are considered very important for health. It is neither a soup nor a main course. It is similar to Goulash which, although a soup, can be a substitute for a main course. Common flavours include yellow peas, beans green peas, red lentils, broccoli, spinach, onions and sometimes even cherries.

Sausages and cold cuts

• Hurka (boiled sausage, three main types: liver sausage called májas hurka, made of pork liver, meat and rice; a liverless variant of the májas hurka called húsos hurka and black sausage called véres hurka, which is equivalent to the black pudding)
• Téliszalámi (or Winter salami, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged)
• Herz Szalámi
• Csabai szalámi and kolbász (spicy salami and smoked sausage, made in the town of Békéscsaba
  )
• Gyulai kolbász (spicy sausage, made in the town of Gyula
  )
• Debreceni kolbász (Debrecener sausage)
• Disznósajt (a special type of head cheese, made of mixed meat slices, spices, paprika, and pieces of bacon cooked in spicy stock, which is then stuffed into a pig's stomack. Disznófejsajt
  is also popular)
• Szalonna (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)
• Virsli (a Frankfurter-like long and thin sausage, consumed boiled with bread and mustard)
• Lókolbász (Horse sausage)

Pastry Culture

In Hungary there are a great variety of pastries and baked goods and the language even classifies them. For example, in general, a batyu is a square or pentagonal pastry (e.g. cherry or cottage cheese batyu), a "fonottka" is yarn ball shaped, "párna" as the name suggests is any pillow-shaped usually puffed pastry, but the "táska" (e.g. virslis táska, cherry táska) is usually used for triangular, rolled or braided filled-pastries.

Molnárka: Along the kifli and the cipó this is another iconic breadtype. It has a shiny texture like hamburger buns, but is oval shaped. It is commonly used to make sandwiches.

Cipó: A circular loaf, smaller than normal bread (the average Hungarian bread being 3 kg). According to official governmental definition (from MÉ), a bread smaller than 500g margin is classified as a cipó.

Pityókás kenyér: potato bread common in Transylvania.

Kakaós csiga: ("Chocolate snails") traditional Hungarian pastry with chocolate filling. It was originally called csokoládés tekerge. They are often dusted with icing sugar or covered with white chocolate.

Molnárpogácsa: a large flattened pogácsa type pastry. The story goes that it was given to the miller's apprentices as payment.^[28]

Stangli: Often used to describe straight (both twisted and smooth) kifli. A stangli is a rectangular bread stick, usually 30 cm long, sprinkled with cheese or seeds. Most often sold in 8–10 cm bars in boxes as snacks for gatherings.

Dübbencs: Smooth surface rolled bread flavoured with dill^[29]

Béles: The Béles is a pastry filled with raisin and curd or fruit jams. In Transylvania, porridge-filled Béles was often eaten on New Year's Eve.^[30]

Sweets and cakes

• Őrség Zöld Aranya (white chocolate pumpkin seed cream cake, using special pumpkin seed oil from the Őrség region.)
• túró
  - filled chocolate bar)
• Christmas
  )
• Arany galuska (dumplings, or dough balls rolled in butter, sugar, and nuts and packed together to make a pull-apart cake, with vanilla custard)
• Vargabéles (Hungarian strudel or Noodle Pie)
• Eszterházy torta
  (Consists of buttercream spiced with cognac or vanilla and walnuts)
• Somlói galuska [hu] (Somló-style Sponge Cake)
• Molnár kalács (a round wafer elaborately decorated with folk symbols and pictures. It is eaten with sweet toppings or with szalonna baked into it. It is a traditional Luca nap food^[36])
• Linzer torta (a tart with crisscross design of pastry strips on top) and Isler cookies are both Austro-Hungarian sweets
• Minyon / Kugler (Austro-Hungarian sponge cake cubes usually flavoured with rum, chocolate, lemon, vanilla or punch)
• Palacsinta
  (crêpe-like variety of pancake)
• Rakott palacsinta (traditional pancake cake, with different fillings, ofthen with 30 tiers)
• Győri édes and Pilóta (both are popular cookies) Vargabéles (It uses rétes dough with vanilla-cottage cheese cream, with vermicelli keeping it together. It was invented by a famous Hungarian cook from Kolozsvar (now Cluj-Napoca), Marika Darvas.)
• Mézes Puszedli (Hungarian cookie, which evolved from the busserl but has a different recipe)
• Mákos guba (a poppy seed-based dessert found throughout Central Europe; consists of slices of sweet(ened) kifli and poppy seeds boiled in milk with butter, often with various nuts and dried fruits as toppings)
• Túrós lepény or túrós pite (dessert bars made from sweetened túró. A variant called kapros-túrós lepény also exists, which has dill added)
• The Balaton, Zala, Néger, László, Kókusz, Jeges and Somogy Kocka and the Boci Szelet are all different types of small cube-shaped cakes
• Ökörszem: cake-cup filled with
  túró
  .
• Zserbó (chocolate, peach jam, walnut cream cake)

  

Others

• Lángos (fried bread dough)
• Pogácsa (a type of bun
  , round puffed pastry with bacon, traditionally cooked on the fire)
• Zsemle (round small breads, eaten cut in half, with butter, cold cuts or jam, often for breakfast)

  

• Bismarck Doughnuts, typically made for Farsang
• Kifli (crescent-shaped bread. It can be made plain, salted, with seeds or sweet; see picture)
• laska (potato-dough, thicker
  palacsinta
  )
• Hókifli (Hungarian traditional Vanillekipferl)
• Sajtoskifli is kifli with cheddar cheese, which usually does not have the crescent shape.
• Dunakavics ("Danube pebbles", a popular Hungarian dragée variety.)
• Perec (Hungarian Pretzel, usually in salted, nutty, and cheese varieties, much softer than its German counterpart.)
• Sajtos tallér (popular cheese flavoured Hungarian snack, similar in shape to lukken cookies. Most people no longer make it at home, but buy it from a shop)
• Diákcsemege (pupil's snack) a traditional mix of nuts, traditionally consisting of raisins, almonds, hazelnuts, peanuts.
• Májgaluska (small liver dumplings used in different soups, for example, liverball soup)
• Grízgaluska (Hungarian boiled semolina
  dumplings used in soup)
• Tarhonya
  (a kind of large Hungarian "couscous", big pasta grain, served as a side dish; also an ingredient of Tarhonyás hús, meat with egg barley)
• Rizi-bizi (white rice cooked with green peas, served as a side dish)
• Vinetta or padlizsán krém (Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants)
• Körözött or Liptai túró (cheese spread with ground sweet paprika and onions)
• Libamájpástétom (Hungarian delicacy: foie gras - goose liver pâté)
• Málé(Sweet corn flatbreads. It does not use sweeteners. It is made using the chemical property of the corn, which gives it a sweet taste when baked in a pasta mix of flour and hot water, kept warm for a few hours. To make it work, it was often sung to, in the countryside, "Málé, Málé, just you be sweet...")
• The Kőtes palacsinta(this palacsinta also has the size of the Crêpe, but it's also as thick as American pancakes), and the Pánkó(Szekler dougnut) are traditional foods of the Szeklers of Bukovina.
• Poroja (flat fatty sponge cake of the Banat Hungarians)^[37]

  

• French toast (literally "bread with a fur", a savoury French toast or Gypsy toast or bread fritter, a breakfast food or sometimes as a side dish)
• Bread - (The large Hungarian bread that is baked fresh every morning in the bakeries. The traditional form called cipó is the smaller, round and has a hard thick crust. The other bread type is vekni: long loaves with crispy crust, thicker or thinner, like the baguette.)
• Kenyérlángos (smaller piece of bread dough baked in a flat form, often topped with sour cream, bacon and onions; traditionally a snack for children on the day bread was baked at home, now sold mostly on festivals and markets)

Drinks

Hungarian wine dates back to at least Roman times, and that history reflects the country's position between the West Slavs and the Germanic peoples.

The best-known wines are the white

Bull's Blood (Egri Bikavér

), a dark, full-bodied red wine. Hungarian fruit wines, such as red-currant wine, are mild and soft in taste and texture.

Hungary's most notable liquors are Unicum, a herbal bitters, and Pálinka, a range of fruit brandies (plum and pear are popular). Also notable are the 21 brands of Hungarian mineral waters (for example, Apenta and Kékkúti).^[38] Some of them have therapeutic value, such as Mira.^{[citation needed]}

The Elderberry(bodzsa), wild strawberry (szamóca) and raspberry (málna) szörp is also common. The Jaffa flavoured Szobi szörp was an iconic soft drink before the change of regime.

Traubi or Traubisoda, is a soft drink based on an Austrian license produced in Balatonvilágos since 1971. Before soft drinks became widely available, Hungarians made their own soft drinks called szörp, which is a concentrate created from sugar and fruits such as the raspberry, currant or elderberry. This concentrate is diluted in either fresh or carbonated water.

See also

• Hungarian Festival
• Hungarian Food Safety Office
• List of Hungarian dishes
• List of restaurants in Hungary
• National symbols of Hungary
• Romani cuisine

References

1. ^ Tiunina, Alona (11 September 2022). "5 European Countries For Foodies". Jet Set Together. Retrieved 11 May 2023.
2. ^ Bociąga, Przemysław (19 March 2023). "Hungary is the Central European Capital of Chili Peppers". 3 Seas Europe. Retrieved 5 July 2023.
3. ^ Han, Emily (4 April 2022). "Different Types of Paprika, Explained". Kitchn. Retrieved 11 May 2023.
4. ^ Hultquist, Mike (23 March 2021). "Hungarian Paprika: All About It". Chili Pepper Madness. Retrieved 14 November 2022.
5. ^ Copaceanu, Adriana (7 August 2022). "4 Must-Have Hungarian Spices". Recipe Idea Shop. Retrieved 14 November 2022.
6. ^
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External links

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