Category: Hungarian cuisine

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey.
Kaiserschmarrn

Kaiserschmarrn -Shredded Pancakes

Kaiserschmarren is a light, caramelized pancake made from a sweet batter using flour, eggs, sugar, salt, and milk, baked in butter. Kaiserschmarren can be prepared in different ways.

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Buchteln with Powidl Jam

Buchteln – Jam-filled Rolls

It’s the understated nature of these sweet milk bread buns that makes them so wonderful. While typically filled with a little plum jam, the rolls may also include other fruit jam, curd, or poppy-seed filling.

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Makówki – Silesian Poppy Seed Bread Pudding

Makówki – Silesian Poppy Seed Bread Pudding

How to make Makówki, a traditional poppy seed-based dessert from Central Europe. It is most notable in Silesia, where it is served almost exclusively on Christmas Eve. Try our delightful Poppy Seed Bread Pudding Recipe this Christmas.

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Gugelhupf

Gugelhupf

The Gugelhupf is the Southern German version of the bundt cake and the Italian Panettone. Traditionally, it is a cake, made with a yeast dough, and baked in a special, bundt-style cake pan.

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Hungarian Fishermans Soup

Halászlé – Hungarian Fisherman’s Soup

Here are 3 different recipes for Halászlé Hungarian Fishermans soup which is a hot, spicy paprika-based river fish soup, originating from Hungarian cuisine and is famous for being very hot and spicy which you can adjust to taste.

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Hungarian cuisine

Hungarian or Magyar Cuisine

Hungarians are especially passionate about their soups, desserts and pastries and stuffed pancakes (palacsinta), with fierce rivalries between regional variations of the same dish, (like the Hungarian hot fish soup called Fisherman’s Soup or halászlé).

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Stefania Meatloaf

Stefánia Szelet – Stefania Meatloaf

Stefania meatloaf (Stefánia szelet) or Stefania slices are a Hungarian meatloaf baked in a loaf pan, with hard boiled eggs in the middle, making decorative white and yellow rings in the middle of the slices.

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