Pörkölt is a comforting Hungarian stew with a paprika tomato base. This stew is sometimes confused with another famous dish from Hungary, Paprikás. The biggest difference between the two is the lack of sour cream in Pörkölt. It also generally uses boneless, diced meat. I am sharing Csirkepörkölt today with chicken, but other meats are also popular…
#FoodieExtravaganza Noodles: Kakaós Tészta (Hungarian Cocoa Noodles)
It’s Foodie Extravaganza Day and this month’s theme is Noodles. This month’s host is Lauren from From Gate to Plate. What is Food Extravaganza? It’s when a group of bloggers get together and make a recipe using one main ingredient. Where do we get the ingredient? We look at The Nibble and pick something off of their list. March is…
Culinaria Hungary Cookbook Review and Túrós Pogácsa (Hungarian Quark Pogácsa)
Culinaria Hungary: A Celebration of Food and Tradition, written by Anikó Gergely, offers an extensive guide to the traditional dishes and culture of Hungary. In addition to the dozens of recipes, the pages are filled with photos and details surrounding the country’s people and cuisine. Many editions of this book have been produced since 1999, with the most…
Foodie Extravaganza Mushrooms: Rántott Gomba (Hungarian Fried Mushrooms)
Foodie Extravaganza is where bloggers come together and celebrate food holidays. Did you know there is at least one food assigned to each day of the year to celebrate that food? Wendy from A Day in the Life on the Farm is our host this month. If you are a blogger and you’re interested in joining in…
Húsvéti Kalácskoszorú (Hungarian Easter Wreath)
Kalács is a Hungarian sweet bread popular during Easter. There are a few different variations and shapes. This particular bread, Húsvéti Kalácskoszorú, is formed into a wreath (circle) and sliced to show off the filling. It can also be a braided instead of sliced. Often, the center of the wreath is decorated with dyed Easter…
Farsangi Fánk (Hungarian Ribbon Doughnuts)
In Hungary, the Carnival season is known as Farsang. Today marks the beginning of Busójárás, a 6 day celebration that begins the Thursday before Ash Wednesday and ends with Farsangtemetés (“Burial of Farsang” the day before Ash Wednesday). Masks are worn (traditionally to scare away Winter and the Turks) and the days are filled with…
Tojásos Nokedli (Hungarian Dumplings with Eggs)
Nokedli are little Hungarian pasta similar to Spaetzle in Germany and Nocken in Austria. They make a wonderful side dish to Hungarian stews, but are also great on their own. Tojásos Nokedli is a simple dish that combines these little dumplings with lightly scrambled eggs. It comes together in 30 minutes and is the perfect…
Hortobágyi Palacsinta (Hungarian Stuffed Crepes)
Hortobágyi Palacsinta are savory stuffed crepes from Hungary. Meat is sauteed with onions, tomatoes, paprika, and sour cream to form a stew (Pörkölt). The sauce is drained from the meat before it is wrapped in the crepes. Flour and sour cream are whisked into the remaining sauce, poured over the filled crepes, and baked until…
Sertés Paprikás (Hungarian Pork Stew)
Sertés Paprikás is a Hungarian stew comprised of pork, paprika, and sour cream. It is traditionally served over Nokedli (Hungarian pasta dumplings- similar to Spaetzle in Germany). If you are unable to find Nokedli or Spaetzle (and don’t want to make your own), serve over egg noodles. This dish is just so much better with…
