Traditional Hungarian Christmas foods
To Hungarian children, of course, it’s all about Mikulás. But for the grown-ups, Christmas celebrations in Hungary focus a lot on the culinary delights. Here are a few of the highlights.
Vanilla Kifli are a common treat made for Christmas in Hungary.
Halászlé (Fish Soup)
As a relic of the earlier church tradition of fasting for Advent, it is still traditional for fish to be eaten by many Hungarians families on Christmas Eve.
Roast Goose
Goose is quite popular in Hungary and many families will prepare the dish for Christmas dinner. Frequently it is stuffed with a mixture of apples and prunes or even sweet chestnuts.
Ham
Ham is likely to feature at one stage or another on the table during the Christmas season. It can be eaten cold, or roasted in the oven. In some rural villages of Hungary, pork butchering still take place.
Beigli (Poppy Seed Roll)
Beigli is one of the most famous indulgences of Christmas in Hungary. This rich sweet bread is filled with either poppy seed (mákos) or walnut (diós) filling. There are many variations and even savory alternatives, but these two are the most common.
Vanilla Kifli (Crescent Cookies)
Crescent shaped cookies made from ground nuts with confectioners’ sugar sprinkled on top.
Szaloncukor (Candy)
A traditional Hungarian candy that is often hung on the Christmas tree as decoration. It is made of fondant, covered by chocolate and wrapped in shiny colored foil. The tradition started in the 19th century. It was named Szaloncukor because the tree usually stood in the parlour, the most luxurious room in the houses of the nobility and middle-classes.
Mézeskalács (Honey Cakes)
Similar to gingerbread these cookies are made with honey and spices. Some have decorative shapes which are glazed with red icing and include colorful designs or messages.
Mákos Guba Mézzel (Poppy Seed Bread Pudding with Honey)
A particular favorite around Christmas, this sweet dish contains bread, milk, honey, sugar, and poppy seeds. Originally, poppy seeds were used as a fertility charm to ensure a plentiful harvest in the coming year.
Forralt bor (Mulled wine)
This popular hot spiced wine is served during the cold winter months throughout Europe. It is made with red wine and seasoned with cinnamon, cloves, citrus and sugar. At the markets, vendors will offer various additions to mulled wine, such as a shot of rum, amaretto, or elderberry cordial.
Related posts:
- Traditional Czech Christmas Foods
- Szaloncukor: Hungarian Christmas candy
- Traditional Christmas customs of Central and Eastern Europe
- Hungarian poppy seed bread pudding
- Traditional Polish foods
Category: Facts & Information, Holidays
About the Author (Author Profile)
Suzanne Urpecz, creator and editor of The Hungarian Girl. Click on my About page for more info.
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The Szaloncukor I remember, and loved from my childhood was not covered in chocolate. To me this new fashioned candy that is covered in chocolate is just terrible. Not the real thing as far as I’m concerned.
It seems to me that I was able to purchase the real szaloncukor not that long ago here in Toronto. I think maybe not more than 10 years ago even. Is the real szaloncukor not available anywhere any longer?
Hi Kathy,
That’s very interesting that you mentioned how the tradition of coating Szaloncukor in chocolate only became popular in the last 20 years. I’ve read some articles about that before. I’ve never bought these chocolates outside of Hungary. I know that Honey Bear Delicatessen in Toronto sells them but its probably the more commercialized versions in the packages. You can also try The Blue Danube Sausage House, I’m not sure if they make their own. Perhaps, you might want to try making them yourself? Here’s a link for a simple recipe…http://www.jcu.edu/language/hunghemu/mezes-szalon.html. Best of luck!
HELLO,
THAT IS SOOO TRUE WHAT U SAID ABOUT THE SZALON CZUKOR. I ALSO REMEBER IT THE OLD WAY AND SINCE WE BEN IN THIS COUNTRY I NOTICED THAT THEY ARE JELLY FILLED AND CHOCOLATE COVERED, I NOW HAVE GRAND CHILDREN AND VERY MUCH LIKE TO UPHOLD THE HUNGARIAN TRADITION. SOOOOO, I WILL TRY TO MAKE IT A PROJECTCT OR TRADITION TO MAKE SZALON CZUKORT EVRY YEAR WITH MY GRAND CHILDREN,
. I WILL YET HAVE TO TRY TO FIND A GOOD RECEPIE AND OF COURSE THE WRAPPS.
THANKS FOR SHARING YOUR STORY!!!!!!
GABY
GABY.
HEY KATHY,
LOVE UR COMMENT AND I REMEMBER IT THE SAME AS U. IT IS SOOO NICE TO HEAR COMMENTS ABOUT BACK HOME STUFF. IM JUST SUCH A ALLL HUNGARIAN GIRL AND TRYING TO HOLD ON TO EVERYTHING AND TEACH MY CHILDREN.
I CAME HERE WHEN I WAS 14 AND NOW IM 55. I DO MISS A LOT ABOUT HOME AND THE NEIGHBOURS IN THE VILLAGE AT TIME OF THE CHRISTAM HOLLIDAYS. AS IM SURE U KNOW, ITS JUST SOOOO DIFFERENT FROM THE WAY IT IS HERE. I MISS THE PART ABOUT WHEN THEY GO HOUSE TOHOUSE WISHING HA[PPY HOLIDAYS AND THE DISZNO VAF
GAST AND HURKA AND KOLBASZT. OK I BETTER STOP NOW.
TAKE CARE, KATHY.!!!!!
GABY
Thanks for your note. I saw the recipe for Szaloncukor & will try it as soon as I get the weight off from the Chestnut puree.
This brings back some wonderful memories of stories my mother and father told me. We used to have szaloncukor on our tree. Love it!
9 more days until roasted goose and braised red cabbage! My mom STILL makes it every year.
There is an Eastern European market based outside of Chicago that was recently selling many types of szaloncukor – they have a website you can order from. http://www.bende.com
I am first generation American, so it’s nice to find a site like this – so few Hungarians around me now!