This savory cheese spread is a favorite in Hungary. Almost every household has a special way of making it but the essential ingredients usually include “bryndza” (a type of sheep’s milk cheese), butter, paprika and herbs.

It’s best to prepare körözött the day before to allow the flavors to settle.

Ingredients

1/2 pound (236 grams) bryndza or soft farmers cheese
1/4 cup (113 grams) unsalted butter
1 tsp sweet Hungarian paprika
1/2 tsp prepared mustard
1/2 tsp crushed caraway seeds
chopped chives or parsley for garish

Directions

Mix together all ingredients. Let stand for several hours, or preferably overnight.

Serve as a dip or spread, with slices of rye bread or crackers.

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3. Hungarian poppy seed bread pudding

Rigó Jancsi takes its name from a famous 19th century Hungarian Gypsy violinist, who according to legend, seduced and married Clara Ward, a wealthy American socialite. Rigó Jancsi created the pastry together with an unknown pastry chef to surprise Clara. Unfortunately, their love and marriage didn’t last long but Rigó Jancsi story was so touching that his cake became a celebration of his life.

Ingredients

Sponge cake:

1/2 cup (112 grams) butter, softened
3/4 cup (140 grams) granulated sugar
2 eggs
1 tsp (15 ml) pure vanilla extract
11/2 cups (195 grams) cake or pastry flour
1/4 cup (25 grams) cocoa powder
1 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
3/4 cup (177 ml) milk

Chocolate glaze:

6 oz (187 grams) milk chocolate, chopped
1/2 cup (125 grams) unsalted butter

Chocolate mousse:

8 oz (250 grams) dark chocolate
1/2 cup (118 ml) milk
2 cups (474 ml) heavy cream
1 tsp (5 ml) pure vanilla extract
1 tbsp (15 ml) dark rum

Apricot glaze (optional):

1/2 cup (155 grams) apricot jam
1 tbsp water

Garnish:

Confectioners’ sugar

Directions

Sponge cake:

Preheat oven to 350°F (180°C).  Butter the bottoms and sides and insert parchment (baking) paper on a 8-by-2 inch square cake pan.

In a large bowl, beat butter with sugar until fluffy. Add the eggs 1 at a time, beating each addition until incorporated before continuing. Beat in vanilla. In separate bowl, sift together the flour, cocoa, baking powder, baking soda and salt.

Add the dry ingredients in 3 additions alternately with the milk in 2 additions, starting and ending with the dry ingredients. Beat until combined.

Pour the batter into the pan. Bake until the cake is puffed and a skewer inserted into the center comes out clean, 25 -30 minutes. Cool thoroughly.

Chocolate mousse:

In small saucepan, bring milk to boil and add chocolate. Whisk until smooth.

Using a hand or stand mixer with a bowl, whip heavy cream to medium stiff peaks. Fold in the melted chocolate, vanilla extract, and rum until completely incorporated.

Refrigerate until cold and mixture can mound on spoon.

Chocolate glaze:

In a small saucepan over medium heat, melt the chocolate and butter, stirring often. Remove from the heat and pour the glaze through a fine mesh sieve. Let cool before using.

Apricot glaze (optional):

In a small saucepan over medium heat, combine the jam and water and heat until the jam melts. Remove from the heat. Press through a fine-mesh sieve into a small bowl.

To assemble cake:

Carefully cut cake horizontally to form 2 layers. Pour the chocolate glaze over a layer. Add the chocolate mousse to the other layer. Combine the layers together.

Refrigerate the cake to set the glaze and the mousse. If desired, coat the top layer with the apricot glaze.

Slice cake into small squares. Sprinkle with confectioners’ sugar.

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3. Honey cake

Cucumber salad or uborkasaláta is a popular dish in Hungary that is usually served with main meals. It has a very light and refreshing taste. Some cooks like to sprinkle paprika on top as a garnish or add sour cream to enhance its flavor.

Ingredients

5 tbsp sugar
2 cups (474 ml) water
1/2 cup (118 ml) vinegar
3 large cucumbers, thinly sliced
1 clove of garlic, chopped
salt and pepper to taste
paprika for garnishing

Directions

For the dressing, use a small bowl to dissolve the sugar in water. Add the vinegar and complete the dissolving. Set aside.

In a large bowl, wash and thinly slice the cucumbers. Add the garlic and season generously with salt. Let stand for 15 minutes. Pour dressing over the cucumbers until just covered. Refrigerate for at least an hour or overnight if possible before serving. Garnish with paprika if desired.

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3. Hungarian goulash soup

A Hungarian favorite, bejgli is a sweet roll that 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. Bejgli is usually served for Christmas and Easter.

Ingredients

Dough

1 cup (250 ml) of warm water
2 packages (16 grams) of active dry yeast
1/2 cup (115 grams) unsalted butter, melted
1/2 sugar (115 grams)
3 large eggs, at room temperature
1 teaspoon salt
4 1/4 cups (470 grams) all-purpose unbleached flour, plus extra for kneading

Poppy Seed Filling

1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1 1/4 cups (250 grams) poppy seeds, ground
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey

Walnut Filling

1/2 cup (120 ml) milk
1/4 cup (50 grams) superfine sugar
1- 1/2 cup (350 grams) walnuts, coarsely ground
6 tbsp (60 grams) raisins
1 tsp grated lemon zest
5 tbsp honey

Other

1 egg for glazing with 1 tbsp of water

Directions

Using a large bowl, dissolve the yeast in warm water and let stand until foamy for about 5 minutes.

Stir in the melted butter, sugar, eggs and salt. Mix until incorporated.

Add the flour, 1 cup at a time while mixing with a wooden spoon. Transfer the dough to a lightly floured work surface. Knead the dough until it is smooth and elastic for about 5 -7 minutes. The dough should be soft but not sticky. If the dough is too sticky, add more flour.

Form the dough into a ball and transfer to a large bowl. Cover with plastic wrap and let it rise in a warm, draft-free spot until it doubles in bulk for about 1 1/2 – 2 hours.

Meanwhile, to make the poppy seed or walnut filling; add the milk with the sugar. Bring to a boil and add the filling of your choice along with the raisins. Simmer for a few minutes, stirring constantly, then remove from the heat and stir in the lemon zest and honey. Allow filling to cool before using.

Preheat oven to 350°F (180°C) and line a standard baking sheet with parchment paper.

Using a sharp knife or pastry cutter, divide the dough into two equal parts. Roll out each piece into a rectangle measuring about 14 x 12 inches. Spread the dough with the nut or poppy seed filling leaving a margin of at least an inch on all edges. Roll up lengthwise, ensuring the rolls remain tight and firm.

Cover rolls with a cloth and let it rise again, 45 – 60 minutes.

Carefully transfer the rolls onto the baking sheet. Brush rolls with egg mixture. Bake for 30 minutes or until golden brown and firm to the touch. Allow rolls to cool.

Additional

- Ensure to spread filling evenly on dough while leaving a margin of at least an inch on all edges.

- To obtain a golden brown color, brush rolls with 1 egg mixed with 1 tbsp of water before baking in the oven.

- Slice just before serving and arrange slices like roof tiles on a plate.

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An Easter tradition in Croatia, pinca also known as sirnica is a sweet bread that is flavored with raisins, rum and citrus zest. It is commonly shaped into a round loaf that is marked with a cross to symbolize the Crucifixion of Christ. Another variation is to tuck hard-boiled colored Easter eggs into the bread’s folds.

Ingredients

0.7 oz (20 grams) fresh yeast
1 tbsp sugar
3/4 cup plus 1 tbsp (200 ml) tepid milk
4 cups (500 grams) all-purpose flour
1 teaspoon salt
1/3 cup (75 grams) butter, melted
3 egg yolks, plus 1 whole egg for egg wash
1/3 cup (75 grams) sugar
2 tbsp vanilla sugar
zest of 1 lemon
zest of 1/2 orange
4 tbsp (60 grams) raisins
1 tbsp dark rum

Directions

In a small bowl combine half of the milk with 1 teaspoon of sugar and yeast. Stir and leave to proof in a warm place until it doubles in volume and becomes frothy. In the meantime, pour rum over raisins and set aside to soak.

Using a stand mixer, combine the flour and salt. Add the yeast mixture, melted butter, egg yolks, sugar, vanilla sugar, lemon and orange zest. Mix on medium speed using a hook attachment until the dough comes together into a ball. Add the raisins and rum and continue mixing on slow speed for 4-5 minutes or until you get a firm dough. Shape into a ball and transfer to a large clean bowl, cover with plastic wrap and a kitchen towel and let it rise for 2 hours in a warm and draft free place.

Transfer the risen dough to a lightly floured working surface and punch out the air. Cut the dough in half and form each half into a ball. Transfer the dough balls onto a baking sheet covered with parchment paper. Brush both loaves with egg wash and let them rise in a warm place for 1 hour. After an hour brush the loaves again with egg wash and let them rise for another hour.

Preheat the oven to 350°F (180°C). After 1 hour, brush the loaves with egg wash again. Using a very sharp knife or scissors, make three deep cuts in the surface of each loaf (similar to a cross).

Bake for 25-30 minutes or until golden brown. Cool on a wire rack and keep on room temperature wrapped in a kitchen towel.

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Honey cake is one of the most popular traditional desserts in Croatia. It consists of thin layers of biscuit made with honey and vanilla flavored cream filling. This version contains both vanilla and cocoa which gives it just the right amount of sweetness. It makes a great accompaniment with tea or coffee.

For the biscuit layers

Ingredients

3 cups + 2 tbsp (400 grams) all-purpose flour
1 tbsp baking soda
3 tbsp milk
2 tbsp honey
3 tbsp vegetable oil
2/3 cup (150 grams) fine sugar
1 egg, lightly beaten

Directions

Mix together flour and baking soda and set aside. In a saucepan heat milk, honey, oil and sugar on medium heat until sugar dissolves. Remove from heat, add flour mixture and egg. Mix with a wooden spoon until it combines together and then knead with your hands into a dough. Cover with a clean kitchen cloth and let it rest for 15 minutes.

Preheat the oven to 350°F (180°C).

Divide the dough into four equal pieces. Take one piece of the dough and roll it out on a piece of parchment paper into a rectangle about 2 mm thick. Transfer the flattened dough together with parchment paper on a baking tray and bake for 5 minutes or until just golden but not brown. Make sure you don’t over-bake as it tends to burn easily since it is very thin. Remove from the oven and let it cool completely. Once cooled, the cake layers should become hard and stiff. Handle them with care as they are fragile and tend to break easily. Repeat the process with the rest of the dough.

For the cream filling

Ingredients

2 cups (500 ml) milk
2/3 cup (150 grams) fine sugar
1 tbsp vanilla sugar
6 tbsp semolina
2 sticks (200 grams) unsalted butter, at room temperature
2 tbsp cocoa powder
2 tsp dark rum

Directions

In a medium saucepan heat milk, sugar and vanilla sugar. Bring to a boil and remove from heat. Stir in semolina and cook until it thickens. Remove from heat and let it cool completely. Meanwhile, beat the butter until light and creamy and mix it into the filling. Mix cocoa powder and rum into 1/3 of the filling.

Assembly

Sprinkle one cake layer with some rum, spread half of the white filling over it and cover with another layer. Press gently with your hands so it sticks to the filling. Again sprinkle the cake with rum and now spread the dark filling over it. Cover with the third layer, press gently and sprinkle with rum. Spread the remaining white filling over it, cover with the last layer and sprinkle with some rum. Don’t worry if your layers aren’t perfectly shaped. Cover tight with a plastic wrap and leave in the fridge overnight (two days would be ideal). You will probably notice that the cake layers are quite hard when you’re assembling the cake, but don’t worry. They will soften up considerably overnight under plastic wrap and the cake will literally melt in your mouth. You can cut away the non-perfect parts the next day and shape or cut the cake as you like.

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Originating as a staple for herdsmen traveling across the great plains of Hungary many centuries ago, goulash is one of Hungary’s most famous dishes. A hearty soup of beef, vegetables and paprika; goulash gets its flavor from being cooked slowly over a long period of time. Making goulash is fairly simple but to make a great goulash, you’ll need to have the essential ingredients as well as the right techniques. Here are some suggestions on how to make a great goulash.

Goulash with egg noodles and pepper.

Use the right cut of meat

Hungarian chef George Lang wrote frequently about goulash in his books “The Cuisine of Hungary” (1971), the first work in English on Hungarian cooking, and “Lang’s Compendium of Culinary Nonsense and Trivia” (1980). He firmly stated, “The more parts of beef and beef innards are used, the better the gulyás will be.” Keeping that in mind, well marbled pieces of meat with lots of connective tissue often work best with goulash. These cuts won’t dry out in the long cooking process but rather the tissue and marbling will melt and give the goulash body. Chucks, shanks, and even organs are all good choices for a good goulash.

Don’t rush it

It’s best to cook your goulash at a very low temperature, just below a simmer if possible. This will allow the meat to become tender in its own time. You can also add additional spices while your goulash is simmering until it reaches your desired taste. When adding the potatoes, wait until your goulash has simmered for a while so that it doesn’t overcook and disintegrate. Potatoes should be added when there’s about 40 minutes of cooking time remaining.

Select the right type of equipment

Originally goulash was cooked in cast-iron kettles known as bogrács hung over an open fire. Of course, nowadays, most people don’t necessarily cook goulash like this for obvious reasons, however, it is still important to use the right equipment. Ensure that you use a heavy-duty pot with a lid, this can include pots made from cast iron or steel. This will help to ensure the heat is retained and distributed evenly in the cooking process.

Spice it up

Paprika is the essential spice in goulash. Be sure to choose fresh, quality paprika that is evenly and finely ground. The color will determine the intensity. The deeper the red color, the milder the paprika. On the contrary, the more yellow in hue, the stronger the heat. How you handle the paprika is also a key factor in making a great pot of goulash. Care must be taken when cooking with paprika. Due to the high sugar content contained in the spice, if paprika is fried for too long or at a temperature that is too high, it will rapidly turn bitter. This can happen in a matter of a few seconds and could potentially spoil a good pot of goulash.

Top it up

Although goulash can be eaten as a stand alone dish, it’s also great with egg noodles – also known in Hungarian as “nokedli“. You can make this tasty side dish while your goulash is simmering and when you’re ready to serve the dish, simply add it on top. Other great accompaniments to goulash include a side of crusty bread or even cucumber salad with sour cream. A bottle of Hungarian red wine also works very well with goulash.

Related posts:

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Dried Hungarian peppers hanging on a wall. Much of Hungary’s paprika comes from the villages of Kalocsa and Szeged.

Often referred to as “Hungary’s red gold”, paprika has become synonymous with Hungarian food due to its ability to add excellent flavor and color to various traditional dishes.

There are several versions of paprika ranging from édes (sweet) to eros (hot) as well as everything in between.

Below is a list of the types of paprika available in Hungary.

Special quality (Különleges)
Of all t­he va­ri­e­ti­es of Hun­ga­ri­an pap­ri­ka, t­his is t­he ri­chest in co­lo­r. It is fi­e­ry red and has an ex­cel­lent f­la­vor and a­ro­ma. It is al­so o­ne of t­he mil­dest ty­pes.

De­li­ca­te (­Csípmentes ­csemege)
T­his type of pap­ri­ka is ma­de f­rom ca­re­fully se­lec­ted pods of t­he hig­hest qua­lity. Its co­lor ran­ges f­rom a light to a dar­ker s­ha­de of c­rim­son, de­pen­ding on t­he vin­ta­ge. It has a ve­ry fi­ne tas­te and a­ro­ma but is not s­pi­cy.

Ex­qui­si­te de­li­ca­te (­Csemege paprika)
T­his has t­he sa­me qua­li­ti­es as t­he s­we­et va­ri­ety ex­cept t­hat it has a p­le­a­sant, mild, s­picy f­la­vo­r.

Pun­gent ex­qui­si­te de­li­ca­te (­Csípos csemege, pikáns)
Similar to ex­qui­si­te de­li­ca­te pap­ri­ka but is de­ci­si­vely hot­ter. It con­ta­ins at le­ast 25 mg of cap­sa­i­cin, and is o­ne of t­he most po­pu­lar of t­he hot pap­ri­ka spices.

Nob­le s­we­et (Édesnemes)
T­his ty­pe of Hun­ga­ri­an pap­ri­ka is t­he most well-known th­ro­ug­ho­ut t­he world. It is ma­de f­rom pods of ext­re­mely high qua­lity and has a mild s­picy f­la­vo­r. T­he o­il con­tent of t­he pap­ri­ka se­ed mil­led with it b­rings o­ut t­he b­right red co­lo­r. Its tas­te and a­ro­ma is considered to be one of the best.

Se­mi-swe­et (­Félédes)
T­his is so­mew­hat hot­ter t­han t­he va­ri­e­ti­es men­ti­o­ned a­bo­ve, so a s­mal­ler quan­tity is suf­fi­ci­ent to p­ro­du­ce a hot, s­picy f­la­vo­r.

Ro­se (Rózsa)
T­his pap­ri­ka is pa­le red in co­lo­r. It is hot and has a strong a­ro­ma. It is re­com­men­ded for t­ho­se w­ho li­ke t­he­ir fo­od s­picy.

Hot (Eros)
T­he hot­test of t­he pap­ri­ka s­pi­ces that is light b­row­nish yel­low. It is par­ti­cu­larly good with dis­hes ma­de with mutton or ga­me. It is for t­ho­se w­ho li­ke a s­pi­ce to be fi­e­ry hot.

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Rakott Krumpli is one of Hungary’s most favorite comfort foods. It contains a generous amount of sour cream along with potatoes and smoked Hungarian sausage which gives it a very rich and creamy taste.

Ingredients

8 medium red potatoes
3 large eggs
1 1/2 cup (300 grams) sour cream
1 smoked Hungarian sausage (hot or mild), thinly sliced
1/2 cup (100 grams) trappista or cheddar cheese, grated
salt, pepper
butter to grease casserole dish

Directions

Place potatoes in a large pot and bring to a boil. Cook potatoes until just tender, about 20 minutes. Drain and rinse under cold water until cool enough to handle. Peel potatoes and cut into 1/2-inch rounds. Set aside.

In another large pot, cook eggs until hard-boiled, about 10 minutes. Drain and rinse under cold water until cool enough to handle. Peel the egg shells. Cut the hard-boiled eggs into 1/2-inch rounds. Set aside.

Preheat oven to 350°F (180°C).

Butter bottom and sides of a medium casserole dish. Arrange 1/3 of potatoes in bottom of casserole dish. Cover with 1/3 of eggs. Season with salt and pepper. Cover with 1/3 of sausage followed by 1/3 of sour cream. Continue layering, ending with potato layer and sour cream on top. Sprinkle with grated cheese. Bake for about 40 minutes covered, then 10 minutes without cover until cheese is golden brown and bubbly.

Serve warm with fresh salad or pickled cucumber.

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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 takes place.

Beigli (Poppy Seed Roll)

Beigli is one of the most famous indulgences of Christmas in Hungary. This rich sweet bread contains walnuts, sugar and sultanas. Another popular variation is using poppy seeds as the main filling.

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 coloured 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 dish contains bread with 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 the mulled wine, such as a shot of rum, amaretto, or elderberry cordial.

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