The Hungarian Girl » hungarian food

Körözött: cheese spread

The Hungarian Girl — Mon, 14 May 2012 11:08:18 +0000

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.

Hungarian cucumber salad

The Hungarian Girl — Fri, 20 Apr 2012 13:06:22 +0000

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.

Pálinka: Hungary’s fruit brandy

The Hungarian Girl — Mon, 26 Mar 2012 23:50:39 +0000

Pálinka for sale at the Mangalica Festival in Budapest. In recent years, pálinka has become the focus of a refined drinking culture in Hungary.

Mexico has tequila, Italy has grappa, Russia has vodka, and Scotland has whisky, but in Hungary its all about pálinka. Originally used for medicinal purposes dating back to the 14th century, pálinka is known for its unique and fiery flavor made from fermented and distilled fruits. In recent years, pálinka has become the focus of a refined drinking culture in Hungary and making pálinka has developed into an art form where producers compete to create the very best fruit brandies.

History of Pálinka

Pálinka has been a Hungarian tradition for centuries, mentioned in documents dating back as early as the 14th century. The word “pálinka” comes from the Slovanic stem “pálit,” which means to burn. It also has roots to the Slovaks with the word “tótpálinka” which was used in Hungary to refer to alcoholic drinks that were derived from wheat. The word pálinka became widespread in Hungary in the 17th century but was referred to distillates made from grain. The meaning was later transferred to fruit brandies, while wheat distillates were referred to as “crematura“.

Traditions of Pálinka

Pálinka is associated with many aspects of Hungarian culture and life. Traditionally in the countryside, such as starting a grape harvest or butchering a pig, it was proper to drink a glass of pálinka. The drink became synonymous with doing hard work and was used as an antidote for strength and good health. It was even common for palinka to be consumed in the morning, hence the traditional Hungarian greeting “Pálinkás jó reggelt!” which means “Good morning with pálinka!”. Besides the “medicinal” morning shots, important life events such as births, weddings, funerals, name-days, and birthdays were all connected with pálinka consumption.

Types of Pálinka

The most common types of pálinka and the fruit from which they are derived are apples, apricots, cherries, pears, and plums. Other lesser-known flavors are elderberry, quince, rosehips, mulberry, blackcurrant, and greengage. Pálinka made of pomace known as “törkölypálinka” is also a type of palinka, and is a typical drink in the wine-producing regions of the country.

Pálinka Consumption

Pálinka is typically served at room temperature. If served too cold, the aroma and flavor will be subdued. The form of the glass used to drink pálinka also has a big influence on the drinking experience. The ideal shaped glass is wide at the bottom and narrow at the rim, so it magnifies the overall fragrance of the drink.

Pálinka Festivals

Pálinka is considered such a highly esteemed drink in Hungary that various festivals and competitions are held throughout the year. In Budapest, the largest and most popular festivals include the Pálinka and Sausage Festival held in the fall and the Pálinka Festival held in the spring. Both these festivals offer hundreds of varieties of pálinka along with award-winning and limited edition products.

Pálinka-Making Process

Pálinka is made from harvest fruits which are placed into a vessel or barrel, then stirred to help the fermentation process happen. Fermentation takes place over the course of several weeks. The fruit mash then undergoes a distillation process. Once the pálinka goes through the initial distillation, it is distilled again. Finally, having rested in anti-corrosion steel tanks, the pálinka is manually bottled and labeled.

Pálinka Regulation

The production of pálinka is regulated by the European Union which took effect on 1 July 2002. According to the regulation, an alcoholic beverage may only be called pálinka if it is made exclusively from fruits or grape pomace grown in Hungary. No additives, sugar, or flavoring are allowed to be used. Pálinka must also contain between 37.5% to 86% alcohol content.

What to drink in Hungary

How to cook a great goulash

The Hungarian Girl — Sat, 21 Jan 2012 14:15:18 +0000

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.

Rakott krumpli

Zita Nagy — Thu, 05 Jan 2012 08:34:59 +0000

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.

Chefparade Cooking School

The Hungarian Girl — Wed, 09 Nov 2011 10:34:02 +0000

An instructor teaching a lesson at the Chefparade Cooking School in Budapest. The school offers various classes on Hungarian cooking for visitors.

One of the highlights of any trip to Hungary is the food. Even if you don’t expect to do much Hungarian cooking, a cooking class is a fun and interesting way to learn about the local ingredients and how to prepare some of the most popular dishes.

Located in the 9th district of Budapest, Chefparade Cooking School offers participants the opportunity to master the basics of Hungarian cooking alongside experienced chefs.

A typical day begins with a visit to the Great Market Hall, the most famous and largest indoor market in Budapest. Here participants can gain an insight into the foods that are available in Hungary while learning about the history of Hungarian cuisine.

All classes are held in a modern kitchen, with a full stove and workstation for each participant. There is the option to select either a three or four-course menu (appetizer, main, and dessert). Dishes include favorites such as sour cherry soup, chicken paprikás, stuffed paparika, Hungarian style-pancakes and apple strudel.

Creamy potato soup with sausage, one of the many typical Hungarian dishes that participants can learn to prepare at the school.

As well as the kitchen, the school has a large communal dining table where participants can sit down at the end of class to eat the dishes they’ve prepared. Local wines are also included. ”There’s a lot of cooking involved in our classes but we also like to emphasis the experience of meeting new friends and socializing,” explains Lekrinszki.

For anyone seeking to develop a deeper appreciation of the flavors, history and culture of Hungarian cuisine, will find great pleasure in attending a class here.

Classes are offered in both English and Hungarian and are approximately 3-4 hours in length.

Chefparade Cooking School
Address: H-1094 Budapest Páva u. 13, district IX.
Tel: +36/1/215-0175
E-mail: info@cookingbudapest.com
Website: http://www.chefparade.hu

http://www.youtube.com/watch?v=ffW4bxw2D50

Paprika-spiced cauliflower soup

Zita Nagy — Tue, 08 Nov 2011 21:13:25 +0000

Paprika-spiced cauliflower soup

During the colder months in Eastern Europe, its common to find soups made from vegetables such as cauliflower, as it tolerates frost well and can be stored for a long time. This version of cauliflower soup includes paprika which gives it a nice flavor. Although, every family has their own version, my grandmother cooked cauliflower soup with paprika, my mother without it.

Ingredients

1 tbsp sunflower oil
1 medium-sized cauliflower, cut into small florets
1 onion, chopped
1 carrot, sliced
1 parsnip, sliced
1/3 cup soup noodle *
3 cups water
3 cups vegetable stock
1 tbsp white spelt flour
2 tsp paprika
salt, pepper to taste
dollop of sour cream
chopped parsley for garish

Directions

Heat sunflower oil in a large saucepan. Add chopped onion and cook for 5 minutes until soft. Add carrot, parsnip, cauliflower and saute for another 3-5 minutes. Add flour, paprika and stir while pouring the water. Season with salt and pepper and bring to a boil. Cover the pan, reduce heat to low and simmer for about 10-15 minutes, then add the noodle and cook until vegetables and noodle are tender. Garnish with parsley. Serve with a dollop of sour cream.

* Hungarian soup noodle is a kind of small pasta that can be cooked directly in soup or water, or in stew broth. It is a great accompaniment for Hungarian Beef Goulash or any dish rich with pan juices or gravy. You can substitute it with any kind of Italian small pasta (pastina) like gramigna, gobbetti, farfalline, lancette, treccine, ditaloni rigati, etc.

Lángos at the Fény utca market

The Hungarian Girl — Mon, 17 Oct 2011 17:45:43 +0000

Locals buying lángos at the Fény utca market, which is a popular place to have the deep-fried snack in Budapest.

If you’ve got a craving for lángos, you may want to visit the Fény utca market in Budapest which sells the deep-fried snack.

There are two lángos stands in the market, one of the upper floor and the other on the bottom floor. Both offer a wide variety of sweet and savory toppings including the most popular version of shredded cheese and sour cream (sajtos-tejfölös). Other toppings include sprinkled sugar, ham, and even cabbage.

Although, it’s easy enough to find lángos in Budapest, this place certainly stands apart from the rest. The lángos sold here is very flavorful with good consistency. It is also quite affordable with the average price of just 200 forints. Most of the people who frequent here are locals, so you know its got to be good!

Lángos with sour cream topping. Both sweet and savory toppings can be served on lángos.

The lángos is served on a wax paper, from which you can eat it from the tables in front or take it with you as you shop in the market.

Perfect at any time of the day, this is a great place to come and enjoy authentic street food in Hungary.

Just look out for the red and yellow signs that say “lángos” at both ends of the market.

Fény utca market
Lövöház utca 12., II. district, (behind the Mammut Shopping Mall)
Monday– Friday 6am–4pm, Saturday 6am–1pm

First Strudel House of Pest

The Hungarian Girl — Tue, 11 Oct 2011 11:28:39 +0000

Opened in 2007, the First Strudel House of Pest serves a variety of handmade strudel and Hungarian dishes.

Located in the heart of Budapest, the First Strudel House of Pest is a unique café and restaurant dedicated to preserving the art and tradition of strudel making.

The menu features a variety of both sweet and savory strudel including cottage cheese, apple, sour cherry, and cabbage. There is also the option to select speciality dishes like morello-poppy seed strudel with sour cherry pálinka (brandy) sauce and strudel “kalocsa” style with tokaj wine vanilla sauce. Owner and Managing Director Andrea Leidal says, “We want to be known as the place where guests can come and enjoy the very best of strudel.” Leidal also emphasized the importance of preserving the tradition of strudel making, “our strudel is hand-made using local ingredients and is prepared from traditional style Hungarian recipes that have been passed down from generations.”

A sample serving of strudel with various fillings.

Besides strudel, the restaurant serves typical Hungarian cuisine along with fresh soups, salads and grilled meat and fish. There is also an extensive drink menu that includes coffee, fruit juice, beer and wine.

Although the First Strudel House of Pest doesn’t have a famed history like many other cafés in the city, it does exude elements of the old world. The building itself dates back to 1812 with the interior design consisting mainly of early 20th century classicism. Old photographers, postcards, textiles, spritzer bottles, and even a row of Vaudeville theatre seats are incorporated into the decor. “We wanted to create a unique atmosphere, says Leidal who along with her husband helped to designed the restaurant.

Guests can also enjoy an interactive strudel demonstration along with a 12 minute film about the history of the pastry through the restaurant’s Hungaricum Program.

For anyone looking to indulge in fine strudel and typical Hungarian fare will be delighted by the First Strudel House of Pest.

Breakfast, lunch, dinner and take-away everyday from 9:00 a.m. to 11:00 p.m.
1051 Budapest, Október 6. utca 22
Telephone: (+36) 1/428-0134
E-mail: reteshaz@reteshaz.com
Website: http://www.reteshaz.com

Local street food in Hungary

The Hungarian Girl — Tue, 02 Aug 2011 18:42:26 +0000

When it comes to enjoying a satisfying meal in Hungary, changes are you’ll probably have to dine in at a sit-down restaurant. But that doesn’t necessarily mean there isn’t a few good options when it comes to sampling local food on the go. Here are a some of the most popular kinds of street food in Hungary.

Lángos

Lángos is a flat bread made of a dough with flour, yeast, salt and water. The name comes from the Hungarian word láng (flame) from the days when the snack was baked next to the flames of a brick oven. Nowadays its deep-fried and sold at festivals and fairs throughout Hungary. It can be served with sweet or savory toppings. A favorite topping for lángos is with shredded cheese after first being rubbed with a raw clove of garlic.

Pogácsa

Similar to a scone, pogásca is made from yeast dough that is folded several times and baked. It’s almost always savory and served with various seasonings and toppings like cheese, pork cracklings, garlic, paprika and onions. Pogácsa is traditionally eaten alone as a snack but are also served with hearty dishes like goulash.

Lángos, a deep fried flat bread that is commonly topped with shredded cheese after first being rubbed with a raw clove of garlic.

Kürtoskalács

Kürtoskalács also known as chimney cake or stove cake is a traditional Hungarian pastry that originated in Transylvania. It is made by placing strips of dough on a wooden cylinder over an open fire. The dough is than glazed with sugar which creates a sweet, crisp crust. Once toasted, it is generally rolled in toppings like sugar, cinnamon, or nuts.

Palacsinta

The Hungarian version of a crepe, palacsinta is a very common food that is sold at snack bars on the street. Fillings include apricot jam, cottage cheese, chocolate sauce, and poppy seed. Palascinta can also be made with savory fillings such as the hortobágyi palacsinta, which is filled with veal or chicken pörkölt and topped with paprika sauce.

Sausages

Hungarian love meat and its no surprise that sausages are eaten with great gusto! Kolbász is the generic Hungarian word for sausage. Most are made with ground pork or beef and include a variety of spices like paprika and garlic.

Chesnuts

In the colder months especially during the Christmas season, street vendors can be seen strolling around with their push charts selling roasted chestnuts.