A collection of Hungarian recipes and home cooking

Hungarian Tidbits

Author: Eva

Lemon trifle

Lemon Dream Dessert – “Citromos Álom”

This dreamy lemon dessert has the consistency of tiramisu and is made with only a few store cupboard/fridge ingredients. For best result make a day ahead of serving. This may not have been the go to sweet course of our Hungarian ancestors but became popular…
kossuth kifli

“Kossuth” Hungarian Lemon Walnut Crescents – Kossuth Kifli

A simple but special light buttery lemon sponge cake with toasted walnuts on top. The name is paying homage to Lajos Kossuth, lawyer, journalist, politician, statesman and Governor-President of the Kingdom of Hungary during the revolution of 1848–49. The story goes, he spent a lot…
bone broth

Pork Bone Bouillon (broth) – Orja Leves

Often served as the glorious starter of Sunday family meals, these slow cooked aromatic broths are much valued for their taste and nutritional value. This version is made with the meaty upper rib part of the pork loin called baby back ribs. Cooked until the…
hungarian easter cheese

Hungarian Easter Cheese – Sárga Túró

Looks somewhat like cheese but it’s quite different. This sweet egg and milk based dish is part of the Easter menu especially North-East Hungary. Often made for Easter Sunday when traditionally food was taken to the church for blessing.  It’s similar to a solid mild…
easter bread

Easter Plaited Milk Bread – Húsvéti kalács

This light sweet plaited loaf looks fabulous on the Easter table and is often paired with savory ham slices and cooked eggs.  They are also great simply buttered with jam. It’s a yeast dough slightly sweetened with sugar. Fat is introduced in the form of…
finom fozelek

Kohlrabi, Carrots and Pea Pottage – Finom Főzelék

The Hungarian name translates to Tasty or Yummy Pottage, the name may be an indication that this mild and slightly sweet vegetable stew is usually liked by children. I used to love this as a kid, when it was served up a bit more often…
spinach sauce

Garlic Spinach Sauce – Spenót Főzelék

Spinach “fozelek” – pottage, stew is a great spring and early summer treat after the long winter days. Usually eaten as a lunch/main course with a variation of eggs, eggy bread or fried meat patties.  Spinach garlic and black pepper being the main ingredients, this…
spicey-lentil-soup

Spicy Lentil Soup – Kolbászos Lencseleves

A hearty stew to feed a family. The smoked bacon lardons and spicy sausage give so much good wholesome flavour. This one is pretty speedy to make as I used tinned cooked lentils, all was ready to serve in about 20 minutes. I cook lentils…
sonkatekercs

Ham rolls with horseradish cream – Sonkatekercs

We had my niece’s Christening in Hungary with a few guests this December and decided on a cold buffet for the occasion. I took upon myself to make these ham rolls perfect for celebrations and parties. I had these the first time as a 4…
linzer cookies

Linzer Cookies – Linzer Karika

These classic little cookies from a few ingredients are forever collecting compliments. They are crumbly in texture and delicate in flavour, not complicated and keep well for a couple of days in an airtight container. One of the easy entertaining recipes to impress your guests…
Savoy cabbage and frankfurter hungarian recipe

Savoy Cabbage and Frankfurter Soup – Frankfurti Leves

A warming soup for chilly autumn days. Often to be found on the menu of school canteens in the 80s and earlier – perhaps were not always the most popular amongst children as I remember. With the use of good quality frankfurters this simple soup…
gooseberry sauce

Hungarian Goosberry Sauce – Egresmártás, Piszkeszósz

These light green sometimes pink blushed summer berries are somewhat underappreciated today, but they make refreshing sweet desserts (I love a gooseberry fool!). Less known to be served with savory dishes. The tar sauce can enhance all kinds of rich, fatty meats and fish too,…

Hungarian Cherry Sponge Cake – Cseresznyés Lepény

A delicious versatile cake to make with many seasonal fruits of the continental summer. Cherry or sour cherry being most popular but the apricot and plum ones are very nice too. These were often served in Hungary after a heavier soup as a second course…
scoth bonnet mushroom soup

Scotch Bonnet wild mushroom soup – Szegfűgomba leves

I came across these little field mushrooms by off-chance in the local park, after a couple of days of heavy rainfall. These are Scotch Bonnets or fairy ring mushrooms (and I did find these forming a large ring in the grass) They make a nice…
Russian eggs, Casino eggs

Casino Eggs – Kaszinó tojás

The casino eggs are often features ar buffets and cold platters, nearly always served with the colourful vegetable salad in creamy dressing which in Hungary is called the “French salad”, but elsewhere you might have heard of a similar dish called “Russian salad”. This is…
grizgaluska

Semolina dumplings for chicken broth – Grízgaluska

These dumplings are served in clear broths usually chicken and they might take a bit of practice to get right but worth the effort. My grandmother used to be the master of making golden and airlight dumplings that were just perfect whilst running between her other…
Fried breem fish - sult keszeg

Fried Bream – Sült keszeg

Walking around lake Balaton a stall selling fried fish is easy to come by. These are one of the seasonal kitchens next to the langos fried bread stalls, ice cream, beer and souvenir shops. The fish is freshly fried and simply served with thick slices…
Hungarian doughnut ribbons

Hungarian Doughnut ribbons – Csörögefánk, forgácsfánk

These doughnuts might be called dough-knots as you literally making a kind of knot on the pastry ribbons before frying. They are tasty and indulgent without being too heavy. February is the time of the year when in Hungary traditionally doughnuts are eaten. Before lent…
Hungarian dessert recipes

Golden Walnut Dumplings – Aranygaluska

I meant to make this for a long time and can’t remember when I had it last. Well, it is very nice! A perfect Sunday lunch family treat. The Hungarian name “arany-galuska” here literally means “golden nuggets” or maybe “glorified noodles” but they probably best…