Hungarian food is spicy, rich and super delicious, The best known ingredient in Hungarian cuisine is the red powdered spice called paprika that made from air-dried fruits of the chili pepper. Hungarian cooking include onions, cabbage, potatoes, noodles, sour cream and garlic. Hungarian dishes love meat, the most popular meat is generally beef, pork and chicken. Sea food almost does not exist in Hungarian culture and fish do not play a significant role except of few kinds of soups. Hungarian food is truly a comforting food, especially on cold winter days when you can warm yourself with a Flavorite rich stew in a romantic traditional restaurant.
- Goulash is one of the most famous dishes from the Hungarian culinary. First of all you should know that it’s more of a soup than a stew. Its origin goes back to the 9th century when soups and stews were eaten by Hungarian shepherds. This dish contains chunks of beef, sometimes also pork, potatoes, and vegetables, plenty of Hungarian red paprika and other spices.
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- Pörkölt is a Hungarian stew cooked with boneless chunks of meat, paprika, and some vegetables. The word Pörkölt simply means “roasted”. Don’t confuse Pörkölt with Goulash, Goulash is a soup and it made of meat with bones, vegetables and potato and tiny dumplings or pasta. Any kind of meat can be used in pörkölt dish. Most common are beef, lamb, chicken and pork. The most common side dish that comes along with Pörkölt is Nokedli, pasta (tészta), tarhonya (big Hungarian pasta grains) or galuska/nokedli. Boiled potato is also a common. Pickles is the addition to the dish that provides it the salty closure.
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Töltött Káposzta (stuffed cabbage leaves) and Töltött Paprika (stuffed pepper)
- Töltött Káposzta – Hungarians love stuffed vegetables. Whether it is cabbage, onions or pepper. A stuffed cabbage is a dish consisting of cooked cabbage leaves wrapped around a variety of fillings. The traditional Hungarian töltött káposzta filled with meat and rice. The Hungarian version often contains minced pepper (paprika) and is served with sour cream on top. Hungarians serve this food during the periods of time near Christmas and New Year’s.
Töltött Paprika – Hungarian stuffed peppers originally was adopted by Hungarians during the Turkish occupation in the 16 and 17th centuries. Hungarian yellow peppers give this dish its distinct taste, although any kind of bell peppers can be used. Usually they made of ground meat (beef, pork or chicken), rice, tomatoes and spices are used for the filling. Served with sour cream.
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Halászlé (fisherman’s soup)
- Halászlé is a Hungarian hot and spicy paprika and river fish soup. This soup prepared with generous amounts of hot paprika and mixed river fish. With its generous use of hot paprika, halászlé is arguably one of the spiciest dishes in the European continent.
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Paprikás Csirke (chicken paprikash)
- Chicken paprikash is one of the most popular dish of Hungarian cuisine. The name is derived from the massive use of powdered paprika . Traditionally the dish made with chicken, onions sauteed in pork lard or sunflower oil, tomato, pepper. Usually served with pasta or egg dumplings called nokedli.
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