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Cuisine in Hungary


Cuisine in Hungary

A fancy serving of gulyás soup
A fancy serving of gulyás soup
Hungarians are quite proud of their cuisine (Magyar konyha), and most of the time not without a reason. Food are usually spicy (but not hot by general standards), and it's tasty rather than healthy ? many dishes are prepared with lard or deep-fried. The national spice is paprika, made from ground sweet bell peppers and which actually has some flavor when fresh. The national dish is, of course, goulash, but Hungarians call the thick paprika-laden stew known as goulash elsewhere by the term pörkölt and reserve the term gulyás for a lighter paprika-flavored soup. Meat is popular- especially pork (sertés), beef (marha) and venison (őz). Less common is lamb and mutton. The best fish in Hungary are river fish: Carp (Ponty) and Fogas (Zander), though many restaurants will serve fish from far away. Chicken (csirke) and Turkey (pulyka) and common, and you will also find game birds excellent in smarter restaurants and country areas- Pheasant (Fácán), Partridge(Fogoly) and duck (Kacsa). A typical meal will involve soup, often like a consommé (erőleves), meat with potatoes (burgonya) and a side salad, and a dessert like pancakes (palacsinta). Less well known in the rest of the world are paprikás csirke, chicken in paprika sauce, and halászlé, paprika fish soup often made from carp. Goose is also quite popular in Hungary. While tourists gorge on goose liver (libamáj), still cheap by Western standards, probably the most common dish is sült libacomb, roast goose leg. Stuffed (töltött) vegetables of all kinds are also popular, and Hungarian pancakes (palacsinta), both savoury and sweet, are a treat. Common snacks include kolbász, a Hungarianized version of the Polish kielbasa sausage, and lángos, deep-fried dough with a variety of toppings (mostly sour cream, cheese and/or garlic). A Hungarian meal is almost always ? even at breakfast ? accompanied by Hungarian pickles called savanyúság, literally "sourness". These are often dubbed saláta on menus, so order a vitamin saláta if you want fresh veggies. Starch is most often served as potatoes, rice or dumplings (galuska' or nokedli), the primary Hungarian contribution in this field is an unusual type of small couscous-like pasta called tarhonya. It is worth to visit a "Cukrászda" if you are in Hungary. These are very popular with delicious cakes and coffee. Try the traditional Krémes (with vanila cream), Eszterházy (lots of nuts) or Somlói Galuska. You should visit Auguszt, Szamos or Daubner if you want the best! Daubner is a little out of the way, Auguszt Cukrászda is an absolute must. They have a shop downtown near Astoria metro station, founded in 1969. Another favourite is Lángos, it is basically deep fried bread, similar to "whales-tail or beaver-tail" but in Hungary, it can be served with any fillings imaginable. Most common is plain, with salt, garlic (fokhagyma) and soured cream (tejföl). If you do come across a Langos stand, there are usually a large number of options from pizza langos, or eggs with mayo or nutella and bananas.

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Hungary Travel Guide from Wikitravel. Many thanks to all Wikitravel contributors. Text is available under Creative Commons Attribution-ShareAlike 3.0, images are available under various licenses, see each image for details.

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