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Babgulyas
Medium 1 hr 50 min~340 kcal 9/10
Hungarian Recipes
Hungarian cuisine is the paprika capital: goulash, chicken paprikash, lángos, dobos torte. Dumplings, rich sauces and a sweet-salty balance are the Central European stamp.
87 recipes
Hungarian cuisine is identified with the cattle and lamb raised on the wide pastures of the Carpathian Basin, with the paprika spice tradition, and with Tokaji, Europe's oldest sweet wine. Tatonia features various Hungarian recipes; gulyás (goulash, the shepherd's soup), pörkölt (a paprika meat stew), csirkepaprikás (paprika chicken), halászlé (fisherman's soup), töltött káposzta (stuffed cabbage), lángos (leavened fried bread), gomboc (plum potato dumplings), Dobos torta (an 1884 invention of Joseph Dobos, a chocolate and caramel cake), and Tokaji aszú wine lead the way. Paprika entered Hungary at the end of the 1500s during the Ottoman Empire's conquest; today there are six official classes (különleges/extra mild to erős/spicy hot, with Hungarian Paprika a PGI registered in the EU in 2010). Classic gulyás is a 14th-century shepherd's recipe (gulyás means a herd shepherd); beef, onion, paprika, caraway seed, potato, and pepper with 2 to 3 hours of slow simmering (a soup consistency, not a thick stew). Halászlé is a classic of the banks of the Tisza River: freshwater fish (carp and pike), intense paprika, onion, and hot green pepper, cooked over an open fire in an iron cauldron. Lángos (leavened fried bread) is classically a dough leavened for 30 minutes, fried at 180°C in oil for 2 to 3 minutes, then topped with garlic oil, sour cream, and grated cheese; a street food classic. Tokaji aszú is the world's first botrytis (noble rot) sweet wine, older than Sauternes and Icewine (the first written record dates to 1571). This page offers a broad Hungarian repertoire, from hot soups like gulyás and halászlé to paprika meat stews, classic Dobos cake, and plum desserts.
Frequently Asked Questions
How many types of Hungarian paprika are there, and which is used in gulyás?
Hungarian paprika is divided into six official classes (from mildest to spiciest): különleges (special, the mildest), édes csípmentes (sweet, without heat), édesnemes (sweet, the most common), félédes (semi-sweet), rózsa (rose, mildly hot), and csípős (hot, the sharpest). Hungarian Paprika is registered as a PGI in the European Union (2010), with the Kalocsa and Szeged regions holding the registration. For gulyás, édesnemes (the common sweet) is classically used and can be balanced with csípős. Paprika is not roasted in butter for more than 1 minute (it turns bitter when it burns); the classic technique is to sprinkle it onto the meat with the burner off.
Is Tokaji aszú the world's first botrytis sweet wine?
Tokaji aszú is the world's first sweet wine made with botrytis cinerea (noble rot) to have a written record; it was documented in 1571 with the recipe of Mate Sepsy Laczko. Sauternes (Bordeaux, 17th century) and Eiswein (Germany, 18th century) came after Tokaji. The classic process: Furmint and Hárslevelü grapes are left to develop noble rot in autumn, shrivel like raisins, are harvested, and classified by sweetness in measures of 3 to 6 puttonyos (the traditional basket). The Tokaj Wine Region has been on the UNESCO World Heritage List since 2002.
How is the fisherman's soup halászlé made, and what is the classic kind of fish?
Halászlé is the classic fisherman's soup of Hungary's Tisza riverbank; freshwater fish (carp, pike, and catfish), intense paprika, onion, hot green pepper, and 1 hour of slow simmering. The classic technique is an open fire and an iron cauldron (bogrács): Tisza halászlé is made in two different ways in the Szeged and Baja variations (Szeged with a layered arrangement, Baja with noodles). Paprika, 3 to 4 tablespoons, gives the soup an intense color, and while the fish is cleaned, the head and bones are set aside for the broth. The traditional fish festival is held in Baja on 23 to 25 July, where halászlé is served as street food.
How is the street food lángos cooked, and what are the topping varieties?
Lángos is a classic leavened fried bread; the dough is leavened for 30 minutes, opened to the size of a palm, and fried in deep oil at 180°C for 2 to 3 minutes on each side. A street food classic. The classic topping: crushed garlic, a brush of sunflower oil, sour cream (tejföl), and grated cheese (sajt). Modern lángos: sour cream with beef sausage and onion, cheese with garlic, even a sweet variant (Nutella and banana, in Hungarian dessert shops). In Hungarian markets and on the streets it is available 24 hours for 600 to 1000 forints (2 to 3 euros), with the Budapest Central Market Hall a classic lángos stop.
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Ballı Cevizli Sütlaç Kup
Easy 58 min~224 kcal 2/10
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Budapeşte Gulaş Yahnisi
Hard 2 hr 20 min~520 kcal 10/10
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Budapeşte Gulyás Çorbası
Medium 1 hr 57 min~420 kcal 7/10
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Budapeşte Paprikalı Mantar Çorbası
Easy 28 min~230 kcal 5/10
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Budapeşte Paprikalı Nohut Tavası
Easy 33 min~285 kcal 8/10
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Budapeşte Tavuk Paprikash
Medium 1 hr 10 min~480 kcal 9/10
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Budapeşte Tavuk Paprikaş Nokedli
Medium 1 hr 10 min~560 kcal 9/10
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Chicken Paprikash
Medium 1 hr 13 min~410 kcal 8/10
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Csalamade
Easy 24 hr 20 min~55 kcal 3/10
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Dereotlu Patates Çorbası
Easy 32 min~164 kcal 5/10
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Dobos Torta
Hard 1 hr 10 min~334 kcal 2/10
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