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Chicken paprikash (csirkepaprikás) simmered in thick creamy paprika sauce with homemade pasta called nokedli. Gundel palacsinta filled with nuts and chocolate sauce. Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars.
Dobos torte. Dobos torte (Hungarian: dobostorta [ˈdoboʃtortɒ]), also known as Dobosh, is a Hungarian sponge cake layered with chocolate buttercream and topped with caramel. [1] The layered pastry is named after its inventor, Hungarian chef József C. Dobos, a delicatessen owner in Budapest. [2] In the late 1800s, he decided to create a cake ...
Esterházy torte. Esterházy torta is a Hungarian cake (torte) named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. It was invented by Budapest confectioners in the late 19th century [1] and soon became one of the most famous cakes in the lands of the ...
A hot, spicy, and paprika -based river fish soup, originating as a dish of Hungarian cuisine, that is prepared with generous amounts of hot paprika and carp or mixed river fish. Húsleves. Chicken soup. A clear chicken or veal meat soup with soup vegetables and thin soup pasta called csipetke. Jókai bableves.
Kürtőskalács (Hungarian: [ˈkyrtøːʃkɒlaːt͡ʃ] ⓘ; sometimes improperly rendered as Kurtosh Kolach; Romanian: colac/cozonac secuiesc; German: Baumstriezel) is a spit cake specific to Hungarians from Transylvania (now Romania), more specifically the Székelys. [1] Originally popular in the Székely Land, [2] it became popular in both ...
Famous Bled cremschnitte. A cremeschnitte (‹See Tfd› German: Cremeschnitte, Hungarian: krémes, Polish: kremówka, napoleonka, Romanian: cremșnit, cremeș, crempita, Bosnian and Serbian: krempita/ кремпита, Croatian: kremšnita, [1] Slovak: krémeš, Slovene: kremna rezina, kremšnita), also known as vanilla slice or custard slice, is a custard and chantilly cream cream cake ...
Tarhonya. Tarhonya in Hungarian [1] or tarhoňa in Slovak, is an egg -based noodle, [2] often found in Hungary and Central Europe. It probably originates from the influence of the Ottoman empire and Turkish cuisine and the term likely comes from tarhana or of Persian origin, similar to the Persian tarkhane. [citation needed]
Túrós csusza is a traditional Hungarian savoury curd cheese noodle dish made with small home-made noodles or pasta. [1] Traditionally, noodles used for this dish are home-made with flour and eggs, mixed into a dough, and torn by hand into uneven fingernail-sized pieces that are then boiled in water. The noodles are cooked in salt water and ...
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