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A traditional Austro-Hungarian coffee party cake, traditionally baked in a distinctive circular Bundt mold. Kürtőskalács: A spit cake specific to Hungary and Hungarian-speaking regions in Transylvania, more predominantly the Székely Land. Lekvár: A very thick, sometimes coarse jam of pure ripe fruit originating in central and eastern Europe.
Székelykáposzta also known as "cabbage stew a la Székely" or "Székely goulash" (known as "segedínský guláš" in Czech, "segedínsky guláš" in Slovak, "Szegediner Gulasch" in German, "segedin golaž" in Slovenian and "gulasz segedyński" in Polish) is a distinctive dish in Hungarian and Eastern European cuisine.
Karelian pasties made in Vaivio, Liperi Karelian pasties, Karelian pies or Karelian pirogs (Karelian: kalitat, singular kalitta; Olonets Karelian: šipainiekku; Finnish: karjalanpiirakat, singular karjalanpiirakka [ˈkɑrjɑlɑnˌpiːrɑkːɑ]; [1] or Swedish: karelska piroger) are traditional Finnish pasties or pirogs originating from the region of Karelia.
Hungarian or Magyar cuisine (Hungarian: Magyar konyha) is the cuisine characteristic of the nation of Hungary, and its primary ethnic group, the Magyars. Hungarian cuisine has been described as being the spiciest cuisine in Europe. [1] [2] This can largely be attributed to the use of their piquant native spice, Hungarian paprika, in many of ...
Fatányéros, also called Hungarian mixed grill, [1] is a traditional Hungarian mixed meat barbecue dish (or pecsenye in Hungarian), originating from Transylvania. In Scandinavia, the name of the dish is commonly translated as plank steak ( Danish : plankebøf , Swedish : plankstek ), and it usually includes duchess potatoes .
The Estonian philologist Mall Hellam proposed cognate sentences that she asserted to be mutually intelligible among the three most widely spoken Uralic languages: Finnish, Estonian, and Hungarian: [69] Estonian: Elav kala ujub vee all. Finnish: Elävä kala ui veden alla. Hungarian: (Egy) élő hal úszik a víz alatt.
Afrikaans; العربية; Aragonés; Azərbaycanca; Башҡортса; Беларуская; Беларуская (тарашкевіца) Български
The first course in traditional Estonian cuisine is based on cold dishes — a selection of pickles, meats and sausages (vorst) served with potato salad (kartulisalat), cottage cheese (kodujuust), or rosolje, an Estonian signature dish almost identical to Swedish sillsallad, based on beetroot, potatoes and herring. [3]