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The Móra Ferenc Museum (6720 Szeged, Roosevelt tér 1-3.) is a museum in Szeged, Hungary. The museum stands at the intersection of the bank of the river Tisza and the city's Downtown Bridge. In addition to its seasonal exhibitions, archaeological, ethnographic, historical, and scientific research is conducted at the museum.
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.
Szeged was raised to free royal town status in 1498. Szeged was first pillaged by the Ottoman Army on 28 September 1526, but was occupied only in 1543, and became an administrative centre of the Ottomans (see Ottoman Hungary). The town was a sanjak centre first in Budin Eyaleti (1543–1596), after in Eğri Eyaleti. The town was freed from ...
Almost 100 years passed before the first mention was made of the next step in the evolution of kürtőskalács, the appearance of a caramelized sugar glaze, in Aunt Rézi's Cookbook written by Terézia Dolecskó in 1876, published in Szeged, Hungary. [19] The recipe suggests "sprinkling sugar (sugar almond) on dough on spit a priory to baking".
In Irish usage, the presence or absence of the acute accent does not signify the type of establishment (coffeehouse versus diner), and is purely a decision by the owner: for instance, the two largest diner-style café chains in Ireland in the 1990s were named "Kylemore Cafe" and "Bewley's Café" – i.e., one written without, and one with, the ...
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Jazz became a part of Hungarian music in the early 20th century, and although common place in Budapest's venues such as the Tabarin, the Astoria and Central Cafe which set up its own coffee jazz band, [25] it has not achieved widespread renown until the 1970s, when Hungary began producing internationally known performers like the Benkó ...
By the classic recipe it is made of strong beef or hen, often with bones, but many popular version use chicken or veal. Some other type meat is also possible such as wild duck, pheasant, or pigeon. This is a slow cooked broth like soup with a selection of vegetables. The cooking time depends on the type of meat, it can take up to 2–3 hours.