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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 ...
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.
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 csárda is the most distinctive type of Hungarian inn, an old-style tavern offering traditional cuisine and beverages. Borozó usually denotes a cozy old-fashioned wine tavern, pince is a beer or wine cellar, and a söröző is a pub offering draught beer and sometimes meals. The bisztró is an inexpensive restaurant often with self-service.
Lángos (Hungarian pronunciation: [ˈlaːŋɡoʃ] [1]) is a typical Hungarian food.Nowadays it is a deep fried flatbread, but in the past it was made of the last bits of the bread-dough and baked at the front of a brick or clay oven, to be served hot as the breakfast of the bread-baking day.
In Hungarian cuisine, traditional gulyás, [11] pörkölt, and paprikás are dishes which evolved from the food of the cattle herders of the Hungarian plains. In present-day Hungary, gulyás is known as a soup. It is also called gulyásleves, which translates to gulyás soup, although gulyás is understood commonly as a soup without specifying.
Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire, dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa. [232] Budapest restaurants reflect diversity, with menus carrying traditional regional cuisine, fusions of various culinary influences, or innovating in ...
The traditional Hungarian dishes abound in piquant flavors and aromas. [4] Dishes are flavorful, spicy and often rather heavy. Flavors of Hungarian dishes are based on centuries-old traditions in spicing and preparation methods. [4] The exquisite ingredients are produced by local agricultural and husbandry.
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