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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 Hungarian cake (torta), named after Prince Paul III Anton Esterházy de Galántha (1786–1866), a member of the Esterházy dynasty and diplomat of the Austrian Empire. Fánk Bismarck doughnuts: A traditional Hungarian pastry, similar to a doughnut with no central hole, but it has a round, sweet, and fired taste, topped with lekvar. Flódni
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 .
Stand, Hungarian cuisine, [7] one of Hungary's two Michelin-2-star-rated (in 2023) restaurants [8] [9] Its two chefs, Szabina Szulló and Tamás Széll, a married couple, were the first Hungarian chefs (and first in Central Europe) to win a Michelin star, at their former restaurant Onyx, [10] and they won the Károly Gundel Prize in 2019. [1]
Hortobágyi palacsinta is a savoury Hungarian crêpe dish, filled with meat (usually veal or beef). The meat is prepared as a stew with onions, and seasoned with hot paprika, garlic, salt and pepper, using veal, beef, chicken or Hungarian sausage. The sauce is drained from the stew and set aside.
The square in front of St Stephen’s Basilica also joins in the fun, with ice-skating and more luscious Hungarian food and trinket stalls, along with smaller markets in Deak Square and Fovam Square.
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