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Kipferl are a traditional yeasted bread rolled into a crescent shape. The Austrian kipferl [] is a small wheat roll with pointed ends. [2] The 17th-century Austrian monk Abraham a Sancta Clara described the roll as crescent shaped, writing "the moon in the first quarter shines like a kipfl", and noted there were Kipferl in various forms: "vil lange, kurze, krumpe und gerade kipfel" ("many long ...
Vanillekipferl are Austrian, German, Swiss, Czech, Slovak, Polish and Hungarian small, crescent-shaped biscuits. They were originally made with walnuts, but almonds or hazelnuts can also be used. They get their typical flavour from a heavy dusting of vanilla sugar.
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
Túrós csusza (Hungarian: [ˈtuːroːʃt͡ʃusɒ] ⓘ) 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 Magyar or Hungarian tribes (/ ˈ m æ ɡ j ɑːr / MAG-yar, Hungarian: magyar törzsek) or Hungarian clans were the fundamental political units within whose framework the Hungarians (Magyars) lived, before the Hungarian conquest of the Carpathian Basin and the subsequent establishment of the Principality of Hungary.
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 ...
Kürtőskalács became popular among the Hungarian nobility at the beginning of the 18th century. One hint at an Austrian or German origin is the fact that a conservative Transylvanian nobleman, Péter Apor , in his work Metamorphosis Transylvaniae does not mention Kürtőskalács in the list of traditional Hungarian foods, for all the evidence ...
Plum dumplings are known in other languages as: Austrian German: Zwetschkenknödel, German: Zwetschgenknödel, Hungarian: szilvásgombóc, [7] Croatian: knedle sa ...
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