The Hungarians are famous for their wandering past and which is now too explicit in their cuisine as most of it comprises of meat (mainly poultry, pork and beef) and still, the dishes are cooked in open fire; be it the famous goulash, fisherman’s soup or the Porkoit(stew).

In the 15th century, Hungary’s kitchen was blessed with the two major components that comprise of almost every dish that is cooked today. Later on the flavour of different countries like Italy, America, Turkey etc was added to Hungarian food when the people from these counties settled in the Hungarian basin. Elements of Turkey could be tasted in many sweet dishes like the cake called Bejgli. Hungarian cuisine is best known for the variety it provides, so it is said that no one will remain hungry in Hungary as each one can find a dish of his taste regardless from which part of the world he hails from. The place is also known to have given birth to the Hortobagyi pancake, which is a savoury crepe that is filled with veal and is usually served as the starter. Another yummy dish is Slambuc, which is cooked on the open fire and made of potatoes and noodles, flavoured with good bacon. The area adjoining Lake Tisza is particularly known for its lamb stew which comprises of every part of the animal including the head, feet and even the giblets. There is also an annual lamb stew competition held in Karcag which draws a lot of people from various places to participate in this exciting game.

If we talk about the southern part of the country, some of the finest veggies are produced there including the hot paprika(red chilli peppers) that come from Szeged, green peppers from Szentes, onions from Mako and garlic from Hatyai. The most popular sausages of this region are the sausage from Gyula and from Csaba, and another famous thing is Pick Salami that people usually carry back to their homes. The peach Palinka from the Kecskemet region is the best in the country.

 

I will suggest that when you are on your Budapest short breaks; try a variety of dishes around the Balaton area especially the fish dishes like the catfish with Galuska or the maria fish soup. If you are fond of exquisite quality in wine then you must not leave the lavender wine of the Tihany peninsula.

The people of Hungary are very fond of different varieties of soups of which chicken soup is mostly a part of Sunday lunch at homes. It is made with the incorporation of a lot of seasonal veggies.

The Hungarians being quite sweet-toothed, there is always an abundance of sweet dishes on the menu. The traditional Kurtoskalacs(chimney cake) occupies the chief position on the Christmas’ dining table. The Somloi Galuska(sponge cake which is spilt with thick chocolate sauce and is topped with whipped cream) is an item that would be found in every Hungarian restaurant. My personal favourite is the Dobos cake (a sponge cake layered chocolate buttercream and a thin slice of caramel that cracks in the mouth) and the most loved dessert of the place, regularly eaten is pancake but it is quite different from its American counterpart as it is very thin and filled with cocoa powder, marmalade and vanilla or chocolate sauce.

Aren’t you feeling hungry after reading so much about Hungary? There is still time if you wish for low-cost holidays to this place of epicurean’s delight. You can book last minute city breaks to Europe with the help of Holiday Desire and hit the Hungarian land. It will not leave you hungry but will surely leave you craving for more.

 

 

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