Hungarian Cuisine and Recipes
Hungarian Recipes and cooking
by Country - November 2002
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is situated on a flat, fertile plain at the centre of Europe.
These two factors
are amongst the many which have made it a desirable acquisition for foreigners from both east and west, all of whom have left their mark on Hungarian
cuisine over the past thousand years.
Times and Influences on Hungarian Cooking
is the home of the Magyars, a nomadic people who settled in the Carinthian basin
between 892-896 A.D. having done a deal with Emperor Arnulf, a ruler of a
nearby kingdom in Western Europe. He offered them the land in return for helping
him to conquer his enemies.
land which was rich with fish and game and perfect for the rearing of livestock
and the production of crops made for a varied diet. The Magyars used bogrács-
large cauldrons, as their main cooking utensil which were traditionally used
over open fires. These are still used today in
the cooking of many Hungarian dishes including Pörkölt (goulash). They also
brought with them the dry pasta called tarhonya which they had come across
during their wanderings throughout the East.
of the first records of Hungarian gastronomy were probably written in the 15th
Century when King Matthias Corvinus was ruler . He insisted that everything that
happened in his court was recorded in the greatest of detail by his chronicler,
Marzio Galeotto including the food they ate and how it was cooked. For example,
meats, poultry and fish were always served with gravies made from their own
juices and peacock was the highlight of most banquets. His Italian wife
Beatrice, is said to have introduced Renaissance cooking to the
courts and with that, the importing of garlic.
1526 part of Hungary fell under Turkish rule and remained so for 150
years and it was during this time that paprika was introduced to
Hungarian cuisine by the Turks . They also introduced the flaky 'strudel' pastry (filo-phyllo)
and the stuffing of vegetables.
the same time, other parts of Hungary were
ruled by the Austrian Habsburgs, although from the research we've done, it
is debatable as to whether Hungary had more influence on Austrian cuisine rather
than the other way round.
Day Hungarian Cuisine
Some may say that
Hungarian cooking is heavy or stodgy and we've even come across warnings to
people with "sensitive stomachs" to beware of some Hungarian dishes.
However whilst many of them are rich, the distinctive flavour and character of
Hungarian food should be sampled by all.
pan-fried goose liver
is still a favorite as is Gulyas, a hearty beef and vegetable soup, often
mistakenly called Goulash by non-Hungarians. You can read all about the real Goulash
the Speciality Dish section.
are a staple of the Hungarian diet and feature heavily in everyday cooking as
does paprika, sour cream and eggs and with the continuing abundance of fresh
local produce and the culinary meeting of East and West, Hungarian cooking is of
a diverse and interesting nature.
here for lots of