Hungarian Food

[Anonymous No.13816670]

Is there a cuisine more comforting and satisfying than Hungarian? Unfortunately, the burgerized version is an echo of its truly glory and it's difficult to find good recipes.
Discuss Magyar cuisine and post Magyar recipes here.

[Anonymous No.13816688]

amerifat here, is hungaria more german or russian

[Anonymous No.13816694]

>>13816670
enchiladas are mexican, op. u welcome.

[Anonymous No.13816696]

>>13816688
Definitely more German, but it's very distinct and stands on its own.

[Anonymous No.13816710]

>>13816694
thanks for the tip. in seriousness though this is Hortobágyi Palacsinta, crepes stuffed with a meat stew and topped with a sauce made of sour cream + liquid from the stew

[Anonymous No.13816777]

Fisherman's Soup

[Anonymous No.13816849]

Their take on stuffed cabbage- no tomatoes involved iirc

[Anonymous No.13816894]

csirkepaprikás - also known as chicken paprikash

[Anonymous No.13816902]

>>13816777
If I want this recipe, can I just look for "Hungarian fisherman's soup"?

[Anonymous No.13816913]

>>13816902
"Halászlé" or Hungarian Fisherman's Soup works. In my experience, it's best to use the Hungarian terms when looking up recipes because there are some really pathetic takes on English language sites.

[Anonymous No.13816936]

Goose leg confit with red cabbage and potato

[Anonymous No.13816939]

Chicken soup with semolina dumplings and root vegetables, simple yet delicious. I wish I could find a good recipe for this.

[Anonymous No.13816948]

hungarian food is a a mix of whatever they could steal from their neighboring countries, just like the land they live on.

[Anonymous No.13816952]

>>13816948
if this is a mamaliga nigger saying this, i'd just like to say that your cuisine is absolutely pathetic and there's nothing worth stealing
t. bulgaria

[Anonymous No.13816953]

>>13816939
Forgot pic
>>13816952
What are some of Bulgaria's best dishes?

[Anonymous No.13816963]

>>13816670
My grandpa is Hungarian and has eaten virtually nothing other than bread and soup his entire life. He will soon turn 95.

[Anonymous No.13816974]

Goose liver pate, surprisingly light for a pate and often served with pickled shit
>>13816948
It's pretty distinct, but you have to wonder what it was like before they had paprika...
also, rude
>>13816963
You should ask him for his recipes.

[Anonymous No.13816977]

>>13816974

[Anonymous No.13816978]

>>13816953
there's our take on moussaka, which swaps the eggplant with potatoes
we also have cabbage rolls>>13816849
in general it doesn't seem to be as codified as hungarian cuisine and everyone just cooks whatever was passed down by the family. but a lot of the dishes are similar and use similar seasonings. i remember we were visiting cluj-napoca in romania with a couple of friends and we got the goulash from a hungarian restaurant. their moms don't cook so their minds were blown by it, but i was like "yeah this is good, but it's your regular meat and potatoes dish".

another thing which we do that is similar to you is thickening soups with something acidic. i know you use sour cream, but we use yoghurt or lemon + an egg. i think it's a spin on this technique
https://en.wikipedia.org/wiki/Avgolemono

as for things that i haven't seen others outside of here make, a few examples are
>meatball soup
>moussaka with potatoes and minced meat
>banitsa
>stews in clay pots (gyuvetche)
>kapama (three types of meat + sauerkraut and lots of paprika in a pot)
>clear beef soup (teleshko vareno)

[Anonymous No.13816998]

Meggyleves, a chilled sour cherry soup
>>13816978
You're lucky that you come from a place that still passes down recipes; it's a dying tradition in the USA, and even then the recipes tend to be 'throw a pork chop in the oven with a can of condensed soup' type garbage. Thanks for the suggestions, I'll make a Bulgarian dish during this coronavirus lockdown.

[Anonymous No.13817002]

>>13816670
>>13816710
that looks delicious OP i'm going to try and make it sometime

[Anonymous No.13817021]

>>13816998
yeah, moussaka is probably the easiest thing to put together in terms of ingredients. this recipe is good, you can try it.
https://www.deliciousmeetshealthy.com/simple-moussaka-recipe/

[Anonymous No.13817027]

>>13816894
This is my smut with latkes.

[Anonymous No.13817029]

Hitlerszalonna, or "Hitler bacon", a fruit confection similar to turkish delights and originally given to Hungarian troops in WWII and sold today as "gyümölcs íz". Doesn't seem to be a common food.
>>13817002
It is delicious, you definitely won't be disappointed
>>13817021
Thanks for the recipe, looks solid.

[Anonymous No.13817044]

Lángos, a popular street food. Very similar to fry bread.
>>13817027
Patrician taste
Do you have a good latke recipe?

[Anonymous No.13817083]

Pörkölt with nokedli (Hungarian version of spätzle, though spätzle honestly tastes better)

[Anonymous No.13817090]

Is Csabai kolbász diffrent from polish kiełbasa?
What meats and spices are used to make one?

[Anonymous No.13817112]

Túrós csusza - homemade pasta with farmer's cheese and bacon.
>>13817090
Not sure how different it is, but the Hungarian one contains hot paprika, caraway, garlic, and pepper.

[Anonymous No.13817171]

gulyásleves, where the term 'goulash' came from (though goulash itself is more similar to pörkölt)

[Anonymous No.13817175]

>>13816670
Yes it is called French cuisine.

[Anonymous No.13817179]

looks like pig slop

[Anonymous No.13817193]

>>13817112
So it is a bit diffrent from the usual salt and pepper

[Anonymous No.13817297]

>>13817175
>french
>cuisine

[Anonymous No.13817307]

>>13817297
>Thinking Hungarian goop is better than the cuisine that essentially laid the foundation for what you mutts eat.

You want hearty? Try some cassoulet faggot. It's a step above your homosexual moms meat loaf casserole.

[Anonymous No.13817309]

>>13816688
Neither, they're not Indo-European

[Anonymous No.13817318]

>>13816670
Jesus Christ, Mom's side of the family were all Lithuanian immigrants and a lot of this shit looks like stuff my Grandma used to make. Gotta find me an orthodox church and find out when the holiday potlucks are, this shit looks fucking amazing.

[Anonymous No.13817323]

>>13817307
>my stew good your stew bad
surely there are other, worse threads on /ck/ right now. go and act like a nigger in one of those.

[Anonymous No.13817346]

>>13817307
Woah chill out Gaston. I am sure there is plenty of nigger cum you can put in your cassoulet. Just make sure its halal before you dive into it, dont want to risk a beheading do you?

[Anonymous No.13817350]

>>13817323
Half my family comes from Eastern Europe. I have eaten enough Polish, Russian, Hungarian, Ukrainian and Slovak food to be familiar with the regions cuisines. It's largely similar, usually not presented well but it's not the type of food that is meant to be. It's very good and hearty but not the best in the world. French on the other hands has been very influential for other cuisines all around the world. American cuisine is majorly influenced by the French. So is Vietnamese and many other places. You're not allowed to have different opinions than me so there checkmate I win I win the argument!

[Anonymous No.13817360]

>>13817350
>russian, ukranian and polish cuisine
>anything like hungarian cuisine
surely you jest? btw i agree that french cuisine is superior and op probably does too. no reason to shit up a good thread with a retarded /int/-tier flame war

[Anonymous No.13817364]

>>13817360
I'm sorry I am drunk and also a bit fucked up in the head because of covid 19.

[Anonymous No.13817367]

>>13817364
i wish i was drunk too...
unfortunately i still have to work remotely

[Anonymous No.13817404]

>>13817367
That sucks. My classes at uni are remote now but my department at work got shut down. Not able to do the job remotely so now I need to ask the government for gibs.

[Anonymous No.13817771]

>>13817044
Sorry for slow responding. Helping vulnerable folks here with pots of food I'm making.
Alright, some like their latkes smooth and circular but I like mine rough looking and crispy,so here's what I use.
2-1/2 pounds (about 4 large) Idaho potatoes, unpeeled. Fuck it, I want those skin nutrients. Fight me.
3 tablespoons all-purpose flour
1 teaspoon baking powder
1-1/2 teaspoons kosher salt
1/8 teaspoon white pepper
2 large eggs, lightly beaten
1/2 cup onion, finely chopped
In a small bowl, combine the flour, baking powder, salt and white pepper until well blended. Set aside.
Using the shredding disk of a food processor or the large holes of a box grater, grate the potatoes.
Working with about half of the shredded potatoes at a time, place them on a double thickness of cheesecloth, gather up the ends and squeeze out as much moisture as possible.
Place the potatoes in a large mixing bowl, stir in the eggs and onion until well mixed.
Place about 1/4-inch of vegetable oil in a large skillet and heat over medium-high heat. While the oil heats, add the flour mixture to the potatoes and combine well.
Using a large slotted spoon, place 2 tablespoon portions of the potato mixture in the hot oil, pressing them into patties about 3-inches in diameter. Fry until golden brown and crispy, about 3 minutes per side. Don't overcrowd the pan - you will probably need to fry the latkes in three separate batches.
Once the latkes are cooked, transfer them to a paper towel-lined platter to absorb any excess oil. Latkes can be kept in a warm oven (200°F), loosely wrapped in foil until ready to serve.
I love just spooning the paprikash sauce on the latkes, dipping latke in it. Christ I would be rubbing it on my chest if I could.

[Anonymous No.13818208]

>>13817771
Thanks anon, this sounds great. How long do they take to make?

[Anonymous No.13818229]

>>13817175
French cuisine can't be outclassed, but I wouldn't consider it comfort food.
>>13817318
It sounds like you might have some Magyar roots. Due to border changes, migration, enclaves, etc, where your ancestors from that part of the world said they were from/what their immigration papers said may not have necessarily matched what they are ethnically, (and for whatever reason a lot of Eastern Euro migrants to America lied about which country they were from). You should try to get your grandmother's recipes.

[Anonymous No.13818246]

My mom's side of the family is all Hungarian, I've made a few recipes from the Karoly Gundel cookbook, can't recommend it enough. Made the pörkölt recipe maybe a dozen times now, though most times I thicken the sauce to make it more of a paprikas. Also a big fan of classics like gulyas and stuffed paprika, would like to try making something more interesting but ingredients are hard to find here in burgerland.

[Anonymous No.13818258]

>>13816777
>>13816913
Just looked up a recipe for Halaszle and holy fuck I need this food right now

[Anonymous No.13818301]

>>13818208
The prep is the time sink, but it really doesn't take that long. about 30 minutes to prep with practice, 15 - 20 minutes cooking.

[Anonymous No.13818324]

if it's so satisfying why are they hungary

[Anonymous No.13818336]

>>13818324

[Anonymous No.13818351]

>>13818246
I have that cookbook but haven't made anything from it yet, may try it out this week. What ingredients are you having trouble finding?
>>13818301
Not bad. What's the best instrument for shredding the potatoes in your experience?

[Anonymous No.13818513]

Pálinka - a fruit brandy with an aroma exactly like the fresh fruit it was made with. Apparently people can bring the fruit they've picked to a distillery and have their own bottles made.

[Anonymous No.13818582]

>>13816953
We call it Grießnockerlsuppe in Austria, it's often a beef broth though. Can't really say why but I don't really like it or other clear broth soups from here. I don't know if you guys also have it but pumpkin/garlic/Bärlauch(Allium ursinum) cream soups are great. Pic related is Bärlauchcremesuppe.
I used to think I didn't like any clear broth soups until I tried soba/udon/ramen in Japan. Those type of broths seem so much more complex and tasty. Although as a child I did like Austrian Leberknödelsuppe (liver dumpling soup, beef broth) but I don't particularly care for it anymore.
Oh yeah but Langos is god tier snack food, we often have it at public pools in summer.

[Anonymous No.13818646]

Austriafag here again, just wanted to say we have all of these as well under German names. Honestly the majority of what Austrians consider their national dishes are originally Hungarian, although I guess it's hard to say where exactly they originated.
>>13816670
Fleischpalatschinke
>>13816849
Krautroulade (though ours are quite different), I personally find the Hungarian one a bit too sour for my taste.
>>13816894
Paprikahendl mit Nockerl
>>13816936
Martinigansl named after Saint Martin, typically we only eat this for a few weeks in October/November surrounding St. Martin's Day (November 11th).
>>13816953
Grießnockerlsuppe like I mentioned in the other post.
>>13816977
We also do lots of different pâtés.
>>13816998
I assume this is a dessert? We have a Weichselkompott (sour cherry compote) as dessert though it is often served alongside some sweat baked good.
>>13817083
Like you said closest to a standard Gulasch here.
>>13817112
More or less Kärtner Kasnudln.
>>13817171
I guess this is where our Gulaschsuppe (goulash soup) comes from, though rarely would it be spicy with chilies and carrots are pretty rare.
>>13818513
Obstbrand (fruit brandy) has 100% of the alcohol and sugar content come from the fruit fermentation itself as opposed to Obstschnaps (fruit schnapps) which uses added chemical alcohol and added sugar. Like you have said it smells exactly like fruit and not harsh at all and is much smoother for drinking than the burning taste of schnapps. Obviously way more expensive.

[Anonymous No.13818656]

>>13816670
Georgian

[Anonymous No.13818657]

Rántott sajt - fried Trappist cheese.
>>13818582
God that looks amazing.
Clear broths are great when care is taken to prepare them well; I don't know if Austrians make their own broth, but it makes quite the difference. The broth in Japan is more complex, but it only requires a few additional ingredients to make it as such.
>>13818646
I had no idea that Austria borrowed its cuisine from Hungary; I thought it was the other way around.

[Anonymous No.13818670]

>>13818582
I found a recipe for Bärlauchcremesuppe where one of the ingredients translates to "whipped cream" - do you actually put in whipped cream that comes from a can?

[Anonymous No.13818682]

>>13818670
I'd guess they mean just regular cream with whipped cream to differentiate it from sour cream or creme fraich. In German there is no term like heavy cream. It's only "cream" and is often called "Schlagsahne", which translates to whipping cream, because that's the cream you use for that purpose.

[Anonymous No.13818749]

>>13818657
>I had no idea that Austria borrowed its cuisine from Hungary; I thought it was the other way around.
It goes both ways. We used to be one big empire and you can't just divide cuisine according to political borders anyway.

[Anonymous No.13818839]

>>13818670
Like >>13818682 said, it's just (heavy) cream.

[Anonymous No.13818933]

Rakott Krumpli- a very popular creamy potato casserole. It helps put Hungary's obesity rate into context

[Anonymous No.13819356]

sólet, a hungarian-jewish stew of beans and meat. there is a lot of jewish influence in hungarian cuisine

[Anonymous No.13819360]

>>13819356

[Anonymous No.13819663]

>>13818351
For shredding I use a food processor with the grater side up. Just keep poppin potato in there and let modern tech do its thing. Otherwise it's be a sausage maker. Grind grind grind.

[Anonymous No.13819819]

>>13819663
Thanks. I've been debating whether or not to get a food processer, perhaps it is worthwhile.

[Anonymous No.13819936]

>>13819819
It really does let you save lots of time on otherwise huge time sinks. I find it's either one food processor or five old country omas who wind up eating your snacks and drinking your liquor anyway.

[Anonymous No.13821437]

>>13818646
there definitely is some obstbrand out there that is quite harsh, too

[Anonymous No.13821475]

>>13816670
>Is there a cuisine more comforting and satisfying than Hungarian?

Not satisfying at all, actually. No matter how much they eat, afterwards they're still Hungary.

[Anonymous No.13821494]

>>13816670
>>13816849
>>13816894
>>13817044
what is the white stuff drizzled on top of it

[Anonymous No.13821501]

>>13816670
>>13816777
>>13816849
>>13816894
>>13816913
>>13816936
>>13816953
>>13816977
>>13816998
>>13817029
>>13817044
>>13817083
>>13817090
>>13817112
>>13817171
>>13817193
>>13818582
>>13818657
>>13818933
>>13819360
Hungarianbros— is this legit? As a rough-and-tumble USAfag with wife, what security considerations do we need to take into account (we are not flashy dressers) if visiting (assume no corona)? What is the language barrier like? How much Hungarian do I need to know to eat these dishes? Thanks Hungarybros, you sold me on wanting to eat the motherland cuisine.

[Anonymous No.13821513]

>>13821501
>massquoter
i sincerely hope you and your wife get mugged as soon as you leave the airport in hungary. and i hope you get some extra punches for using the motherland meme. maybe you should book a return flight to reddit?

[Anonymous No.13821519]

>>13821513
You seem like a faggot.

[Anonymous No.13821523]

>>13821519
wow you are a real pottymouth, maybe you are not a redditor after all

[Anonymous No.13821524]

>>13821475
see
>>13818324
You're getting slow in your old age.

[Anonymous No.13821537]

>>13821523
You seem to be under the impression that your opinion matters. It does not. Thanks for the feedback tho

[Anonymous No.13821559]

>>13821537
where did i give my opinion? now you are just making things up.

[Anonymous No.13821561]

>>13821537
You sound mad, did someone hurt you recently?

[Anonymous No.13821602]

>>13821501
You sound like an absolute wanker. That said, if you go to Budapest you'll get by just fine speaking English as long as you learn how to actually pronounce the names of the dishes you want. No specific security considerations, just common sense. Anywhere outside the capital you'll start to need to speak more Hungarian.

[Anonymous No.13821611]

>>13816948
t. romanian person

[Anonymous No.13821645]

>>13818646
>I assume this is a dessert?
nope, it's served before the main course, even though it's sweet. I recently found out how many foreingers are weirded out by this, but to us it's normal.

[Anonymous No.13821651]

>>13818657
>Austria borrowed its cuisine from Hungary
during the monarchy, Hungary was the breadbasket, with produce coming from all corners of the country and then transported to austria. makes sense that we'd be the ones to cook that produce first.

[Anonymous No.13821653]

>>13817771
>>13818208
this isn't lángos, it's more like what we call lapcsánka or tócsni (same thing). lángos is yeasty dough fried on lots of oil. potatos are sometimes included, boiled and mashed, but this isn't as common.

[Anonymous No.13821683]

>>13816670
looks like jizz

[Anonymous No.13821692]

>>13821683
See a doctor.

[Anonymous No.13821710]

>>13818229
lots of comfort food in French country cuisine, some of it crossing into haute cuisine.
Most regional stews, cheese and charcuterie, loads of cream and butter, hot and rich, fresh bread fuck I need some right now.
Had boudin aux pommes yesterday and crave for more

[Anonymous No.13821803]

>>13817307
>laid the foundations
and italians laid the foundation for french cuisine as we know it so dont be silly, pierre

[Anonymous No.13821842]

All of this shit is so delicious looking, I wanna try making some
Which of these dishes is the easiest, so that even a retard like me won't fuck it up?

[Anonymous No.13821872]

>>13821842
this >>13817112

break up lasagne into smallish pieces, crisp some bacon bits until almost black, then add it to the pasta along with the grease. mix cottage cheese and sour cream with some salt. plate the pasta and pile mixture on top. wala. i like to eat mine with pickles and shame.

[Anonymous No.13821874]

>>13821872
cook the pasta after breaking it up, obviously

[Anonymous No.13821900]

Jókai bableves - bean soup with smoked ham, kolbász and dumplings. Extremely satisfying winter fare.

[Anonymous No.13821912]

Pork a'la Budapest - Pork chops or tenderloin with peas, mushroom and liver ragout.

[Anonymous No.13821917]

Szalontüdő - literally "saloon lungs". Pork lungs in a tangy, sour sauce, served with dumplings.

[Anonymous No.13821922]

Somlói galuska - white and dark sponge with rum, walnuts and raisins, served with whipped cream and chocolate sauce. probably the most ubiquitous dessert here, nearly every restaurant has it on the menu.

[Anonymous No.13821927]

Rákóczi túrós - cottage cheese cream on crumbly sponge base, topped with sour spricot jam and lightly caramellized meringue. pic is somewhat on the artsy side, but it's common in home cooking.

[Anonymous No.13821937]

Lecsó - this is probably the most hungarian dish ever. basically it's a bell pepper stew with paprika and onions, but every household will have their own variation. the most common ones are with rice, or eggs scrambled in. some add frankfurters or kolbász, others will omit meat and add zucchini or other veg.
it's often used as a base for other dishes, to the point where it's sold in jars at the shops or by little wrinkly grandmas at the market.

[Anonymous No.13821944]

>>13821501
I don't think hungary wants to deal with fags who mass reply

[Anonymous No.13821951]

Tökfőzelék - főzelék is a vegetable soup thickened with flour and kefír, sour cream or yoghurt until it reaches a thick paint consistency. This is one example, with pumpkin, dill and a few drops of lemon.

[Anonymous No.13821954]

>>13821872
>>13821874
Will give it a try

[Anonymous No.13821956]

Why do Hungarians love paprika so much

[Anonymous No.13821981]

>>13821956
Originally we loved black pepper, but in the late 18th and early 19th century, it became scarce and the poor substituted it with paprika, calling it turkish pepper. When later the Habsurg ruler of the time started introducing reforms, the Hungarian conservative nobility protested by popularizing peasant food made with paprika to emphasize cultural differences.

"Original" hungarian cooking is better preserved by the sekely people in Transsylvania. It uses black pepper and lots of green herbs.

[Anonymous No.13821990]

Ránott hekk - European hake rolled in paprika and flour, then fried, served with bread and pickles. hake isn't native to Hungary or even the region; the communist regime imported it and popularized it, but it remains a staple of summertime shoreside dish.

[Anonymous No.13821997]

>>13821944
Jó étvágyat!

[Anonymous No.13822067]

>>13816670
Kürtöskalács is probably my favorite Hungarian dish. That and Langos and Halaszle. I don't think I've had anything bad in Hungary.

[Anonymous No.13822130]

>>13821981
Interesting

[Anonymous No.13822249]

>>13821981
I should research some of that.

[Anonymous No.13822699]

>>13821494
Sour cream.
>>13821501
It's a completely safe country. Most servers in Budapest can speak English but otherwise there is a pretty strong language barrier.
>>13821651
That makes sense. It seems like farming and gardening are still two points of national pride there.
>>13821653
That anon was sharing a recipe for latkes, not lángos.

[Anonymous No.13822712]

>>13822067
I've been there twice and still haven't tried any of those dishes because there was already too much to try. Hopefully next time I'll branch out.
>>13821981
Very interesting
>>13821990
How difficult is this to make? Do you deep fry it?

[Anonymous No.13822738]

>>13818258
>>13816902

[Anonymous No.13822751]

>>13822712
>How difficult is this to make?
Not at all. You're looking for this guy on pic related. Here we just call it hekk, I'm not sure how well known and used this fish is elsewhere, so for clarity's sake, this is the species: https://en.wikipedia.org/wiki/Merluccius_merluccius

Deep frozen kitchen ready hake is sold here in most shops, get that if you can. It needs to be completely thawed before cooking. If not, gut, decapitate and de-fin a fresh one.

Make cuts like on the pic above, season it with s&p, roll it in paprika flour, coating it generously, then deep fry.

[Anonymous No.13822775]

>>13822712
Kürtőskalács vendors love ripping people off, don't pay more than 500 HUF for one.

[Anonymous No.13822777]

>>13821937
i really want to eat this with bread

[Anonymous No.13822802]

I'll post some more, since I've got corona amount of time.

Tárkonyos raguleves - Chicken or turkey soup with tarragon, lemon and cream. Frequently used in restaurants to disguisel leftovers, but it's tasty nonetheless.

[Anonymous No.13822834]

>>13822777
Yes, it's always eaten with bread. Here's a pretty good video on how to make it: https://www.youtube.com/watch?v=6H2cyNU8KSI

It's in hunfagian, but it's so simple you don't really need to understand what he's saying. Spices are paprika, cumin and salt and he's using smoked bacon.

[Anonymous No.13822846]

>>13822751
Thanks; for some reason my local fish stand always sells hake, so I should try this sometime.

[Anonymous No.13822847]

Körömpörkölt - Pig trotters (knuckles) stew. Very old school, boomers love this shit.

[Anonymous No.13822859]

>>13822847
That shit is THE SHIT!

[Anonymous No.13822869]

Kocsonya - Jellied pork. Pork extremeties are simmer for hours in a liquid seasoned with lots of garlic, bay leaves and black pepper, then left to set. Usually served with bread and sprinkled with lemon, horseradish or vinegar.

[Anonymous No.13822886]

Mákostészta - Taglietelle-like pasta with ground poppy seeds, sweetened with powdered sugar. Sometimes sour cherry compote is spoon on it. It's not a dessert, but a main course; usually low effort kid's meal, school lunch regular.

[Anonymous No.13822906]

Spenótfőzelék - Spinach pureéd with bread soaked in garlicy milk and eggs. Topping is usually a fried egg or meatloaf.

[Anonymous No.13822914]

Rigójancsi - Lit. "johnny thrush". Chocolate mousse and sponge cake. There's sometimes a layer of whipped cream, or sour cherries in it.

[Anonymous No.13822929]

Rakott kel - "Rakott" is Hungarian for casserole. In this case, a kale casserole covered in sour cream.

[Anonymous No.13822940]

>>13822886
Do you have a good recipe for poppy seed rolls? That shit is my jam.

[Anonymous No.13822942]

>>13822914
sounds like the perfect cake

[Anonymous No.13822956]

Vadas - Marinated beef or chicken cooked with stock veg and spices. The veg is then pureéd, poured on some caramellized sugar, mixed with mustard, stock and sour cream, to make the sauce. Served with dumplings or spaghetti.

When I'm making stock, I usually make this instead of wasting the veg. It keep very well in the freezer.

[Anonymous No.13822959]

>>13822940
Nope, sorry anon. I'm shit at baking.

[Anonymous No.13822970]

>>13817029
Looks like regular fruit paste.

[Anonymous No.13822971]

Lekváros bukta - Jam filled buns, usually plum or apricot.

[Anonymous No.13822979]

>>13822959
Same.
Unrelated request, but last time I was in Hungary I had a soup with chicken, paprika, and root vegetables. Do you know what this is called/how to make it? Is it just chicken gulyás?

[Anonymous No.13822984]

>>13821710
Try "boudin antillais", way better than the apple/onion version.

[Anonymous No.13822985]

Töltött paprika - Stuffed peppers cooked in a tomato sauce. It's such a traditional sih, that waxy peppers here are called "tv paprika", "tv" being th abberviation of the hungarian phrase for "for stuffing".

[Anonymous No.13822990]

>>13822985
>traditional sih
dish

[Anonymous No.13822998]

>>13822979
Probably chikcen gulyás, yes. Can you recall what else was in it?

[Anonymous No.13823047]

>>13822998
It was pretty straightforward- chicken, potatoes, parsnips, chicken broth, paprika, and possibly tomato. The broth was kind of speckled with red from the paprika and normal broth color in other parts (I want to learn how to replicate that). I don't remember what else was in it. Is this a common dish or a weird tourist abomination? And at what point in making a soup are you supposed to add the paprika- do you fry it in oil at the beginning or add it at the end or what?

[Anonymous No.13823099]

>>13822971
fuckup with marmalade

[Anonymous No.13823115]

>>13823047
If there were finely chopped bits of onions in it as well, then it might've been a very thin chicken gulyás, it sounds pretty common. Did it look something like these? https://www.google.com/search?q=csrike+guly%C3%A1s&tbm=isch&ved=2ahUKEwik35iY57PoAhWFNuwKHUZ-DMEQ2-cCegQIABAA&oq=csrike+guly%C3%A1s&gs_l=img.3...1796197.1798549..1798748...0.0..0.87.852.13......0....1..gws-wiz-img.......0j0i67j0i19j0i30i19j0i10i24.8rFTC-ofoY4&ei=Nlp6XqTsDoXtsAfG_LGIDA&bih=940&biw=1370&hl=hu

>at what point in making a soup are you supposed to add the paprika
We usually add it to the gently sweated onions at the beginning.

[Anonymous No.13823175]

>>13823047
I'm pretty sure it was chicken gulyás, so here's a recipe for you.

>finely chop a large onion and gently fry it until it goes translucent. sprinkle it with two teaspoons of paprika, half a teaspoon ground cumin seeds, fry it for a minute
>filet and chop two chicken thighs and drumsticks, season and add, cook for 10 minutes
>peel and dice 2 of each carrots, potatos and parsley roots, cut a pepper and a tomato in half, add them to the pot
>cover with water, season liberally with salt, we tend to use a lot of salt. Simmer until everything is cooked, remove the tomato and the pepper
>serve

[Anonymous No.13823199]

>>13822985
Hell yeah those are amazing.
What's the soup I was served every family meeting? It was served with this really thin pasta.

[Anonymous No.13823228]

>>13818749
and then the czechs have their own shittier version of austro-hungarian foods (which they say they invented naturally)

[Anonymous No.13823236]

>>13816670
It's actually whole former austria-hungary region and all those old recipes

[Anonymous No.13823240]

>>13817193
Could you make this sausage at home?

[Anonymous No.13823244]

>>13821501
Imho it is quite hard these days for tourist to find restaurant serving traditional food which is really legit and not just a shitty tourist trap. Because all the tourist traps focus on traditional food but it sucks as you would expect.

[Anonymous No.13823245]

Wintersalami is delicious.

[Anonymous No.13823252]

>>13823244
Had some traditional dishes at Szeged and on the coast of Balaton. At Budapest there were no traditional restaurants that weren't completely overpriced.

[Anonymous No.13823338]

>>13818513
yup, this was the same in Czech.. you could bring a large quantity of harvested (or purchased, with a drop in quality) fruit to a distillery and they'd do up a batch of -ovice for you. Plum, Cherry, Apricot etc..
The Hruskovice was to die for.

[Anonymous No.13823392]

>>13823115
Yup, that's it. I forgot about the onions because they're so ubiquitous.
I'm going to make it for dinner tonight and post results if this thread is still alive. I love Magarország!

[Anonymous No.13823426]

>>13823115
Also, do you have a good recipe for the clear poultry soup with semolina dumplings? I've been trying to find one but don't know the name of the soup.

[Anonymous No.13823445]

>>13823426
Húsleves?

[Anonymous No.13823470]

>>13823445
Yup, that's it.

[Anonymous No.13823520]

>>13823199
Probably just chicken soup, the pasta is called cérnametélt. Or Újházi tyúkhúsleves, which is the same, only with peas added.

This: https://www.google.com/search?q=csirkeh%C3%BAsleves+c%C3%A9rnamet%C3%A9lt&source=lnms&tbm=isch&sa=X&ved=2ahUKEwjLg-3vhrToAhWOfZoKHfcJAlsQ_AUoAnoECAsQBA&biw=1387&bih=940

[Anonymous No.13823527]

>>13823392
Awesome, jó étvágyat!

[Anonymous No.13823939]

>>13823527
Do you recommend using caraway, or is that more for beef and pork?

[Anonymous No.13825015]

>>13823527
Sorry for the shitty pic. I made it according to >>13823175 more or less, with a few variations. The broth wasn't as thick as I would have liked (added too much water and didn't simmer for too long), but it's very good!
Next I would like to make hortobágyi palacsinta, once I can find ground chicken from a grocery store that doesn't sell sketchy meat.

[Anonymous No.13825185]

This is an awesome thread, OP, nice. I don't know much about Hungarian food but all of this looks and sounds delicious. Thanks for posting!

[Anonymous No.13825379]

>>13823939
Yes, absolutely use caraway instead of cumin! We don't use cumin seeds here, it's always caraway seeds. I mistranslated that in >>13823175, because cumin and caraway are the same word in Hungarian.

>>13825015
Looks pretty good, anon. Try beef next time (gulyás means cowboy), chuck or brisket is the usual cut for this dish.

>>13825015
You don't need ground, buy thighs or drumsticks and chop them up before cooking. Restuarants just grind meat to disguise leftovers. Also, I would prefer cheap pork or beef cuts, but chicken is more common. Here's a basic recipe for two whole legs of chicken.

>make a few thickish crépes, without sugar
>fry some finely diced smokey bacon and toss in a large finely chopped onion, fry until translucent
>remove from the heat, generously sprinkle with paprika, add the diced meat, salt, pepper and cover with water
>put it back on the heat, add 1-2 teaspoons tomato paste and simmer for about 40 minutes
>when the meat is soft, remove it to a separate pan (optionally mince it even finer)
>mix 1,5 cups of sour cream with 2 teaspoons of flour until it's smooth, pour it into the sauce and bring to a gentle boil
>taste the sauce, season it to your liking and simmer until it thickens
>add just enough sauce to the meat to give a spreadable paste and fill stuff it into the crépes
>fold up them into little pillows and place them in a baking tray
>pour the remaining sauce over them and bake in oven on high for ten minutes or until the top starts to brown a little
>serve smeared with sour cream and pickles to the side

[Anonymous No.13825384]

>>13823244
Agree. The only exception that comes to mind is Gettó Gulyás. It serves pretty legit traditional stuff.

[Anonymous No.13825419]

Zserbó szelet - Iconic cake from the Gerbaud patisserie. Buttery pastry layered with a ground walnut and apricot jam filling.

[Anonymous No.13825442]

Langalló or kenyérlángos - A sort of thick crust bread pizza, smeared with garlic and sour cream and topped with a variety of stuff, commonly dill and sheep's chese, or pork scratchings, or kolbász, or smokey bacon and purple onions.

[Anonymous No.13825472]

Máglyarakás - Lit. "bonfire pile". The base is bread soaked in a lemony-cinnamony milk, brushed with apricot jam, then topped by lots of apples and a meringue layer.

[Anonymous No.13825509]

Mákos bejgli - Poppy seed roll, classic Christmas cake. Burgers call thanksgiving turkey day, we call christmas bejgli coma. We stole this one from the Austrians in the late 1800s, so it's ours now.

[Anonymous No.13825518]

>>13821501
>security considerations
the only consideration for travelling to any country that isn't an active warzone is just don't hang around in the fucking ghetto or tourist hotspots with your wallet hanging out your pocket
>What is the language barrier like? How much Hungarian do I need to know to eat these dishes? Thanks Hungarybros, you sold me on wanting to eat the motherland cuisine.
What the fuck?

[Anonymous No.13825521]

Ludaskása - Proto-risotto made with barley and goose. Commonyl made on novemeber 11th, which is St. Márton day, who has something to do with geese that nobody cares about.

[Anonymous No.13825544]

>>13816670
why ate hungarian, czech and russian women so beautiful? I honestly don't understand

[Anonymous No.13825563]

>>13825544
Can't speak for czechs or russians, but hungarians have mixed with over 9000 peoples (slavs, turks, celts, balkan tribes, etc.) during the last 2000 years either by conquering them, or being conquered by them. We spent the first half of those two millenia as nomadic marauders, stealing women and sheep wherever we went. I guess it's the result of good taste in women and livestock and being chads on horses with bows.

[Anonymous No.13825570]

>>13825563
same with the czechs, for them breeding with the austrians, the poles, and the germans. makes for some QT ladies.

[Anonymous No.13826429]

>>13825379
>Looks pretty good, anon. Try beef next time (gulyás means cowboy), chuck or brisket is the usual cut for this dish.
Will do, I only used chicken because it was the only meat in my house aside from pork. I'll definitely use beef from now on. Thanks for the recipe!

[Anonymous No.13826535]

>>13825379
Thanks for the recipe and tip about ground meat anon!

What do Magyars typically eat at restaurants, since according to people in this thread, the typical traditional restaurants are tourist traps?

[Anonymous No.13826538]

>>13826535
>What do Magyars typically eat at restaurants,
kebab

[Anonymous No.13826695]

>>13826538
The eternal turk strikes again
What about sit-down restaurants? Are they common or do people usually eat street food/cook at home?

[Anonymous No.13826847]

>>13826535
>What do Magyars typically eat at restaurants
Most people don't usually eat out much and even then they tend to consider places on a cost:quantity axis. Hungarians in general aren't very adventurous with their food, so the short answer would be schintzel with fries, fried cheese, pörkölt or something equally plain. Sadly, the kebab thing is true, we're flooded with cheap gyros and döner shops, which are quite popular. 50 years of communism ruined our culinary senses.

It's getting a little better now, in the capital especially, where the street food trend hit heavy and talented younger chefs are trying to revive local cuisine. Lots of options ranging from iranian patisseries to ramen joints and surprisingly good italian and chinese places, we have many immigrants bringing their cuisine. Pre-corona I used to eat out at least twice a week, but it wouldn't occur to me to eat at a restaurant serving "home-made" and "traditional" local cuisine. The places that do these well are grossly expesinve, like St. Andrea and Gundel.

[Anonymous No.13827092]

magyar anon, can you recommend any particular hungarian cookbooks? are there any considered to be standard classics?

[Anonymous No.13827109]

>>13826847
That makes sense; it does seem like a very working-class country where people may not be able to splurge on high-end cuisine. It used to be the same in the USA until fairly recently (and in some places still is that way); 'elevated' cuisine was mostly inaccessible and people went out for large portions of cheap and mediocre "italian", "chinese", "mexican", and diner food.

Do you tend to make traditional food at home, or does it tend towards imported lazy stuff like pizza, pasta, etc.?

[Anonymous No.13827513]

>>13827109
Traditional home cooking is thriving, the recipes above are regularly cooked at home.

>>13827092
Not really, sorry anon. These are mostly hand-me-down recipes. I could point you towards some blogs if that helps.

[Anonymous No.13827583]

>>13827513
I have a skin-on pork shoulder; half I'm going to roast, and the other half I'm reserving for something more interesting. What Hungarian recipes could I make with pork shoulder?

[Anonymous No.13827835]

>>13827583
Make yourself some lecsós tarja, like in the pic.

>cut the shoulder into thick slices, tenderize gently and season with salt, pepper and paprika
>cut smokey bacon into small cubes and some kolbász (or kielbasa) into slices
>get a deep baking tray or oven safe pot, fry bacon and kolbász until crisp, remove them and set aside
>brown the shoulder in the bacon grease, remove and set aside
>finely chop a lot of onions, fry until translucent, generously sprinkle with paprika, stir, fry that too on low for a minute
>chop some bell peppers and tomatos into large chunks, add them to the pot, salt, stir, add back all the meat set aside
>add just enough water so that it doesn't burn
>cover pot and bake in a low oven (or on a low stove) until meat is tender
>serve over rice (or tarhonya if you can get it)

Check out the video in >>13822834 for ratios and tips on handling/cutting the veg.

[Anonymous No.13827855]

>>13827583
>>13827835
End result should look something like this on the plate.

[Anonymous No.13827957]

hungaribros do you keep up with balkan food at all?

I had this albanian dish, it was just peppers and sour cream? Or kaymak. Idk. Seemed really simple but I can't recreate it in burgerland.

[Anonymous No.13828079]

>>13827835
>>13827855
Thanks! Hopefully I'll be able to find some kolbász.

[Anonymous No.13828622]

Grew up about 30 mins from the Hungarian border, with much of my family roots being in Hungary. this thread is making me homesick af.

Wish I could go to a swimming pool with hot springs and then eat a crispy piping hot langos right about now. That was basically my childhood summer.

[Anonymous No.13828790]

>>13828622
At least you have those memories to cherish! That part of the world seems like a nice place to grow up, for all of the problems it may have.

[Anonymous No.13829575]

>>13828079
>Hopefully I'll be able to find some kolbász.
It's not a must have for this dish, so dw if you don't. Enjoy!

[Anonymous No.13829631]

>>13827957
>do you keep up with balkan food at all?
I'm not very familiar with balkan food, I know they do lots of spicy grilled mince and peppers in various forms. There are several balkan joints in Budapest (e.g. montenegroan, serbian, albanian), and I have tried a few. It's pretty delicious. Ajvár, chevapchicha and pljeskavica are fairly well known here.

>peppers and sour cream
No idea what dish that is, sorry. Here's some körözött to make up for my ignorance. It's a cottage cheese spread with onions, garlic, paprika, caraway seeds and sour cream.

[Anonymous No.13829647]

>>13828790
It could be, if we weren't such provincial, short-sighted pessimits. We have a saying that a hungarian whose cow dies would rather that his neighbor's cow die as well, instead of asking them for milk. Sadly this sums up hungarian mentality pretty well. It's like we just can't imagine things getting better if we work at them.

[Anonymous No.13829653]

>>13827957
we have a similar dish in bulgaria called katak, see if this might not be similar enough for you
https://www.soofoodies.com/recipe/katak/

[Anonymous No.13829785]

>>13816777
How can a country with no coast have a fisherman's soup??

[Anonymous No.13829873]

>>13829785
>what are rivers
>what are historical border changes

[Anonymous No.13829892]

>>13829785
Balaton is a bigass lake and they have one of the biggest rivers in Europe running through the country.

[Anonymous No.13829905]

Nothing to do with coo/ck/ing, but a friend of mine just made this last night. It's a 3D video montage of Budapest by night during the COVID quarantine. https://www.youtube.com/watch?v=gZ69p52-Rpg

[Anonymous No.13829918]

>>13829785
>he doesn't fish for mosquitos in puddles and swamp water

NGMI

[Anonymous No.13829921]

>>13829785
By using fresh water fish like carp, catfish, zander and the like.

>>13829892
Industrial fishing in Balaton is banned, in the whole country in fact. Fish in stores are mostly aquacultured or imported.

[Anonymous No.13829924]

>>13829785

https://en.wikipedia.org/wiki/Lake

[Anonymous No.13829968]

>>13829892
>this nigga would fish in the danube
don't do this unless it's to feed cats

[Anonymous No.13830954]

>>13828790
Honestly, it was really nice. I couldn't go back as an adult or live there permanently now, but it was a good place to grow up.

>>13829647
Lmao, that would be Slovaks as well. Especially in my part of the country, where sticking up your nose and pretending you're better than everyone else in your shitty town while being just as shitty is basically a national sport. The rest of the country sees the south east (or the east in general) as hillbillies, and that makes all Easterners thrice as vain about themselves.

The food's really good tho, and the south east is a bit of a breadbasket, so there's no shortage of tasty fresh ingredients. Amazing fruit, especially grapes and subsequently wine too.

[Anonymous No.13831231]

>>13829631
Does Hungary have any eggplant dishes?
>>13830954
Why can't you go back?

[Anonymous No.13831833]

My family background is German, Norwegian, and Hungarian.
At family gatherings (weddings, funerals, grandparents birthdays) my aunts would make "noodles" a thick dough dumpling half the size of a beer can stuffed with breadcrumbs and cheese topped with pepper melted butter and sour cream. It was always credited as coming from the Hungarian side of the family. Is there a real thing like this or just midwest bastardization?

[Anonymous No.13831867]

>>13823445
If I make Húsleves with semolina dumplings, should I add poultry fat to the dumplings?

Also, when I make the soup, should I add roasted or pan-fried chicken to it at the end or add the chicken meat that was used to make the broth?

[Anonymous No.13832215]

thanks for this great thread, OP!

[Anonymous No.13832402]

>>13831867
>should I add poultry fat to the dumplings
Most recipes call for vegetable oil, but this sounds like an upgrade, do it! Don't overmix the batter, or it'll go hard and won't be fluffy.

>add the chicken meat that was used to make the broth
This.

[Anonymous No.13832441]

>>13831231
>Does Hungary have any eggplant dishes?
Mom used to fry breaded slices of it or roast it and make a sandwich cream of it, but that's more of a slavic influence. Eggplant isn't a traditional ingredient to my knowledge, but I'm not sure.

[Anonymous No.13832567]

>>13831833
This doesn't sound like anything I know, it might be a regional thing. As small as the country is, nearly every traditional recipe will have a local variant particular to a few villages and be called something archaic. Case in point: "nudli" - which is pronounced almost the same as "noodle" - means smallish boiled dough dumplings to me, usually eaten with poppy seeds and jam, sour cream and sugar or just rolled in breadcrumbs sprinkled with sugar. However I can easily imagine that a few hundred kilometers away it would mean the dish you describe.

Now that I think about it, we do have a dish called dödölle, which is is a stuffed dough. Did your aunts noodles look anything like the pic?

[Anonymous No.13832599]

>>13831833
I did some research, I'm now fairly certain it is indeed dödölle or túrós dödölle. Google it, see if you recognize any of the images.

[Anonymous No.13832712]

>>13832402
You're one of the most helpful posters I've ever seen on /ck/, thanks for sharing food and advice

[Anonymous No.13832835]

>>13829785
literally just buy fish ask for bones apart.
boil tomato, bellpepper with garlic and onion add some pepper and salt to taste
dont add too much water to above
boil fishbones apart
chop fish into bite size chunks
steam fish
once your fishbones have released the fishy briny flavor add that same fishbone broth into the tomato pepper tomato broth
boil some more until everything properly melds together
grab carrot, potato and some zuchinni
add them veggies into the fishbone tomato broth
your fish should be cooked by now
wait until the veggies are cooked
add your steamed fish into broth and simmer for a bit.
voila! fish soup that will taste so good you murder your whole village and cause a rivalry with your little brother.

[Anonymous No.13833230]

I had gundel crepes once
Pretty based

[Anonymous No.13833466]

I'm supposedly half-hungarian. Mom always chicken poprikosh and it sucked. Odd because she was a good cook. uncle would roast weird bacon like shit over a camp fire, drip the fat over rye bread and onions and tomatoes and make us drink whiskey, called it 'sulena'. Paprika is flavorless to me. I ate a whole spoonful once just to test. Tell me, am I really half hungarian or was I probably left at a fire hall and the son of a palette-less scottish whore?

[Anonymous No.13833499]

>>13816670
>nfortunately, the burgerized version is an echo of its truly glory
WTF is "burgerized hungarian food"

There aren't Hungarian fast food chains in the US, this isn't a thing

[Anonymous No.13833572]

>>13816670
Never had it, but looking at images makes me want to travel to Hungary

[Anonymous No.13833586]

>>13821937
Reminds me of polish bigos

[Anonymous No.13833632]

>>13833499
https://en.wikipedia.org/wiki/American_goulash

[Anonymous No.13833668]

>>13833632
Ah of course this well attested American classic "America Goulash" with a full 4 sentences of text

This isn't really a common dish in America, and most Americans have no particular ideas about Hungarian food besides vaguely associating it with paprika and considering Hungarian sausage to be kind of like Polish sausage but spicier

[Anonymous No.13833911]

>>13833466
>Mom always chicken poprikosh and it sucked. Odd because she was a good cook.
Do you remember how she made it and what the paprika tasted like specifically? The paprika you're using and when you add it/how much you add makes a big difference in how good it tastes.
>uncle would roast weird bacon like shit over a camp fire, drip the fat over rye bread and onions and tomatoes
Not sure if it's hungarian, but lard on bread is a popular comfort food in the slavic world.
>>13833499
"burger" is a pejorative term for American

[Anonymous No.13833921]

>>13833911
>"burger" is a pejorative term for American
I understand that. I mean why the fuck do you think "burgerized hungarian food" is a thing and what do you think it is?

[Anonymous No.13834038]

>>13817044
Lángos is so good man, holy shit
My grandmother made some great ones when I visited her over the summer, I need to get that recipe from her.
>>13817090
Yes, the sausages are different. I prefer the kolbász to the kiełbasa (assuming you're talking about biała kiełbasa). Obviously it has paprika, but it's usually smoked for a deeper flavor too.
>t. Polish-Hungarian mutt who had one type of sausage at one grandparents' house and one at the others'
>>13833466
>roast weird bacon like shit over a camp fire, drip the fat over rye bread and onions and tomatoes
That's called "Hungarian Turkey." It's a diaspora thing. Is your family from anywhere in the Toledo-Cleveland area? That's where it got really popular. I make it as well.

[Anonymous No.13834068]

>>13833668
Every American knows what goualsh is.

[Anonymous No.13834082]

>>13833586
Lecso isn't really like bigos. Bigos is only slightly sour compared to this. Often times it's stewed long enough that most of the sour taste disappears. Lecso is pretty sour by comparison. But it is dang good.

[Anonymous No.13834086]

>>13834068
Americans are aware that goulash is a food of eastern europe and have some vague ideas about it, but "American Goulash" isn't a standardized thing Americans are aware of

[Anonymous No.13834206]

>>13833921
>why the fuck do you think "burgerized hungarian food" is a thing and what do you think it is?
See >>13833632, also 'paprikash'

[Anonymous No.13834405]

>>13833466
>chicken poprikosh and it sucked
I used to despise it as a kid, along with most traditional dishes.

>called it 'sulena'
Szalonna is Hungarian for bacon, pronounced SA-loh-na. Roasting large chunks of fatty bacon skewered on a stick with veg is a popular summer thing here.

>Paprika is flavorless to me
I'm not crazy about it either. Pretty colour though.

Sorry anon, you're one of us now. No more dreams of being a highland clansmen at heart.

[Anonymous No.13834419]

>>13833499
>There aren't Hungarian fast food chains
Thank fuck for that.

[Anonymous No.13834422]

>>13833586
I never heard of that, care to share a recipe anon?

[Anonymous No.13834450]

Derelye - Large ravioli-like pastry filled with jam or cottage cheese, rolled in fried breadcrumbs. This is instant nostalgia for me.

[Anonymous No.13834455]

Túrógombóc - Cottage cheese dumplings, rolled in breadcrumbs and heaped with sour cream and sugar.

[Anonymous No.13834459]

That cold cherry soup you serve as a starter is pretty dope.

[Anonymous No.13834462]

Eszterházy cake - Walnut buttercream cake, named after an old noble family.

[Anonymous No.13834468]

Dobos torta - Chocolate cake with a crunchy caramel top. As a kid we used to just steal the caramel on the top and let the adults eat the rest.

[Anonymous No.13834475]

>>13834462
>>13834468
Damn, those look amazing and I don't even like cake.

[Anonymous No.13834483]

Töltötthús - A large piece of pork stuffed with bread, livers, sage, mushroom and onions.

[Anonymous No.13834492]

>>13834422
It's absolutely delicious as long as you make your own or find the right sauerkraut, here's a recipe:
https://www.kuchnia-domowa.pl/przepisy/dania-glowne/368-bigos
>>13834450
What do magyar think of tourists or foreigners in relation to their food, e.g. that they don't appreciate it or that they only have shitty tourist knock-offs? It seems like the country is pretty cold towards even western foreigners. On a similar note, what can a visitor to Hungary do to be polite or make servers, cashiers, random passerbys etc. have a good interaction with the visitor?

[Anonymous No.13834500]

>1/4 hungarian and want to explore my father's side of the family bc my mom's side is american mutt
>find this thread

[Anonymous No.13834518]

>>13834492
I've visited Hungary a couple of times and all the locals told me that Hungarians are assholes but everyone there was extremely friendly towards me. I've come to the conclusion that Hungarians hate their countrymen more than foreigners. Just learning a couple of basic phrases seems to really break the ice, especially with older folk many of who don't really speak English.

[Anonymous No.13834525]

>>13834483
Sounds God tier, havent tried it

[Anonymous No.13834538]

>>13834518
Which phrases did you learn?

[Anonymous No.13834551]

>>13834538
"yes", "no", "thank", food ingredients, how to order something basic at a restaurant, tell the server the food was good etc. Stuff a tourist might need. I've sadly forgotten most of it but I can still follow a simple recipe.

[Anonymous No.13834583]

>>13834551
I wish I could learn magyarul but it seems like it's next to impossible without moving to Hungary to enroll in a language school like a weeb because there are so few resources.

[Anonymous No.13834610]

>>13834583
Duolingo has Hungarian these days if you want to dip your toes in the language. Just don't expect to learn anything complex or the intricacies of the grammar. It's very different from Indo-European languages.

[Anonymous No.13834629]

>>13834610
Yeah, I've checked out duolingo and it doesn't teach you anything beyond how to get around really. I'd like to learn the language because it's a cool language and I can get a muh heritage citizenship if I do so, but it seems like I will have to hire a tutor or find a class in order to get even a working understanding of the language.

[Anonymous No.13834633]

>>13833499
Packo's would like a word with you
https://www.tonypacko.com/menu.php

[Anonymous No.13834637]

>>13834492
>foreigners in relation to their food
The sentiment for decades has been "they think they're better than us, rich foreign bastard never had REAL food or REAL spirits, probably can't even take it". Then we proceed to rip them off by serving them week old pörkölt-like glop and gulyás for a price about 12-20 times the usual. Restaurants and the catering industry in general are assholes towards tourists, especially in Budapest's inner city. Avoid any restaurant advertising itself as traditional or csárda in the inner city, especially if it has a "tourist menu".

It's changing at a geological pace, there are promising signs, but we've a long way to go. I recommend choosing a place from https://madeinhungary.info/ or one of these: M étterem, Gettó Gulyás, Buja Disznók, Belvárosi Disznótoros, Budai Gesztenyés. I vouch for all of these places.

>what can a visitor to Hungary do
No special advice, just be polite, don't be too loud and you'll have a decent time. Use simple language, we don't speak foreign languages very well. Tips of about 10% are welcome if you don't see a service fee included in the bill.

[Anonymous No.13834639]

>>13834629
I'm sure there are good self study books and you can use apps like HelloTalk to chat with natives when you start to get the hang of the language.

[Anonymous No.13834643]

>>13834518
this

[Anonymous No.13834657]

>>13834637
That makes sense. What happens when a tourist goes to restaurants outside of Budapest's inner city or outside of tourist spots in Hungary; are people disdainful? What do they think if a foreigner tries to speak the language (and maybe does it poorly)?
>>13834639
Are apps like those worth trying? I have the impression that they're swarmed with people attempting to find visa husbands/wives so I've never tried one.
>>13834633
Looks like it might be good after a few beers

[Anonymous No.13834658]

>>13834633
>https://www.tonypacko.com/menu.php
As a Hungarian, I find this disturbing.

[Anonymous No.13834682]

>>13834657
>Are apps like those worth trying? I have the impression that they're swarmed with people attempting to find visa husbands/wives so I've never tried one.
It depends a lot on the language. Hungarians are free to move inside Europe to a richer country so they don't really have a need to marry for visa.

[Anonymous No.13834683]

>>13834657
>a foreigner tries to speak the language
Like >>13834518 says. We'll probably smile at you for not being able to pronounce ö and ü correctly, but appreciate the effort.

>are people disdainful?
Not at all.

[Anonymous No.13834707]

>>13834500
been waiting for you son.

[Anonymous No.13834716]

>>13834657
>Are apps like those worth trying?
https://magyarchan.net/i/

[Anonymous No.13834722]

>>13834683
What about having sincere, engaging conversations or befriending people? In America you can sit at a bar, strike up a conversation, and learn somebody's life story, talk politics, etc., even if your conversation partner barely knows English. Is it somewhat the same in Hungary, or is meeting and talking to people a more difficult task like it is in Scandinavia?

[Anonymous No.13834724]

>>13834716
Much appreciated

[Anonymous No.13834760]

>>13834722
If you break the language barrier, most Hungarians will be glad to talk about anything really.

[Anonymous No.13835484]

Thanks for sharing lads, never had the opportunity to try Magyar food, will try to find some in Paris !

>>13834760
is there a fringe of the population that's real left ? like fuck Orban but fuck Soros too ?

[Anonymous No.13835707]

>>13835484
>fuck Orban but fuck Soros too
That would be the extreme right here. Everyone despises Orbán except Fidesz voters. Soros is either vilified if you're a Fidesz voter or praised as a humanitarian if your not.

[Anonymous No.13835962]

>>13835484
>is there a fringe of the population that's real left ?
Fuck off

[Anonymous No.13835990]

>>13816670
I love Hungarian Goulash, made it last week on minced meat (i know ;-D ).

[Anonymous No.13837346]

>>13835707
Hungary seems quite politically and in some respects culturally similar to the USA. Is there a strong city/rural divide with respect to political leanings?
>>13835990
Which recipe did you use?

[Anonymous No.13837737]

>>13816952
shut the fuck up turk rapebaby, you people are brown as fuck
>>13816670
theres nothing special really, their food is like ours(Romania)

[Anonymous No.13838742]

>>13821501
please stay home

[Anonymous No.13838907]

>>13833466
>ate a whole spoonful once just to test
thats not how spices work
also, theres a huge difference between paprikas, try getting some quiality ones and mix it with sour cream, good cottage cheese and green onions. its a great spread, you can eat it with toast or veggies.

[Anonymous No.13838921]

>>13834518
>I've come to the conclusion that Hungarians hate their countrymen more than foreigners
painfully true

[Anonymous No.13838934]

>>13837346
not him but also hungarian
the countryside is mostly dominated by the governing party, in the capital(Budapest) its the other way around. Policies doesnt matter that much, its a strong emotional thing for a lots of people.
>>13835962
huh?

[Anonymous No.13838938]

>>13816670
hey OP, I just wanted to thank you for making this thread, im hungarian and I love to cook and even I learned a bunch of stuff.

[Anonymous No.13839017]

>>13838934
>Policies doesnt matter that much, its a strong emotional thing for a lots of people.
To clarify, do you mean that participation in politics is guided by emotion moreso than policy? In the times I visited it seemed like the national spirit of Hungary is dependent on the past, as if the USA really did never forget 9/11 and their participation in WWII.
One thing that really stood out to me is that terrorhaza ends with the faces of the people who betrayed Hungary; in the USA, that would be completely unacceptable as an exhibit about even the most abject horrors ends with 'here's what we can learn from this' and/or 'here's how we can prevent this from happening again'. It felt like raw anger.
>>13838938
Post your favorite recipe!

[Anonymous No.13839031]

>>13816670
>>13838938
This is without a doubt the best thread on /ck/ in a long time.

[Anonymous No.13839051]

>>13833632
ew wtf

[Anonymous No.13839060]

>>13837737
i'll take the word of the poster who's been posting dozens of pics and recipes over the word of the /int/sect who just came to hurl insults and shit up the thread.

[Anonymous No.13839109]

>>13837737
lol kys roach

[Anonymous No.13839187]

>>13839017
hmm well terror haza is a bit of a propaganda project, the governing party really wants people to believe that they singlehandedly democratised Hungary which is obviously not the case. I would not go in details but the current "right wing" government suffers from corruption just as much(if not more) than previous, left-leaning governments. Some criticise the lack of funding in objectively important sectors like health care or education while theres a seemingly infinite money supply for those who keep good connections to the governing party. Most of this money comes from EU funding but distributed by the government in an unfair, corrupt way. But this is only an example of the complicated political situation in Hungary.
But yeah, hungarian people also have a lots of historical trauma(being on the wrong sides of the two world wars, losing some of our territories after the first and most after the second). I know that this must be difficult to get if your an american and basically no enemy troops walked on your homeland land since the war of independence but in the last century a lot of unspeakable, horrible things happened to europeans and hungarian people suffered a lot. This is part of the reason of why most hungarians are so antagonistic towards other hungarians, we dont trust each other because our grandparents literally murdered each other and it was really not that long ago too.

this came out as a bit of a rambling, its corona-chans fault, i have a pretty high fever

[Anonymous No.13839375]

>>13839187
>>13839017
>>13838934
Fellow cu/ck/s, could we please keep /pol/itics on their containment board? I see you've been courious and peaceful about it, but this thread is about comfy food.

Here, have some zsírosdeszka, the original pub food here. It's pork lard, onions and paprika, goes well with a mug of cheap beer.

[Anonymous No.13839386]

>>13839375
sure, sorry, i was trying to answer a question...

[Anonymous No.13839392]

Charlie Fripo (APA), Johnny Firpo (blonde ale) - Here's some craft beer to go with it. Bud Spencer and Terrence Hill films have cult status in Hungary, they've been aired regularly on state and commercial tv during almost every state holiday for the last 35 years at least. These two beers are named after their characters in their two best known films.

[Anonymous No.13839410]

>>13837737
>their food is like ours(Romania)
Similarities are inevitable. Except for ones in isolated uncontacted little tribes, I think there isn't a dish in the world that belongs purely to any one nation.

Maybe start a Romanian food thread? I know very little about it aside from mititei and Transsylvanian hungarian dishes.

[Anonymous No.13839449]

>>13839386
Semmi gond, nem fröcsögtél és jól írtad le a helyzetet szerintem. Azért kértem, hogy hagyjuk, mert tartok tőle, hogy nem mindenki lesz ilyen korrekt.

[Anonymous No.13840540]

>>13831231
>Why can't you go back?
It's not that it's logistically impossible for me to move back, I just wouldn't want to, I've been living in Canada most of my life now and it just suits me better in the end. Sorry for the awkward wording - I still go back for vacation and see the family I have there, just not very often.

[Anonymous No.13841372]

>>13839187
Thanks for the explanation anon, I hope you feel better!
>>13839375
Sorry, I had a bit too much to drink when I asked that question.
Does the origin of the lard matter when making zsírosdeszka? I tried to make it a few years ago and it tasted like shit.

[Anonymous No.13841481]

>>13816670
My great-grandmother was from Austria came here during world war II holy f*** did she cook good
Last night I just made her plum dumpling recipe with potato dough dear f****** God is a delicious. I miss you Grandma

[Anonymous No.13841501]

>>13841372
> the origin of the lard
Not much, it's just regular rendered pork fat. Salt generously.

[Anonymous No.13841758]

>>13841481
>her plum dumpling recipe with potato dough
I'd like this recipe if you're willing to share.