Hungarian Food, a vibrant tapestry woven from centuries of history, geographical influences, and cultural exchanges, offers a unique and deeply satisfying culinary experience. Reflecting the country’s continental climate with its distinct seasons, Hungarian cuisine is characterized by hearty, flavorful dishes that utilize the bounty of the land and the creativity of its people. From warming winter stews to refreshing summer soups, and from savory meat dishes to delectable pastries, Hungarian gastronomy is a treasure trove waiting to be explored.
The story of Hungarian food is one of adaptation and innovation. While the iconic goulash has ancient roots, tracing back to nomadic herdsmen, the modern Hungarian table showcases a fascinating blend of influences. The long Ottoman occupation introduced stuffed vegetables and coffee, while Austrian and Jewish culinary traditions contributed dishes like schnitzel and cholent. Even Italy played a role, with pasta becoming surprisingly central to Hungarian diets centuries ago.
This guide delves into the heart of Hungarian cuisine, presenting over 80 dishes that exemplify its richness and diversity. Prepare to embark on a flavorful journey, uncovering the history, ingredients, and unique character of each culinary delight. From the world-renowned goulash to lesser-known regional specialties, this exploration promises to ignite your appetite and deepen your appreciation for the wonders of Hungarian food.
Paprika Veal Stew Nokedli: A classic Hungarian dish featuring tender veal in a rich paprika sauce, served with traditional egg dumplings.
The Renaissance period, particularly under King Matthias Corvinus, brought an influx of Italian artistry and culinary ideas. While salads remained an aristocratic luxury, pasta quickly became a staple, demonstrating its adaptability and affordability. Interestingly, pasta became so ingrained in Hungarian culture that it was even associated with fasting days, highlighting its significance beyond mere sustenance. Early Hungarian pasta was simple, primarily metélt (long and flat) and kocka (square-shaped), and served with sweet or savory toppings like poppy seeds, plum jam, curd cheese (túró), or walnuts. This tradition of sweet pasta dishes remains a unique aspect of Hungarian food heritage.
The Ottoman era, while interrupting Hungary’s development in some ways, also enriched its culinary landscape. Stuffed vegetables, new desserts, and the introduction of coffee all emerged during this period. Perhaps the most transformative arrival was that of New World produce, including beans, squash, corn, potatoes, tomatoes, and, crucially, paprika. Paprika, in particular, revolutionized Hungarian cooking. Local cultivation led to a diverse range of paprika varieties, from sweet to fiery hot, becoming the defining spice of Hungarian food.
Túrós Batyú Pastry: A delectable Hungarian pastry filled with sweet túró cheese, perfect for breakfast or a snack.
French cooking techniques, with their emphasis on refinement, also influenced Hungarian aristocratic kitchens, eventually trickling down to the urban middle class. This led to a gradual evolution of Hungarian peasant fare, resulting in a more sophisticated style that still retained its distinct Hungarian character. For instance, roux replaced bread as a thickening agent, adding a smoother texture to sauces and stews. This refined yet distinctive style forms the basis of what we recognize as modern Hungarian food today.
While Hungary is a relatively small country, regional variations in cuisine do exist. Transylvania, now part of Romania but with a significant Hungarian population, stands out with its unique culinary traditions. Instead of paprika, Transylvanian cooking emphasizes herbs and spices like ginger, tarragon, thyme, rosemary, summer savory, and juniper. Corn-based dishes, such as polenta, and sheep’s milk cheese are also more prominent in Transylvania, differentiating it from other Hungarian regions.
Lunch in Hungary often starts with soup, a central element of Hungarian meals. Unlike some Eastern European cuisines, sour soups are not as common. Húsleves, a rich meat soup typically made with beef or poultry, reigns supreme, often served for special occasions like Sunday family meals and weddings. For everyday meals, seasonal soups are popular, with hearty bean soup (Jókai bableves) in winter and light fruit soup (gyümölcsleves) in summer.
Hungary’s fertile land yields a wide variety of vegetables, from root vegetables like carrots and beets to summer crops like tomatoes and bell peppers. Vegetables are not relegated to simple side dishes; instead, they are frequently featured in főzelék, thick vegetable stews often served as main courses, enriched with roux or sour cream.
Salads, as a separate course, are not traditionally part of Hungarian meals. Instead, small plates of seasoned vegetables, such as shredded cabbage, cucumbers, beets, or tomatoes, accompany the main course. In winter, these vegetables often appear in pickled form (savanyúság), providing a tangy counterpoint to richer dishes.
Meat is undeniably fundamental to Hungarian food culture. Pork is the most popular choice, prepared in countless ways. From simple roasted sausages to high-end Mangalica pork, pork dishes are ubiquitous. Historically, lard was the primary cooking fat, although vegetable oils have become more common in modern times. Preserved meats, like szalonna and kolbász, remain deeply ingrained in Hungarian food traditions, a legacy of pre-refrigeration diets. Téliszalámi, a premium aged sausage, is considered a national treasure.
Despite being landlocked, Hungary does offer freshwater fish, with carp, catfish, and occasionally trout and pike-perch being the freshest options. While fish might not be the most dominant aspect of Hungarian cuisine, halászlé, the local paprika-infused fish soup, is a must-try.
Hungarian desserts are heavily influenced by the Austro-Hungarian Empire, sharing many sweet treats with neighboring countries. Kaiserschmarrn (császármorzsa), fruit jam-filled potato dumplings (szilvás gombóc), poppy seed bread pudding (mákos guba), and yeast rolls (aranygaluska) are all popular examples. Similar to sweet pastas, these desserts can sometimes serve as main courses. Palacsinta, crepe-like pancakes filled with jam, túró, or cinnamon sugar, is perhaps the most common Hungarian dessert.
Hungary shares Austria’s reputation as a “cake superpower.” Many traditional Hungarian cakes feature ground poppy seeds, walnuts, and chestnut paste, sometimes replacing flour entirely. For a true taste of Hungarian cake culture, pastry shops (cukrászda) are essential, offering classics like Dobos torte and Esterházy torte.
Hungarian cheeses, while not as internationally renowned as French or Swiss varieties, play a role in the cuisine. Sour cream (tejföl) is a ubiquitous ingredient, adding richness and tang to many dishes. Túró, a fresh curd cheese similar to cottage cheese, is incredibly versatile, appearing in both sweet and savory dishes, and even in the iconic Túró Rudi candy bar.
Historically, Hungary has been a wine-drinking country, with the Tokaj region producing world-famous wines. While the Communist era impacted Hungarian wine reputation, a new generation of winemakers is revitalizing the industry.
Hungarian food is a delightful blend of influences, resulting in a cuisine that is both familiar and uniquely its own. Dishes often shared across borders, like goulash and schnitzel, have been adapted and embraced as national favorites in Hungary and Austria respectively, showcasing a beautiful culinary exchange.
In Budapest, you can find many of the dishes listed below in traditional Hungarian restaurants and étkezdes, simple, affordable lunch spots. Keep in mind that some dishes, like cabbage rolls, are seasonal and may not be available year-round.
Must-Try Hungarian Dishes:
#1 – Túrós Batyu: Starting the day with a pastry is a common Hungarian practice. Túrós batyu, filled with sweet-tart túró cheese, is a beloved breakfast snack available in bakeries across the country. Its origins trace back to the medieval túrós béles, once reserved for special occasions.
Kakaós Csiga Chocolate Bun: A spiral-shaped sweet pastry, the Kakaós Csiga, is a popular chocolate bun enjoyed in Hungary, especially when warm.
#2 – Chocolate Bun (kakaós csiga): Kakaós csiga, or chocolate snail, is another quintessential Hungarian morning pastry. This spiral-shaped, rich chocolate bun is a real treat for those with a sweet tooth, particularly when enjoyed warm from the bakery.
#3 – Plum Jam (szilvalekvár): Szilvalekvár, or plum jam, is a fundamental ingredient in Hungarian cuisine. From a simple spread on toast to a sophisticated garnish for foie gras, or a filling for palacsinta, plum jam appears in countless dishes. Traditionally made without sugar, it was laboriously cooked for hours to achieve its creamy consistency.
Szilvalekvár Plum Jam Bread: Hungarian plum jam, known as Szilvalekvár, on bread, showcasing its versatile use in both sweet and savory applications.
#4 – Lángos: Lángos, a deep-fried flatbread, is a quintessential Hungarian street food. Market visits often include a stop at the lángos vendor for this savory treat. Historically, lángos was baked in wood-fired ovens to test the temperature, then rubbed with garlic and lard. Deep-frying became the preferred method in the 20th century, resulting in a crispy crust and soft, doughy interior. Toppings range from sour cream and cheese to more modern options like Nutella.
Hungarian Lángos: Crispy and golden Lángos, a deep-fried flatbread, is a popular street food in Hungary, often topped with sour cream and cheese.
#5 – Liptauer (körözött): Liptauer, or körözött in Hungarian, is a flavorful cheese spread originating from Liptov (Slovakia). Popular throughout the former Austria-Hungary, Liptauer typically includes sheep’s milk curd cheese (juhtúró), butter, paprika, onions, and caraway seeds. It’s a perfect pairing with cold lager.
Liptauer Cheese Spread: Liptauer, a savory cheese spread, is a Hungarian appetizer, typically made with juhtúró cheese, paprika, and caraway seeds.
#6 – Cured Sausage (kolbász): Kolbász, Hungarian cured sausage, is a beloved staple, traditionally made during winter pig slaughters. It’s a blend of meat, fat, and paprika-heavy spices, stuffed into casings, then smoked and dried. Versatile and flavorful, kolbász appears in many Hungarian dishes and is a popular sandwich filling.
Hungarian Kolbász Sausage: Kolbász, a traditional Hungarian cured sausage, is seasoned with paprika and is a staple in Hungarian cuisine.
#7 – Szalámi: Szalámi, a more recent addition to Hungarian preserved meats, dates back to the 19th century. Thicker and aged longer than kolbász, szalámi is typically made without paprika. Téliszalámi, a premium variety, is distinguished by its white mold coating. Pick and Herz are renowned producers of this Hungarian delicacy.
Hungarian Téliszalámi Sausage: Téliszalámi, a premium Hungarian salami, is aged and recognizable by its white mold, often enjoyed as a snack or sandwich filling.
#8 – Szalonna: Szalonna is an umbrella term for various cuts of preserved pork fat, including fatback, pork belly, and jowl. Salted and smoked, szalonna is a cherished source of energy in Hungary, used in cooking or eaten simply with bread and vegetables.
Hungarian Szalonna Cured Pork: Szalonna, a variety of Hungarian cured pork fat, is used for flavoring dishes or eaten as a simple meal with bread.
#9 – Bread Spread with Lard (zsíroskenyér): Zsíroskenyér, bread spread with lard, is a simple yet satisfying Hungarian snack. Creamy pork lard on crusty bread, sprinkled with onion and paprika, is a popular bar snack and beer accompaniment. Mangalica lard elevates this humble dish to a VIP experience.
Zsíroskenyér Lard Bread: Zsíroskenyér, bread with lard, is a traditional Hungarian snack, often seasoned with paprika and onions, enjoyed with beer.
#10 – Fried Fatback (töpörtyű & pörc): Töpörtyű and pörc, crispy fried morsels of fatback, are a rich and flavorful Hungarian treat. Made from pork or goose fat, töpörtyű can be enjoyed on its own or paired with red onions and bread. Pörc, similar to chicharrón, uses pork belly instead of fatback.
Töpörtyű Cracklings: Töpörtyű, Hungarian fried fatback cracklings, are a crispy and flavorful snack, often made from pork or goose fat.
#11 – Melegszendvics: Melegszendvics, a Hungarian open-faced toasted sandwich, is a simplified croque monsieur. Bread topped with butter, ham, and cheese, then baked, it’s a rustic and flavorful comfort food, often enhanced with ketchup.
Melegszendvics Toasted Sandwich: Melegszendvics, a Hungarian open-faced toasted sandwich, is a popular and simple comfort food, often enjoyed in cafes.
#12 – Beef Consommé (marhahúsleves): Marhahúsleves, beef consommé, is a staple of Hungarian Sunday meals. This fragrant broth, served from a large tureen, includes tender beef, root vegetables, and noodles. Bone marrow and toast are often served alongside.
Marhahúsleves Beef Consommé: Marhahúsleves, a rich Hungarian beef consommé, is a traditional soup often served on Sundays and special occasions.
#13 – Goulash Soup: Goulash soup, a world-renowned Hungarian dish, evolved from the nourishment of herdsmen. Paprika-laced broth with tender beef cubes, potatoes, and small noodles defines this iconic soup. In Hungary, this soup is often called “goulash,” while the original goulash stew is known as pörkölt.
Hungarian Goulash Soup: Goulash soup, a famous Hungarian dish, is a hearty paprika-flavored soup with beef, potatoes, and noodles.
#14 – Újházi Chicken Soup: Újházi chicken soup, a wedding reception classic, is a flavorful and rich chicken soup packed with vegetables, especially carrots, peas, and mushrooms, along with noodles. Named after actor Ede Újházi, the original recipe used capon.
Újházi Chicken Soup: Újházi chicken soup, a rich and vegetable-filled soup, is a Hungarian classic, often served at weddings and festive occasions.
#15 – Fisherman’s Soup (halászlé): Halászlé, Hungarian fisherman’s soup, is a paprika-infused fish soup with regional variations, notably from Baja and Szeged. A crimson broth, enriched by various small fish and anchored by carp or catfish fillets, defines this soup. It’s traditionally part of Christmas Eve dinner.
Halászlé Fisherman’s Soup: Halászlé, Hungarian fisherman’s soup, is a spicy paprika-based fish soup, a staple of Hungarian cuisine, especially around Christmas.
#16 – Jókai Bean Soup (Jókai bableves): Jókai bableves, named after writer Mór Jókai, is a hearty winter soup. Smoked pork, crispy sausages, pinto beans, root vegetables, and egg noodles (csipetke), finished with sour cream, create this bold and satisfying soup.
Jókai Bableves Bean Soup: Jókai bableves, a rich Hungarian bean soup, is named after writer Mór Jókai and features smoked pork and sausages.
#17 – Palóc Soup: Palóc soup, a bright green bean soup, was created by János Gundel in 1892. Originally made with mutton, modern versions often use pork or beef. This flavorful soup is named after the Palóc people of northeast Hungary.
Palóc Soup: Palóc soup, a Hungarian green bean soup, is named after the Palóc people and is known for its bright and fresh flavors.
#18 – Sauerkraut Soup (korhelyleves): Korhelyleves, sauerkraut soup, is a traditional Hungarian hangover cure. Sauerkraut, sausages, and a sour cream-enriched broth are meant to soothe and revive.
Korhelyleves Sauerkraut Soup: Korhelyleves, Hungarian sauerkraut soup, is traditionally eaten as a hangover cure, featuring sauerkraut and sausages.
#19 – Lebbencs Soup: Lebbencs soup, a centuries-old noodle soup, originates from eastern Hungary. Lebbencs refers to paper-thin dough sheets dried for later use. Rendered szalonna and roasted lebbencs noodles form the base of this simple yet satisfying soup.
Lebbencs Soup: Lebbencs soup, a traditional Hungarian noodle soup, features lebbencs noodles and szalonna, originating from eastern Hungary.
#20 – Pork Bone Soup (orjaleves): Orjaleves, pork bone soup, is linked to pig slaughter festivities in the Hungarian countryside. This flavorful bone soup is enjoyed for its tender bits of meat attached to the pork neck bone.
Orjaleves Pork Bone Soup: Orjaleves, Hungarian pork bone soup, is a hearty and flavorful soup, especially popular in rural Hungary.
#21 – Kaszáslé: Kaszáslé, an old and nearly forgotten soup, is named after farm laborers who harvested wheat with scythes. This slightly sour soup, with smoked meat, was enjoyed by both peasants and aristocracy.
Kaszáslé Farm Laborer’s Soup: Kaszáslé, a historic Hungarian soup, was traditionally eaten by farm laborers and features smoked meat and a slightly sour broth.
#22 – Chilled Sour-Cherry Soup (hideg meggyleves): Hideg meggyleves, chilled sour cherry soup, is a unique Hungarian summer treat. Fresh sour cherries are transformed into a silky, sweet-tart soup with spices, light cream, and sugar.
Hideg Meggyleves Sour Cherry Soup: Hideg meggyleves, chilled Hungarian sour cherry soup, is a refreshing summer soup, unique to Hungarian cuisine.
#23 – Foie Gras (libamáj): Hungary is a major producer of foie gras, or libamáj in Hungarian. Fine dining restaurants in Budapest often feature this delicacy as an appetizer, paired with fruit jam and Tokaji aszú wine.
Libamáj Foie Gras: Libamáj, Hungarian foie gras, is a delicacy often served as an appetizer in fine dining restaurants, showcasing Hungary’s production of foie gras.
#24 – Green Pea Stew (zöldborsó főzelék): Zöldborsó főzelék, green pea stew, is one of many Hungarian vegetable stews (főzelék). These stews can be main courses, paired with bread, or topped with eggs, meatballs, or sausages.
Zöldborsó Főzelék Green Pea Stew: Zöldborsó főzelék, Hungarian green pea stew, is a type of főzelék, a thick vegetable stew often eaten as a main course.
#25 – Summer Squash Stew (tökfőzelék): Tökfőzelék, summer squash stew, is another popular főzelék. Thickened with sour cream and flavored with dill, it’s a refreshing summer dish, sometimes served chilled.
Tökfőzelék Summer Squash Stew: Tökfőzelék, Hungarian summer squash stew, is a creamy and dill-flavored főzelék, often enjoyed in the summer.
#26 – Lentil Stew (lencsefőzelék): Lencsefőzelék, lentil stew, is a New Year’s Day tradition in Hungary, symbolizing prosperity. Sour cream, mustard, and bay leaves flavor this stew, often topped with smoked meat.
Lencsefőzelék Lentil Stew: Lencsefőzelék, Hungarian lentil stew, is traditionally eaten on New Year’s Day for good luck, often topped with smoked meat.
#27 – Spinach Stew (spenótfőzelék): Spenótfőzelék, spinach stew, is a smooth and delicious főzelék, enriched with light cream, garlic, and egg yolks. It is often topped with fried, soft-boiled, or poached eggs.
Spenótfőzelék Spinach Stew: Spenótfőzelék, Hungarian spinach stew, is a creamy and smooth főzelék, often served with eggs on top.
#28 – Savoy Cabbage Stew (kelkáposzta-főzelék): Kelkáposzta-főzelék, Savoy cabbage stew, is a mild and creamy főzelék with Savoy cabbage, potatoes, and caraway seeds. Sour cream elevates this everyday dish.
Kelkáposzta-főzelék Savoy Cabbage Stew: Kelkáposzta-főzelék, Hungarian Savoy cabbage stew, is a mild and creamy főzelék, seasoned with caraway seeds.
#29 – Green Beans Stew (zöldbabfőzelék): Zöldbabfőzelék, green bean stew, is a popular summer főzelék. Sour cream and lemon juice or vinegar impart a bright flavor to this dish, often served cold in summer.
Zöldbabfőzelék Green Bean Stew: Zöldbabfőzelék, Hungarian green bean stew, is a refreshing summer főzelék, often flavored with sour cream and lemon.
#30 – Tomato Cabbage Stew (paradicsomos káposzta): Paradicsomos káposzta, tomato cabbage stew, is a sweet-sour cabbage stew with a creamy tomato sauce. Roasted pork rib is a common topping for this flavorful dish.
Paradicsomos Káposzta Tomato Cabbage Stew: Paradicsomos káposzta, Hungarian tomato cabbage stew, is a sweet and sour dish, often served with roasted pork ribs.
#31 – Potato Stew (krumplifőzelék): Krumplifőzelék, potato stew, is a prevalent főzelék since potatoes became widespread in Hungary in the 19th century. This creamy, bright-tasting stew is often topped with meatballs.
Krumplifőzelék Potato Stew: Krumplifőzelék, Hungarian potato stew, is a creamy and comforting főzelék, frequently topped with meatballs.
#32 – Lecsó: Lecsó, Hungarian ratatouille, is made with wax peppers, tomatoes, and onions, best enjoyed in late summer. Rice or fried eggs and sausage enhance this flavorful vegetable dish.
Lecsó Hungarian Ratatouille: Lecsó, Hungarian vegetable stew similar to ratatouille, is made with peppers, tomatoes, and onions, often served with sausage or eggs.
#33 – Paprika Potatoes (paprikás krumpli): Paprikás krumpli, paprika potatoes, is a rustic and satisfying potato dish. Szalonna, paprika sausages, and frankfurters create layered flavors in this humble Hungarian comfort food.
Paprikás Krumpli Paprika Potatoes: Paprikás krumpli, Hungarian paprika potatoes, is a hearty and flavorful dish with potatoes, sausage, and paprika.
#34 – Stuffed Peppers (töltött paprika): Töltött paprika, stuffed peppers, originated during the Ottoman occupation. Peppers filled with ground pork, rice, and spices, served in tomato sauce, are a favorite Hungarian dish.
Töltött Paprika Stuffed Peppers: Töltött paprika, Hungarian stuffed peppers, are filled with meat and rice, cooked in tomato sauce, a dish with Ottoman influences.
#35 – Stuffed Cabbage (töltött káposzta): Töltött káposzta, stuffed cabbage rolls, also dates back to the Ottoman era. Cabbage leaves stuffed with meat and rice, served on sauerkraut with sour cream, are a treasured winter staple and wedding reception must-have.
Töltött Káposzta Stuffed Cabbage: Töltött káposzta, Hungarian stuffed cabbage rolls, are a winter favorite, filled with meat and rice, served with sauerkraut and sour cream.
#36 – Layered Cabbage (kolozsvári rakott káposzta): Kolozsvári rakott káposzta, layered cabbage, is a hearty winter dish. Sauerkraut layered with rice, smoked sausages, and sour cream, sometimes with eggs and szalonna, defines this comforting casserole.
Kolozsvári Rakott Káposzta Layered Cabbage: Kolozsvári rakott káposzta, Hungarian layered cabbage, is a hearty casserole with sauerkraut, rice, sausage, and sour cream.
#37 – Layered Potatoes (rakott krumpli): Rakott krumpli, layered potatoes, is Hungary’s take on potato gratin, eaten as a main dish. Layers of potatoes, eggs, cream, and paprika sausages create this rich and satisfying bake.
Rakott Krumpli Layered Potatoes: Rakott krumpli, Hungarian layered potatoes, is a potato gratin-style dish with eggs, cream, and paprika sausage, eaten as a main course.
#38 – Lungs with Bread Dumplings (szalontüdő / savanyútüdő): Szalontüdő or savanyútüdő, lungs with bread dumplings, is a dish of cooked veal lungs in a creamy lemon-tinged sauce, served with bread dumplings, also popular in Austria and Czech Republic.
Szalontüdő Lungs with Bread Dumplings: Szalontüdő, Hungarian lungs with bread dumplings, features veal lungs in a creamy lemon sauce, showcasing offal dishes in Hungarian cuisine.
#39 – Hungarian Tripe Stew (pacal pörkölt): Pacal pörkölt, Hungarian tripe stew, is a flavorful dish of beef tripe cooked until tender in a paprika sauce, served with boiled potatoes. Tripe, once considered a poor man’s food, is transformed into a delicious stew in Hungary.
Pacal Pörkölt Tripe Stew: Pacal pörkölt, Hungarian tripe stew, is a paprika-rich stew made with beef tripe, showcasing Hungarian use of offal.
#40 – Goose Giblets Porridge (ludaskása): Ludaskása, goose giblets porridge, is one of Hungary’s oldest dishes. Goose giblets and other parts are cooked with rice and root vegetables, creating an economical and flavorful dish.
Sütőkolbász Hurka Roasted Sausages: Sütőkolbász and Hurka, Hungarian roasted sausages, are popular comfort foods, often enjoyed with mustard and bread.
#41 – Roasted Sausages (sütőkolbász & hurka): Sütőkolbász and hurka, roasted sausages, are beloved Hungarian comfort foods. Kolbász is a meat sausage with paprika spices, while hurka is filled with offal and rice. Mustard, pickled vegetables, and bread are perfect accompaniments.
#42 – Goulash (pörkölt): Pörkölt, often simply called goulash in Hungary, is the national dish. Originating with herdsmen, it’s a beef stew cooked with onions and paprika, traditionally in a kettle over fire. Egg dumplings (nokedli) or egg barley (tarhonya) are classic sides.
Pörkölt Goulash: Pörkölt, Hungarian goulash stew, is the national dish, a rich beef stew flavored with paprika, traditionally served with nokedli dumplings.
#43 – Chicken Paprikash: Chicken paprikash, or csirkepaprikás, is a classic Hungarian dish, similar to goulash but made with chicken or veal and always finished with sour cream. Its creamy, lush sauce makes it a favorite among many.
Csirkepaprikás Chicken Paprikash: Csirkepaprikás, Hungarian chicken paprikash, is a creamy chicken stew with paprika and sour cream, a classic Hungarian main course.
#44 – Csikós Tokány: Csikós tokány is a stew similar to goulash and paprikash, but with less paprika. Originating in Transylvania, tokány features thinly elongated meat pieces, with smoked szalonna and sour cream adding distinct flavors.
Csikós Tokány Stew: Csikós tokány, Hungarian tokány stew, is a Transylvanian meat stew, similar to goulash but with less paprika and distinctive flavors from szalonna and sour cream.
#45 – Catfish Paprikash (harcsapaprikás): Harcsapaprikás, catfish paprikash, is a paprika-infused fish stew, typically made with catfish and served with túrós csusza (cottage cheese noodles). Fishermen embraced paprika in the 18th century, leading to paprika-rich fish dishes like this one.
Harcsapaprikás Catfish Paprikash: Harcsapaprikás, Hungarian catfish paprikash, is a paprika-flavored fish stew, often served with túrós csusza.
#46 – Mushroom Paprikash (gombapaprikás): Gombapaprikás, mushroom paprikash, is a vegetarian option within the paprika-spiked Hungarian classics. Mushrooms in a rich, creamy sauce are typically served with egg dumplings or rice.
Gombapaprikás Mushroom Paprikash: Gombapaprikás, Hungarian mushroom paprikash, is a vegetarian version of paprikash, featuring mushrooms in a creamy paprika sauce.
#47 – Sauerkraut Goulash (székelykáposzta / székelygulyás): Székelykáposzta or székelygulyás, sauerkraut goulash, was invented in Budapest in 1846. A mix of leftover pork goulash and sauerkraut, it became a popular dish across Hungary. Despite its name, it is not related to the Székely people of Transylvania.
Székelykáposzta Sauerkraut Goulash: Székelykáposzta, Hungarian sauerkraut goulash, is a hearty stew combining sauerkraut and pork goulash.
#48 – Pork Rice Pilaf (bácskai rizses hús): Bácskai rizses hús, pork rice pilaf, originates from Serbia, based on djuvec casserole. It’s a rich rice pilaf with stewed pork, often served with pickles and grated cheese.
Bácskai Rizses Hús Pork Rice Pilaf: Bácskai rizses hús, Hungarian pork rice pilaf, is a rich rice dish with stewed pork, originating from Serbian cuisine.
#49 – Cholent (sólet): Cholent, or sólet in Hungarian, was introduced by the Jewish community. This slow-cooked Sabbath dish features beans and pearl barley, topped with brisket, goose leg, and eggs.
Sólet Cholent: Sólet, Hungarian cholent, is a slow-cooked bean and barley stew, a traditional Sabbath dish introduced by the Jewish community.
#50 – Schnitzel (rántott hús): Schnitzel, or rántott hús, a breaded cutlet, is a popular dish in Hungary, adopted from Italian-Austrian cuisine. Pork loin, chicken breast, or cordon bleu variations are common.
Rántott Hús Schnitzel: Rántott hús, Hungarian schnitzel, is a breaded and fried cutlet, a popular dish influenced by Austrian cuisine.
#51 – Mangalica Pork Chop: Mangalica pork chop features Mangalica, a heritage breed of Hungarian pig known for its marbled meat. This porcine delicacy is served in Michelin-starred restaurants worldwide and is relatively affordable in Hungary.
Mangalica Pork Chop: Mangalica pork chop, featuring meat from the Hungarian Mangalica pig, is known for its rich flavor and marbling.
#52 – Vadas: Vadas is a term for dishes with a sweet-tart orange sauce made from pureed root vegetables, mustard, lemon, and sugar. Vadas marha, beef vadas, is a common restaurant offering, served with bread dumplings.
Vadas Beef in Root Vegetable Sauce: Vadas, Hungarian beef in root vegetable sauce, is characterized by its sweet and tangy orange sauce, often served with bread dumplings.
#53 – Cucumber Salad (uborkasaláta): Uborkasaláta, cucumber salad, is a popular Hungarian side dish. Thinly sliced cucumbers with salt, vinegar, sugar, and sour cream are a refreshing accompaniment to rich main courses.
Uborkasaláta Cucumber Salad: Uborkasaláta, Hungarian cucumber salad, is a refreshing side dish made with thinly sliced cucumbers, vinegar, and sour cream.
#54 – Pickled Vegetables (savanyúság): Savanyúság, pickled vegetables, are essential in Hungarian cuisine, especially during winter. A wide variety of vegetables are pickled in vinegar brine, providing nutrients and tangy flavors.
Savanyúság Pickled Vegetables: Savanyúság, Hungarian pickled vegetables, are a staple, providing essential nutrients and a tangy flavor, especially popular in winter.
#55 – Cottage Cheese Noodles (túrós csusza): Túrós csusza, cottage cheese noodles, is a popular Hungarian pasta dish. Square pasta with sour cream, túró cheese, and often crispy pork cracklings, it’s a simple yet satisfying dish, often served as a second course.
Túrós Csusza Cottage Cheese Noodles: Túrós csusza, Hungarian cottage cheese noodles, is a savory pasta dish with túró cheese, sour cream, and often cracklings.
#56 – Cabbage Noodles (káposztás tészta/cvekedli/kocka): Káposztás tészta, also known as cvekedli or kocka, cabbage noodles, is a simple Hungarian dish. Roasted cabbage coats square pasta, seasoned with sugar and pepper for a sweet-pungent flavor.
Káposztás Tészta Cabbage Noodles: Káposztás tészta, Hungarian cabbage noodles, is a simple pasta dish with roasted cabbage, seasoned with sweet and pungent flavors.
#57 – Potato Noodles (gránátoskocka / krumplis tészta): Gránátoskocka or krumplis tészta, potato noodles, is a comforting Hungarian dish of potatoes and noodles, seasoned with onions and paprika. Its origins may trace back to Napoleonic Wars rations.
Krumplis Tészta Potato Noodles: Krumplis tészta, Hungarian potato noodles, is a hearty and simple dish of potatoes and noodles, seasoned with paprika and onions.
#58 – Egg Dumplings (tojásos nokedli / galuska): Tojásos nokedli or galuska, egg dumplings, are spätzle-like dumplings with creamy scrambled eggs folded in. These dumplings are often served with a side of lettuce.
Tojásos Nokedli Egg Dumplings: Tojásos nokedli, Hungarian egg dumplings, are spätzle-like dumplings mixed with creamy scrambled eggs, often served as a side dish.
#59 – Poppy-Seeds Noodles (mákos tészta): Mákos tészta, poppy seed noodles, is a sweet pasta dish dating back to the 16th century. Noodles coated in ground poppy seeds and powdered sugar were historically eaten on fasting days and to soothe children.
Mákos Tészta Poppy Seed Noodles: Mákos tészta, Hungarian poppy seed noodles, is a sweet pasta dish coated in ground poppy seeds and powdered sugar.
#60 – Semolina Noodles (grízes/darás tészta): Grízes tészta or darás tészta, semolina noodles, is another sweet pasta dish. Toasted semolina layered with noodles, topped with apricot jam, creates a simple and comforting dessert.
Grízes Tészta Semolina Noodles: Grízes tészta, Hungarian semolina noodles, is a sweet pasta dish with toasted semolina and apricot jam, a simple dessert.
#61 – Walnut Noodles (diós tészta): Diós tészta, walnut noodles, is yet another sweet Hungarian pasta dish. Egg noodles with butter, ground walnuts, powdered sugar, and fruit preserves create a simple and delicious dessert.
Diós Tészta Walnut Noodles: Diós tészta, Hungarian walnut noodles, is a sweet pasta dish with walnuts, butter, powdered sugar, and fruit preserves.
#62 – Cottage Cheese Dumplings (túrógombóc): Túrógombóc, cottage cheese dumplings, is a Central European dessert, reflecting Hungary’s love for túró cheese. Light dumplings made with fresh túró, served with sour cream and powdered sugar, are a sweet-tart delight.
Túrógombóc Cottage Cheese Dumplings: Túrógombóc, Hungarian cottage cheese dumplings, are light and sweet dumplings made with túró cheese, served with sour cream.
#63 – Vargabéles: Vargabéles is a rich Transylvanian dessert from the 1930s. This creamy strudel-cake encloses túró cheese and thin noodles, a renowned dessert even Gundel restaurant in Budapest would order from afar.
Vargabéles Strudel Cake: Vargabéles, Hungarian strudel cake, is a rich Transylvanian dessert with túró cheese and noodles, known for its creamy texture.
#64 – Yeast Rolls (aranygaluska): Aranygaluska, yeast rolls, are feather-light buns coated in butter and walnuts, baked to a golden brown. Drenched in vanilla custard, aranygaluska is an irresistible sweet treat.
Aranygaluska Yeast Rolls: Aranygaluska, Hungarian yeast rolls, are sweet and fluffy buns coated in butter and walnuts, often served with vanilla custard.
#65 – Kaiserschmarrn (császármorzsa): Császármorzsa, Kaiserschmarrn, is a shredded pancake dessert, popular throughout the former Austria-Hungary. Made with semolina in Hungary and served with fruit preserves, it’s a delightful sweet treat.
Császármorzsa Kaiserschmarrn: Császármorzsa, Hungarian Kaiserschmarrn, is a shredded pancake dessert, dusted with powdered sugar and raisins, often served with fruit preserves.
#66 – Plum Dumplings (szilvás gombóc): Szilvás gombóc, plum dumplings, are potato dough dumplings filled with plums. Beloved across the former Austria-Hungary, they are especially rewarding in early fall when plums are in season.
Szilvás Gombóc Plum Dumplings: Szilvás gombóc, Hungarian plum dumplings, are potato dough dumplings filled with plums, a popular autumn dessert.
#67 – Jam-Filled Dumplings (derelye / barátfüle): Derelye or barátfüle, jam-filled dumplings, are ravioli-like dessert dumplings filled with plum jam or sweet cottage cheese. Rolled in breadcrumbs and sprinkled with powdered sugar, they are a sweet treat.
Derelye Jam Filled Dumplings: Derelye, Hungarian jam-filled dumplings, are sweet ravioli-like dumplings, often filled with plum jam and rolled in breadcrumbs.
#68 – Poppy-Seeds Dumplings (mákos nudli): Mákos nudli, poppy seed dumplings, are diamond-shaped potato dumplings coated in butter and sugared poppy seeds or walnuts. Often eaten as a main course after soup, they are a sweet and filling dish.
Mákos Nudli Poppy Seed Dumplings: Mákos nudli, Hungarian poppy seed dumplings, are potato dumplings coated in butter and sugared poppy seeds, a sweet main course.
#69 – Rice Pudding Souffle (rizsfelfújt / rízskoch): Rizsfelfújt or rízskoch, rice pudding souffle, is a Hungarian canteen staple. Rice pudding with raisins and lemon zest, baked to a golden brown, is often finished with powdered sugar and peach preserves.
Rizsfelfújt Rice Pudding Souffle: Rizsfelfújt, Hungarian rice pudding souffle, is a baked rice pudding with raisins and lemon, a classic canteen dessert.
#70 – Poppy Seeds Bread Pudding (mákos guba / bobajka): Mákos guba or bobajka, poppy seed bread pudding, is a rewarding way to use stale bread. Bread rolls soaked in sugary milk and poppy seeds, finished with vanilla sauce, transform into a moist and satisfying dessert.
Mákos Guba Poppy Seed Bread Pudding: Mákos guba, Hungarian poppy seed bread pudding, is a comforting dessert made with stale bread, poppy seeds, and vanilla sauce.
#71 – Máglyarakás: Máglyarakás is another Hungarian bread pudding, similar to mákos guba. Layers of rum-laced apples, raisins, and fruit preserves bolster milk-soaked bread, topped with soft meringue.
Máglyarakás Layered Bread Pudding: Máglyarakás, Hungarian layered bread pudding, features rum-laced apples and meringue, similar to Austrian Kipferlschmarren.
#72 – Semolina Porridge (tejbegríz): Tejbegríz, semolina porridge, is quintessential Hungarian comfort food, evoking childhood memories. Semolina cooked in sugary milk, sprinkled with cocoa, cinnamon, or fruit preserves, is a simple and beloved dish.
Tejbegríz Semolina Porridge: Tejbegríz, Hungarian semolina porridge, is a classic comfort food, often eaten for breakfast or as a light dessert.
#73 – Rice Porridge (tejberízs): Tejberízs, rice porridge, is another Hungarian comfort food, especially popular among children. Rice cooked in sugary milk, historically with ginger, is a simple and soothing dish.
Tejberízs Rice Porridge: Tejberízs, Hungarian rice porridge, is another comforting milk-based porridge, often enjoyed by children and as a dessert.
#74 – Hungarian Crepes (palacsinta): Palacsinta, Hungarian crepes, are thin, unyeasted pancakes, the number one dessert in Hungary. Filled with jam, túró cheese, cinnamon sugar, or savory fillings like veal stew, palacsinta is versatile and beloved.
Palacsinta Hungarian Crepes: Palacsinta, Hungarian crepes, are thin pancakes, the most popular dessert in Hungary, filled with sweet or savory fillings.
#75 – Gundel Palacsinta: Gundel palacsinta is a gussied-up fried palacsinta, bathed in chocolate cream, filled with rum-laced walnuts, candied orange, and raisins. Named after the renowned Gundel restaurant, it’s a decadent dessert.
Gundel Palacsinta: Gundel palacsinta, Hungarian Gundel crepes, are a luxurious version of palacsinta, filled with walnuts, raisins, and chocolate cream.
#76 – Pogácsa: Pogácsa are soft, sconelike snacks, traditional and widespread in Hungary since medieval times. Varieties include töpörtyűs (crackling), túrós (cottage cheese), and sajtos (cheese-topped) pogácsa.
Pogácsa Pastry: Pogácsa, Hungarian savory scones, are traditional snacks, with cheese-topped (sajtos) being a popular variety.
#77 – Strudel (rétes): Strudel, or rétes in Hungarian, evolved from baklava during the Ottoman era. Thin layers of dough with various fillings, both sweet and savory, define Hungarian strudels. Túrós rétes (cottage cheese strudel) is particularly popular.
Rétes Strudel: Rétes, Hungarian strudel, is a layered pastry with various sweet and savory fillings, evolved from baklava during the Ottoman era.
#78 – Bejgli: Bejgli, sweet rolls filled with poppy seeds or walnuts, are Christmas staples in Hungary. These rolls symbolize prosperity and protection, commonly found across Central Europe during the holiday season.
Bejgli Christmas Rolls: Bejgli, Hungarian Christmas rolls, are sweet rolls filled with poppy seeds or walnuts, traditionally eaten during the holiday season.
#79 – Chimney Cake (kürtőskalács): Kürtőskalács, chimney cake, is a Transylvanian treat, dough wrapped around a spit, roasted over fire and coated in sugar. Caramelized crust and soft interior make it a popular festive and street food.
Kürtőskalács Chimney Cake: Kürtőskalács, Hungarian chimney cake, is a sweet spiral-shaped cake roasted over fire, with a caramelized sugar crust.
#80 – Donut (fánk): Fánk, Hungarian donuts, are deep-fried pastries, traditionally eaten during Carnival season. Filled with fruit jam, chocolate, or vanilla custard, fánk is enjoyed year-round in Hungary.
Fánk Hungarian Donut: Fánk, Hungarian donuts, are deep-fried pastries, often filled with jam or custard, traditionally eaten during Carnival.
#81 – Dobos Torte: Dobos torte, created in 1884 by József C. Dobos, is a sponge cake layered with chocolate buttercream and topped with brittle caramel. This classic Hungarian cake remains a pastry shop staple.
Dobos Torte: Dobos torte, Hungarian Dobos cake, is a layered sponge cake with chocolate buttercream and a signature brittle caramel topping.
#82 – Esterházy Torte: Esterházy torte, named after the aristocratic Esterházy family, is a well-known Hungarian cake. Layers of walnut meringue and rum buttercream with a white fondant coating define this flourless cake.
Esterházy Torte: Esterházy torte, Hungarian Esterházy cake, is a layered walnut meringue cake with rum buttercream and fondant, named after the Esterházy family.
#83 – Krémes: Krémes, Hungarian custard slice, is similar to Napoleon pastry. Vanilla custard between puff pastry layers, with “francia krémes” adding whipped cream and caramel glaze, makes this a cherished pastry.
Krémes Custard Slice: Krémes, Hungarian custard slice, is a puff pastry layered with vanilla custard, similar to Napoleon pastry, a popular pastry in Hungary.
#84 – Flódni: Flódni is a layered Jewish-Hungarian cake with plum jam, apples, walnuts, and poppy seeds. Originally made for Purim, flódni is now widely available in Budapest pastry shops.
Flódni Jewish-Hungarian Cake: Flódni, Hungarian Jewish cake, is a layered cake with plum jam, apples, walnuts, and poppy seeds, originally for Purim.
#85 – Gerbeaud Slice: Gerbeaud slice, created at Café Gerbeaud in Budapest, is a bite-sized cake. Chocolate glaze covers layers of sweet dough with walnut and apricot jam filling.
Gerbeaud Slice Pastry: Gerbeaud slice, Hungarian Gerbeaud pastry, is a bite-sized cake with walnut and apricot jam filling, created at the famous Cafe Gerbeaud.
#86 – Somlói Galuska: Somlói galuska, dating back to the 1950s, is a beloved Hungarian dessert. Rum-infused sponge cake with vanilla custard, chocolate cream, whipped cream, walnuts, and raisins create this layered delight.
Somlói Galuska Sponge Cake: Somlói galuska, Hungarian Somlói sponge cake, is a layered dessert with sponge cake, custard, chocolate cream, whipped cream, and walnuts.
