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· evőkanál = 2dkg
· csapott evőkanál = 1.5dkg
· teáskanál = 1dkg
· tojásnyi zsír = 6dkg
· fél vaj = 5dkg
· diónyi = 2 dkg
· kávéskanál = .5dkg
· nagy pityóka = 20dkg
· közepes pityóka = 10dkg
· közepes fej káposzta = 1-1.5kg
· közepes fej kelkáposzta = 70-75dkg
· közepes fej hagyma = 6-7dkg
· nagy fej hagyma = 10dkg
· nagyobb murok = 13-14dkg
· nagyobb petrezselyem = 10dkg
· 1/2 zeller = 15dkg
· 1/2 karallábé = 20dkg
· nagyobb karfiol = 40-50dkg
· bögre = 2.5-5dl
· pohár = 2dl

2018 Február 23 (Péntek) - Alfréd, Jávorka névnapja Search for: in

Hungarian Cuisine, History, Gastronomy, Legend, Memoires, Recipes and Lore

Everyone can name the most famous Hungarian dishes, the "goulash"and the 'paprikash." However, few are aware of the long gastronomic history of Hungary, that can be traced back to the ancient nomadic Magyar tribes before they settled In the Carinthian basin between 892-896. Our oldest cooking utensil, the bogrács, or cauldron, originates from this time. A necessity for the nomads, a good bogrács, is say an asset today, when one sets out to cook an authentic gulyás,tokány or fish soup on an open fire. Our wandering ancestors ingeniously adapted their diet to their lifestyle. Familiar with raising cattle, they sun-dried wasted meats and grounded it into a fine powder. Cooking a spoonfull of this meat powder in boiling water provided an instant, nutritious meal. Enough provisions could be easily carried to last for weeks -- a great advantage in warfare or travel.


The Carpathian basin, where the Magyars found permanent home, was rich in a great variety of fish and game, and well-suited to raising cattle and growing crops. Indeed, it seemed like the land of milk and honey --two often-used ingredients in old recipes. The abundance of fresh fruits and vegetables, the variety of meat, fish and fowl, and the generous use of herbs and spices characterized early Hungarian cooking. Soup was out unknown course, except for beef-stock, which was typically used to cook meat in. Gravy was thickened with bread or bread crumbs. Sauces became a very important part of dining, as reflected in the great number of wonderfully inventive recipes. Every meat course was served with a complementary sauce. Cooking techniques were simple limited mainly on slow cooking in the bogrács or roasting on the spit. Sometimes they baked dough, filled with meat or fruits, in ceramic pots that were destroyed to get the food. We know from contemporary chroniclers that almonds, fresh and dried fruits, fruits cooked in honey jam-like preserves were popular desserts. We also know that wine was abundantly consumed essential to balance a diet heavy fat and went.

Thanks to Beatrice, the Italian wife of our great king, Matthias, the high art of Renaissance cooking was introduced to the courts and noble houses of 15th century Hungary amd Transylvania. Beatrice also imported the garlic and the onion -- indispensable ingredients of modern Hungarian cooking.

Despite our turbulent history, the art of cooking steadily developed in Hungary. Professional cooks were prized members of noble households, some were even elevated to the ranks of noblemen, due to their talents in the kitchen. These cooks had to be educated and well acquainted wit the cuisine of neighboring countries. Fortunately for us, a few of them wrote down their favorite recipes, frequently adding modestly "thhis is how I make it." These recipes reflect a healthy, varied and inventive diet. Cooking techniques were not specified and quantities were rarely mentioned, perhaps from professional courtesy from one cook to another. Perhaps the omission is made deliberately to allow free range for creativity and experimentation -- further encouraged by such remarks as "use as much as you like."

Our earliest printed cookbooks, dating back to the 16th century, reintroduce us to a rich culinary tradition all but lost for today's cooks, and also give us a glimpse of important and interesting aspects of our past, not contained in history books.

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