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I
love to cook. (Hence my weight issues ;O))
This
page came from an idea when friends kept on asking me
for recipes. I primarily will share hungarian, traditional
dishes, but time to time I will include a few recipes
that are just great and we love. Traditional hungarian
cooking was changed and altered many times due to the
country's location. It lies on traditional caravan routes
and many other nations made this place their temporary
home during the countries more then 1100 years of history.
During
their 150-year rule after invading Hungary in the 1400's, the Turks brought rice,
coffee, tomatoes, corn, tobacco, cherries and most important of all, paprika.
Paprika became a pillar of hungarian cooking. The Turks took away all domestic animals except for pigs during their raids
(Muslims don't eat pig).
Pork dishes have started to become prevalent in Hungarian cuisine since that
time. Other culinary advantages of the Turkish rule
were strudel, lángos, riced pilafs, stuffed vegetables. (see recipes) Then
came the
Habsburgs. It's controversial whether Hungary contributed more to the
Austrian cuisine, or vice versa. The Hungarian upper class maintained French
style cooking, similarly to the Austrian aristocrats. Middle-class Hungarians
established Austrian dishes in their everyday meals, like schnitzel, sausages,
potatoes and vegetable stews thickened with flour and lard (today's fozelék).
Next to stews, nothing is more popular than one of the infinite
variety of hot and cold soups. You can find a bowl for any occasion, of any
consistency. The countries chefs were also serving cold soups long before they became fashionable in
the West. Sour cherry, gooseberry and peach in champagne are only
three of a long
list.
Do
not even try to cook hungarian food, if you are on any type
of diet. It is rich, tends to be fatty and full of starch
and carbs.
.
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