Food and Cooking of Hungary

Landlocked by no less than seven countries, Hungary lies on the Pannonian Basin at the centre of Europe, the majority of the landscape a series of rolling, fertile plains, perfect for growing crops and rearing livestock. The nomadic Magyars, who lived there from around AD 800, travelled with dry pieces of meat that they then made into stews — and goulash is still regarded as the country's national dish.

Other significant influences on the cuisine came from Germany, Italy, Austria and Turkey, the latter introducing both paprika and coffee, as well as Asia, Poland and Slovakia.

Food and Cooking of Hungary takes you on a captivating and delicious journey through the plains, grasslands, rivers, and lakes of Hungary. An enlightening account of the country’s early history, geography, culinary customs, feasts, celebrations, and classic ingredients sets the cultural scene for the recipes that follow.

Five chapters feature a total of 65 recipes selected to capture the spirit of Hungarian cuisine: Soups; Appetizers; Dumplings, Pasta and Noodles; Fish, Meat and Game; and Desserts and Baking.

Notable recipes include Chilled Pear Soup, providing a cool and exotic start to a meal; Feta and Paprika Bruschetta, a favourite everyday snack; traditional Hungarian Dumplings or galuska served with porkelt, the national stew made with paprika.

Other mouthwatering delights include Venison and Wild Mushroom Goulash, one of the most classic Hungarian gulyás, and Hungarian Poppy Seed and Apple Strudel, using a delicate flaky pastry called retes, around a sweet apple filling.