Hungarian cuisine

Goulash (, ) is a meal made of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country.

A pretzel ( ; from or , ; ) is a type of baked pastry made from dough that is commonly shaped into a knot. The traditional pretzel shape is a distinctive symmetrical form, with the ends of a long strip of dough intertwined and then twisted back onto itself in a particular way (a pretzel loop or pretzel bow). Today, pretzels come in various shapes, textures, and colors, but the original soft pretzel remains one of the most common pretzel types.

Paprika is a spice made from dried and ground red peppers, Capsicum annuum. It can have varying levels of heat, but the peppers used for hot paprika tend to be milder and have thinner flesh than those used to produce chili powder. The milder, sweet paprika is mostly composed of the fruit of the pepper with most of the seeds removed; whereas some seeds and stalks are retained in the peppers used for hotter paprika.

Börek (also burek or byrek) is a family of pastries or pies made in the Middle East and Southeast Europe. The pastry is made of a thin flaky dough such as filo with a variety of fillings, such as meat, cheese, spinach, or potatoes. A börek may be prepared in a large pan and cut into portions after baking, or as individual pastries. They are usually baked but some varieties can be fried. Börek is sometimes sprinkled with sesame or nigella seeds, and it can be served hot or cold.

dairy product produced by souring heavy cream, popular in Eastern and Central Europe

dish of cabbage leaves with a filling

Pierogi ( ; , ) are filled dumplings made by wrapping unleavened dough around a filling and cooking in boiling water. They are occasionally flavored with a savory or sweet garnish. Typical fillings include potato and twaróg cheese, sauerkraut, ground meat, mushrooms, fruits, or berries. Savory pierogi are often served with a topping of sour cream, fried onions, or both.

meat dish made from finely chopped raw beef or horse meat

culinary traditions of Hungary

Knödel (; and ) or Klöße (; : Kloß) are boiled dumplings commonly found in Central European and Eastern European cuisine. Countries in which their variant of is popular include Austria, Bosnia, Croatia, Czech Republic, Germany, Poland, Romania, Serbia, Slovakia and Slovenia. Similar dishes can be found in most other European cuisines, such as Scandinavian, Romanian, northeastern Italian, Jewish, Ukrainian and Belarusian cuisines. Usually made from flour, bread or potatoes, they are often served as a side dish, but can also be a dessert such as plum dumplings, or even meat balls in soup. Many v

dairy product produced by fermenting a regular cream with certain kinds of lactic acid bacteria

Spätzle (), Spätzla or Spatzen, also called nokedli (), are a type of Central European egg pasta typically served as a side for meat dishes with sauce. Commonly associated with Swabia (hence Swabian spaetzle) and Alsace, it is also found in the cuisines of southern Germany and Austria, Switzerland, Liechtenstein, Hungary, Vojvodina, Banat, Slovenia, Lorraine, Moselle, and South Tyrol. It may be served as a side dish or with other ingredients like cheese and onion as a main dish. Spätzle are egg-based pasta of an irregular form with a rough, porous surface. The glutinous dough is put directly i

thumbnail|A swallow-bellied Mangalica in the gardens of the Franciscan monastery in Kadaň|Franciscan monastery at [[Kadaň, Czech Republic]] thumb|Mangalica piglets, about one month old, in Münsterland, Germany thumb|The curly blonde coat of a Mangalica pig at Budapest Zoo, Hungary

single slice of bread with food items on top

Chorba, ( ; ) shorwa, shurba, shurpa, shurbah or shorba ( ) is a broad class of stews or rich soups found in national cuisines across North Africa, The Middle East, Iran, Turkey, Southeast Europe, Central Asia, East Africa and South Asia. It is often prepared with added ingredients but is also served alone as a broth or with bread.

right|thumb|Haluškár strainer

Palačinka (plural Palačinke) is a thin crêpe-like variety of pancake of Greco-Roman origin. The dessert is common in the Balkans, Central-, and Eastern-Europe.

Pogača (; ; ) is a type of bread baked in the ashes of the fireplace, and later in modern ovens. Found in the cuisines of the Balkans, Levant, Turkey and Hungary; it can be leavened or unleavened, though the latter is considered more challenging to make. It is generally made from wheat flour, but barley and sometimes rye may be added. It can be stuffed with potatoes, ground beef, olive, or cheese, and have grains and herbs like sesame, black nigella seed, or dried dill in the dough or sprinkled on top.

Liptauer is a spicy cheese spread from Slovak, Austrian and Hungarian cuisine. Liptauer is made with sheep milk cheese, goat cheese, quark, or cottage cheese.

work of slaughtering domestic pigs to obtain pig meat (pork)

cold cut non-dairy meat jelly or terrine

Trdelník (; or rarely trdlo, trozkol, or chimney cake) is a kind of spit cake and variant of Kürtőskalács. It is made from dough that is wrapped around a stick, then baked and topped with sugar and walnut mix.

'''' (; sometimes improperly rendered as kurtosh kolach; ; ; ) is a spit cake specific to Hungarians from Transylvania, more specifically the Székelys. Originally popular in the Székely Land, it became popular in both Hungary and Romania. The first written record dates back to 1679 and was found in the village of Úzdiszentpéter (now Sânpetru de Câmpie), while the first recipe appears in a manuscript cookbook dated in 1781. Earlier a festive treat, now it is part of everyday consumption. A similar pastry to kürtőskalács is Baumstriezel'', originating in the Transylvanian Saxon communities.

porridge-type pudding made from semolina

dish

thumb|Dried homemade tarhonya thumb|Fried and boiled tarhonya as side dish

Eastern European bread

Semmelknödel () are a kind of bread dumplings made from dried wheat bread rolls like Kaiser rolls, milk, and eggs. The name derives from southern Germany, where semmel means bread rolls and knödel refers to something that has been kneaded. Semmelknödel are a food specialty in southern Germany, Austria, Slovenia and the Czech Republic, as well as northern Italy (where they are called canederli in Trentino, Semmelknödel in South Tyrol and maracund in Lombardy).

Szaloncukor (; Slovak: salónka, plural salónky; literally: "parlour candy", Romanian: bomboane de pom) is a type of sweet traditionally associated with Christmas in Hungary, Romania and Slovakia. It is a typical imported and adapted Hungarikum. It is usually made of fondant, covered by chocolate and wrapped in shiny coloured foil, then hung on the Christmas tree as decoration.

curd cheese coated in chocolate

Hungarian stuffed crêpes

thumb|right|200px|Flank-steak roulade being browned thumb|right|200px|Sliced-beef roulade filled with bacon, onion and pickled cucumber thumb|right|200px|Cooked flank-steak roulade thumb|right|200px|Salmon and dill mini-

thumb|Fatányéros, as served in Hungary. Fatányéros, also called Hungarian mixed grill, is a traditional Hungarian mixed meat barbecue dish (or pecsenye in Hungarian), originating from Transylvania.

thumb|Knedle with meat filling thumb|Knedle made of curd-based dough, filled with strawberries and peaches thumb|Apricot-filled knedle coated in buttered breadcrumbs and sprinkled with powdered sugar Knedle (plural from ), is a dish of boiled ball- or oval-shaped dumplings with a filling. The dough can be potato-based or made of choux pastry; sometimes it is curd-based. It is filled with fruits (whole strawberries, prune plums, apricots, pieces of apples), mushrooms, curd cheese, meat, and other ingredients. Knedle are popular in Central and Eastern European countries. The fruit-filled variant

Sárgatúró (in literal translation: "yellow curd cheese") is a Hungarian Easter delicacy, prepared mostly in Eastern Catholic regions, notably in Szabolcs-Szatmár-Bereg County and in the Hajdúság.

traditional fish dish

cheese dish fried in oil

pasta dish

Székelykáposzta also known as "cabbage stew à la Székely" or "Székely goulash" (known as "segedínský guláš" in Czech, "segedínsky guláš" in Slovak, "Szegediner Gulasch" in German, "segedin golaž" in Slovenian and "gulasz segedyński" in Polish) is a distinctive dish in Hungarian and Eastern European cuisine. Contrary to its name, it does not originate from the Székely people, and traditional Transylvanian cuisine does not recognize it.

American roasted beef dish

trademark

Hungarian potato casserole

Russian delicacy made of chicken liver

name for several types of sausages

thumb|A slab of modern sütésálló lekvár '''''' (Hungarian for 'Hitler bacon'), known in the modern day as '''''' ('ovenproof jam'), is a dense fruit jam that originated in the Kingdom of Hungary during World War II. It was sold in brick shaped blocks held in a piece of paper, and was sliced like . Soldiers kept it in a case and it could be cooked with other foods. In the modern day, is often sold in small portion cups. The term itself is considered slang and defined as something like 'tough fruit'.

salad based on eggplant

Hungarian dish

Long sponge cake