Hungarian cuisine

Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses.

Hungarians are especially passionate about their meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb and game. The mixing of different varieties of meats is a traditional feature of Hungarian cuisine. Goulash, stuffed peppers, cabbage rolls, and Fatányéros (Hungarian mixed grill on a wooden platter) are all dishes that can combine beef and pork, and sometimes mutton. Goulash is a stew with more gravy or a soup using meat with bones, paprika, caraway, vegetables (typically carrots and parsley root) and potatoes or various tiny dumplings or pasta simmered with the meat. Other famous Hungarian meat stews include paprikás, a paprika stew with meat simmered in thick creamy paprika gravy, and pörkölt, a Hungarian stew with boneless meat (usually beef or pork), onion, and sweet paprika powder, both served with nokedli (small dumplings). In old fashioned dishes, fruits such as plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles and dumplings, potatoes, and rice are commonly served as a side dish. Hungarian sausages (kolbász) and winter salami are a major part of Hungarian cuisine.

Other characteristics of Hungarian cuisine are the soups, desserts, and pastries and stuffed crêpes (palacsinta), with fierce rivalries between regional variations on the same dish (such as the Hungarian hot fish soup called fisherman's soup or halászlé, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza), palacsinta (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin slice of caramel).

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Wikipedia