Hungarian Dishes/Desserts/Drinks?

Question

I'm looking for Hungarian dishes / desserts that do not need a lot of prep time... I prefer recipes that do not include any cooking in the oven... traditional salads for example? or sth to be in the microwave?

As for desserts can u help me with something very easy to prepare?

On the other hand, are there any traditional drinks or cocktails i can prepare?

thanks a million

Answer 1

You can't go wrong with hungarian goulash, which is not like the stewy stuff we eat here in America under the same name - it's more of a spicy broth based beef soup in Hungary. It's mostly a quick prep with lots of simmering.

I also ate a lot of chili with pork while I was there, but I was less adventurous then. It was on every menu.

They also served a cold chicken breast sandwich with cucumber and tomato basically anywhere food was available.

http://www.cdkitchen.com/recipes/recs/42...

Hungary is known for its Tokaj (toke-ay) wine, and I'd recommend just trying to get some of the finer hungarian Wines as both your drink and dessert - I don't recall a lot of outstanding desserts while I was there, but people raved about the wine.

http://www.wines.com/tokaj/tokaj.html

I loved the time I spent there, and the people were very welcoming. I'm glad you're looking into their culinary offerings.

Answer 2

Mmmmm Hungarian Goulash....You can find the recipe on the internet though my family has a secret dish that is delish!

Answer 3

Oooh! I'm Hungarian and proud of it. But I don't know how to cook. Google it. You'll find bunches.

Answer 4

HUNGARIAN CHICKEN PAPRIKAS WITH

DUMPLINGS  

1 frying chicken, cut into 8 pieces

1 large onion, chopped

4 tbsp. butter

1 tbsp. Hungarian paprika

1 1/2 cups water

1/2 pint dairy sour cream

Dumplings:

3 eggs, beaten

3 c. all-purpose flour

1 tbsp. salt

1/2 cup water

In a large heavy or cast-iron skillet, sauté the onions in butter until browned lightly. Remove pan from heat. And add paprika and mix well. Add chicken pieces and return pan to stove. Add water. Cover and simmer over low heat until chicken is tender, about 1 1/2 hours. Stir in the sour cream. Heat thoroughly without boiling. Add dumplings. To make dumplings, combine all the dumplings ingredients. Beat with spoon until smooth. Drop by teaspoon full into boiling salted water; cook until done, approximately 10 minutes. Drain dumplings, rinse with cold water, and add to paprikas.

AND

HUNGARIAN GREEN PEPPERS  

2 lb. ground pork

1 teaspoon salt

1/2 teaspoon pepper

1 teaspoon paprika

3 tablespoons bacon drippings

1 large onion

3 cloves fresh garlic

4 large green peppers

1 box long grain wild rice

1 cup chicken broth

1 can tomato soup (can substitute ketchup)

you will need 2 skillets

Cook the onions and fresh garlic and 1 teaspoon of paprika on slow until tender. Add 1 cup of chicken broth and the box of long grain wild rice.

Cook on low until rice is tender and the liquid is absorbed by the rice.

In the other skillet, brown the ground pork. Additional garlic and some paprika can also be added.

Allow the pork to cool slightly then add the rice mixture.

Use this mixture to stuff the green peppers and top with tomato soup or ketchup.

Bake in the oven for 35 minutes at 350F degrees.



AND

HUNGARIAN GOULASH SOUP  

500 g. beef

80 g. onions

1 green pepper

1 tomato

1 tbsp. Hungarian red pepper

100 g. carrots, turnips, celery

70 g. oil or lard

600 g. potatoes

Cumin seed

Garlic

Salt

Pepper

Best made in stew pot. Saute the onions in oil or lard. Remove from flame. Put Hungarian red pepper and beef, cut into small pieces, into the pot to spice and steam for awhile. Pour 150 ml hot water into pot and steam for 45 minutes.

Add the potatoes, cut into pieces, and salt. Soup is ready when potatoes are cooked. Serve soup hot as a main course.



JM

Answer 5

Some desserts:

Hungarian Cookies:

Ingredients

1 cup butter (margarine will not do)

1 cup granulated sugar

2 egg yolk

2 cups flour

1/2 cup chopped walnut

1/2 cup seedless red raspberry jam

Directions

1. Preheat the oven to 325.

2. Grease the bottom and sides of a 9x9x2 cake pan and set aside.

3. Cream the butter, sugar, and yolks.

4. Fold in flour and walnuts.

5. Divide the batter in half. Do not over handle the dough. One half will serve as the top layer and the other as the bottom.

6. Take a piece of batter and gently flatten it using your fingers. You will see that the batter tends to make its own sections. Work with those. Place this section on the bottom of the cake pan and continue until you have covered the bottom of the cake pan in a patchwork manner. Do not worry about the dough not looking smooth in the pan, you will fix that in a minute.

7. If you have leftover dough from the half, fill in holes and build up areas that may be thinner than others.

8. Take the back of a spoon and gently smooth the edges of the dough together so no holes are apparent.

9. Spread a thin layer of jam over the dough. Do not make the layer thick, you are not making PB and J here.

10. Use the final half of batter to make the top layer using the same technique as above.

11. Place in the oven at 325 degrees for 30-45 minutes. At around 25 minutes start peaking in the oven, the dough should be a nice golden brown color when it is finished.

12. Let cookies cool completely before cutting into small squares.

Mákos Kifli (Hungarian Poppy Seed Crescents) Kipfli / Kip

Ingredients

Dough

3 cups flour, sifted

1 cup unsalted butter

4 egg yolk

1/3 cup sour cream

2 teaspoons lemon extract or vanilla

Poppy Seed Filling

3 cups poppy seed, freshly ground (2/3 lb)

1 1/2-2 cups sugar

3/4 cup milk

1/2 cup butter

3/4 teaspoon vanilla

To assemble

flour, to dust work surface

powdered sugar, to dust work surface (optional)

2 tablespoons powdered sugar or vanilla powdered sugar, to dust cookies

Directions

1. In a large bowl, cream butter and egg yolks; add sour cream and extract.

2. Mix in flour; mix until smooth.

3. Gather dough into a ball.

4. Turn out onto lightly floured surface.

5. With palms of hands, shape dough into a smooth roll.

6. Slice dough into 48 pieces (if dough is too soft and sticky to handle, chill for a short time).

7. Roll each piece into a ball (about the size of a walnut).

8. Can be refrigerated overnight at this point.

9. In a heavy 1 1/2 qt saucepan, combine all filling ingredients and mix together.

10. Cook over low heat, stirring constantly until mixture is slightly thickened (5 minutes).

11. Remove from heat and cool.

12. Filling should be smooth and easy to spread, if on standing it thickens too much, stir in a little milk.

13. Preheat oven to 350°F.

14. Lightly sprinkle work surface with flour or powdered sugar.

15. Roll one dough ball out at a time into a circle 1/16-inch thick.

16. Place 1-2 teaspoons of filling in the middle of each circle.

17. Gently lifting nearest edge, roll over to cover filling (continuing to roll so that the dough overlaps on the bottom); pinch the ends slightly around the filling and shape into a crescent by curving the ends in slightly.

18. Place crescent onto lightly greased cookie sheet so that the overlapped side remains on the bottom.

19. In this way, make crescents from each of the remaining dough balls, sprinkling the work surface lightly between each cookie.

20. Bake until lightly browned 10-15 minutes; remove to cooling racks.

21. When cool, sprinkle with powdered sugar.

Hungarian Rice Pudding

Ingredients

1 cup rice

250 ml water

250 ml milk

1 lemon, rind of

100 g sultana

6 egg, separated

250 g sugar

100 g butter

1-2 teaspoon vanilla sugar

50-60 g butter (butter)

breadcrumbs

Directions

1. Preheat oven to around 200 degrees celsius.

2. Grease a cake tin with extra butter and breadcrumbs.

3. Boil rice in water and rice mixture until tender.

4. Drain well and add lemond rind.

5. Add sultanas and mix. Allow to cool.

6. Beat egg yolks with sugar and 100 butter until it is a creamy colour.

7. Beat egg whites with vanilla sugar.

8. Combine with rice and egg yolk mixture.

9. Bake in oven for 40-45 minutes or until golden brown and baked through.

Csoroge-Hungarian Crispy Crullers

    

Ingredients

3 egg yolk

1/2 teaspoon salt

1 tablespoon sugar

1/2 teaspoon brandy (or whiskey)

1 1/2 teaspoons cider vinegar

1 1/4 cups flour

1/4 cup sour cream

Directions

1. Add just enough of flour to egg yolks and sour cream to make a soft dough. Add sugar, salt, brandy and vinegar. Knead until smooth. Try not to use any more flour than necessary.

2. Let dough rest about 3 minutes. Roll out very thin. Roll out on lightly floured board to about 1/8" thick. With a floured knife, cut into diamond shapes about 2" wide, 6" long. Make a 1" slit in center and pull one end through slit, twisting a little as you do it.

3. Fry in veg. shortening(about 365*F.) to cover until light brown, turning once or twice to brown evenly; drain on paper towels. Sprinkle generously with powdered sugar while still hot. Enjoy!