Streusel Coffee Cake Recipe

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, cheeses and honey. Recipes are based on centuries-old traditions around spicing and preparation methods.

General features

Hungarians are especially passionate about their soups, desserts and pastries and stuffed pancakes ( palacsinta ), with fierce rivalries between regional variations of the same dish, (like 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). Other famous Hungarian dishes would be Paprikás (paprika stew, meat simmered in thick creamy paprika gravy) served with nokedli (small dumplings), Goulash, Gundel Pancake (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 caramel slice).

Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners, are different forms of vegetable stews called főzelék as well as cold fruit soups, like cold sour cherry soup (Hungarian: hideg meggyleves ).

Meat stews, casseroles, steaks, roasted pork, beef, poultry, lamb or game and the Hungarian sausages (kolbász) and winter salami are a major part of Hungarian cuisine. The mixing of different varieties of meat is a traditional feature of the Hungarian cuisine. Goulash, stuffed peppers, stuffed cabbages or Fatányéros (Hungarian mixed grill on wooden platter) can combine beef and pork, and sometimes mutton. In very exclusive dishes fruits like 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. The Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a fresh quark cheese), cream cheeses, ewe-chese ( juhturó ), Emmentaler, Edam and the Hungarian cheese Trappista.

Spices

Hungarian food is often spicy, as hot paprika is commonly used; on account of the use of this spice (hot paprika), Hungarian cuisine is arguably the spiciest cuisine native to Europe. Besides hot paprika, sweet (mild) paprika is also used daily. The combination of paprika, lard and red onions is typical of Hungarian cuisine, and the use of the thick sour cream called tejföl . Besides different kinds of paprika and onions (raw, sweated or caramelized), other common flavor components include garlic, black peppercorn, parsley, ground black and white pepper, bay leaf, dill, caraway (seeds or grounded), marjoram, thyme, mustard (prepared), tarragon, vinegar, savory, lovage, creeping thyme (Thymus serpyllum), chervil, lemon juice and peel (zest), almond, vanilla, poppy seeds and cinnamon. Additional flavor components are wine, coriander, rosemary, juniper berries, anise, basil, oregano, allspice, horseradish, cloves, mace, and nutmeg.

History

Hungarian cuisine is influenced the history of the Magyar people. The importance of livestock and the nomadic lifestyle of the Magyar people is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes cooked over the fire like Goulash (in Hungarian "gulyás", lit. "herdsman's meat"), pörkölt stew and the spicy Fisherman’s soup called halászlé are all traditionally cooked over the open fire in a bogrács (or cauldron). In the 15th century, King Matthias Corvinus and his Neopolitan wife Beatrice, influenced by Renaissance culture, introduced new ingredients and spices like garlic, ginger, mace, saffron and nutmeg, onion and the use of fruits in stuffings or cooked with meat. Some of these spices like ginger and saffron are no longer used in modern Hungarian cuisine. At that time and later, considerable numbers of Saxons (a German ethnic group), Armenians, Italians, Jews and Serbs settled in the Hungarian basin and in Transylvania. Elements of ancient Turkish cuisine were adopted during the Ottoman era, in the form of sweets (for example different Nougats, like white nougat called törökméz , quince ( birsalma ) sweets, Turkish Delight), Turkish coffee, the cake called bejgli or rice dishes like pilaf (in Transylvania), meat and vegetable dishes like the eggplant, used in eggplant salads and appetizers, stuffed peppers and stuffed cabbage called töltött káposzta . Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire. Dishes and methods of food preparation have often been borrowed from the Austrian cuisine. Cakes and sweets in Hungary show a strong German/Austrian influence. All told, modern Hungarian cuisine is a synthesis of ancient Asiatic components mixed with Germanic, Italian, and Slavic elements. The food of Hungary can be considered a melting pot of the continent.

Hungarian meals

In Hungary people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with fresh bread or a toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, véres hurka (similar to black pudding), liver paté (called májkrém or kenőmájas ), bacon, salami, beef tongue, mortadella, disznósajt (head cheese), sausages like kabanos, beerwurst or different Hungarian sausages ( kolbász ). Even eggs, (fried, scrambled or boiled), French toast called bundáskenyér and vegetables (like peppers, bell peppers, tomatoes, radish, scallion and cucumber) are part of the Hungarian breakfast. Sometimes breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudel with jam or honey, or cereal like muesli and perhaps fruit. Children can have rice pudding ( tejberizs ) or Cream of Wheat ( tejbegriz ) for breakfast topped with cocoa powder and sugar. Hot drinks are preferred for breakfast.

Villásreggeli (literally breakfast with fork) is a more luxurious big breakfast given on special occasions or holidays. Often guests are invited. Deviled eggs, cold steak, cold salads, salmon-omelet, pancakes, körözött , caviar, foie gras, fruit salads, compote, fruit yogurts, fruit juices, champagne and pastries, cakes and cookies may be served.

Lunch is the major meal of the day, usually with several courses. Cold or hot appetizers may be served sometimes (for example fish, egg or liver), then soup. Soup is followed by a main dish. A main dish can be a sweet pastry dish or dish including meat and salad, which precedes the dessert. Fruit may follow. In Hungary pancakes are served as a main dish, not for breakfast. Salad is always served with meat dishes, made of lettuce with tomatoes, cucumbers and onions or a simple thin sliced cucumber salad in vinaigrette. Salads like Salade Olivier or potato salad are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic or mayonnaise. These salads are eaten as appetizers or even as a main course.

Some people and children eat a light meal in the afternoon, called uzsonna , usually an open sandwich. Dinner is a far less significant meal than lunch. It may be similar to breakfast, usually an open sandwich, yogurt or virsli (hot dog sausage) with a bun, more seldom a cake, pancakes ( palacsinta ), and it consists of only one course.

Typical Hungarian dishes

Soups

• Gulyásleves (goulash soup. It is possible to cook gulyas like a stew as well, for example Székelygulyas ).
• Halászlé (a famous hot and spicy fish soup with hot paprika)
• Húsleves (clear chicken or veal meat soup with soup vegetables and thin soup pasta called csipetke )
• Hideg meggyleves (chilled sour-cherry soup)
• Jókai bableves (a bean soup named after the author Mór Jókai)
• Vadgombaleves (wild mushroom soup)
• Borleves (wine soup)
• Palócleves (named after the Palóc, an ethnic group of Northeastern Hungary)
• Köménymagleves ( caraway seed soup)

Main courses

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