|Master Chef Helen
Chef Clara Czegeny
|Using old fashioned
methods and attention to
detail, Chef Helen Czegeny
keeps alive the age old
tradition of exceptional
European cookery! Truly,
it's Helen's Hungarian
Rhapsody of Recipes!
|Dream Machine Publications
Paris, Ontario, Canada
Helen's Hungarian Heritage Recipes© Cookbook ™
Copyright © 1938-2013 by Dream Machine Publications
ALL Rights Reserved.
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may be reproduced without written consent by the author.
Created December 2005
Last Updated May 29, 2013
Hungarian Food, Gastronomy
By far, the simplest way to learn about a nation is through its cuisine. In
Budapest, patriotism is kept alive through the old dishes and traditions.
Desserts are named for composers, operas, emperors and counts.
Hungarians are thought to only consume fatty, heavy cream-laden dishes.
Another misconception is that the key ingredient to all dishes is the throat-
burning hot red paprika. Sorry to have to disappoint you, but the sweet red
paprika is used to enhance the flavour and the colour of the dishes whereas
the hot red paprika adds the burn that some crave. Bacon grease can be
substituted with vegetable or grape seed oils. But a friendly reminder about
ingredient judgments, the amount of bacon grease Hungarian's use in meat
dishes, is equivalent to what you will find on a Harvey's Bacon Cheeseburger.
History tells us that the first people to live in present-day Hungary were called
Magyars, who arrived in around A.D. 800. Hungary's National Dish, a meat
stew called gulyás (goulash) can be traced to the Magyars' eating habits. They
traveled with the dried cubes of meat cooked with onions. Water was easily
added to make a stew. So the story is told; the Gulyás (herdsmen) made
Gulyás (shepherd’s stew). The soup is called Gulyás Leves. And although the
connection to Hungarian food and goulash is famous throughout the world,
there is so very much more to Hungarian's delicious and flavourful cuisine than
this renowned soup.
The reign of King Matthias (1458-1490) is recorded to be a high point in
Hungarian history, for both food and culture alike. King Matthias brought
Italian cooking to Hungary through his Italian wife, Queen Beatrice and during
this period, cooking was raised to a fine art.
In the sixteenth century, when the Turks invaded Hungary, they brought their
unique cooking customs along with them. Some of their foods were: paprika
and a thin, flaky pastry called Filo (or phyllo) dough. Recorded history goes on
to share that some new cooking traditions were started as the Turks taught the
Hungarians how to cook. They shared their methods of stuffing peppers and
eggplants. Coffee was also introduced to Hungary by the Turks.
17th -20th Century.
From the seventeenth century to the beginning of the twentieth century was
labeled as the period of Austrian Rule where Austria's Hapsburg Monarchy
(1526-1867): gained total control over Hungary. During this time, the
prevalent German and Austrian cooking styles influenced the Hungarians’
eating habits. It was believed that during this period that Hungary became
famous for its cakes and pastries. Officially, from 1867-1918, the Habsburgs
ruled & Austria-Hungary.
Hungarian food is often chastised as too greasy or too fatty; however, this
classic old world cuisine has more flavour and appeal than most people think.
Probably the best known ingredient in Hungarian food is paprika, the red
powdered spice. Its flavour and colour is prominent in countless Hungarian
dishes. Other everyday staples of Hungarian cooking include: onions, cabbage,
potatoes, noodles and caraway seeds. Both cream and sour cream are used
rather heavily in the Hungarian kitchen to soften flavours, add creamy texture
and a subtle tang.
Dumplings of all sorts, shapes and sizes are very popular. Other popular
staples like cabbages and green peppers are used in countless ways. The most
popular and well-known method is stuffed cabbage rolls. Peppers are also
stuffed; with various ground meats, spices and rice. Another favourite is the
French version of pancake/crepes called Palacsinta. It is popularly prepared
as an appetizer, meal and dessert and is often rolled around apples, cottage
cheese, noodles and shredded ham.
Hungarians are well-known to consume a tremendous amount of meat; mostly
pork or beef. Chicken is a close second after red meats as a popular poultry
staple. Many meat dishes are dredged in flour, egg and coated with bread
crumbs and then fried or baked.
A vast array of sausages is produced in Hungary. The two most popular
smoked sausages are Csabai Kolbász and Gyulai Kolbász. Hungary's different
regions all have their own sausage recipes and tastes - all delicious.
Porkolt seems to rank high on the votes as Hungary's national dish. lt seems to
rank high on the votes as Hungary’s national dish. It is slowly braised stew
which uses onions and paprika to create the delicious saucy gravy. The dish
they call goulash, or Gulyás, is actually a soup made with meat and paprika.
Paprika is also a key ingredient in another national dish; a fish soup called
Throughout the world, the Hungarians are well-known for their elegant tortes,
pastries and squares. The Turks brought the beautifully flaky pastry dough
called Filo or phyllo to Hungary in the seventeenth century. The Hungarians fill
the phyllo dough with their own ingredients to make a dessert known as Rétes
or strudel. Rétes fillings include apples, cherries, and poppy seeds.
Hungary is also very well known for its wines, especially the Tokaji Aszú, a
sweet dessert wine grown in the region of Tokay.
You will find all the original Hungarian Recipes from European old world
cookery in Helen's Hungarian Heritage Recipes TM. Over 440 recipes that will
be sure to bring back memories of your grandmother in the kitchen. These
classic recipes have been 76 years in the making. All the aromas and flavours
that just make for warm and comforting meals.
Treat yourself to a new style of eating. Simple, flavourful, fresh ingredients
and absolutely delightful.
Helen's Hungarian Heritage Recipes ™©2005
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