Hungarian cooking is distinctive in its use of paprika, which is considered the national spice. It is made from sweet or hot red peppers that have been dried and finely ground. The pepper plant was brought to Hungary from South America in the 16th century.
The best-known Hungarian dish is gulyás (goulash), a meat stew prepared with onions, paprika, potatoes and noodles. Tarhonya, a kind of dumpling, is made with flour, water, onions and paprika, formed into little balls, browned in lard, cooked and served with meat.
Hungarians like to eat pork and pork products, such as bacon. Lard, which is made from pork fat, is often used instead of butter or oil for cooking and making pastry. Disznótorosis an important winter event in rural areas. This two-day event involves pig killing and sausage making. Hungary is often called the sausage lover’s paradise!
Rétes, a form of strudel, is a very popular dessert in Hungary. The dough is made from flour, sour cream, lard and egg yolks and rolled out as thin as tissue paper. The filling, which may be poppy seeds, cherries or sweetened cottage cheese, is spread over the pastry, which is then rolled up and baked. Sugary doughnuts called fank, are also popular and are served piping hot.
In winter Hungarians like to snack on roasted chestnuts that are sold in paper bags in the parks and on street corners. Hungary produces worldclass wines and fruit brandies, such as Barack Pálinka, an apricot brandy. Bull’s Blood wine is made in Eger and is famous for its beautiful deep red colour. The sweet wines of Tokaj are world famous. Hungarians call Tokaji Aszuthe King of Wines and the Wine of Kings!