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Category Archives: Paprika
Seven Hungarian Food and Wine Resolutions for 2017
Posted by Carolyn Bánfalvi on 04 January, 2017 in Cook ,Drink ,Eat ,Explore ,

As you might have suspected, at Taste Hungary we’re not big fans of New Year’s resolutions that focus on what we will not eat. We prefer to turn it around and focus on what we will do, rather than what we won’t do. So in 2017 I resolve to do more—more things which will expand my palate, bring joy, teach me something, and help me dig deeper into my favorite topics—Hungarian food, Hungarian wine, and travel.

I spend a lot of time thinking about Hungarian food and wine, talking about it, cooking it, eating and eating it, and writing about it. There is still so much to learn, and so much to appreciate (I’m only reminded how amazing it is that foie gras and Tokaji aszú are pretty much standard fare at any Budapest restaurant when I leave Hungary). So I’ve made some resolutions that will help me (and you!) to further appreciate and discover the rich cuisine and wine of Hungary.

If you are unfamiliar to Hungarian cuisine, I give you one more resolution to start with—make this the year that you dive in and get to know it! Start with George Láng’s Cuisine of Hungary (which is out of print, but many used copies are available), which will also introduce you to Hungary’s fascinating culinary history. Culinaria Hungary, which is full of beautiful photographs as well as recipes, is also a great place to get inspired. You’ll thank yourself at the end of the year after you master dishes like paprikás csirke, lecsó, töltött paprika (stuffed peppers), gulyás, and szilvás gombóc (plum dumplings)!

Here is what I resolve to do more of in 2017. Will you join?

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The Eater’s (and Drinker’s) Guide to Hungaricums (Part 1)
Posted by Anna J. Kutor on 09 December, 2016 in 100 Essentials ,Drink ,Eat ,

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You’ve seen shop signs and restaurants touting Hungaricums all around Budapest … but what exactly is a Hungaricum (and can you eat one)? Hungary is proud of the many inventions which its citizens have given to the world (in case you haven’t heard, Hungarian are the brains behind inventions including the Rubik’s Cube, the ballpoint pen, vitamin C, and the hydrogen bomb). They are proud (and fiercely protective) of their natural treasures, outstanding achievements, and matchless flavors and culinary products. In order to shield and preserve these uniquely Hungarian products on a local and international scale, many are protected under the term Hungaricum. The Hungaricum Act was established in 2012 and includes quintessential local products such as Herend porcelain, Matyo folk art, Hungarian grey cattle, and the Hungarian cimbalom. Check out the complete list of Hungaricums (pdf file).

We are not the only ones who think that some of the Hungary’s best assets are edible (or drinkable)—out of the 60 Hungarian treasures which have been declared as Hungaricums, 25 are foods, drinks, ingredients, or dishes. The culinary component of the Hungaricum collection shows off the best of what Hungary has to offer—craftsmanship, distinctive flavors, and a time-honored heritage. Below, we highlight the edible (and drinkable) Hungaricums which display the pure essence of Hungary.

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Hungarian Paprika—The Essential Red Spice
Posted by Carolyn Bánfalvi on 21 January, 2015 in 100 Essentials ,Cook ,Shop ,

Hungarian paprika

If there is one ingredient that Hungary is undeniably associated with, it is, of course, paprika. Though peppers were not introduced to Hungary until the 16th century, the spice symbolizes Hungarian cuisine and is an essential component of some of the best-known Hungarian dishes, including gulyás, pörkölt (stew), chicken paprikás, and halászlé (fisherman’s soup). Paprika gives these dishes their brilliant orange color, and the intense peppery flavor and aroma so characteristic of Hungarian cuisine. “There is something about paprika itself that makes it synonymous with ‘Hungarian.’ ‘Fiery,’ ‘spicy,’ ‘temperamental’—all these adjectives suggest both paprika and the national character,” writes George Lang in The Cuisine of Hungary. “Paprika is to the Hungarian cuisine as wit is to its conversation—not just a superficial garnish, but an integral element, a very special and unique flavor instantly recognizable.” 

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Paprikás Csirke (Paprika Chicken)
Posted by Carolyn Bánfalvi on 19 January, 2015 in 100 Essentials ,Cook ,

Paprikás Csirke (Paprika Chicken)

Paprikás csirke (pronounced paprikash cheerke) is one of the most classic of Hungarian dishes. Named for the large amount of paprika that goes into the sauce, the paprikás method can also be applied to veal, mushrooms, or fish. In fact, according to George Lang in The Cuisine of Hungary, it is one of the four pillars of Hungarian cooking (the others are gulyás, pörkölt, and tokány). “The chief difference between pörkölt and paprikás is that paprikás is usually finished with sweet or sour cream, sometimes mixed with a little flour, but always stirred in just before serving,” writes Lang. “You may never use cream of any kind for gulyás or pörkölt! Also, beef, mutton, game, goose, duck, and pork are most popular for pörkölt; veal and chicken for paprikás.”

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Taste Hungary’s 100 Essentials List
Posted by Carolyn Bánfalvi on 01 January, 2015 in 100 Essentials ,

Essential Food, Wine, and Dining Experiences 

When in Hungary, be prepared to eat and drink … and then do it some more. To fully experience Hungary there are some food, drinks, and experiences that cannot be missed. We have compiled what we think are the most essential (and tastiest) ones. We could go on…but this is enough to get started! We have stories to match some of these “essentials” (which you can get to by clicking on links in the list below the photos), and in the coming months we will add stories for each one of them. You can download the entire list here (pdf). This list is in no particular order, and will update it from time to time.

1. Lángos | 2. Unicum | 3. Gulyás (Goulash) | 4. Neighborhood Markets | 5.  Pezsgő (Sparkling Wine) | 6. Mangalica (Mangalitsa) | 7.  Nagy Vásárcsarnok (Central Market Hall) | 8.  Római Part (Romai Strand) | 9. Picnics | 10. Coffee: Historic Coffeehouses, Retro Eszpresszos, and 3rd Wave Coffee | 11. Rétes (Strudel) | 12. Nose To Tail Eating | 13. Fröccs (Spritzer) | 14. Zsíros kenyér (“Fatty” Bread) | 15. Szalonnasütés (Bacon Roasting) | 16. Szódásüveg (Soda Syphons) | 17. Michelin-Starred Restaurants | 18. Romkocsma (Ruin Bars) | 19. Dobos Torta | 20. Pálinka | 21. Túró Rudi | 22. Jewish Cuisine | 23. Velőscsont (Bone Marrow) | 24. Tokaj | 25. Indigenous Grape Varietals | 26. Liba/Kacsa Máj (Foie Gras) | 27. Kacsa (Duck) and Goose (Liba) | 28. Szilvás Gombóc (Plum Dumplings) 29. Szörp (Fruit Syrup) | 30. Taste Hungary Tours |31. Étkezde (Lunch Rooms) | 32. Cukrászdas (Patisseries) | 33.  Fagylalt (Ice Cream) | 34. Mák (Poppy Seeds) | 35. Dió (Walnuts) | 36. Húsleves (“Meat Soup”) |  37. Hideg Gyümölcs Leves (Cold Fruit Soup) | 38. Töltött Paprika & Töltött Káposzta (Stuffed Peppers & Stuffed Cabbage) | 39. Palacsinta  (Pancakes) | 40. Furmint | 41. Holiday Traditions | 42. Paprika and Peppers | 43. Disznótor (Pig Slaughter) | 44. Drinking From Unmarked Plastic Bottles | 45. Házi Barack & Szilva Lekvár (Homemade Apricot and Plum Jam) | 46. Hungarian Wine Country | 47. Artisan Cheese | 48. George Láng’s The Cuisine of Hungary | 49. Lake Balaton: Corn on the Cob, Lángos, and Artisan Products | 50. Craft Cocktails | 51. Bogrács (Cauldron) | 52. Savanyúság (Pickles) | 53. Craft Beer | 54. Tökmag (Pumpkin Seeds) | 55. Fresh-Picked Fruit | 56. Meggy (Sour Cherries) | 57. Gomba (Mushrooms) | 58. Halászlé (Fisherman’s Soup) | 59. Házi Fánk (Homemade Donuts) | 60. Krémes | 61. Hidegtál (Cold Plate) | 62. Yeast-Raised Desserts | 63. Flódni | 64. Fried Food (with Homemade Tartar Sauce) | 65. The Tasting Table | 66. Gyula Krúdy’s Novels | 67. Etyek | 68. Budapest’s Natural Springs | 69. Bor Mámor Bénye | 70. Budapest Wine Festival | 71. Sólet (Cholent) | 72. Lecsó | 73. Maximilian | 74. Rozé (Rosé) | 75. Tokaji Esszencia | 76. Rákóczi Túrós | 77. Kürtöskalács (Chimney Cake) | 78. Leves (Soup) | 79. Seasonal Eating | 80. Pogácsa | 81. Red Wine from Southern Hungary | 82. Sörözős and Borozós | 83. Hungarian Breakfast | 84. Kovászos Uborka (Fermented Cucumbers) | 85. Tészta (Pasta) | 86. Paprikás Csirke (Chicken Paprikás) | 87. Lunch at a Butcher | 88. Pork: Sausage, Bacon, and More | 89. Főzelék | 90. Zsír (Fat) | 91. A Spájz (The Pantry) | 92. Home-cooking | 93. Túró (Curd Cheese) | 94. Poncichter Ragu (Soproni Bean Stew) | 95. Pörkölt (Stew) | 96. Bodzalé (Elderflower Juice) | 97. Wine from Somló | 98. Téliszalámi (Winter Salami) | 99. Gesztenyepüré (Chestnut Puree) | 100. Sunday Lunch

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