Hungarian-English Culinary Dictionary

Excerpted from Food Wine Budapest (Little Bookroom, 2008) by Carolyn Bánfalvi.
Copyright © 2008 Carolyn Bánfalvi. All Rights Reserved.

See the English-Hungarian Dictionary here.

A    B    C    D    E    F    G    H    I    J    K    L    M 

  N    O    P    R    S    T    U    V    W     Z  

A

abált szalonna: boiled bacon topped with a mixture of garlic, paprika, and salt; served cold

áfonya: blueberry/bilberry; also called fekete áfonya

ágyas pálinka: “bedded pálinka”: has fruit or herbs in the bottle

akácméz: acacia honey; called Black Locust in America

alkalmi sörkülönlegesség: seasonal beer

alkoholmentes: alcohol-free

alma: apple

almapaprika: pale yellow “apple peppers”, named for their round shape, and often pickled; they are usually hot

almás pite: “apple pie”: two layers of crust stuffed with an apple (and often walnut) filling, served in squares rather than wedges

amerikai kávé: American-style filter coffee

ananász: pineapple

angolna: eel

angolosan: rare

ánizs: anise, aniseed

apró: small

apróhús: bite-sized chunks of meat

aprópecsenye: small pieces of roasted or fried meat

aranygaluska: “golden dumplings”: yeast-raised buns, brushed with melted butter, flavored with apricot jam and ground walnuts, and sprinkled with vanilla sugar

Árkádia-kávé: espresso with cinnamon and honey, topped with whipped cream

árpa: barley

articsóka: artichoke

aranygaluska: a sweet yeast-raised cake formed in the shape of buns, often served with vanilla cream sauce

ásványi anyaggal dúsított víz: water with added minerals

ásványvíz: mineral water

aszalt gyümölcs: dried fruit

aszalt szilva: prune

Ászár-Neszmély: Hungarian wine region

ászok: lager

asztali bor: “table wine”: the lowest quality wine

avokádó: avocado

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B

bab: bean

babapiskóta: lady fingers

babérlevél: bay leaf

babkávé: coffee bean

babgulyás: bean gulyás

Badacsony: Hungarian wine region

bácsi: “uncle”; also a polite way to refer to an older man

bajai halászlé: this version of halászlé has pasta added

bajor kenyér: Bavarian bread

bak: bock beer; a strong lager which originated in Munich, and can be dark, amber, or pale in color

bakonyi módra: meat served with mushrooms in sour-cream sauce

Balatonfüred-Csopak: Hungarian wine region

Balaton-felvidék: Hungarian wine region

Balatonmellék: Hungarian wine region

banán: banana

bár: bar; also kocsma (pub), söröző (beer hall), borozó (wine bar), kert or romkert (open-air bar)

barack: apricot; also sárgabarack or kajszibarack

bárány: lamb; also called bárányhús

báránycomb: leg of lamb

barna rizs: brown rice

barna sör: dark German-style beer

baromfi: poultry; also called szárnyas

bazsalikom: basil

besamelmártás: béchamel sauce

bécsi szelet: Wienerschnitzel; traditionally breaded and fried veal cutlet, but in Hungary often made with pork

befőtt: canned fruit

bejgli: long roulade cakes stuffed with walnuts or poppy seeds; called pozsonyi kifli when shaped like small crescents

békacomb: frog legs

belsőség: variety meats/offal

bélszín: beef tenderloin or filet

bevert: poached

bikavér: Bull’s Blood cuvée

birkagulyás: gulyás made from mutton

birka: mutton; also called juh or birkahús (ürü and berbécs are old, lesser-used words)

birs: quince; often called birsalma when shaped like an apple or birskörte when shaped like a pear

birsalmasajt: a paste-like block of quince jelly

birtok: estate (as in “wine estate”)

bivaly: buffalo

bodza: elderberry

bodzavirág: elderflower

bogrács: cauldron

bográcsgulyás: gulyás cooked in a cauldron

bor: wine

borász: winemaker

borászat: winery

borda: cutlet, chop

borecet: wine vinegar

borhab: sabayon

borjú: veal; also called borjúhús

borjúborda: veal cutlet

borjúláb: foot (veal)

borjúmirigy: veal sweetbreads

borkereskedő: wine merchant

borkorcsolya: snacks to eat with wine

borkóstoló: wine tasting

borlap: wine list

borleves: wine soup

boróka: juniper

(boros) pohár: (wine) glass

borozó: wine bar

borpárlat: a drink made from distilled wine; essentially brandy

borravaló: tip

bors: black pepper; also fekete bors

borsikafű: savory, an herb related to the mint family; also called csombor

borsó: peas

borvidék: wine region

brassói aprópecsenye: cubes of sautéed pork and deep-fried potatoes seasoned with paprika, garlic, and marjoram

briós: brioche

bryndza: sheep-milk cheese made throughout Eastern Europe, similar to juhtúró, the Hungarian sheep-milk cheese; bryndza sold in Hungary is usually Slovakian

buborékos: carbonated water

budai zöld: indigenous white grape variety

Budapest bélszín: Steak with sauce made with chopped peppers, peas, tomatoes, mushrooms, and chunks of goose liver

büfé: snack counter

Bükkalja: Hungarian wine region

burgonya: potato; also called krumpli

burgonyafánk: potato croquette; also called burgonyakrokett

burgonyakrokett: potato croquette; also called burgonyafánk

busa: silver carp

búza: wheat

búzasör: wheat beer

búzakenyér: wholewheat bread

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C

cékla: beetroot

cérnametélt: thin, delicate pasta; commonly added to soups

chilipaprika: chili pepper

cigánymeggy: the collective name for any type of small cherries

cigánypecsenye: “gypsy roast” is a pork cutlet sprinkled with paprika and topped with raw crushed garlic and a chunk of roasted szalonna

cirfandli: acclimatized white grape variety

citrancs: grapefruit; also called grépfrút

citrom: lemon

cl: centiliter, the metric unit of measurement used for liquor, also used for measuring tasting portions of wine; equivalent to about one third of an ounce

classicus: second highest category in the Villány appellation

comb: leg cuts of meat

cordon bleu: breaded and fried chicken breast that has been stuffed with ham and cheese; didn’t originate in Hungary but is widely served here

csabai kolbász: named for the town of Békescsaba, these are firm, dried, smoked, pork sausages seasoned with hot and sweet paprika, and a little garlic

Csáky-rostélyos: created in the honor of Sándor Csáki, a famous 20th-century chef, this dish is a sirloin steak cooked with lecsó, eggs, and sour cream

családi: family

csalamádé: mixed pickled vegetables, most often cabbage, peppers, carrots, and onions

csapolt: on tap

csapolt sör: draft beer

csapvíz: tap water

csárda: restaurant; traditionally a folksy roadside inn

csarnok: (market) hall; see also ivócsarnok

császármorzsa: “emperor’s crumbs”: generally a homemade cake-like dessert broken up into crumbs, flavored with raisins and served with jam

császárszalonna: boneless, meaty back bacon slab that can be fried or boiled

csemege: small grocery store, also can be called élelmiszer or ABC; also means delicacy

csemegepaprika: “gourmet” paprika; slightly coarse and can be hot or mild

csemegeuborka: pickle

cseresznye: cherry

cseresznyepaprika: cherry pepper or chili pepper (sometimes called Hungarian cherry pepper abroad); they’re small, round, and usually very hot

cserszegi fűszeres: a white hybrid grape variety

csészében: in a cup

csicseriborsó: garbanzo bean/chickpea

csicsóka: Jerusalem artichoke

csiga: snail; also refers to a round pastry with a swirl of poppy seeds or walnuts

csigatészta: tiny pieces of pasta, curled with a stick into the shape of snails

csiperke: mushrooms from the champignon family, like button mushroom and white mushroom

csipetke: tiny pinched pasta made from flour and eggs

csipkebogyó: rosehip

csípős: hot (as in spicy)

csípős kolbász: hot sausage seasoned with hot paprika

csíra: sprouts

csirke: chicken

csirkecomb: chicken leg

csokoládé: chocolate

csombor: savory, an herb related to the mint family; also called borsikafű

csomó: bunch

Csongrád: Hungarian wine region

csont: bone

csontleves: “bone soup”; broth made from bones and root vegetables, can also be used as stock

csontvelő: bone marrow; also called velő or velős csont

csúcsbor: top wine; this designation is given annually by the Pannon Bormíves Céh (Guild of Pannonian Wines) at the Pannon Bormustra competition, Hungary’s most prestigious. Five Bikavérs, 20 dry whites, 10 sweet whites, and 25 dry reds receive the designation and their bottles are then stamped with the gold Pannon Bormustra seal

csuka: pike

csülök: knuckle

csülök pékné módra: pork knuckle cooked “baker’s-wife” style, roasted with chunks of potatoes and onions

csúsztatott palacsinta: “slipped pancakes”; a dessert made from layers of palacsinta alternated with jam or chocolate and topped with meringue

cukkini: zucchini/courgette

cukor: sugar

cukorborsó: sugar pea/sugarsnap pea

cukordinnye: honeydew melon or cantaloupe; also called mézdinnye

cukorka: candy

cukormentes: sugar-free

cukorrépa: sugar beet

cukrász: confectioner

cukrászda: pastry shop

cukros: sweetened

cuvée: blend

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D

dara: semolina/grits; also called gríz

darab: piece

daragaluska: semolina dumplings

darált: ground

darált hús: ground meat

datolya: date

derelye: stuffed pasta similar to ravioli, often filled with jam, curd cheese, or meat

desszert: dessert

DHC Villány: Districtus Hungaricus Controllatus, Villány’s appellation system

dinnye: melon

dió: walnut or nut

diós bejgli: walnut roulade cake

diós kenyér: walnut bread

diós kifli: walnut-filled crescent rolls

diótorta: walnut cake

disznóhús: pork meat

disznósajt: head cheese/brawn

disznótor: pig killing

disznótoros: pork charcuterie; “pig killing” platter is a wooden platter piled with pork sausages, bacon, and other types of pork

dl: deciliter, the metric measurement used for measuring wine and other beverages; equivalent to 3.4 ounces or 100 ml

dobostorta: layered vanilla sponge cake smothered with chocolate butter cream, and topped with thin wedges of caramel-glazed cake

dödölle: fried potato dumplings

dohányzó: smoking section

dorozsmai módra: carp larded with smoked bacon cooked in sauce made from sautéed onions, mushrooms, peppers, tomatoes, paprika, and sour cream; served with irregularly shaped flat pasta

dugó: cork

dugóhúzó: corkscrew

dűlő: ridge

dunai halászlé: fisherman’s soup in which the ingredients aren’t puréed

dupla: double

dupla kávé: double espresso

dzsem: jam; also called lekvár or íz

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E

ecet: vinegar

ecetes: pickled

ecetes paprika: pickled green pepper

édes: sweet

Édes Anna: mild paprika paste

édeskömény: fennel

édesnemes paprika: “noble” paprika: mainly used to flavor stews and meats

édesség: dessert

Eger: Hungarian wine region

egész: whole

egres: gooseberry

élelmiszer: small grocery store, also can be called csemege or ABC

élesztő: yeast

előételek: appetizers

ementáli sajt: Emmenthal cheese

endívia: endive

eper: strawberry

eperlevél: square-shaped pasta with ribbed edges

erdei: wild; also vad

erdei meggy: wild cherry

erdei vadmálna: wild raspberry

erdélyi szalonna: bacon slab cut from the belly, with a thin layer of meat

érett: ripe

erőleves: “strong soup”; consommé usually served with quail eggs or matzo balls

erős: hot (as in spicy)

Erős Pista: hot paprika paste; usually added to soups

Esterházy-rostélyos: named for Prince Pál Antal Eszterházy, who was known as an extravagant gourmet, this steak is served with a puréed sauce made from carrots, parsnips, white wine, cream, and capers

Esterházy-torta: layers of walnut cake, spread with layers of whipped cream, and topped with a thin layer of fondant

eszpresszó: espresso coffee; also refers to an informal place to drink coffee

étcsokoládé: dark chocolate

ételbár: snack bar

étkezde: simple restaurant, usually open only for lunch; also called kifőzde

étlap: menu

étterem: restaurant

Etyek-Buda: Hungarian wine region

évjárat: vintage

ezerjó: indigenous white grape variety

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F

fácán: pheasant

facéliaméz: phacelia honey

fagylalt: ice cream

fahéj: cinnamon

fajbor: varietal wine

falatok: bites, snacks

fánk: doughnut

farok: tail

farsang: carnival

farsangi fánk: carnival doughnuts

fartő: rump

fatányér: “wooden plate” with a mix of grilled and fried meats; could also be called erdélyi fatányéros (Transylvanian mixed grill)

fehér: white

fehérbor: white wine

fehér bors: white pepper

fehér csokoládé: white chocolate

fehér eper: mulberry

fehér kenyér: white bread

fehér répa: turnip

fejes saláta: lettuce

fekete áfonya: blueberry/bilberry

fekete cseresznye: black cherry

fekete erdő torta: “Black Forest cake/gateau”; chocolate layer cake with sour cherries, whipped cream, and chocolate shavings

fekete gyökér: black or Spanish salsify

fekete retek: black radish

fekete ribizli: blackcurrant

fekete tőkehal: black cod

félbarna kenyér: bread made with half white and half rye flour

félbarna sör: semi-dark beer

félédes: semi-sweet (in terms of wine); mild (in terms of paprika)

felfújt: soufflé

félszáraz: semi-dry

fiatal: young

filé: boneless fillet

finom: delicious; fincsi is the informal form

finomliszt: all-purpose/plain flour

flekken: barbecued meat, usually pork

flódni: traditional Jewish dessert, three layers of pastry filled with ground walnuts, poppy seeds, and apples

fokhagyma: garlic

fokhagymás szalonna: bacon flavored with garlic

fogas: pike perch from Lake Balaton and its tributaries; from the Sander lucioperca family; also sometimes called zander (the German name); young pike perch is called süllő or fogas süllő

fogoly: partridge

földimogyoró: peanut; also amerikai mogyoró

foltos tőkehal: haddock

folyóbor: literally means “running wine”, but refers to house wine

forralt bor: mulled wine

fordítás: this wine from Tokaj, which literally means “turning over”, is made by macerating the residue left after pressing the first aszú berries and then soaking it in fresh must; it can be as sweet as a three, four, or five puttonyos aszú

forró csokoládé: hot chocolate

főtt: boiled

főtt marhahús: boiled beef, usually served with horseradish

főtt sonka: boiled ham, usually served with horseradish; a traditional Easter dish

főtt szalonna: boiled bacon

főzelék: boiled vegetables mixed with sour cream and roux, eaten as a main course

franciakrémes: two crisp layers of puff pastry filled with a thick layer of cream and topped with a thin layer of coffee-flavored icing

franciasaláta: “French salad” (commonly referred to as “Russian salad” elsewhere)

friss: fresh

friss kolbász: sausage containing only meat and seasonings, no innards or fillers

frissensültek: prepared-to-order dishes

fröccs: wine spritzer; a mix of wine and soda water

füge: fig

fül: ear

fürj: quail

fürjtojás: quail egg

furmint: indigenous white grape variety

füstölt: smoked

füstölt sajt: smoked cheese

füstölt szalonna: smoked bacon

fűszer: spice

fűszernövény: herb

fűszerpaprika: paprika powder

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G

galamb: pigeon

galuska: flour dumplings eaten with stew (better known as spaetzle); also called nokedli

galuskaszaggató: a tool for making galuska

Gerbeaud szelet: invented by Swiss pastry chef Emile Gerbeaud, this cake (sliced into rectangles) is cake layers alternated with apricot jam and ground walnuts and topped with chocolate glaze; sometimes spelled zserbószelet

gerinc: saddle

gesztenye: chestnut

gesztenyeméz: chestnut honey

gesztenyepüré: sweet chestnut purée, served with whipped cream

gesztenyetorta: “chestnut cake”; cake layers alternated with chestnut purée

göcseji csemegesajt: a semi-firm, smooth cow’s milk cheese

gomba: mushroom

gombafej: mushroom head

gombavizsgálat: mushroom examiner

gombóc: dumpling; can be sweet (see túrógombóc) or savory

gomolya: a traditional type of cheese—made from either cow or sheep milk—which is firm, round, and dotted with small holes

görögdinnye: watermelon

gőzölt: steamed

gránátoskocka: potatoes and pasta seasoned with paprika

grépfrút: grapefruit; also called citrancs

grillázs: caramel

grillezett: grilled

gríz: semolina/grits; also called dara

gulyás: goulash, also called gulyásleves (goulash soup); originally the word gulyás referred to a shepherd

Gundel-palacsinta: walnut-stuffed pancakes topped with chocolate sauce

gyökér: root

gyömbér: ginger

gyöngyöző bor: lightly sparkling or frizzante wine

gyöngytyúk: guinea fowl

gyorsbüfé: fast-food joint

gyorsétterem: fast-food restaurant

gyros: gyro/döner kebab

gyulai kolbász: firm, medium-spicy sausage made from pork and bacon, stuffed into a natural casing, and smoked; has a distinctive paprika and garlic taste

gyümölcs: fruit

gyümölcskenyér: fruit cake

gyümölcsleves: fruit soup, served chilled

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H

hab: foam

habtejszín: whipped cream

hagyma: onion

hagymás rostélyos: a thin sautéed steak topped with onions that have been dredged in flour and deep-fried; served with mustard

Hajós-Baja: Hungarian wine region

hal: fish

halászlé: fisherman’s soup; heavily seasoned with paprika and prepared differently in different regions

harcsa: scale-less fresh water catfish; also called European catfish, sheatfish, wels, or wels catfish (Silurus glanis)

harcsa halászlé: catfish fisherman’s soup

harcsapörkölt: catfish stew

hárslevelű: indigenous white grape variety

hársméz: lime-blossom honey; also called linden or basswood

hasaalja: pork belly

hasábburgonya: fried potatoes; also called sült burgonya

házhoz szállítás: home delivery

házi: homemade

házi szalonna: homemade bacon

hektár: hectare, a unit of measurement that equals 10,000 square meters, 2.47 acres, or 107,639 square feet

hédervári szalonna: a type of császárszalonna; usually smoked and spiced

hegy: hill or mountain

hentes: butcher

hentesáru: meats; refers to a butcher shop

hentes módra: “butcher’s style” signifies meat that’s cooked with sausage or bacon

here: testicles

hering: herring

heti ajánlat: weekly specials; heti ajánlatunk is “our weekly specials”

hideg: cold

hideg gyümölcsleves: cold fruit soup

hidegtál: cold plate, an assortment of sliced meats, cheeses, peppers, and tomatoes

homár: lobster

hordó: barrel

hortobágyi palacsinta: meat-stuffed pancake with paprika sour-cream sauce

hosszú kávé: “long coffee”: espresso with hot water added

hurka: sausage, made of blood or liver (black or white pudding)

hús: meat

hús-hentesáru: butcher shop

húsleves: “meat soup”, a consommé made by slowly simmering beef, bones, and vegetables

húsvét: Easter

hűtött: chilled

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I

ilmici: a semi-soft óvár-style cheese, holey with a moist orange rind

indiáner: chocolate-covered pastry filled with whipped cream

ínyenc: gourmet

ír kávé: Irish cofee

író: buttermilk

Irsai Olivér: white hybrid grape variety

ischler: chocolate-glazed cookie filled with jam

itallap: drink menu

ivócsarnok: “drinking hall” where spring water is sold by the glass or by the liter

ivóvíz: drinking water

íz: jam; also means flavor

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J

jégbor: ice wine

jéges kávé: iced coffee

jégkocka: ice cube

jégretek: white radish/daikon

jérce: pullet

jóasszony módra: meat prepared in the style of the “good wife”: braised and served with a mixture of bacon, potatoes, and mushrooms

joghurt: yogurt

Jókai-bableves: named for writer Mór Jókai; a hearty soup made with fresh or dried shell beans, smoked pork knuckle, vegetables, csipetke, and flavored with vinegar and sour cream

jól átsütve: well done

juharszirup: maple syrup

juhfark: indigenous white grape variety

juhsajt: sheep-milk cheese

juhtúró: sheep-milk curd cheese

juhtúrós galuska: dumplings with sheep cheese

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K

kacsa: duck

kacsamáj: foie gras (fattened duck liver)

kacsasült: roasted duck, typically served with red cabbage and potatoes

kadarka: acclimatized red grape variety

kagyló: mussel

kajszibarack: apricot; also called sárgabarack or barack

kakaó: cocoa

kakas: rooster

kakukkfű: thyme

kalács: challah bread

kannás bor: bulk wine; wine that hasn’t been bottled and is sold by the liter

kapor: dill

káposzta: cabbage

káposztás kocka: pasta with shredded cabbage sautéed in a bit of bacon fat

káposztás pogácsa: pogácsa flavored with cabbage

kappan: capon

kapribogyó: caper

kapros: seasoned with dill

kapros túrós lepény: curd cheese flavored with dill and very little sugar, sandwiched between two layers of short crust

karácsony: Christmas

karaj: short loin, chops (lamb)

karalábé: kohlrabi

karamell: caramel

karaván: a processed smoked cheese

kardamon: cardamom

kardinálisszelet: sponge cake and a thick layer of meringue, with jam or fruit sometimes sandwiched between

karfiol: cauliflower

kaszinótojás: devilled eggs

katona: bite (of something)

kávé: coffee; refers to espresso

kávéház: coffee house or café

kávézó: an inexpensive place to drink coffee

kaviár: caviar

kecsege: sterlet; related to the sturgeon, and found in the Danube and Tisza rivers

kecske: goat

kecskesajt: goat cheese

Kedvessy-bélszín: created by 19th-century chef Nándor Kedvessy, this dish consists of a piece of butter-fried bread topped with sautéed mushrooms, a piece of steak, and a slice of goose liver, served with a sauce made from onions, paprika, tomatoes, peppers, cream, and dill

kefir: kefir; a fermented milk drink that originated in the Caucasus. Most commercially made kefir is like a more sour, thinner version of yogurt

kékfrankos: acclimatized red grape variety; known as blaufränkisch or lemberger in other countries

kéknyelű: indigenous white grape variety, primarily grown in Badacsony

kékoportó: the traditional name for the acclimatized red grape variety now called portugieser (also known as blauer portugieser)

keksz: biscuit, pastry

kék tőkehal: blue whiting

kel: kale; also marhakáposzta

kelbimbó: Brussels sprouts

kelkáposzta: Savoy cabbage

kemence: traditional brick or earthenware oven; kemencés means cooked in the oven

kemény tojás: hard-boiled egg

kenyér: bread

kenyérszalonna: thin slab of smoked bacon, similar to fatback, which is almost purely fat

képviselőfánk: choux puffs filled with vanilla cream and whipped cream

kert: open-air bar; also called romkert

kerti csiperke: horse mushroom

keserű: bitter

késői szüretelésű: late-harvested

keszeg: rudd, a small boney fish

készételek: ready-made dishes

kifli: typical crescent-shaped bread roll

kifőzde: simple restaurant, usually open only for lunch; also called étkezde

kígyóuborka: long, smooth-skinned cucumber

kimért bor: “measured wine”; wine by the glass

kínai kel: the type of cabbage with long pale green leaves known as Chinese leaves, Napa cabbage, or Peking cabbage

királyleányka: indigenous white grape variety

kisburgundi: the rarely used Hungarian name for pinot noir

kisüsti: small batch pálinka made with the traditional double-batch distillation method

kisvendéglő: “small restaurant”

kivi: kiwi

kockatészta: small square-shaped pasta

kocsma: pub

kocsonya: pork jelly with a mix of pig parts like feet, ears, and snouts, and extras like hard-boiled eggs, set into aspic made from rich meat consommé that congeals when chilled

koffeinmentes: decaffeinated

kökény: sloe (a small, wild European fruit that comes from the blackthorn)

kókuszdió: coconut

kókusztej: coconut milk

kolbász: sausage, either fresh or dried

kolozsvári káposzta: a dish consisting of layers of sauerkraut, rice, sausage, bacon, and sour cream, baked and served with fried pork chops; also called rakott káposzta

kolozsvári szalonna: slightly smoked slab bacon with some bones

kömény: caraway

köménymag: caraway seed

konzerv: canned food

köret: garnish; usually potatoes or rice

korhely halászlé: “hangover fish soup”, flavored with lemon juice and sour cream

korhelyleves: “hangover soup”, made from sauerkraut, smoked sausage, paprika, and sour cream

koriander: cilantro/coriander

köröm: hock/trotter

körözött: curd cheese spread seasoned with paprika, garlic, onions, salt, and caraway seeds; known as Liptauer in some countries

korpa: bran

korpás kenyér: bread made with graham/wholewheat flour, wheat bran, and oat bran

korsó: 500 ml (16.9 ounces) mug of beer

körte: pear

kóser: kosher

kovászos uborka: cucumbers preserved by the process of lactic acid fermentation

kövérszőlő: indigenous white grape variety

kövidinka: indigenous white grape variety

közepesen átsütve: medium

krém: cream (the filling for pastries)

krémes: similar to the franciakrémes, minus the whipped cream, and a dusting of confectioner’s/icing sugar replaces the coffee icing

krémsajt: cream cheese

krokett: croquette

krumpli: potato (also called burgonya); krumpli is also a dessert of marzipan balls dusted with cocoa

krumplipüré: mashed potatoes

krumplis kenyér: bread made with a small amount of potato added to the dough

krumplis pogácsa: pogácsa made with potato dough

kucsmagomba: morel mushroom

Kugler csokoládés máktortája: dense, flourless two layer chocolate and poppy seed cake with a thin layer of jam in the middle and chocolate glaze on top

kuglóf: coffee cake baked in a Bundt/Gugelhupf pan

kukorica: corn

kukoricás kenyér: bread made with wheat flour and a small amount of corn flour

különleges minőségű bor: finest quality wine

különleges paprika: the most finely ground paprika; can be sweet or mild

különlegességek: specialties

Kunság: Hungarian wine region

kurkuma: turmeric

kürtőskalács: this dessert (which originated in Transylvania) is a long thin strip of dough wrapped around a metal spit, glazed with sugar, and rotated until it’s cooked and the glaze has caramelized

küvé: cuvée/blend

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L

lajta: a semi-soft óvár-style cheese, holey with a moist orange rind

lángolt kolbász: a collective name for dried kolbász that has been smoked a certain way

lángos: a fried piece of dough (often with potatoes added), commonly topped with sour cream and grated cheese

laskagomba: oyster mushroom

lazac: salmon

lé: juice, or broth

leányka: indigenous white grape variety

lebbencs: irregularly shaped flat pasta

lecsó: tomato and pepper stew cooked in a small amount of lard

lecsópaprika: green peppers for making lecsó, which are beaten up or not fresh enough for eating raw

lekvár: jam, also called dzsem or íz

lencse: lentil

lepény: tart or pie

lépesméz: honeycomb

lestyán: lovage

leveles tészta: puff pastry

levendula: lavender

leves: soup

liba: goose; also called lúd

libamáj: foie gras (fattened goose liver)

libasült: roasted goose; typically served with red cabbage and potatoes

likőr: liqueur

lila hagyma: red onion

linzertorta: a crust made from ground almonds, grated lemon rind, and butter, topped with jam and a lattice crust

liszt: flour

lucerna: alfalfa

lúd: goose

lúdlábtorta: lúdláb means “goose leg”, and when this cake is made at home it is often cut into tiny triangles resembling goose feet; the thin chocolate sponge cake is topped with chocolate mousse, brandy-soaked cherries, and chocolate glaze

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M

macesz: matzo; also called pászka

madársaláta: mâche/lamb’s lettuce

madártej: floating islands; cold dessert consisting of an egg custard topped with chunks of meringue

mag: seed

magos kenyér: bread with added seeds

magyarosan: “Hungarian”-style meat: served with a tomato, pepper, and onion sauce spiced with paprika

máj: liver

májas hurka: sausage that contains liver, as well as some innards and fillers

májgombóc: liver dumpling, often added to húsleves

majonéz: mayonnaise

majoránna: marjoram

mák: poppy-seed

mákos bejgli: poppy-seed roulade cake

mákos guba: poppy-seed bread pudding

mákos kifli: poppy-seed-filled crescent rolls

mákos tészta: pasta mixed with poppy-seeds, powdered sugar, and melted butter

makréla: mackerel

malac: suckling pig

maláta: malt

málna: raspberry

mandula: almond

Mangalica: an indigenous Hungarian pig, prized for its tasty meat

mángold: Swiss chard

marcipán: marzipan (sweetened almond paste)

margarin: margarine

marha: beef

marhanyelv: ox tongue

marhasült: roast beef

Mária Terézia-kávé: espresso with orange liqueur and whipped cream

mártás: sauce

márványsajt: “marble cheese”: blue cheese

máslás: “copy”; a type of Tokaj wine made by pouring must on the aszú and fermenting it again

Mátra: Hungarian wine region

mátrai borzaska: breaded pork cutlet topped with sour cream, cheese, and garlic

mazsola: raisin

Mecsekalja: Hungarian wine region

medvehagyma: these green leaves have many names in English— ramson, ramp, wood garlic or bear’s garlic—and are sold in bio stores in the spring; best used in salads, soups, and sandwiches

meggy: sour cherry

meggyes piskóta: thick, fluffy sponge cake baked with a layer of cherries on the bottom and dusted with powdered sugar

mélange: half espresso and half steamed milk

melasz: molasses

meleg: hot or warm

mell: breast

menta: mint

metélőhagyma: chives, also called snidling

metélt: long, thin strips of pasta

méz: honey

mézdinnye: honeydew melon or cantaloupe—they go by the same name; also called cukordinnye

mézes: honey-flavored

mézeskalács: honey bread (similar to ginger bread)

mignon: petit four

minőségi bor: “quality wine”

módra: style

mogyoró: hazelnut

mogyorótorta: hazelnut cake

Mór: Hungarian wine region; also the name of a city in western Hungary

muskotály: the Hungarian name for the muscat ottonel grape

mustár: mustard

must: (grape) must

muzeális: wine that’s at least five years old

müzli: muesli/cereal

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N

nádcukor: raw sugar

nagy tonhal: bluefin tuna

napi ajánlat: daily specials; napi ajánlatunk is “our daily specials”

napi étlap: daily menu

napraforgóméz: sunflower honey

napraforgóolaj: sunflower oil

narancs: orange

naspolya: medlar

natúr: plain; in terms of meat it refers to meat simply dredged in flour and fried

nélkül: without

néni: “aunt”; also a polite term used to refer to an older woman

nyak: neck

nyárs: skewer

nyelv: tongue

nyers: raw

nyers tej: raw (unpasteurized) milk

nyúl: rabbit

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O

öko: organic

ökör: ox

olaj: oil

olajbogyó: olive oil; also called olívaolaj

olaszrizling: the most widely planted grape in Hungary; also called Welschriesling or Italian riesling

oldalas: ribs

olajbogyó: olive; also called olíva

olajbogyós kenyér: bread with olives

omlett: omelet

orda: whey cheese; similar to ricotta

ördöghal: monkfish

oregánó: oregano

orjaleves: soup traditionally made on pig-butchering day with the pig’s backbone

Orly: the cooking method of frying fish in beer batter

őrölt: ground

orosz krémtorta: “Russian cream cake”; a light sponge cage topped with a thick layer of creamy filling flavored with rum and candied fruits and raisins, and topped with whipped cream

őszibarack: peach

osztriga: oyster

óvári: a mild, medium-firm cheese with dense irregular holes

őz: venison/roe deer

őzgerinc: saddle of venison

őzlábgomba: parasol mushroom

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P

pacal: tripe

pácolt: marinated

padlizsán: eggplant/aubergine

pagodakarfiol: Romanesco broccoli

palackozott bor: bottled wine

palackozta: bottled by

palacsinta: thin pancakes

pálinka: brandy distilled from fruit with no added sugar or alcohol

pálinkafőzde: pálinka distillery

pálmalevél: palmier

palócleves: soup made with lamb and green beans, and finished with sour cream

pálpusztai: soft ripened, pungent cheese with an orange-colored rind and a creamy interior; similar to Limburger

Pannonhalma-Sokoróalja: Hungarian wine region

Pannónia: similar to Swiss Emmental and Gruyère; a semi-hard cow’s milk cheese matured for six to eight weeks

panzió: small family-run guest house

paprika: either the red spice powder or any fresh or dried pepper. The most common fresh pepper is long, pale green, and sweet (called the Hungarian wax pepper or banana pepper abroad). It’s also called tölteni való paprika, or TV paprika for short (“pepper for stuffing”).

paprikás: meat, stew, or vegetables slowly braised in paprika sauce, thickened with sour cream

paradicsom: tomato

paraj: spinach; more commonly called spenota

párizsi borjúszelet: veal scallops dredged in flour and eggs, and fried

párlat: any kind of distilled drink

párna: “pillow”; a filled pastry

párolt: steamed or braised

parasztsonka: dried “peasant sausage”

parfé: parfait

pászka: matzo; also called macesz

pástétom: pâte

patisszon: pattypan squash (or custard marrow or summer crookneck

pék: baker

pékmester: baker

pékség: bakery

péksütemény: baked goods

perec: pretzel

Pethes-leves: a lesser-known soup, which is húsleves served with a piece of meat topped with bone marrow

petrezselyem: parsley; flat-leaf (or Italian) parsley is the most common in Hungary

petrezselyemgyökér: parsley root (also called Hamburg parsley or parsnip-rooted parsley); common in Central Europe, but slightly different than the parsnip

pezsgő: sparkling wine

piac: market

Pick szalámi: a company founded in 1869 in Szeged that still makes téliszalámi from the original secret recipe

pikáns: flavorful

pikoló: 200 ml (6.7 ounces) glass of beer

pilzeni: pilsner; also called pils

pince: cellar

pincepörkölt: pörkölt cooked in red wine

pincesor: cellar row

pirítós: toast

pirított: sautéed

piros: red

Piros Arany: mild red paprika paste

piskóta: sponge cake

pisztácia: pistachio

pisztráng: trout

pite: pie

pogácsa: savory, buttery scones/biscuits in a variety of flavors

pohár: glass; in terms of beer pohár refers to a 300 ml (10.1 ounces) glass of beer

polip: octopus

ponty: a variety of carp native to the Danube river system

ponty halászlé: carp fisherman’s soup

porcukor: powdered/confectioner’s/icing sugar

póréhagyma: leek

pörkölt: stew; the word also means roasted

portugieser: acclimatized red grape variety, formerly called kékoportó, and also known as blauer portugieser

Pozsonyi kifli: small crescents filled with walnuts or poppy seeds

prémium: uppermost category in the Villány appellation

presszókávé: another term for espresso

primőr: another word for újbor, the first wine released from the new harvest

puding: pudding

puliszka: cornmeal porridge (polenta)

pulyka: turkey

puncstorta: “punch cake”; a bright pink sponge cake studded with rum-soaked dried fruits and topped with pink frosting

püré: purée

püspökkenyér: “bishop’s bread”; a fruitcake-like loaf

puttony: a wooden tub that holds macerated botrytized grapes. The number of puttonyos a bottle of Tokaji wine has refers to the number of tubs of grapes added to the wine: the higher the number, the sweeter the wine.

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R

rablóhús: “robber’s meat”; meat cooked on a skewer (also called saslik)

racka juh: a Hungarian indigenous breed of sheep; also called the Hortobágy Racka

rácponty: Serbian-style carp; a dish with layers of sliced potatoes, carp larded with smoked bacon, lecsó, and sour cream

ragu: ragout

rajnai rizling: The Hungarian name for the Rhine riesling grape

rák: any type of crustacean

Rákóczi-túrós: Rákóczi cheesecake, a layer of short crust topped with a curd-cheese mixture and a lattice of meringue and apricot jam

rakott: layered

rakott káposzta: see kolozsvári káposzta

rántás: roux

rántott: fried

rántotta: scrambled eggs

rántott borjúláb: breaded calf foot, served with tartar sauce and lemon

rántott csirke: fried chicken

rántott sajt: fried cheese

rántva: fried

rebarbara: rhubarb

reformkonyha: healthy food

reggeli: breakfast

repceméz: rape honey (also known as canola in English)

reszelt: grated

retek: radish

rétes: strudel

réti csiperke: meadow mushroom or field mushroom

ribizke: currant; also called ribizli

Rigó Jancsi: cake named for a Gypsy violinist who ran away with a Belgian baroness: squares of chocolate mousse sandwiched between layers of chocolate cake and glazed with chocolate

ringló: greengage; a type of sweet plum with light-green-colored flesh and red or greenish-yellow skin

rizibizi: rice with green peas

rizlingszilváni: Hungarian name for the müller-thurgau grape

rizs: rice

rizottó: risotto

ropogós: crispy

ropogós malacsült: crispy roasted suckling pig

rostélyos: braised steak

rostélyos filé: cube roll (beef)

röszti: potatoes grated then fried or browned in the oven

roston: grilled

rostonsült: grilled

rostos üdítő: fruit juice

rövid: a “short”; a shot of liquor

rozé: rosé

rozmaring: rosemary

rózsapaprika: “rose” paprika is medium coarse and tends to be very hot

rozskenyér: rye bread

rozssör: rye beer

rukkola: arugula/rocket

rumos kávé: espresso with rum

ruszli: pickled fish

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S

Sacher-torta: created in Vienna by Franz Sacher, this firm two-layers chocolate cake is spread with apricot glaze, topped with chocolate glaze, and served with fresh whipped cream

sáfrány: saffron

sajt: cheese

sajtos pogácsa: pogácsa flavored with cheese

sajtos roló: a long round piece of pastry filled with cheese cream, with ends dipped in grated cheese

sajtos rúd: a savory cheese pastry

saláta: salad or lettuce

salottahagyma: shallot; also called sonkahagyma

sárgabarack: apricot; also called barack or kajszibarack

sárgaborsó: yellow pea

sárgadinnye: honeydew melon or cantaloupe; also called cukordinnye

sárga muskotály: Hungarian name for the yellow muscat/muscat lunel grape

sárgarépa: carrot

sárgarépatorta: carrot cake

sárga rókagomba: chanterelle mushroom

sárga tőkehal: whiting

saslik: meat cooked on skewers; also called rablóhús

savanyú: sour

savanyú káposzta: sauerkraut; often called Vecsési káposzta

savanyúság: pickled vegetables

savó: whey

séf: chef; also called szakács

selyemfűméz: milkweed/silkweed honey

serpenyős: skillet/frying pan; serpenyős refers to a skillet-cooked/pan-fried dish

sertés: pork; also disznó or disznóhús

sertésborda: pork chop

shiitake gomba: shiitake mushroom

siller: a wine that’s lighter than red but darker than rosé, with a winemaking process similar to rosé, but the grape skins aren’t removed and the fermentation process is longer. Siller has largely disappeared since it wasn’t recognized as an official type of wine during Communism; it’s low in alcohol and high in acidity.

Sissy-kávé: espresso with Sissy apricot cream liquor

snidling: chive; also called metélőhagyma

só: salt

sólet: cholent (a traditionally Jewish bean stew with additions like different types of smoked meats or boiled eggs)

som: European cornel (a species of dogwood that produces fruit); it’s used to flavor pálinka

Somló: Hungarian wine region

somlói galuska: chocolate and vanilla sponge cake with vanilla custard, raisins, walnuts, chocolate syrup, and whipped cream

sonka: ham

sonkahagyma: shallot; also called salottahagyma

Sopron: Hungarian wine region; also the name of a city in northwestern Hungary

sör: beer

sörfőzde: brewery; also called sörgyár or serfőzde

söröző: beer hall or a pub

sós: savory or salty

sóska: sorrel

sovány tej: skim milk

spárga: asparagus

spenót: spinach

sprotni: European sprat (similar to herring)

Stefánia-torta: sponge layers alternated with chocolate butter cream and dusted with cocoa powder

strucc: ostrich

süllő: young pike perch (fogas), which weighs between half a pound and two pounds; also called fogas süllő

sült: typically means roasted; can mean fried, as in sült burgonya (fried potatoes)

sült csülök: roasted knuckle of pork

sült szalonna: cooked bacon

sűrített tej: condensed milk

sütemény: cakes, pastries, and cookies

sütőpor: baking powder

sütőtök: squash or pumpkin, similar to butternut squash; also called tök

szakács: chef

szalámi: salami

szalonna: bacon

szalontüdő: lungs/lights; also called tüdő

számla: the bill

szamóca: wild strawberry

száraz: dry

szárazbab: dried bean

szárazkolbász: dried sausage (doesn’t have to be cooked)

szardella: anchovy

szardínia: sardines

szárnyas: poultry

szarvas: deer/venison; also called szarvashús

szarvasgomba: truffle

szeder: blackberry

szegedi halászlé: a variation of tiszai halászlé

szegfűbors: allspice

szegfűgomba: fairy ring mushroom

szegfűszeg: clove

székelykáposzta: a stew made with pork (or beef) and sauerkraut, seasoned with paprika, and flavored with sour cream; also called székelygulyás

Szekszárd: Hungarian wine region; also the name of a city in southern Hungary

szelet: slice

szendvics: sandwich

szénsavas: sparkling water (with gas)

szénsavmentes: still water (without gas)

szentjánoskenyér: carob

szépia: cuttlefish

szerecsendió: nutmeg

szeszes ital: distilled spirit of lower quality than true pálinka

szezámmag: sesame seed

szilva: plum

szilvás gombóc: dumplings made from potato dough, stuffed with plums, and coated in bread crumbs

szilvórium: a high-quality plum pálinka

szív: heart

szódavíz: soda water; traditionally called szikvíz

szójabab: soybean

szójaszósz: soy sauce

szőlő: grape

szörp: concentrated fruit syrup to mix with soda or water

sztrapacska: potato dumplings tossed in bacon drippings with sheep-curd cheese and bacon

szűretlen: unfiltered

szürkebarát: Hungarian name for the pinot gris grape

szürke marha: Hungarian Grey cattle, an indigenous breed that nearly died out

szűrt: filtered

szűz: tenderloin

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T

tájbor: “country wine”; a low-grade table wine from a designated region

tarhonya: dried pasta (which looks like barley) made from a kneaded flour and egg dough

tarkabab: speckled, colorful shell beans known as cranberry/borlotti beans

tárkony: tarragon

tartármártás: tartar sauce; in Hungary it is mayonnaise with added sour cream

táska: “bag”; a filled pastry

tatár bifsztek: beefsteak tartare

tea: tea

teasütemény: small savory pastry

tehén: cow

tehéntej: cow milk

tehéntúró: cow-milk curd cheese

tej: milk; often sold in plastic bags in Hungary

tejberizs: rice pudding

tejcsokoládé: milk chocolate

tejeskávé: half espresso and half steamed milk

tejföl: sour cream

tejszín: cream

tekercs: a roll that looks something like a croissant, but is made with yeasty dough

téli fülőke: enokitake mushroom

téliszalámi: “winter salami”; a firm, mildly spiced salami made from finely chopped pork. It is a vibrant pinkish-red color and the skin is coated with a grayish white mould

tengeri csuka: hake

tengeri hal: saltwater fish

tepertő: cracklings, which are usually eaten with bread and red onions; also called töpörtyű

tepertős pogácsa: pogácsa flavored with cracklings

termelői bor: wine made by the wine grower

termelte: produced by…

természetes ásványvíz: natural mineral water

tészta: pasta; can also refer to dough or pastry

tintahal: squid

tiszai halászlé: the main characteristic of this halászlé recipe is that all ingredients are put in the pot at once, but there are many versions

tojás: egg

tojásfehérje: egg white

tojássárgája: egg yolk

tök: squash or pumpkin (marrow squash), also called sütőtök

tokaji aszú: wine made from select late-harvested botrytized grapes with concentrated levels of sugar; it’s measured in terms of sweetness from three to six puttonyos depending on how many tubs of aszú berries were used

tokaji aszúeszencia: wine made by adding eszencia to Tokaji aszú

tokaji eszencia: the thick syrup that results from the pressure of aszú berries pushing down on each othe. It has such a high sugar content that it ferments too slowly to achieve an alcohol level of more than a few percent.

Tokaj-Hegyalja: Hungarian wine region

tokaji szamorodni: Wine made from a mixture of partly botrytized grapes; can be dry or sweet and is similar to Spanish sherry

tokány: meat stew cooked in its own juices; vegetables can be added, and it can be thickened with sour cream

tőkehal: cod

tokhal: sturgeon

töki pompos: a thick piece of bread, spread with sour cream, cheese, onions, and chunks of bacon

tökmagolaj: pumpkin-seed oil

tölgy: oak

Tolna: Hungarian wine region

töltött: stuffed

töltött káposzta: stuffed cabbage, cooked with sauerkraut

töltött karalábé: stuffed kohlrabi

töltött paprika: stuffed peppers,  cooked in tomato sauce

tonhal: tuna

tönköly buzadara: spelt

töpörtyű: cracklings; also called tepertő

töppedt szőlőből készült: produced with botrytized grapes

törkölypálinka: pálinka made from the residue left after pressing grapes (marc or pomace); the Hungarian version of grappa

torma: horseradish

torta: cake, usually refers to a layer cake

tramini: the Hungarian name for the gewürztraminer grape

trappista: a semi-soft neutral-tasting cheese made from pasteurized cow milk

Traubisoda: Hungarian white grape soda

trombitagomba: black chanterelle or black trumpet mushroom

tüdő: lung/lights; also called szalontüdő

tükörtojás: sunny-side-up eggs

tükörtojás sonkával: ham and eggs

túró: farmer’s cheese or curd cheese; often translated as cottage cheese, but bears no relation to the more liquidy cottage cheese found elsewhere

túrógombóc: curd-cheese dumplings coated with bread crumbs

Túró Rudi: a bar of sweetened curd cheese coated in chocolate

túrós csusza: pasta with curd cheese, sour cream, and bacon

túrós lepény: “cheese pie”; curd cheese filling sandwiched between two layers of short crust

túrós pogácsa: pogácsa flavored with curd cheese

túrótorta: cheesecake made with curd cheese, often thickened with gelatin, and usually with a cake-like crust

tyúk: hen; also tyúkhús

tyúkhúsleves: chicken soup

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U

uborka: cucumber

üdítő: non-alcoholic beverage

UHT tej: milk that has been partially sterilized by ultra-high temperature (UHT) processing; commonly consumed in Europe, it doesn’t have to be refrigerated until opened and has a long shelf life

újbor: new wine

újburgonya: new potato

újfokhagyma: new garlic

újhagyma: spring onions

Újházy-tyúkhúsleves: hearty chicken and vegetable soup with pasta added

Unicum: bitter liquor made from more than 40 herbs and spices, distilled, and aged in oak casks for six months

üveg: bottle

üveges sör: bottled beer

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V

vad: two meanings: game or wild

vadalma: a type of crab apple native to Central Europe

vadas módra: “hunter’s style” meat is served with game sauce or brown sauce; often with bread dumplings

vaddisznó: wild boar

vadhús: game

vadkacsa: wild duck

vadnyúl: wild rabbit

vadszárnyas: wild fowl

vagdalt hús: minced meat

vaj: butter

vajas burgonya: buttered potatoes

vajas pogácsa: pogácsa made with rich butter dough

válogatás: selection

vanília: vanilla

vaníliás cukor: vanilla sugar; sometimes labeled as vanillin

vargabéles: a cake made from a noodle and curd cheese filling cooked between layers of strudel dough

vargánya: porcini mushroom; sometimes called by its Latin name, boletus, or its French name, cèpe

vásárcsarnok: covered market hall

vasi pecsenye: pork cutlets soaked in milk and garlic before being dredged in paprika-laced flour and sautéed

vastag kolbász: thick sausage

vegetáriánus: vegetarian

vegyes: mixed

vegyes halászlé: “mixed fisherman’s soup” made from several types of fish

vegyes saláta: mixed salad

vegyes virágméz: mixed flower honey

velő: marrow or brains

velős csont: bone marrow

velő rántva: fried brains

velőrózsa: brains

vendéglő: restaurant

véres hurka: blood sausage/black pudding

vese: kidney

világos sör: pale ale

Villány-Siklós: Hungarian wine region

Villányi Védett Eredetű bor: origin-protected wine from Villány

vilmos körte: William’s pear/Bartlett pear

virsli: hot dog/frankfurter

víz: water

vörös: red

vörös áfonya: cranberry

vörösbor: red wine

vöröshagyma: onion

vörös káposzta: red cabbage

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W

wels: wels catfish (Silurus glanis); a scale-less fresh water catfish, also called European catfish; in Hungarian catfish is called harcsa

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Z

zab: oat

zabpehely: oatmeal

zeller: celery or celery root

zellergyökér: celeriac/celery root

zengő: white hybrid grape variety

zenit: white hybrid grape variety

zéta: white hybrid grape variety; formerly called oremus

zeusz: white hybrid grape variety

zöldbab: green bean/French bean

zöldborsó: green pea

zöld citrom: lime

zöldhagyma: scallion/spring onion zöldség: vegetables

zöldszilváni: Hungarian name for the sylvaner grape

zöldveltelini: Hungarian name for grüner veltliner

zsálya: sage

zsázsa: cress; part of the mustard family with edible seedlings and leaves

zselatin: gelatin

zsemle: typical Hungarian round bread roll

zsemlegombóc: bread dumplings

zsemlemorzsa: bread crumb

zserbószelet: see Gerbeaud szelet

zsír: lard (or grease)

zsíros kenyér: bread spread with lard and sprinkled with paprika and sliced onions

zsírszalonna: unprocessed fatback, which is bright white (no meat streaks); used for cooking, baking, and making cracklings

zsírszegény: low fat

zúza: gizzard

zweigelt: a cross between the kékfrankos and St. Laurent grapes; one of the most widely planted red varieties in Austria, it’s also present in Hungary
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