(What You Didn't Know And Were Afraid To Ask)
by Clara Margaret Czegeny
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.
A well-known
misconception is that Hungarians are thought to only consume fatty, heavy
cream-laden dishes. Another, 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. The
Magyars 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 or (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.
15th Century
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.
16th Century
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 too
often chastised as too greasy or too fatty; however, this classic old world
cuisine has more flavour and appeal than most people think. Don't believe
anything I say, try it for yourself.
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. Popular fresh vegetables include: cabbages
and green peppers, which 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 (turo),
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. It is
slowly braised stew which uses onions and paprika to create the delicious saucy
gravy. Porkolt can be the start of many other dishes - one being Gulyás Leves
(soup) made with meat and paprika. Paprika is also a key ingredient in another
national dish; a fish soup called Halászlé.
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: cottage
cheese (turo), 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.
Don't be shy - give
Hungarian Food a try - you will be so happy you did!
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 70 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.
Clara Margaret Czegeny is
self-proclaimed Hot Hungarian Chef and Author of "Helen's Hungarian Heritage
Recipes" TM Cookbook.
For free Hungarian Recipes, cooking videos, the secrets of Hungarian cooking and the flavours of Hungary
The Famous Chicken Paprikas as shown by CTV Cooking Show
Tehetsége
és ereje sok örömet szerzett mindenkinek. Mint szenvedélyes szakács,
bárhol jártak minden általa még ismeretlen receptet összegyűjtött, de
sosem gondolta, hogy lányain kívül mással is megossza titkos magyar
receptjeit. De a magyar konyhát és művelőit méltán érheti elismerés
ország-világ előtt.
