Hungarian cuisine

Hungarian cuisine is the culinary art and tradition associated with Hungary and its people. It has evolved over centuries, influenced by the practices of the various populations that inhabited the region before the Magyar conquest in the 9th century.

History

The history of Hungarian cuisine can be traced back to the Magyar people who brought their traditional food customs to Hungary from the East. Over time, the cuisine was influenced by the Ottoman Empire, Austria, and other neighboring cultures.

Ingredients

Hungarian cuisine is known for its liberal use of paprika, a spice made from ground, dried peppers. Other common ingredients include onions, garlic, caraway seeds, and sour cream. Meats, particularly pork, beef, and poultry, are also staples in Hungarian dishes.

Dishes

One of the most famous dishes in Hungarian cuisine is Goulash, a soup or stew of meat and vegetables, seasoned with paprika and other spices. Other notable dishes include Pörkölt, a stewed meat dish, and Halászlé, a Hungarian fisherman's soup.

Desserts

Hungarian desserts are often rich and sweet. The most famous is probably the Dobos Torte, a layered sponge cake filled with chocolate buttercream and topped with caramel. Other popular desserts include Strudel, Somlói Galuska, and Rigó Jancsi.

Beverages

Traditional Hungarian beverages include Pálinka, a fruit brandy, and Tokaji, a sweet dessert wine. Hungary is also known for its thermal water, which is often used in the preparation of traditional dishes.

See also

• List of Hungarian dishes
• Hungarian wine
• Hungarian pálinka

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