Magyar Receptek
Hungarian Recipes
Allan Sherman - Hungarian Goulash No 5
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1 cup mashed
potatoes 1 egg 1/2 tsp. salt 2 cup flour, maybe more |
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Mix potato, egg, and salt together. Add enough flour to make a
stiff dough, knead well until dough leaves your hands clean and
dough is smooth. Roll out on a well floured board in long pencil
shaped rolls. Cut in 1 inch pieces and drop into boiling salted
water and cook for 20 minutes. Fry some breadcrumbs in butter
and mix in the Anygyal Bögyörö. Serve with buttered bread
crumbs, or fried cabbage, or just butter and add cottage cheese.
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Use a store bought biscuit dough or make your own.
Dough 4 cups bread flour 1/3 cup sugar 1 1/2 tsp instant dried yeast 1 1/2 cups warm milk 1 egg 100g butter, softened, plus 100g extra melted 3/4 cup brown sugar 2 tsp ground cinnamon Caramel sauce 50g butter 1/2 cup brown sugar 1/2 cup thickened cream |
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Place flour, caster sugar and
yeast in bowl of an electric beater fitted with a hook
attachment. Knead to combine. Add milk, egg and softened
butter. Knead on medium for 3-4 minutes or until a soft,
smooth dough. Cover bowl with plastic wrap. Stand in a warm,
draught-free place for 1 hour or until doubled in size. |
1 1/2 cups of beans (Usually Navy beans or
other white beans) 1/2 Parsnip 1 Carrot 2 cloves garlic 2 Tbs. Oil or melted butter 2 Tbs. White Flour 1 Smoked Ham Hock and-or Hungarian Sausage Handful of chopped parsley 1 Tbs. Paprika 1 tsp. pepper 1 tsp. salt 1 Onion 1 Pepper any color Sour Cream |
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Put beans in a container with double the amount of water. Leave
overnight or at least for a few hours to rehydrate. Put the ham hock in enough water to cover it, and cook on medium heat for 1/2 hr. or until the meat separates from the bone. Take it out and let it cool down. Drain the beans and put into the pot along with the chopped carrots and parsnip, along with all the spices except the paprika, garlic and parsley. Cot meat from the pork hock into edible sizes and put back in pot. In a frying pan caramelize the chopped onion and pepper. When the onion becomes transparent, put in the flour and stir. It should make a smooth paste. Adjust the oil or flour accordingly. When the flour is a nice golden brown add the paprika, leave it for as few seconds and then cool it off with either some liquid from the beans or a little water. Transfer into the soup. Make sure the soup is boiling when you do this. Then turn the heat down. Add the parsley, grated or pressed garlic, and it's ready, If you like you can add nokedli before you thicken the soup. The soup has to be boiling when you add the nokedli, otherwise they will stick together. You can add a little sour cream at serving, as seen in picture. ![]() |
1 teaspoon paprika 1 teaspoon nutmeg 1 onion 1 lt. milk flour 1/2 tsp. pepper 1/2 tsp. salt 200 gms. Butter |
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Heat the milk with the spices added, except for the paprika, on low heat. In another pot, melt the butter on low heat. Once liquefied, add the diced or sliced onion. When onion becomes transparent, slowly add enough flour to make a thick paste. Cook while stirring until flour is golden brown. Add the paprika and stir for a few seconds. Pour the milk on the paste a little at a time, while stirring constantly, until the proper consistency is achieved ( it should be like a gravy). |
1Kg. Quince Juice 1Kg Sugar |
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Wash Quince, wipe the fuzz off. Chop into 2cm pieces. Cover with
water. Cook until quince gets very soft. You cannot overcook, but
make sure you cook enough to extract the pectin from the Quince.
Strain through a fine cloth (ie. Pillow Case). Measure the amount of
juice. Put the juice back into the pot and add 1Kg. of sugar for
every Kg or liter of juice. Cook for approximately 3 hours on low
heat. Keep
skimming foam that comes to the top. Place in jars and Pasteurize. You can also add Jalapeno peppers or ground black pepper and whiskey for tang. |
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Birsalma Kompót (Quince Compote) |
Quince 1/4 Sugar to water syrup. Cinnamon Stick Cloves |
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Peel the quince(s). Cut the quince(s) into bite size pieces. If
consuming immediately, use enough water to cover. Add cinnamon
stick and cloves (in a tea strainer or some cheese cloth). Cook
until quince is soft. If preserving, place raw quince slices in canning jars. Boil the syrup with the cinnamon stick and cloves. After straining pour the syrup into the jars to cover quince and to about 1/2" below the lid. Pressure cook or boil the jars for 1/2 hour. |
500gm. Peas. Best
with fresh peas out of the pod, but frozen can also be used. 1 Onion finely chopped 1 medium carrot large bunch of parsley finely chopped 2 Tbs. oil Chicken broth or water 1 Tbs. of Hungarian paprika Nokedli (Optional) 2 Potatoes Salt and pepper |
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Caramelize the finely chopped onion in the oil. Add the paprika,
stir and immediately add the chicken broth or water. Put the diced
potatoes, carrots salt and pepper in the water. Boil until potatoes
and carrots are just about ready, then drop in the Nokedlis. Put in
the peas and boil until the peas are cooked (not too soft).
Put in the finely chopped parsley. Enjoy!![]() |
6 Pieces of chicken 1 Tablespoon of Oil 1 Onion 1 Pepper (Any color) 2 Tablespoons Sour Creme 1 Teaspoon Salt 1 Teaspoon Pepper 1 Tablespoon Paprika Mushrooms Parsley |
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Caramelize the diced onions and pepper. While stirring, put in
the Paprika and in a few seconds add some water to prevent the
paprika from burning. Put in the pieces of chicken and cover them
with water. Add pepper, salt and the mushrooms. Cook until
chicken is done (15-20 Min.) Turn heat down and add the sour cream.
Top with parsley. Serve with rice, broad noodles or Nokedli. Or, take the meat off the bones, cut into small pieces, wrap in Palacsinta and serve with the sauce. ![]() ![]() |
For dough: 240 gm. Sugar 240 gm. Flour
70
12 Eggs separated 2 tsp. Vanilla Pinch of Salt For the cream: 70 gm. Cacao butter or Coconut butter 70 gm. Cacao 400 gm. Chocolate 55-75% 470 gm. Butter tsp. of Vanilla 8 eggs 400 gm. icing sugar
For top: 150 gm. of caramelized sugar
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Making the dough: This will make 8pcs. of 10" layers. Cut quantities in half and make 4 layers at a time. Most ovens you can't make 8 at once. Whip egg whites with 1/2 of the sugar until
firm Whip yolks with 1/2 of the sugar until firm Combine and add the flour, melted butter and salt. Spread approx. 1/8" thick inside the circles on
the parchment paper,
and bake in a tray at 350F for 8-10 min. For the cream: Whip room temperature Butter with Vanilla. Heat the eggs & 400 gm. of icing sugar over
steam whipping constantly for 10-15 min making sure it is hot
enough so you can't keep your finger tip in it. Whip until it cools
to room temperature. Melt the Cacao Butter, Cacao and Chocolate over
very low heat.
Make 8 layers of dough keeping 1 separate for
the top. Layer 7 sheets with cream on top Caramelize the 150gm of sugar and cover the last piece of
dough with it. Score caramel with knife before it hardens to as many
pieces as you like. After caramel hardens crack along scores with a
knife. Place on top of cake. ![]() |
50 dkg potato
25 dkg flour
1-2 onion
2 dl sour cream
cooking oil
salt
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Peel and slice the potatoes.
Cook in salted water so it just covers the
potatoes. When the potatoes are soft enough, mash them with a
potato-masher. Stirring constantly, add flour to it (it shouldn’t be
lumpy or clammy). Cut the onion(s) into little pieces
and put it into a pan. Now fry it in
cooking oil (or with bacon) and add potato
dollops with the help of a tablespoon. Brown it a little and then
serve it with sour cream or with Pörkölt, Chicken
Paprikás or other topping. Believe it or not, there is a festival held yearly in Hungary to celebrate this simple dish. Jó étvágyat! ![]() |
Döglöt Saláta (Boiled Letuce Salad, Nay, Soup) |
1 Head of Lettuce 2-3 Cloves garlic 1 bunch of green onions 1 Tbs. Sugar Salt Enough vinegar to make a 3 to 1 ratio of water and vinegar. |
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Chop lettuce as you would for a salad. Cut the green onions into
1/2" pieces. Boil just enough water to cook the lettuce and green onions in. Add the lettuce and green onions and keep boiling until they are limp. Take off the heat and add the minced or pressed garlic, vinegar-(approximately 1/4 of the estimated water in the pot), the sugar and a pinch of salt. It can be served either warm or cold. |
1/2 lb. ground beef (if you do not want pork,
use 1 lb. ground beef) 1/2 lb. ground pork 4 slices of white bread 1 tsp. salt 2 raw eggs 1 small onion finely chopped 1 clove of garlic, mashed 2 Tbls. of fresh parsley, minced (use Italian
flat parsley for best flavor) 1/2 tsp. ground black pepper 1/2 cup water |
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Sauté chopped onion in a little
fat or oil. Wet bread with water, tear into small pieces. In mixing
bowl beat eggs well. Add meat, bread and the rest of the ingredients
and mix lightly with your hands. Form mixture into medium sized
balls, about 5 or 6. Flatten slightly. Fry SLOWLY in 1/2 inch of oil
until tender and all sides are nicely browned and somewhat crispy.
Let each side cook before attempting to turn with spatula. Serve hamburgers hot along with a potato and
vegetable dish, and perhaps Hungarian cucumber salad. Serves 4 (you can double the recipe for robust
eaters. Leftovers are good the next day cold! Honest! |
1 Can or block of chestnut puree 2 Tbs. rum honey salt Vanilla to taste |
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Taste the puree if it has been presweetened forget about the
honey, or, add some more to taste. Add the rum, vanilla and a tiny
bit of salt, blend well, if you like more, add to taste. When satisfied with the taste, put the puree through a potato ricer for larger amounts, or garlic press for smaller. Top with whipped cream, as in picture. You can also make it at Christmas time. Fresh Chestnuts are available in some stores. Just boil them for half an hour, or bake them surrounded by sand. Score the chestnuts otherwise they will explode. Peel and grind or put them in a food processor. Chestnut puree is hard to come by. Used to buy it at Dunas on Victoria Drive in Vancouver. South China Seas Trading Co. on Grandville Island has it. Maybe Bosa has it also? It is available online. |
2 Tbs. Oil |
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Heat oil in a frying pan. Add chopped or sliced onion and
caramelize. |
2 Tbs. Oil 4 Tbs Cream of wheat. 1 Package of Broad Noodles 1/2 tsp. salt |
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Cook noodles for 12 min. in boiling water. Fry the cream of
wheat on medium heat with the oil, until golden brown. Add the salt
and pour on enough water, while stirring, to make a thick paste. The
cream of wheat will swell and absorb the water, so keep adding water
until it will not absorb any more. Mix in the noodles. It can be served as a vegetarian dish by itself, or with a meat sauce. Some even eat it with jam. |
3 Eggs 15dkg Cream of wheat Black Pepper (to taste) Parsley finely chopped Salt |
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Beat the three eggs and add the cream of wheat, parsley and black pepper. Mix thoroughly and put in fridge for at least 10 min. In a pot add water and salt and simmer (do not boil). Depending on size prefered use a tablespoon or a teaspoon to form the dumplings and add to the simmering water. Cook for 15 minutes. Usualy eaten in chicken broth. |
Gulyás
Leves
(Hungarian Gulyas Soup)
1 Onion 2 Teaspoons Oil 1 Tablespoon Caraway Seeds 1 Tablespoon Paprika 1 Teaspoon Pepper 1 Teaspoon Salt 2 Potatoes 1 Pepper (any color) 1 Celery stalk 1 Egg 2 Tablespoons White Flour 500 gm. Beef 1 Medium Carrot
Dice the beef into 1 to 2 cm. cubes.
Have at least a cup of water ready beside the stove. (Important) Fry
diced onion & diced pepper in oil, on medium heat, until onions
start to caramelize. Add the caraway seeds and stir until seeds
start to pop. Add the paprika, stir for approximately 5 seconds, and
pour the water into the pot. Make sure the paprika doesn't burn. Add
2 liters of water, the beef, pepper & salt. Boil until beef is
tender. If available add some beef bones. Scramble the egg, in a bowl, with a pinch of salt, using a fork. Add flour, while mixing, until the batter doesn't drip and stays on the fork. Scrape the batter onto a flat plate. Using a knife, scrape the batter (Nokedli) approximately 1cm. squares into the boiling soup, dipping the knife into the liquid often, so the Nokedli doesn't stick to the knife. When the Nokedli rises to the top of the liquid it is cooked. Add chopped carrots, parsnip and cubed (2cm.) potatoes. Add the chopped celery. Enjoy! ![]() |
1 kg of 2 or 3 kinds of freshwater fish fillet (Carp, trout, perch, catfish etc.) 500 g small freshwater fish 1 large onion, thinly sliced 2 potatoes, cubed 2
tsp. paprika hot paprika
(optional, but traditionally this is a spicy dish) salt, to taste 1 -2 green pepper, diced 1 tomato, diced |
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Cook the cleaned small fish, the cubed potatoes
and the rings of onion in water that just covers them. Bring to boil and add the paprika. Add hot
paprika according to your taste. When tender, pass it through a sieve, then add
enough water to obtain a thick soup. Add the green peppers and the tomato. Place the fish fillets into the soup with the
salt, and simmer for another 20-30 minutes. Serve by carefully removing the fish fillets
with a skimmer and placing them in the plates, then ladle the soup
cover them. |
Palacsinta (Made with No Sugar) Some kind of meat sauce. (Usualy made from Chicken Paprikás, but can also be made from Pörkölt etc.) |
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Separate the sauce from the chicken. Debone the chicken, cutting up the meat to 1/2" pieces. Fill the crepe and cover with the sauce.. |
Ground pork with 30% fat. Spice according to the weight of meat: 2% Salt 2% Paprika 1% Hot paprika 1% Pepper 1% Crushed garlic 1% Ground caraway seeds |
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Hang in smoker at 120C. Cook for 3 hours with 1 of smoke. |
1/3 Paprika 1/3 Ground Black Pepper 1/3 Garlic Salt (or 1/6 Garlic Powder + 1/6 Salt) |
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For the dough: 300g Flour 150g soft Butter 3tbsp Sugar 2tbsp dry yeast 1/4 tsp Salt 4 Egg yolks 3 tbs Sour Cream For the filling: 750g Dry curd Cottage Cheese pinch of salt 90g melted Butter 45 g Cream of wheat 4tbsp Sugar 4 Egg yolks a small bunch of Dill finely chopped 8 Egg whites whipped Icing sugar |
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Preheat the oven to 180C. Put the flour in a bowl. Add the egg yolks, butter, sugar, yeast and salt and rub them into the flour. Add the Sour Cream and knead the dough until it feels smooth and elastic. Cut the dough in half roll the dough into two rectangles. Place one in the baking pan lined with parchment paper. For the filling separate the eggs. Whip the egg whites until stiff peaks form. Combine the cottage cheese with the egg yolks, salt, butter, sugar and finely chopped dill. Gradually fold the beaten egg whites into the cottage cheese mixture. Spread the filling over the dough evenly. Place the second rectangle of dough on top, and poke holes in it with a fork. Put into the preheated oven for 40 minutes until the top gets nicely browned. Sprinkle with icing sugar. Serve cold or lukewarm cut into squares. |
1 head cauliflower, chopped
(approx. 3 cups) 4 cups chicken stock or 4
cups veal stock 2 cups milk 1 teaspoon salt 2 tablespoons butter 1 -2 garlic clove 2 tablespoons flour 1 1⁄2 tablespoons parsley, chopped 1 teaspoon white pepper 1⁄2 cup sour cream
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Place the cut cauliflower in a pot with the
stock,
sliced carrot, milk, and salt and bring to a boil. Cook until stalks can be easily pierced with a
knife, but are still firm (7 minutes). In a small saucepan, make a roux, by heating the butter and mixing in the garlic and flour, stirring constantly until flour turns golden brown. Add the parsley and white pepper. Thin the roux with some of the cauliflower
broth and slowly pour back into the soup. Simmer until cauliflower is done and soup no
longer tastes floury (10 minutes). Let cool thoroughly. Put 1/3 of the soup into
the sour cream in a bowl, with a stick blender blend until smooth; return this to the remaining soup. Reheat before serving.
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Káposztás Tészta (Cabbage Noodles)
1/2 Green Cabbage 1 Package Broad Noodles 1 Teaspoon Pepper 1 Teaspoon Salt 1 Tablespoon Sugar 2 Tablespoons Oil |
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Boil the noodles for 12 Minutes. Grate half a cabbage. Put oil
in frying pan add the sugar. When sugar starts to caramelize take
the pan off the heat. Allow to cool for a minute or two. If you
don't cool the oil, it will splatter when you put the cabbage in.
Put cabbage and pepper in the pan, put back on heating element and
fry the cabbage until it caramelizes. Mix in the noodles, and fry for a few minutes. You can serve it as a vegetarian dish, or have it with meat. |
1 Onion 2 teaspoons Oil 2 tablespoon Flour 1 tablespoon Caraway seeds 1 teaspoon Paprika 1 teaspoon Pepper 1 teaspoon Salt 2 Potatoes
½ Savoy Cabbage 1 Pepper (any color) 4-5 garlic cloves |
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Cook any kind of meat you prefer in enough water to
cover the meat. The meat, once tender, can be barbequed ie. Pork ribs:
cook for 30 min. wrap in foil with spices, and barbeque for 20-30 min. Dice the potatoes and boil them in the meat water.
When the potatoes are nearly done cut the savoy cabbage in half, then a
quarter, take out the core, and cut again inti eights. Now you can break
the cabbage into the pot with the potatoes In a frying pan, fry onions in a little oil until
they start caramelizing. Put in the flour and as it starts changing
color put in the caraway seeds. The flour should be golden brown as the
caraways start popping Take it off the heat and add the paprika. Let the
paprika fry for approx.. 5 sec. Then add enough water to cool everything
down. You should have a thick paste at this stage. Put the paste, from the frying pan, into the pot.
Cut the peppers into thin slices or squares and add to the pot. Peel the
garlic and cut into fine pieces or put through a garlic press. Add
pepper and salt to taste, not forgetting that pepper and cabbage go
great together. Enjoy! |
Makes 16 Kiflis 500 gm. Butter 2 Eggs 1 Cup of Milk 1 Tablespoons Sugar 1 Tablespoon Salt 1 Packet of Yeast 1 1/2 Kg. Flour |
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Dissolve the sugar in a cup of milk. Heat until it is lukewarm,
approx. 27C. Add the yeast, and allow to ferment for 10 min. Melt the
butter. Separate the eggs, saving the egg whites in a cup for glazing.
Put the milk, egg yolks, salt, melted butter and flour in a mixing bowl
and knead until mixed. Add enough water to make a firm dough. Place in a
warm place and let it rise for 1 Hr. After an hour put the dough on a floured board and cut the dough in half. Roll out the dough, to about 1 Cm. thickness, and fold over 4-5 times rolling to 1 Cm thickness each time. Finally roll the dough to 35 Cm. diameter. Slice the circle (like a Pizza) in 8 equal pieces. Roll the dough over from the wide end if the triangle and place the Kifli in a floured baking pan. Whip the egg white with a pinch of salt until it is mixed. Brush each Kifli with the egg white. Sprinkle with salt (Caraway Seeds can also be sprinkled onto the Kifli). Allow Kiflis to rise for about an hour. Preheat the oven to 175C (350F). Bake for about 35 min. or until the color in the picture is achieved. Enjoy! |
Pigs
feet Hamhocks Onion Celery Carrots Peppercorns Salt |
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Put pig parts in a large pot. Add the mirepoix (half as much carrots
and celery as onions) a couple of tbsp. of peppercorns and salt to
taste. Bring to a simmer and let it cook for 4 hrs. Take off the liquid,
debone and cut the meat to bite size pieces. Place some meat in the
forms you will be using for the aspic. You can also add a half pickled
egg to each bowl (optional). Add the liquid, let it cool and place in
refrigerator. When aspic sets serve cold with slices of lemon or
vinegar. Sprinkle top with paprika or parsley or both. |
Kovászos Uborka (Fermented Picles)
3
to 4 lbs medium sized cucumbers bunch of fresh dill 1 to 2 cloves fresh garlic(or more) 3 tbs pickling salt 2 slices toasted Canadian Rye Bread |
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Wash and score the skin if the cucumbers with a fork. Cut off ends.
Put the fresh dill into a large (1 gallon) wide necked preserving jar.
Stand the cucumbers up in the jar and put the garlic cloves in between
them. Put the toasted Canadian Rye slices on the top of the pickles. Add
the 3 tbs of salt on top of the toasted bread. Pour boiling water
carefully over the toast and salt. Try to eliminate air pockets with a
kitchen knife. Attack a few layers of parchment paper on top with an
elastic band. Poke several holes into the paper. Let stand stand in a
warm place, away from the sun, for 7 days After 7 days, remove the paper and bread. Strain the cucumber liquid, remove any bread residue from the cucumbers. Put the cucumbers back into the jar (or use smaller jars) Pour the strained cucumber liquid back into the jars. Refridgerate. |
1 Container of either Cottage Cheese or Cream
Cheese Sour Cream 1 tsp. paprika 1 tsp. salt 1 bunch of green onions or chives or finely chopped any kind of onion. 1 Tbs. Caraway Seeds. |
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Put the Caraway Seeds in a cup with enough water to cover them.
Leave them overnight or at least for a few hours. Mix the cheese with
enough Sour Cream to make a thick spread. Chop the bunch of green
onions, or equivalent amount of chives or onions. Add the paprika, salt
and mix thoroughly. You're done! Refrigerate. It can be used as a vegetable dip, filling (as above) or simply spread on a cracker or piece of bread. Even Rye bread tastes great with it! Enjoy! |
Krumplis Tészta (Potato Noodles)
Paprikás Krumply One package broad noodles. |
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Make Paprikás Krumpli and mash it leaving some larger potato pieces (not smooth like mashed potatoes). Boil the noodles for 12 min. Strain and add to the potatoes. Fry for a few minutes. It can be served as a vegetarian dish or meat side dish. |
1 large potato, freshly boiled, peeled, mashed and
kept warm (don't use leftover mashed potatoes) 2 1/2 teaspoons yeast 1 teaspoon sugar 1 3/4 cups all-purpose flour 1 tablespoon vegetable oil 3/4 teaspoon salt 1/2 cup milk 2 cloves garlic, cut in half |
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Warm the milk to approximately 27C (ideal temperature for yeast to activate) Mix in the sugar and add the yeast. Let it ferment for 10 Min. Place freshly mashed warm potatoes, yeast mixture,
flour, oil and salt into a medium mixing bowl or stand mixer.
Using the paddle attachment, combine the ingredients until they are well
moistened. Switch to the dough hook and knead for 5 to 7
minutes or until smooth and elastic. Transfer to a greased bowl, cover
and let rise until doubled. Divide dough into 4 equal portions. Shape each
piece into a smooth ball and place on a lightly floured board. Cover and
let rest 20 minutes. In a large skillet or pot, heat 1 inch canola oil
to 350 F. Flatten and stretch each dough ball to about an 8-inch
diameter 1/4" thicknes. Make 1 or more slits in the center of the
stretched dough. This is traditional and also helps to keep the dough
from puffing up in the middle and not frying properly. Fry one Lángos at a time about 2 minutes per side
or until golden. Drain on paper towels. Serve hot rubbed with a cut garlic clove and
sprinkled with salt.
Lángos Variations After rubbing with garlic and sprinkling with salt,
a savory variation would include topping with sour cream and chopped
dill or shredded cheese. For a sweet version, eliminate the garlic and salt and sprinkle with cinnamon sugar or confectioners' sugar much like elephant ears.
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Spaghetti Sauce Hungarian Béchamel Sauce Lasagna noodles Mozzarella Cheese |
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Butter the bottom and sides of a deep lasagna pan. Cook and strain
the lasagna noodles (Homemade recipe at the bottom). Add a layer to the bottom of the pan. Spread a thin
layer of spaghetti sauce. Another layer of noodles. Make a Hungarian
Béchamel Sauce and spread it on the noodles. Add another layer of
noodles. A layer of grated mozzarella cheese. Repeat the layers until
near the top of the pan (usually 2 layers of each). Make sure you end up
with a mozzarella layer on top. Cover the lasagna pan with aluminum foil and bake in a preheated oven at 175C (350F) for 30 min. Take the foil off and broil for approximately 5 min. keeping an eye on it so the cheese doesn't burn. When the mozzarella turns golden brown remove from oven. Enjoy! To make the noodles; Crack 10 eggs into a bowl. Add 1 Tbs. of salt and whip with a fork until smooth. Add flour and knead until you get a thick dough. Roll to less than 1/4" with a rolling pin, then put repeatedly through a pasta maker, starting at the #1 setting and going thinner every time to #5 setting. If you prefer less noodles you can go to a higher #. |
Lecso (Hungarian Pepper Sauce)
1 Lb. Yellow Hungarian Peppers (Has to be
Hungarian!) 1 Lb. Tomatoes 1 Onion 1 Tbs. Paprika 1 tsp. Salt 1 tsp. Pepper 2 Tbs. Oil |
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This is a seasonal dish, since Hungarian Peppers are not available
year-round. You can find them in certain vegetable stores starting in
the beginning of August. EE's in Surrey and Hamilton Farms in Abbotsford
has them at this time of year. Cut onions, Hungarian Peppers and tomatoes into 2cm squares. Caramelize the onions in the oil. Add the peppers and fry for 3-4 minutes. Add the tomatoes and spices. Cook until tomatoes are well cooked. Serve mixed with rice or just by itself. Goes well with any meat, including fish. This dish can be canned in season using a pressurecooker at 10 bar. for 15 min. |
1 1/2 cups Green Lentils 1 Smoked Ham Hock or Hungarian Sausage 1 Onion 1Tbs. Oil 1 pepper any color 1 large carrot 1 small parsnip 1tsp. paprika 1tsp. salt 1tsp. pepper 1tsp. salt Mustard to taste Sour Cream |
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Soak the lentils in water overnight or at least for a few hours. Cook the ham hock covered with water. When meat separates from bone take it out of the water and add the strained lentils and other vegetables and spices. When water boils again you can add some nokedli. Caramelize onions and pepper. Add the paprika and in a few seconds add some liquid from the soup. Do not allow paprika to burn. Put into the soup. You can now add the rest of the spices, mustard and sour cream to taste. ![]() |
Eggs White Flour 1/2 tsp. of salt per egg |
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Depending on the volume (usually 1 egg will be enough for a soup, 2
eggs per person if used with toppings) Whip eggs and salt with a fork until smooth. While stirring add the flour until the mixture doesn't drip off the fork. Scrape from a flat surface (ie. a flat plate) 1/4" X 1/4" pieces of the dough into boiling salted water. In a few seconds when they rise to the top, they are ready. Take them out with a strainer when the surface of the water is covered otherwise they will stick together. After straining sprinkle them with a little olive oil and mix so that they do not stick. Goes great topped with Chirke Paprikas, Pörkölt, Gomba Paprikás. ![]() |
Palacsinta (Hungarian Pancakes)
4 large eggs About 1 1/2 cups milk Pinch of salt 1 cup all-purpose flour 1 tablespoon melted unsalted butter plus more for
cooking the crêpes
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In a bowl, whisk the eggs with
1/2 cup of the milk and the salt. Whisk in the flour until smooth, then
whisk in the remaining milk and the butter; the batter should have the
consistency of cream. Let the batter rest for 1 hour. Heat a 7-inch crepe pan and brush with butter. Pour 1/4 cup of batter into the pan and rotate it immediately to coat the bottom evenly. Cook the crepe over moderate heat until lightly browned on the bottom, about 30 seconds. Flip the crepe and cook the second side until brown dots appear, about 10 seconds longer. Transfer to a large plate. Repeat with the melted butter and remaining batter to make 8 crepes. |
Paprikás Krumpli (Potatoes in Paprika Sauce)
3 or 4 Potatoes 2 Tablespoons Oil 1 Onion 1 Pepper Any Color 1 Teaspoon Pepper 1 Teaspoon Salt 1 Tablespoon Paprika |
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Caramelize the diced onions and peppers in a frying pan. Add the
paprika and immediately pour some water into the pan to prevent paprika
from burning. Add the diced potatoes and cover with water or broth. Add
the black pepper and salt. Let it cook until potatoes are ready. You can
add sausages or meat before adding the potatoes with some water, and add
the potatoes when the meat is cooked. The potatoes can also be rough mashed and mixed with noodles or used as a side dish for meats. |
Paradicsomos Káposzta ( Cabbage in Tomato Sauce)
6 Medium size tomatoes 1/2 head green cabage 1 Onion 1 Tbs. Oil 1 tsp. Salt 1 tsp. Black pepper 1 Tsp. Sugar |
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Fry the onion in the oil, add the sugar just when onions start
getting transparent, and cook until everything is caramelized. Take it
off the heat. Chop the tomatoes into small cubes and put it on the
onions. You can add some meat at this point (cubed beef, ribs etc.) and
put enough water to cover them.
Reheat, and keep cooking until the tomatoes have cooked and thickened,
and the meat is tender. Cut the cabbage into 1/4" strips and cook until
they are ready. You can add more sugar if too sour, and other favorite
spices pepper, clam juice etc. Use your imagination. For the lazy person: Cook meat in some water. When the meat is cooked add the cabbage. When the cabbage is cooked add a can of tomato soup. Done. |
Paradicsomos Krumpli (Pootatoes in Tomato sauce)
1 Tbs. Oil 1 Tbs. Sugar 1 tsp. salt 1 Onion 3 Potatoes 6 Tomato |
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Fry the onion in the oil, add the sugar just when onions start
getting transparent, and cook until everything is caramelized. Take it
off the heat. Chop the tomatoes into small cubes and put it on the
onions. You can add some meat at this point (cubed beef, ribs etc.) and
put enough water to cover them. Reheat, and keep cooking until the
tomatoes have cooked and thickened, and the meat is tender. Cut the
potatoes into 1/2" strips or 3/4" cubes and cook until
they are ready. You can add some water if necessary. You can also add more sugar if too sour, and other favorite
spices pepper, clam juice etc. Use your imagination. For the lazy person: Cook meat in some water. When the meat is cooked add the potatoes, covered with water. When the potatoes are cooked add a can of tomato soup. Done. The potatoes can also be rough mashed and used as a side dish with meats. |
Picles (Mummu's Secret Hungarian Picle Recipe)
For 20 lbs. of Picles The Brine: 4 ltrs water 2 ltrs pickling vinegar 2 heaping Tbsp. salt 4 Tbsp. sugar handful of peppercorns Into jars put: Horseradish stick. Few sprigs of dill Few chili peppers |
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Boil the brine for 2 minutes. Fill jars to 1 cm. bellow top. Process in boiling water for 15 minutes. |
Piskota (Hungarian Sponge Cake)
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Heat oven to 375 F. Line a pan with parchment paper. Whip 6 large room-temperature egg whites with a pinch of salt & vanilla until stiff but not dry. Add 6 large room-temperature eggs yolks, one at a time, while whipping on slow speed. It should take about 2 minutes to slowly incorporate the yolks. Add 6 tablespoons sugar, 1 tablespoon at a time. again at slow speed, taking about 4 minutes to mix it all in. The batter should be light and fluffy at this point. BY HAND, sprinkle (or sift) 1 tablespoon all-purpose flour over the batter and gently fold it in, trying not to reduce the volume. Repeat with the remaining tablespoons of flour, 1 at a time, until no streaks of flour are visible. Pour batter into prepared pan(s), spreading it evenly about 1/4" to 3/8" thicknes. Bake 12 to 15 minutes. DO NOT OVERBAKE. Remove from oven. Place another sheet of parchment paper over the top of the cake and invert it onto a countertop. Remove parchment paper that lined the pan and is now the top of the sponge. Roll the sponge in the fresh piece of parchment paper and let it cool completely. Then unroll and spread with jam or other filling. (Traditionally you use apricot jam.) Reroll the Piskota. If you want you can make a cake by baking your sponge in round pans. |
1/4 Lb. Pork Craclings or 1/4 Lb. of Cheese or 1 Mashed Potato 1/2cup whole milk 2 teaspoons yeast 1 teaspoon sugar 4 cups all-purpose flour 1tablespoon salt 2 eggs 1/2 Lb. butter |
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Heat milk to 27C. Add sugar and yeast to the milk. let it ferment
for 10-15 min.. Put the flour in a bowl add the salt and the milk. Melt
the butter and add to the bowl. separate the two eggs and add yolks to
the bowl, keep whites separate in a cup. If using cracklings, grind and
add to the dough. If using cheese, grate and add to the dough. With
potato: Boil and make a rough mash. Knead the mixture, adding water if necessary to make a nice
smooth dough. Let it rise under cover for 1 Hr. Put onto a board and roll out to 3/4" thickness. Use a knife to score the top of the dough (as can be seen by the top of the pogácsas in the picture). Using a cutter (I use a tomato paste can with both ends cut off). Place in a baking tray which has been floured. Knead the remaining dough (with the holes in it) and repeat the process until it is all used up. Whip the egg white and a pinch of salt until smooth. Using a brush paint the tops with the egg whites. Let them rest for 1 Hr. Preheat the oven to 350F (175C). bake for 30-35 Min. or until golden brown. |
500 Gms. Diced Beef 1 Tablespoon Oil 1 Onion 2-3 Cloves Garlic 1 Pepper any color 1 Tablespoon Paprika 1 Tablespoon Caraway Seeds 1 Teaspoon salt 1 teaspoon pepper |
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Fry the meat with the oil. When browned put in the diced onion and
pepper, and fry until caramelized. Put in the Caraway seed until they
pop. Then the paprika and immediately pour some water over to prevent
paprika from burning. Add pepper, salt, mushrooms. Cover with a lid and
cook on low heat until water evaporates and the meat starts frying
again. Add the minced garlic and pour enough water on it to make a sauce. Serve with rice, Nokedli, macaroni, broad noodles. If you like, you could add some sour cream.. As in picture top with slices of onion, pepper, tomato, and parsley. Enjoy! They call it Goulash on the video, but it is actually Pörkölt! ![]() |
Rakott Krumpli (Layered Potatoes)
2 or 3 Onions 8 Potatoes 8 Eggs 250 Gms. Thinly Sliced Hungarian Salami 1 Container Sour Cream Oil or Butter to caramelize the Onions |
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Caramelize the onions in either Oil or Butter. Boil the potatoes and
eggs together, until the potatoes are cooked. Butter the bottom and
sides of a deep baking pan. Peel and slice the potatoes (I use an egg
slicer). Place a layer of potatoes at the bottom. Add a layer of the
Hungarian Salami. A layer of potatoes. Peel and slice the eggs. Add a
layer. Add a layer of the caramelized onions. Keep repeating until all
the ingredients are used up. There should be a layer of potatoes on top.
Cover the top with sour cream and place in a preheated 175C (350F) oven
for about 25 minutes. You can also use a layer of Hungarian Béchamel Sauce if zou like. |
Rántott Csirke (Fried Chicken)
6 Pieces of chicken 2 cup oil 6 Tbs. Bread crumbs 6 Tbs. White Flour 4 Eggs Pinch of salt |
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Put flour, bread crumbs and eggs in separate Tupperware containers
with lids. Crack and whip the eggs with the salt until smooth. Make sure
the pieces of chicken are wet so the flour will stick to them. Place in the
Tupperware container with the flour, put the lid on and shake until
piece is covered with flour. Do the same with the egg and bread crumbs. Fry on medium heat for approx. 12-15 Min. When golden brown check a piece near the bone to make sure there is no red left. Serve with rice, mashed potatoes, lecso, potato salad, coleslaw etc. |
500 gm. Pork tenderloin or Veal 1 cup oil 6 Tbs. Bread crumbs 6 Tbs. White Flour 4 Eggs Pinch of salt |
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Cut meat into 1/4 in. slices. Pound with a meat tenderizer mallet
until meat is paper thin. The thinner the better. Put the flour into a
container that the meat will fit. Do the same with the breadcrumbs.
Crack the eggs into another container add a pinch of salt and whip until
smooth. Wash the meat, make sure it is not dry. Put into the container
with the flour and turn so that both sider are covered. Next the egg,
and then the bread crumbs. Fry in oil at medium heat until golden brown
and crisp. Serve with mashed potatoes, rice, red cabbage, lecso etc. |
500gm flour 250gm butter 200gm sour cream 1 tsp salt 200 gm cheese (ie. Old cheddar) 2 Eggs Grated parmesan (or cheese of choice) Caraway seeds (optional) Black pepper (optional) |
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Put500gm flour in a bowl. Grate 250 gm frozen or cold butter into the flour. Add the 2 egg whites, 200gm sour cream, salt, black pepper (optional) and 200 gm grated cheese. Knead by hand (the heat from the hand ids needed to soften the butter.)The cheese can also be spread on the dough after rolling and folded into the dough several times, if a layered texture is desired. Roll out the dough to about 1 - 1.5cm thickness. Glaze the dough with the 2 egg yolks, sprinkle with Caraway seed (optional) and Parmesan (or cheese of choice). Cut the dough into 1.5 - 2cm by 10 cm sticks. Bake in 300F for 30 min. |
Savanyú Krumpli ( Sour Potatoes)
4 Potatoes 2 Tbs. Oil 1 Onion 1 Pepper any color 2 Bay leaves 1 Tablespoon White Vinegar 1 Teaspoon Peper 1 Teaspoon Salt |
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Fry the diced onion and pepper until caramelized. Put 1/4 of the
potatoes in and cover with water. When potatoes are ready mash them and
add the rest of the potatoes and ingredients in, except the vinegar.
Cover the potatoes with water or broth. When potatoes are done, add the
vinegar to taste. This dish goes well with hard boiled eggs and all types of meat. Enjoy! |
Savanyú Tojás Leves (Sour Egg Soup)
2 tbsp oil
1 medium onion, finely chopped
2
tbsp flour
1 tsp sweet paprika
1 bay leaf
1 – 1 1/2 tsp salt
1/2 tsp ground black pepper
1,2 l (~5 cups) water
6 eggs
2 tbsp
sour cream
vinegar to taste
Heat up the oil, add finely chopped onions and flour, and make a light roux. Once the roux is done, remove the pot from the heat, stir in paprika, then pour in water. Add bay leaf, salt and pepper; bring it to a boil and over medium heat cook for 5-6 minutes, while stirring regularly, until onions are tender. Beat two eggs and pour into the soup in a fine stream while stirring constantly. Continue to cook for further 1-2 minutes. Crack one of the four eggs into a cup and at a rolling boil gently pour it into the soup in one fluid movement. Repeat the process with the remaining eggs, leaving some space between them in the pot. Leave them to cook for 3-4 minutes without stirring, then gently move them with a wooden spoon in order to prevent sticking. Once the eggs are done, turn off the heat. In a small bowl mix sour cream and some soup together until well combined, then stir the mixture into the soup. Flavor with a dash of vinegar |
2Tbs. Oil or Butter 2+2 Tbs. White flour 30-50 dkg. fresh or frozen sorrel 1/2 lt. milk 1 cup sour cream. 150 gm. sugar 1 tsp. salt |
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Wash the sorrel. With the oil or butter and flour make a light brown rántás (roux). When ready pour the milk on and bring to a boil. Put the
sorrel into the pot and, if necessary, dilute with broth or water. When
sorrel leaves are limp, remove from stove, and blend with a mixer until
smooth. Put back on stove and keep cooking, on low heat, for a few
minutes. Thoroughly mix the remaining 2 Tbs. of flour with the sour
cream and put in the sauce. Add some salt and sugar to taste, and keep
cooking on low heat for another 10 min. Serve with mashed or fried potatoes. Goes well with any meat, especially fish. |
Spaghetti Sauce (Hungarian Variation)
3 Tbs. Oil 2 Onions 2 Peppers 2 Stalks of Celery Mushrooms 1 Kg. Ground Lean Pork 1 Kg. Ground Lean Beef or double the amount and use only Beef. 2 Cans of Tomato Sauce or equivalent fresh tomatoes. 2 Cans of Tomato Paste 1 Tbs. Marjoram 1 Teaspoon Nutmeg 1 Tbs. Pepper 1 Tbs. Sugar 1 Tbs. Salt 5-6 Cloves of Minced or finely chopped Garlic 2 Tbs. Oregano 2 Tbs. Paprika 2 Large Carrots Grated. Handful of Italian parsley. |
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This makes a large amount of Spaghetti sauce. Enough for 2 Lasagnas
or about 10-12 servings that can be frozen. Caramelize the diced onions and peppers on medium heat. When onions are transparent add chopped celery and grated carrots. When onions are fully caramelized add the paprika and after a few seconds add the ground meat and mix thoroughly. When meat is browned and starts to fry add the tomato sauce and paste, black pepper, sugar, salt. nutmeg, oregano, marjoram and the mushrooms. Allow to cook on low heat for about 2hrs. stirring occasionally. Towards the end add the aromatic spices, garlic, parsley. |
1 kg Spinach 2 Kaiser Buns or equivalent white bread 3 cloves garlic 0.5 Lt. milk 1Tbs. Oil 2Tbs. Flour salt |
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Boil the spinach in a little water for about 5 min.
Drain (saving the water) and chop into small pieces. Cut the buns into 1”
cubes (bread or even dry bread) and soak them in the milk. After they
have softened in the milk, press the milk out (saving the milk). Make a golden-brown roux with the oil and flour and
add the chopped spinach, mix well and add enough of the milk to make a
nice consistency for a sauce. Put the minced or pressed garlic in
add salt to taste. Keep simmering the sauce adding more of the milk or,
if you run out, more of the spinach water. Add the softened pieces of the bun or bread and
mash with a potato masher until the pieces are broken up, but not to a
paste. Serve cold as a dip, or hot with mashed potato and meat. |
Székelykáposzta (Transylvanian Cabbage)
1 Onion 2 Teaspoons Oil 1 Tablespoon Caraway seeds 1 Teaspoon Paprika 1 Teaspoon Pepper 1 Teaspoon Salt Saurkraut 1 Pepper (any color)
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Fry the diced onions and pepper (or, if you
like peppers crunchy add thin slices before serving) on medium heat
until onions start to caramelize. Add the Caraway Seeds. When they start
popping add the paprika, stir for 5 sec. and add water to prevent
paprika from burning. Add the meat and enough water to cover it. Add the
black pepper (do not add the salt at this time). Boil until meat is
tender. Wash the sauerkraut under running water in a strainer, otherwise it will be too sour. You might even use half fresh sliced cabbage and half sauerkraut, if you find the recipe too sour. Add the sauerkraut and let boil for about 5-10 minutes. Add the sour cream and stir it into the mixture. Taste and add salt if necessary. If you like, you can add another diced or sliced pepper on top when serving. Enjoy! |
Szilvás Gombóc (Plum Dumpling)
For the dumplings
The filling:
Coating
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Cook the potatoes in whole with skin on. Drain, let them cool a bit, peel then mash finely and let it cool completely.When cold add the egg and work in as much flour as the potato would take on, should result in a soft dough but not too sticky. On a very well floured desk, roll out in a square shape just over pencil width, (about 10mm), cut into more or less equal squares 4”x4”(100mm x 100mm). Wash and stone the plums, fill each with half a teaspoon of cinnamon sugar mixture. Place a plum on each dough square, pinch the four corners, wrap the fruit in the dough and form a round dumpling with your hands. In a large pan bring water to a boil, carefully lower the dumplings, make sure that they are not sticking to the bottom of the pan. Cook at simmering point, once the dumplings come to the top of the water cook for a further 4 minutes. Meanwhile toast the breadcrumbs in the oil on moderate heat, careful, they can burn easily. With a slotted spoon, lift out the dumplings and roll in the toasted breadcrumbs. Serve warm, dusted with icing sugar mixed with cinnamon powder.. |
Tejfölös uborkasaláta (Cucumbers in Sour Cream
Salald)
4 Cucumbers 1 Pepper (Jalapeno, Hungarian or Banana pepper) 1 tsp. Salt 1 Tbs. Sugar 2-3 cloves garlic 1 tsp. Paprika |
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Peel the cucumbers and slice them to approximately 1/8" with the
slicing side of a grater or use a mandolin. Put the cucumber in a bowl
mixed with the salt. Let it sit for 30 min. Mix 3 Tbs. of water 1 Tbs. of white vinegar and 1 Tbs. sugar in a bowl. The cucumbers will have dehydrated and you will have to strain them. Squeeze as much water out of them as you can and add them to the mixture. Add the minced or pressed garlic into the mixture along with the paprika. Mix with enough sour cream to make a nice dressing consistency. Add the pepper slices and mix thoroughly. Place some pepper and some paprika on top. Refrigerate. It's best served cold. |
6 Eggs 1Tbs. Caraway Seeds 1 tsp. paprika 1/2 tsp. salt 1Tbs. Oil |
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Have about 1/2 Lt. water ready. Fry caraway seeds in the oil. When seeds start to pop, put in the paprika and immediately add the water. Add 1 tsp. salt. Crack the eggs and whip with the other 1tsp. of salt. When the water starts boiling add some of the egg (about 1/3). Stir until the egg comes to the top. When the water boils again add another 1/3. Repeat until the eggs are gone. You can add more water or more eggs if you prefer a thicker or thinner soup. Serve with croissants or dried up bread. |
1 Onion 250g Bacon 250g Thinly sliced pork or beef 1 tsp. paprika 1/2 tsp. salt 1tsp. Pepper 2 Tbsp. Tomato paste 3 Picles 4 cloves garlic 1 Tbsp. Mustard 1/2 tsp. Sugar |
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Slice the bacon and the meat in thin strips (approx.. 1/4 in.) Fry the bacon. When rendered, take the bacon out and caramelize the onion in the dripping. Put in the paprika stir and in 5 seconds pour 1 cup of water on it. Do not let the paprika burn. Add the meat and the bacon. When the meat is done (Approx. 10 min.) add the rest of the spices and tomato paste. Add water to make a gravy. |
Töltöt Káposzta
(Hungarian Cabbage Rolls)
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Boil the whole cabbage in a pot of water for about 10 min. Drain and
let it cool down. Core the cabbage by holding the knife at an angle and
cutting around the core. Sour cabbage is already soft enough to fill,
and doesn't need to be boiled. Fry the onions until caramelized. Cook the rice with the stock. Place the ground pork and beef in a bowl. You can also use just beef or just pork but double the amount shown in the ingredients list. Add the beaten eggs, the rice 1 Tbs. of pepper, 1 Tsp. of salt, 1 Tbs. of marjoram 2 Tbs. of papriks the caramelized onion and the minced garlic. Peel the cabbage and put just enough filling so that you can wrap it completely with the leaf. After rolling tuck in the ends. The smaller inside leafs, can be thinly sliced and used in the sauce. Any remaining filling can be made into balls and added on the top layer in the pot. Make a portion of Székelykáposzta (recipe above).you can leave out the meat if you prefer. In a deep pot, put a layer of the Székelykáposzta, a layer of the stuffed cabbage. Repeat until the cabbage rolls are all used. Add enough stock or water so the top layer is wet. Using a lid on the pot start to boil the cabbage rolls. When it stats to boil, turn the heat down to simmer. Simmer for approximately 1 Hr. To make sure it is cooked, take a cabbage roll from the top layer and cut in half. If the filling is still reddish, simmer until it's fully cooked. Serve with a dab of sour cream on top. Enjoy. |
Töltöl Paprika (Stuffed Hungarian Peppers)
For the stuffed peppers: 1 egg 1 clove of garlic 1 onion 1cup of cooked rice 1 paprika Ground black pepper Salt 6 4 oil 2-3 tablespoons of sugar 1 litre of tomato sauce 2-3 celery leaves (optional) Salt |
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This is a seasonal dish, since Hungarian Peppers are not available
year-round. You can find them in certain vegetable stores starting in
the beginning of August. EE's in Surrey and Hamilton Farms in Abbotsford
has them at this time of year. Wash the peppers. Cut off the tops and remove the seeds. Fill the peppers with the meat mixture, if you have leftovers, shape meat balls in the palm of your wet hands. |
Tökfözelék
(Squash or Zucchini Veloute)
1 Medium sized Onion Diced 3 Tbs. Melted Butter 2 Tbs. Flour 1 Cup broth 1 tsp. pepper 1 tsp. salt 3 stalks of fresh dill. |
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Peel the squash or zucchini and rough grate it. Place in a bowl and
mix it with 1 or 2 tsp. of salt. Leave it sit for 15 min., then squeeze
the liquid out of the squash or zucchini. Take the leaves off of the dill stalks and chop finely. Melt the butter in a pot and sauté the onions until transparent. Add the flour and continue stirring until the flour is the color of bread crust. Add in the stock while stirring. Add in the squash-zucchini, salt, pepper and the finely chopped dill. Goes with any kind of meat, but especially with fasirt. |
Túrós Tészta
(Cottage Cheese Noodles)
1 (16 ounce) package egg noodles 3 - 4 slices
smoked bacon 2 cups
sour cream 1 (12 ounce) container
cottage cheese |
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Bring a large pot of lightly-salted water to a boil, then add pasta & cook until al dente, about 8-10 minutes. Drain well. In a frying pan over medium-high heat, cook bacon until crisp, about 8-10 minutes, take bacon strips out, crumble & set aside. Place the drained noodles in the frying pan, then stir sour cream into the noodles. Spoon cottage cheese evenly over the top of the noodle mixture & sprinkle crumbled bacon over the top of that. Season to taste with salt. The bacon is optional, you could use butter instead. This dish can be eaten by itself or can be topped with Csirke Paprikás, Pörkölt, green onions, chives, or you could use your imagination. Some even eat it with jam or sugar sprinkled on top. |
Uborka vagy Cukkini Saláta ( Cucumber or Zucchini Salad)
Cucumber or Zucchini sliced Salt 1clove Garlic Vinegar Sugar Sour cream 1 tsp Paprika Pepper sliced Slice Cucumber or Zucchini in a bowl. Add 1Tbsp
salt and mix by hand. Let stand for 1/2 hour. After half an
hour, press out the liquid, and place cucumber or zucchini into the
serving dish. Mix 1/3 vinegar, 2/3 water and 1Tbsp of sugar. Sprinkle
paprika on the dish and add the vinegar water mixture and the sour cream
to taste. Mince 1 clove of
garlic into the mixture and mix well. Garnish with slices of pepper.
Vajas aprosütemény (Butter Cookies)
100grms Sugar 200gms Soft Butter 300gms Flour 1 Egg 1 tsp. vanilla extract pinch of. salt Optional: Handful of chopped nuts Splash of rum Zest and juice of 1 lemon |
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Mix ingredients in a bowl until totally combined. Roll dough to 1/8"
thickness. Use cookie cutter to cut out shapes. Bake in a preheated oven at 350 degrees farenheight for 20 - 25 minutes |
Véres hurka (Hungarian Blood Sausage)
Ingredients: 1 L pigs blood 7 Cups rice (cooked) 1/2 Kg pig parts 2 Purple onions 2 Tbsp. Salt 3 Tbsp. Marjoram 2 Tsp. Clove powder 2 Tbsp. Black pepper 3 Tbsp. Smoked Hungarian Paprika 2 Tbsp. Sugar Garlic to taste. Pig intestines. |
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Cook pig parts, whatever you can get, (ears, feet, etc.) in about 14
cups of water or whatever covers the meat. After cooking drain the meat,
chop or grind the meat to small pieces, or even puré them. Take the
broth and cook the rice in it. Sauté the diced purple onions in
oil and add all ingredients to a large bowl. Add spices and mix. Fry a
small amount of the mixture and correct to taste. Stuff into casings and
tie ends. Simmer in 80C water for 20 minutes. .Fry or bake sausage and
serve with potatoes. |
Zöldbableves (Green Bean Soup)
Ingredients (for 6): 1,5 lbs beef 4-5 potatoes 1 lb green beans (frozen or fresh /chopped) 1 onion 4 Tbs. sour cream 3 garlic cloves 3-4 bay leaves 4 tbsp oil 1 tbsp paprika 1 tsp ground caraway seeds salt, black pepper some chopped parsley (optional) |
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Fry the onion in the oil until transparent. Add the meat and brown
it. Add the paprika and stir, immediately add water. Add the spices and
the diced potatoes. When potatoes are almost done add the green beans.
Finally, add the sour cream and the parsley.![]() |