A FOOD TRADITION
Hungarian Cuisine
A paprika-centered Central European tradition spanning hearty soups and stews, rustic noodle and potato dishes, savory pastries, and distinctive pastries and cakes.
Dishes linked to this cuisine
1–12 of 48
Aranygaluska
A Hungarian pull-apart sweet yeast dough baked with butter, sugar, and ground walnuts, commonly served with vanilla custard.
Bean Goulash
A Hungarian paprika-seasoned bean stew with onion, garlic, vegetables, and often beef or smoked pork, cooked until richly savory.
Beef Pörkölt
A Hungarian braise of beef and onions cooked with generous paprika and often supported by garlic, tomato, and cooking oil.
Beigli
A Hungarian rolled yeast pastry traditionally filled with walnut or poppy-seed paste and baked into a sliced festive loaf.
Brassói Pork
A Hungarian dish of browned pork pieces served with crisp or sautéed potatoes, garlic, and onion.
Cabbage Noodles
A Hungarian noodle dish combining boiled wheat noodles with sautéed cabbage and commonly seasoned with pepper and a little sugar.
cabbage stew a la Székely
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carp on a stick
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Chicken Paprikash
A Hungarian chicken dish braised with onions and paprika and finished with a sour-cream-enriched sauce that may be lightly thickened with wheat flour.
Chimney Cake
A Hungarian sweet yeast dough is wrapped around a cylinder, baked until caramelized, and commonly coated with sugar, cinnamon, or ground nuts.
Cottage Cheese Dumplings
Soft Hungarian dumplings made from cottage cheese, egg, and semolina, boiled and commonly served with toasted breadcrumbs, sugar, and sour cream.
Dobos Torte
A Hungarian cake of thin sponge layers joined with chocolate buttercream and finished with a distinctive crisp caramel-topped sponge layer.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.