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
25–36 of 48
Jókai Bean Soup
A substantial Hungarian bean soup made with beans, smoked pork, sausage, root vegetables, sour cream, and flour.
Lángos
A Hungarian deep-fried yeast dough flatbread typically served hot with garlic, sour cream, and grated cheese.
Layered Cabbage
A baked Hungarian casserole layered with cabbage, seasoned pork, rice, and sour cream.
Layered Potatoes
A Hungarian baked casserole layering potatoes with hard-boiled eggs, sausage, and sour cream.
Lecsó
Lecsó is a Hungarian simmered vegetable dish centered on peppers, tomatoes, and onions, with versions sometimes enriched with egg, sausage, or other additions.
Madártej
A Hungarian dessert of poached egg-white islands served with a sweet vanilla custard made from milk and egg yolks.
Máglyarakás
A Hungarian baked bread pudding layered with apples, fruit preserve, and cinnamon, finished with a sweet egg-white topping.
Mákos Guba
A Hungarian sweet bread pudding made from sliced yeast-raised wheat bread softened with milk and topped with ground poppy seeds and sugar.
Mézes Krémes
A Hungarian honey-layered pastry filled with cooked milk-and-semolina cream and fruit preserve, typically finished with a chocolate glaze.
Palóc Soup
A hot Hungarian soup of lamb, potatoes, green beans, onion, dill, paprika, and sour cream.
Paprikash
Explore the dish and its connections.
Plum Dumplings
Hungarian potato-based dumplings enclosing plums and commonly coated with buttered toasted breadcrumbs, sugar, and cinnamon.
Catalogue preview Cuisine connections may be unreviewed. Regional comparisons include their food references and do not establish the ingredients of a particular meal.