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Hungarian recipes

Here are a few recipes to prepare Hungary’s delicious dishes at home. Taste Hungarian specialities at the Hungarian Foodhouse, the “Csárda” If you enjoyed it, upload a picture of the experience with the hashtag #wsj23hun!

Palacsinta – hungarian pancake

Hungarian pancakes are different from the American and Netherlands. Our pancake is thinner and bigger. If you are looking for something sweet or salty, you should definitely try out pancakes “palacsinta”!

Ingredients: 4 person

  • 20 dkg flour
  • 2 eggs
  • 3 dl of milk
  • 2 dl sparkling mineral water
  • 1 pinch of salt
  • 0.75 dl oil + for frying
  • 2 tablespoon sugar (is optional)

Method: 

  1. First, pour the milk into a mixing bowl and add the egg, oil and a pinch of salt and mix thoroughly.
  2. Measure the flour and mix it into a thick, creamy dough.
  3. Finally, add soda or sparkling mineral water. Try to stir the dough until it is lump-free. 
  4. Before baking, let it rest for at least 10-15 minutes. 
  5. After the rest, it is time for baking. Pour a little oil into the hot pan before frying the first pancake and start baking the pancakes one by one, on both sides.
  6. For a final touch, choose a filling for your palacsinta. From sugar to chocolate and vanilla sauce, everything goes. Moreover, a special version of palacsinta is filled with meat, cheese and garlic.

Lángos – sour scone

The dough can be made within 5 minutes, and frying should take about 10 minutes. If done correctly, it is very delicious with a slightly crunchy outside and soft inside. You can put spices in the dough or put almost anything on top. In Hungary, the most common way to eat it is to brush the dough with garlic and then add sour cream and grated cheese on top. If you crave real delicacies, you can put Bolognese ragout or bean stew on it. Some places even make it with sausages in the dough. 

Ingredients: (4 person)

  •  400g plain flour
  •  ½ pack baking powder 
  • 1 teaspoon salt 
  • 3 tablespoons olive oil
  •  2 tablespoons kefir (fermented milk drink)
  •  1 ½ – 2 dl water

 Method: 

  1. Mix the flour with the baking powder, salt and spices. 
  2. Add the oil, kefir, then add the water and make the dough.
  3.  Cut it into small pieces and roll them on a floured surface with a rolling pin to flatten and stretch them into 1-2 cm thick discs.
  4.  Place them in a generous amount of hot oil and fry them first on one side and then on the other.
  5.  Place them on a paper towel to drain off the excess oil. You can then add toppings such as sour cream and cheese to your liking.
  6. And Enjoy 🙂

Lecsó 

The love of the ratatouille “Lecsó” connects Hungarian people, even though it hasn’t been with us for as long as many people believe. Regarding the recipe of “Lecsó”, this is one of the most versatile Hungarian dishes, which is the best when made by our mother, father, grandma, grandpa, aunt..It can be made really differently e.g.: with eggs, with salamis/sausages or even with sour cream. You can eat just this or with any garnish like rice, bulgur or eggs.

Ingredients: 4 person

  • 0.17 l oil
  • 50  dkg tomatoes
  • 2 head onion
  • 70 dkg peppers (you can find separate lecsó peppers or “paprika” in hungarian shops)
  •  salt
  •  blackpepper + redpepper

Method:

  1. Start by chopping up the lard, onions, peppers and tomatoes.
  2. render the fat of the lard on the oil, then add the onions and let it roast a bit
  3. Add the peppers and let them roast while constantly stirring.
  4. When it starts to let out its juices, lower the heat.
  5. When the peppers seem crushed and cooked, add the tomatoes, salt and pepper and let the whole mixture simmer until the tomatoes are soft and cooked!
  6. And Enjoy your meal!

Pörkölt – Chicken stew

Ingredients: 10 person

  • 3 kg chicken
  • 0.58 kg onion
  • 0.2 kg fat
  • 0.125 kg bacon
  • 0.5 kg tomatoes
  • 0.05 kg salt
  • 0.05 kg black pepper
  • redpepper

Method:

  1. In a large saucepan, fry the bacon until done.
  2. Add the onions and cook over medium high heat until light golden.
  3. Add the diced tomatoes.
  4. Pour over a little water, toast again and then pour over with a little liquid.
  5. Then add the chicken legs into the roasted base and simmer until soft. Salt or pungent peppers can also be added, for those who prefer.
  6. Enjoy!

Mákos Guba – ground poppy seed bread pudding

Ingredients: 3 person

  • 10 slices of dried bread rolls
  • 1 l milk
  • 1 packet vanilla sugar
  • 15 tablespoon of ground poppy seed
  • 7 tablespoon of icing sugar

Method: 

  1. Cut the bread rolls into 1 cm rings
  2. Boil the milk with the vanilla sugar.
  3. Pour the boiling milk over the rolls, strain and squeeze out the milk.
  4. Place a layer of buns in a large casserole, sprinkle with ground poppy seed mixed with icing sugar, add more buns and more poppy seed, until the ingredients are gone. If there are any poppy seeds left, sprinkle them on the top.
  5. If you like, you can put it in a preheated oven at 180 degrees for 8 minutes. They are also delicious when mixed together and baked. If you don’t want to bake them, it is ready to eat anyway. If you don’t like/have poppy seeds, you can make with ground walnut, cacao or cinnamon also.

Goulash soup

Once a humble peasant food, goulash has claimed its throne as the national dish of Hungary. It’s a stew made of tender beef, vegetables, and fragrant spices.

If the vibrant red color isn’t enough to whet your appetite, its flavor definitely will. Rich, complex, and satisfying, goulash is the ultimate crowd-pleasing dinner for your family on a cozy night. You can serve this fulfilling stew as it is or pair it with some crusty bread, pasta, or a side of mashed potatoes to make the most out of the delicious sauce. The key to success in this dish is hot paprika, which is easily adjusted to your taste.

Ingredients: 4 person

  • 40 dkg beef shin
  • 20 dkg red onion
  • 2 carrots
  • 1 chard
  • 1 celery
  • 27 dkg potatoes
  • 0.7 tablespoon spice pepper
  • 0.7 tablespoon salt
  • bay (laurel) leaf
  • black pepper
  • 1-2 tomatoes
  • 1-2 pepper
  • 1.5 tablespoon fat
  • parsley
  • 2 l water

Method: 

  1. The onions are cut into small cubes. The meat is rinsed, wiped dry, then cut into 2 cm cubes.
  2. heat the fat, wilt the onion in it, then pull it aside, mix it with the peppers, pour it over 1.5 dl of water, then cook the water and fry it on its fat
  3. Then add the beef and stir in the brown. Add salt, pepper them with cumin sprinkle, a little diced tomato, the whole peppers, bay laurel leaf.
  4. covered with a lid in its own juice, take 90 minutes to cook it
  5. The vegetables are then added to the turnips, carrots and chard are cut into rings, celery, potatoes, parsley and celery green, poured with 2l-2.5 l water.
  6. covered and cook for a further 50 minutes.

Aranygaluska – walnut dumplings

Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s, this dessert was being referred to in Hungarian literature. Hungarians who immigrated to the US brought this dish with them, which became popular nation-wide when Hungarian and Hungarian Jewish bakeries began selling it in the middle of the 20th century.

The recipe for aranygaluska, which was referred to “Hungarian Coffee Cake”, was published in the United States in 1972, by Betty Crocker. Nancy Regan popularized this dessert when she served it in the White House for Christmas.

Ingredients:

For the dough:

350 g (~2 3/4 cups) flour

  • 30 g (~2 tbsp) soft butter
  • 200 ml (~3/4 cup + 2 tbsp) lukewarm milk
  • 2 tbsp sugar
  • 20 g (~3/4 oz) fresh yeast (2 tsp dry yeast)
  • 2 egg yolks
  • zest of a half lemon
  • pinch of salt

For the topping:

  • 100 g (~1/2 cup) butter, melted
  • 100 g (~3 1/2 oz) ground walnuts
  • 50 g  (~1/4 cup) sugar

For the custard:

  • 800 ml (~3 1/3 cups) milk
  • vanilla pudding 
  • 3 tbsp sugar

Method: 

  1. Mix the dough ingredients and leaven for 30-40 minutes. 
  2. We make a long “snake” from the dough, and cut into 2 cm wide rings. 
  3. We mixed the ground walnuts and the sugar. 
  4. We dip each  piece of the dough into melted butter/margarin. 
  5. After this, we spin the dough into walnut and sugar mix.
  6.  Butter a round cake pan, and leave it for another 30 minutes.Bake for 25-30 minutes at 170° or until you have a golden brown top.
  7. We mix the vanilla-flavored pudding  with the sugar and a little milk, until it looks dilute, after this we boil the rest of the milk and mix together with the pudding. Mix it until it would be thicket.
  8. Enjoy!

Here are a few recipes to prepare Hungary’s delicious dishes at home. Taste Hungarian specialities at the Hungarian Foodhouse, the “Csárda” If you enjoyed it, upload a picture of the experience with the hashtag #wsj23hun!

Palacsinta – hungarian pancake

Hungarian pancakes are different from the American and Netherlands. Our pancake is thinner and bigger. If you are looking for something sweet or salty, you should definitely try out pancakes “palacsinta”!

Ingredients: 4 person

  • 20 dkg flour
  • 2 eggs
  • 3 dl of milk
  • 2 dl sparkling mineral water
  • 1 pinch of salt
  • 0.75 dl oil + for frying
  • 2 tablespoon sugar (is optional)

Method: 

  1. First, pour the milk into a mixing bowl and add the egg, oil and a pinch of salt and mix thoroughly.
  2. Measure the flour and mix it into a thick, creamy dough.
  3. Finally, add soda or sparkling mineral water. Try to stir the dough until it is lump-free. 
  4. Before baking, let it rest for at least 10-15 minutes. 
  5. After the rest, it is time for baking. Pour a little oil into the hot pan before frying the first pancake and start baking the pancakes one by one, on both sides.
  6. For a final touch, choose a filling for your palacsinta. From sugar to chocolate and vanilla sauce, everything goes. Moreover, a special version of palacsinta is filled with meat, cheese and garlic.

Lángos – sour scone

The dough can be made within 5 minutes, and frying should take about 10 minutes. If done correctly, it is very delicious with a slightly crunchy outside and soft inside. You can put spices in the dough or put almost anything on top. In Hungary, the most common way to eat it is to brush the dough with garlic and then add sour cream and grated cheese on top. If you crave real delicacies, you can put Bolognese ragout or bean stew on it. Some places even make it with sausages in the dough. 

Ingredients: (4 person)

  •  400g plain flour
  •  ½ pack baking powder 
  • 1 teaspoon salt 
  • 3 tablespoons olive oil
  •  2 tablespoons kefir (fermented milk drink)
  •  1 ½ – 2 dl water

 Method: 

  1. Mix the flour with the baking powder, salt and spices. 
  2. Add the oil, kefir, then add the water and make the dough.
  3.  Cut it into small pieces and roll them on a floured surface with a rolling pin to flatten and stretch them into 1-2 cm thick discs.
  4.  Place them in a generous amount of hot oil and fry them first on one side and then on the other.
  5.  Place them on a paper towel to drain off the excess oil. You can then add toppings such as sour cream and cheese to your liking.
  6. And Enjoy 🙂

Lecsó 

The love of the ratatouille “Lecsó” connects Hungarian people, even though it hasn’t been with us for as long as many people believe. Regarding the recipe of “Lecsó”, this is one of the most versatile Hungarian dishes, which is the best when made by our mother, father, grandma, grandpa, aunt..It can be made really differently e.g.: with eggs, with salamis/sausages or even with sour cream. You can eat just this or with any garnish like rice, bulgur or eggs.

Ingredients: 4 person

  • 0.17 l oil
  • 50  dkg tomatoes
  • 2 head onion
  • 70 dkg peppers (you can find separate lecsó peppers or “paprika” in hungarian shops)
  •  salt
  •  blackpepper + redpepper

Method:

  1. Start by chopping up the lard, onions, peppers and tomatoes.
  2. render the fat of the lard on the oil, then add the onions and let it roast a bit
  3. Add the peppers and let them roast while constantly stirring.
  4. When it starts to let out its juices, lower the heat.
  5. When the peppers seem crushed and cooked, add the tomatoes, salt and pepper and let the whole mixture simmer until the tomatoes are soft and cooked!
  6. And Enjoy your meal!

Pörkölt – Chicken stew

Ingredients: 10 person

  • 3 kg chicken
  • 0.58 kg onion
  • 0.2 kg fat
  • 0.125 kg bacon
  • 0.5 kg tomatoes
  • 0.05 kg salt
  • 0.05 kg black pepper
  • redpepper

Method:

  1. In a large saucepan, fry the bacon until done.
  2. Add the onions and cook over medium high heat until light golden.
  3. Add the diced tomatoes.
  4. Pour over a little water, toast again and then pour over with a little liquid.
  5. Then add the chicken legs into the roasted base and simmer until soft. Salt or pungent peppers can also be added, for those who prefer.
  6. Enjoy!

Mákos Guba – ground poppy seed bread pudding

Ingredients: 3 person

  • 10 slices of dried bread rolls
  • 1 l milk
  • 1 packet vanilla sugar
  • 15 tablespoon of ground poppy seed
  • 7 tablespoon of icing sugar

Method: 

  1. Cut the bread rolls into 1 cm rings
  2. Boil the milk with the vanilla sugar.
  3. Pour the boiling milk over the rolls, strain and squeeze out the milk.
  4. Place a layer of buns in a large casserole, sprinkle with ground poppy seed mixed with icing sugar, add more buns and more poppy seed, until the ingredients are gone. If there are any poppy seeds left, sprinkle them on the top.
  5. If you like, you can put it in a preheated oven at 180 degrees for 8 minutes. They are also delicious when mixed together and baked. If you don’t want to bake them, it is ready to eat anyway. If you don’t like/have poppy seeds, you can make with ground walnut, cacao or cinnamon also.

Goulash soup

Once a humble peasant food, goulash has claimed its throne as the national dish of Hungary. It’s a stew made of tender beef, vegetables, and fragrant spices.

If the vibrant red color isn’t enough to whet your appetite, its flavor definitely will. Rich, complex, and satisfying, goulash is the ultimate crowd-pleasing dinner for your family on a cozy night. You can serve this fulfilling stew as it is or pair it with some crusty bread, pasta, or a side of mashed potatoes to make the most out of the delicious sauce. The key to success in this dish is hot paprika, which is easily adjusted to your taste.

Ingredients: 4 person

  • 40 dkg beef shin
  • 20 dkg red onion
  • 2 carrots
  • 1 chard
  • 1 celery
  • 27 dkg potatoes
  • 0.7 tablespoon spice pepper
  • 0.7 tablespoon salt
  • bay (laurel) leaf
  • black pepper
  • 1-2 tomatoes
  • 1-2 pepper
  • 1.5 tablespoon fat
  • parsley
  • 2 l water

Method: 

  1. The onions are cut into small cubes. The meat is rinsed, wiped dry, then cut into 2 cm cubes.
  2. heat the fat, wilt the onion in it, then pull it aside, mix it with the peppers, pour it over 1.5 dl of water, then cook the water and fry it on its fat
  3. Then add the beef and stir in the brown. Add salt, pepper them with cumin sprinkle, a little diced tomato, the whole peppers, bay laurel leaf.
  4. covered with a lid in its own juice, take 90 minutes to cook it
  5. The vegetables are then added to the turnips, carrots and chard are cut into rings, celery, potatoes, parsley and celery green, poured with 2l-2.5 l water.
  6. covered and cook for a further 50 minutes.

Aranygaluska – walnut dumplings

Aranygaluska is a Hungarian Jewish dessert, generally baked for Purim. The name aranygaluska literally means “golden dumpling” and by the 1880s, this dessert was being referred to in Hungarian literature. Hungarians who immigrated to the US brought this dish with them, which became popular nation-wide when Hungarian and Hungarian Jewish bakeries began selling it in the middle of the 20th century.

The recipe for aranygaluska, which was referred to “Hungarian Coffee Cake”, was published in the United States in 1972, by Betty Crocker. Nancy Regan popularized this dessert when she served it in the White House for Christmas.

Ingredients:

For the dough:

350 g (~2 3/4 cups) flour

  • 30 g (~2 tbsp) soft butter
  • 200 ml (~3/4 cup + 2 tbsp) lukewarm milk
  • 2 tbsp sugar
  • 20 g (~3/4 oz) fresh yeast (2 tsp dry yeast)
  • 2 egg yolks
  • zest of a half lemon
  • pinch of salt

For the topping:

  • 100 g (~1/2 cup) butter, melted
  • 100 g (~3 1/2 oz) ground walnuts
  • 50 g  (~1/4 cup) sugar

For the custard:

  • 800 ml (~3 1/3 cups) milk
  • vanilla pudding 
  • 3 tbsp sugar

Method: 

  1. Mix the dough ingredients and leaven for 30-40 minutes. 
  2. We make a long “snake” from the dough, and cut into 2 cm wide rings. 
  3. We mixed the ground walnuts and the sugar. 
  4. We dip each  piece of the dough into melted butter/margarin. 
  5. After this, we spin the dough into walnut and sugar mix.
  6.  Butter a round cake pan, and leave it for another 30 minutes.Bake for 25-30 minutes at 170° or until you have a golden brown top.
  7. We mix the vanilla-flavored pudding  with the sugar and a little milk, until it looks dilute, after this we boil the rest of the milk and mix together with the pudding. Mix it until it would be thicket.
  8. Enjoy!