Category: Blog

Here’s a classic Hungarian Chicken Paprikash (Paprikás Csirke) recipe — creamy, rich, and deeply flavored with sweet paprika, just like it’s traditionally made in Hungary 🇭🇺.

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🐓 Hungarian Chicken Paprikash (Paprikás Csirke)

Ingredients

• 2–3 tbsp lard (or butter/oil, but lard gives authentic flavor)
• 1 large onion, finely chopped
• 2½–3 lbs (1–1.4 kg) bone-in chicken pieces (thighs and drumsticks are best)
• 2–3 tbsp sweet Hungarian paprika
• 1–2 Hungarian wax peppers or 1 green bell pepper, sliced (optional but traditional)
• 1 medium tomato, peeled & chopped (or ½ cup canned diced tomatoes)
• 1½–2 cups chicken stock (enough to nearly cover the chicken)
• Salt & pepper to taste

For the finishing sauce:

• 1 cup sour cream (room temperature)
• 2–3 tbsp all-purpose flour (for thickening)
• ½ cup cooking liquid (from the pot)

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Here’s a Hungarian-style meatloaf 🇭🇺 — known in some families as fasírt when shaped into small patties, but baked as a loaf for gatherings.
It’s hearty, moist, and flavored with paprika, garlic, and onions — very different from the American ketchup-topped style.

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Hungarian Meatloaf (Magyar Fasírt as a Loaf)

Servings: 6–8 | Prep Time: 20 min | Bake Time: 50–60 min

Ingredients

• 750 g (1.6 lb) ground pork (or pork-beef mix)
• 2 slices white bread (crusts removed)
• 100 ml (scant ½ cup) milk
• 1 large onion, finely chopped
• 2 cloves garlic, minced
• 2 large eggs
• 1½ tsp sweet Hungarian paprika
• ½ tsp smoked paprika (optional)
• 1 tsp salt
• ½ tsp black pepper
• 2 tbsp fresh parsley, chopped
• 2 tbsp oil or lard (for frying onions)
• Optional: 2 hard-boiled eggs, peeled (for stuffing inside the loaf — traditional in some homes)

For topping:

• 2–3 tbsp breadcrumbs
• 1–2 tbsp oil or melted lard

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Here’s a traditional recipe for Shlishkes 🇭🇺 — soft Hungarian potato dumplings coated in sweet, buttery breadcrumbs.
They’re similar in texture to Italian gnocchi but served as a dessert or sweet side dish.

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Shlishkes (Hungarian Potato Dumplings)

Servings: 4–6 | Prep Time: 30 min | Cook Time: 15 min

Ingredients

For the dumplings:

• 500 g (about 1 lb) starchy potatoes (Russet or Yukon Gold)
• 200–250 g (1½–2 cups) all-purpose flour (amount depends on potato moisture)
• 1 large egg
• ½ tsp salt

For the coating:

• 100 g (1 cup) plain breadcrumbs
• 50 g (¼ cup) unsalted butter
• 2–3 tbsp granulated sugar
• Ground cinnamon (optional, to taste)

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Here’s a classic recipe for Pogácsa 🇭🇺 — Hungarian cheese biscuits that are soft, flaky, and irresistibly cheesy.
They’re a beloved snack in Hungary, often served warm with wine, beer, or alongside soups.

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Hungarian Pogácsa (Cheese Biscuits)

Makes: ~25 biscuits | Prep Time: 30 min + rising | Bake Time: 20–25 min

Ingredients

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup) unsalted butter or lard, cold and cubed
• 200 g (2 cups) finely grated cheese (traditionally aged Trappista, Edam, or a sharp cheddar)
• 200 ml (3/4 cup + 1 tbsp) sour cream
• 25 g fresh yeast (or 7 g / 2 tsp active dry yeast)
• 2 egg yolks (for dough)
• 1 whole egg (for egg wash)
• 1 tsp salt
• 1 tsp sugar
• 100 ml (scant 1/2 cup) lukewarm milk

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Here’s the authentic Hungarian Gerbeaud Cake (Zserbó szelet) recipe 🇭🇺 — one of Budapest’s most famous café desserts, created by Swiss confectioner Emil Gerbeaud in the late 19th century.
It’s a layered yeast-based pastry filled with apricot jam and ground walnuts, topped with a rich chocolate glaze.

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Gerbeaud Cake (Zserbó szelet)

Servings: 20 squares | Prep Time: 45 min + rising | Bake Time: 35 min

Ingredients

For the dough:

• 500 g (4 cups) all-purpose flour
• 250 g (1 cup) unsalted butter, softened
• 100 g (1/2 cup) granulated sugar
• 200 ml (3/4 cup + 1 tbsp) lukewarm milk
• 25 g fresh yeast (or 7 g / 2 tsp active dry yeast)
• 2 egg yolks
• 1 tsp vanilla sugar (or 1 tsp vanilla extract)
• A pinch of salt

For the filling:

• 350 g (about 3 cups) ground walnuts
• 300 g (1 1/4 cups) apricot jam (preferably Hungarian-style, slightly tart)
• 150 g (3/4 cup) granulated sugar

For the glaze:

• 150 g (5 oz) dark chocolate
• 2 tbsp sunflower oil or 40 g (3 tbsp) butter

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Here’s a traditional Hungarian Vanilla Kifli (Vaníliás Kifli) recipe 🇭🇺 — these crescent-shaped cookies are buttery, nutty, and melt-in-your-mouth soft, often made during Christmas but enjoyed year-round.

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Hungarian Vanilla Kifli Cookies (Vaníliás Kifli)

Makes: ~40 cookies
Prep Time: 20 min | Bake Time: 12–15 min | Cooling & Coating: 10 min

Ingredients

• 250 g (2 cups) all-purpose flour
• 200 g (1 cup) unsalted butter, cold, cut into cubes
• 100 g (1 cup) ground walnuts or almonds (traditionally walnuts are used)
• 80 g (2/3 cup) powdered sugar (for dough)
• 1 packet vanilla sugar (or 1 tsp vanilla extract)
• A pinch of salt

For coating:

• 100 g (1 cup) powdered sugar
• 2 packets vanilla sugar (or 2 tsp vanilla extract mixed into the sugar)

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Here’s a traditional Hungarian Beigli 🇭🇺 recipe — a festive rolled pastry filled with walnut or poppy seed paste, especially popular at Christmas and Easter.

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Hungarian Beigli (Walnut or Poppy Seed Roll)

Ingredients (makes 2 rolls)

Dough:

• 500 g (4 cups) all-purpose flour
• 200 g (7 oz) unsalted butter, cold, cubed
• 50 g (¼ cup) sugar
• 5 g (1 tsp) salt
• 20 g (0.7 oz) fresh yeast or 7 g (2¼ tsp) active dry yeast
• 125 ml (½ cup) lukewarm milk
• 2 egg yolks
• 100 g (3½ oz) sour cream

Walnut Filling:

• 200 g (7 oz) ground walnuts
• 100 g (½ cup) sugar
• 125 ml (½ cup) milk
• 1 tsp vanilla sugar
• Zest of 1 lemon
• Optional: 50 g (1¾ oz) raisins soaked in rum

OR Poppy Seed Filling:

• 200 g (7 oz) ground poppy seeds
• 100 g (½ cup) sugar
• 125 ml (½ cup) milk
• 1 tsp vanilla sugar
• Zest of 1 lemon
• Optional: raisins soaked in rum

For Brushing:

• 1 egg yolk (for first coat)
• 1 egg white (for final coat)

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Here’s a traditional Hungarian Chimney Cake (Kürtőskalács) recipe — a sweet, spiral-shaped pastry baked over an open spit or in the oven, coated in caramelized sugar and often rolled in cinnamon, nuts, or coconut.

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🇭🇺 Hungarian Chimney Cake (Kürtőskalács)

Servings: 6 cakes | Prep time: 2 hours | Cook time: 15 minutes

Ingredients

For the dough:

• 500 g (4 cups) all-purpose flour
• 250 ml (1 cup) warm milk
• 60 g (¼ cup) sugar
• 60 g (4 tbsp) unsalted butter, melted
• 2 egg yolks
• 7 g (1 packet) instant dry yeast
• 1 tsp vanilla sugar (or vanilla extract)
• ¼ tsp salt

For coating:

• 100 g (½ cup) sugar (for rolling)
• 1 tsp ground cinnamon (optional)
• Melted butter (for brushing)

Optional toppings:

• Ground walnuts
• Shredded coconut
• Cocoa powder

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Here’s a Hungarian Mushroom Paprika recipe — rich, creamy, and full of deep paprika flavor, perfect with bread, rice, or noodles. 🍄🇭🇺

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Hungarian Mushroom Paprika

(Gombapaprikás)

Ingredients (4 servings)

• 2 tbsp butter
• 1 tbsp olive oil
• 1 medium onion, finely chopped
• 2 cloves garlic, minced
• 1 lb (450 g) mushrooms (cremini or white button), sliced
• 2 tbsp sweet Hungarian paprika
• ½ tsp smoked paprika (optional, for depth)
• 1 cup (240 ml) vegetable or chicken broth
• ½ cup (120 ml) sour cream (plus extra for serving)
• 1 tbsp flour (optional, for thickening)
• Salt and pepper, to taste
• Fresh parsley, chopped (for garnish)

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