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hungarian stuff 
 
Mar. 5, 2013 2:25 pm 
Updated: Mar. 20, 2013 5:50 pm
Im so impressed u guys wrote to me,thank u.I started to use allrecipes 10 years ago but i never started
a blog...and its true actually not many hungarians i seen here.Everyone heard about gulyas what is
actually a soup,and hungarian familys really cook this a lot.Lets start the basic small stuff here,i think this is can be interesting..we start almost every dish with a chopped onion (and i have to mention here we got really powerfull one,u really going to cry when u cut it up..).Hun people eat bread with almost everything,its always on the table,its a bad habit but we do.The paprika powder we kind of famous from its sweet and we always put on the steamed onion but just for a few sec -burns quickly and taste bitter-its have to meet with the oil or the fat a little whats under the onion otherwise its not going in to the food (i hope u know what i mean..)its just will be swimming around.This is the secret of this spice and im not sure people use it and enjoy it how it should...a few sec gone and u add your meat or liquid or what ever u continue your recipe.In the country side people still cook mostly with pig fat even these days when commersials all about oils and margarine..and i have to say when i cook something really meaty or classic hun dish i started to use sometimes fat and its just taste real.And its still real clean fat they do not put anything else in it!!   ...
Chicken paprika with sour cream and bread on the side.Really common dish.
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Comments
KOZI 
Mar. 5, 2013 3:03 pm
Sour cream...imagine the cooing cream based water,i guess u have to taste this stuff.But why im writing bec its in every hun fridge we use it a lot.When we have a rich soup or a stew its always on the table and u use it how u like on the ready food.If u leave some REAL milk out for a day in a clean glass its will turn two part and on the top(i have to say if u make this at home and eat the hole top its really good for u)the most creamy part is sour cream.When i go foreign countries and i need to get this stuff i always buy creme fraiche.So u guys can eat anytime cheese mac(i love it!)we eat sour cream and cheese pasta.
 
Mar. 5, 2013 6:09 pm
When we drove through Hungary, we always stopped at a Tesco in Szolnok. I loved going through the meat department and produce. We would load up on sausages to eat in the car on our way to Moldova. I loved seeing the huge bags of peppers in the store. And I noticed that many people would have one of these bags in their cart. Sour cream seems to be almost like ketchup is to an American. I must say that my household uses more sour cream than ketchup. I wonder if we still qualify to be American? :)
 
patty 
Mar. 6, 2013 4:18 am
dear kozi, in our hungarian household, we eat pot cheese mixed with cooked egg noodles,fried in a pan with butter and topped with sour cream.(this can be made to any taste in any amt., no real recipe to it.) this would be our hungarian version of mac and cheese. this along with lekvar mixed with egg noodles,(a quick version of derelye) topped with buttered bread crumbs and baked in the oven were a staple on fridays, epecially during lent. the longer version of derelye, dumpling dough dotted with lekvar, then cut into individual dumpling and folded over to make triangles or pouches, boiled in water, then browned in butter, put into a baking dish and topped with buttered bread crumbs, then baked until crumbs are nicely browned, has always been a favorite and a delicacy requested for birthday dinners from most everyone in the family.these dishes, among other dishes, were always topped with nagymama's fresh sour cream. her and nagypa used to have their own milk cow.
 
patty 
Mar. 6, 2013 4:24 am
hi kozi, one more on the sour cream topic. you are probably familiar with this breakfast. as kids,along with the grownups, we were given thick slices of rye bread, either plain or fried in bacon fat, topped with a thick lashing of sour cream, and a cup of strong hungarian coffee cooked in a pot on the stove.
 
Mar. 6, 2013 12:23 pm
Hi Kozi - cooking with pig fat is a lot better than cooking with margarine. We call it lard and a lot of people would disagreed but I would prefer lard over margarine any day.
 
KSAZA 
Mar. 6, 2013 1:30 pm
I am half Hungarian my paternal grandfather came to America when he was three. The dish I miss the most that my grandmother (who was english but learned to make from my great-grandmother)is Chicken Paprikash with homemade dumplings I make it but it doesnt seem to ever taste as good as hers ;)My maiden name is Nagy which I understand is very common in Hungary.
 
Mar. 6, 2013 2:39 pm
Welcome to the blogs Kozi.I am so pleased that we have someone from Europe blogging here. My grandparents cooked with lard and bacon fat all the time. When I was a child and young adult, it became popular to use margarine. They have since discovered that margarine is not healthy. I now use pure butter and/or olive oil. I hope I am making a good choice. Looking forward to your recipes!
 
KOZI 
Mar. 6, 2013 3:33 pm
I promise i organise pictures soon so i can show u what im talking about and i will also put up some recipes.Hi Doc.Those peppers are really common here,pale yellow colourednot round shape more like sharp...can u get that in the US?Im not sure...but lots of nice recipes i know with that.
 
KOZI 
Mar. 6, 2013 3:37 pm
Patty!U have really nice memories and yes they are typicalfoods here.I love your hungarian words!!
 
KOZI 
Mar. 6, 2013 3:43 pm
Chicken Paprika is a really nice stuff i will share this also soon.I just heard its not so easy to get nice sweet paprika powder there,because shops not keep it in a proper way..so this could be a problem here.I think using butter and olive oil is the best choice these days,peanut oil,sesame oil also really nice and we can go on.I would say for a few food i prefer fat.U will see soon..
 
KOZI 
Mar. 6, 2013 3:53 pm
Another interesting thing about lard...two years ago i had stomack problems and i went to see an ayurvedic doctor.He told me i should do protein free diet for six weeks(3 days a week pro free, other four days moderate but its cool to have anything). It was really hard to do but he told me one helping thing...like i can eat bread. Here the opposit we have, they dont really put in the dough anything anymore...so it was ok to take.I looked on the net what else, and i found lard have 0% protein in it...it was a funny diet i was aloud to eat these.When we drunk and get hungry in the early morning,in a lots of bars u can found bread layered with lard,salted and onion rings on the top and red paprika powder of course..thats really typical and ok u gana smell disgusting but helps a lot and taste really good.
 
patty 
Mar. 7, 2013 3:16 am
hi kozi, sounds a lot like szalonna. we would eat it sliced cold(my favorite way) on rye bread with sliced onions on top. my nadyma taught me to make it. it's pretty simple. my mother said as kids they would put chunks of it on a stick and roast it over an open fire then eat it on rye bread. my husband likes it sliced and fried, not cold.(it's because he's irish and doesn't get the whole "raw" bacon thing, i can't seem to make him understand that it's not really raw, just cold) paprikas chicken is also on everyone's favorites menu. i have to make it, a lot. i use pride of szeged paprika, the one in the red and white can. i have found it keeps best if it's refrigerated. i have found that most ordinary markets in the states and europe carry it and i have never had a problem aquiring it. but there are exceptions. depending on where i am, i will sometimes have to go to special imports stores or markets, like the english market in cork. if all else fails, i get my mother to send me over a few tins.
 
KOZI 
Mar. 7, 2013 4:44 am
Szalonna i love..its the fatty bacon,and i also eat this just with my grandma in her kitchen.She cut fresh bread bites and little cubes szalonna with a tiny onion or yellow paprika...if she do it i can eat a lot.
 
Mar. 7, 2013 7:06 am
Kozi, you can get those peppers here, but most people buy a few at a time rather than a 5 or 10 kilo bag! I've grown some varieties of Hungarian peppers in my garden. They do pretty well. Great stories about Hungary and family memories in your post and the comments as well. Good reading!
 
AZ93 
Mar. 7, 2013 7:52 am
Hi Kozi (and Patty) I agree with Mauigirl, it's nice to have you here! In my Dad's cabinet I found some Hungarian paprika. It says Csipos Csemege Fuszerpaprika (Kaloksai). Which seems to mean hot Hungarian paprika delicacy or something? Anyway it is definitely much hotter than the paprika you mostly get here. Do you use this a lot in your cooking? I haven't found a use for it yet.
 
KOZI 
Mar. 7, 2013 7:59 am
Hi AZ93..thanks the warm welcoming(THANKS for everyone!).What u found is one of the most famous brand...if its still have red colour and some smell than its still ok..the problem if u dont store in the dark or its get too old than its goung to taste bitter.We use this also a lot but be carefull if its hot...i wrote before u have to put this for a few sec in a hot fat or oil then put whatever u need.Also u can mix a little in a cream cheese with some onion..thats can be really nice on a toast.
 
KOZI 
Mar. 7, 2013 8:00 am
We make srambled eggs or fried egg we always put just a dash of paprika on the top,when its ready...
 
AZ93 
Mar. 7, 2013 9:45 am
Thanks for your response Kozi. It may be pretty old. It's more brown than red. But just for fun I will try it on my eggs tomorrow morning and see how it tastes. I will let you know!!
 
Mar. 7, 2013 12:40 pm
Glad to see you blogging. My mother always started her meals with a dollop of bacon fat she'd saved from breakfast. She always made her pie crusts with lard. Not what we can buy in the stores here but the lard from my granfather's butchered pig. I love paprika. I've been growing the peppers and making my own for a while now.
 
Mar. 7, 2013 5:48 pm
Hi, KOZI! There's nothing wrong with having bread with every meal. When I was growing up there was always plenty of bread and real butter to eat. The secret is to work and not let those carbohydrates stay in the body.
 
Mar. 8, 2013 9:08 am
Hi, Kozi. Nice to see you here. My husband's grandparents immigrated from Hungary. He spent a summer there as a child and really wants to go back for a visit. I've tried my hand at a few Hungarian recipes, most of which turned out well. Next up to try is Szilvas gomboc which my husband loved as a kid. I am from the American South, and my family always cooked with lard (pork fat). Welcome!
 
KOZI 
Mar. 9, 2013 4:06 am
Hi wisweetp!!Recipes coming soon...im sure u have but if u need a good recipe for this dessert just ask.One good tip-what i missed actually-always wait the dough to cool down,we made gomboc when it was warm and its impossible..and we also missed the egg..so it was a mess,i hope yours will be better..
 
hilary 
Mar. 9, 2013 12:08 pm
i love hungarian food although I am English. Two friends showed me how to make Chicken Paprika and to make spaetle to eat with it. I would love to try to make other things but don't have family friendly recipe. I am a grandmother with 9 grandchildren and two daughters living with me. Five of the grandchildren are boys from 13 to 25(young men with large appetites) I still use lard with butter for some pastry and other baking never margerine also olive and grape seed oil- the grape seed when I want the more neutral taste. I am in Langley, bB.C. Canada and a Slovakian friend gets me paprika from her source although I think our delis have hungarian. Has anyone got any big family size recipes.
 
countrygirl 131 
Mar. 10, 2013 2:44 pm
march 10/13 4:00 PM am so delighted to read about the folks using and enjoying all these hungarian recipes. most deliciously made foods. keep it up .
 
countrygirl 131 
Mar. 10, 2013 3:13 pm
has anyone tried 'almas retes' ? i would love to see your recipe and try it.
 
KOZI 
Mar. 10, 2013 4:28 pm
Hi countrygirl!Almas retes comes from austria originally they call it strudel but hun makes it a lot,we also have different stuffings.Its really easy to make if u can get the pastry what is a really thin, almost see trough dough.Can u get this stuff?
 
KOZI 
Mar. 10, 2013 4:32 pm
Hi Hilary!Its amazing how big family u have..i love to hear what u cook when u all together.I was thinking on recipes already,the question is how meaty its have to be..but im sharing recipes soon and i hope u will find some usefull!!I love english food i use to live there..and my favorite sweet is sticky toffee pudding..do u know a good one?
 
tonika 
Mar. 12, 2013 3:37 am
Great to have a Hungarian blog! I am first generation American, so grew up in a Hungarian neighborhood on traditional Hungarian foods. Still make my own lard, though I don't use it as much as my mom. Can't compare to any storebought lard, and necessary to get some recipes tasting right. To countrygirl: you can use frozen phyllo dough for retes. It's not as good as a homemade dough, but the stretching process is incredibly difficult to learn. I keep saying I'm going to have to spend a week with my mom making retes every day and maybe I'll finally get it right! Her retes is unarguably the best in the Hungarian community in Cleveland. She is a great baker, and I've been blessed to learn from her.
 
Jo 
Mar. 12, 2013 12:38 pm
Hello Kozi and everyone else. I have just been taking a peek at the conversation and hoping to get some advice. I have recently started dating a hungarian man and he LOVES his food. I can cook a little, definately not an "expert" though. I am not Hungarian either, so am just learning about the food. I had to smile reading about cooking with fat and proper ways to use paprika, and the love of bread. Totally sounds like my Martin! I would love to be able to make him a Hungarian dish that was relatively easy to prepare. Any ideas? I know he had spoken of the chicken Paprikash his mother would make, but said he was not able to handle the heat of it. I'm looking for a main dish, I am going to attempt to make the poppy seed loaf for him as I know he said he liked it when he was a kid. Any help would be great. Thanks.
 
KOZI 
Mar. 16, 2013 12:41 pm
I just shared a recipe i hope u find easely..chicken paprika.I love to upload more pictures for this recipe but i cannot.Anyone has any idea?
 
MCarrel2 
Mar. 19, 2013 5:29 pm
My Mom's Paprikas is more of a white sourcream sauce. One of our families all-time favorites! Somestimes over noodles, sometimes over mashed potatoes, sometimes made with her home-made egg dumpligs. Delish!!!
 
MCarrel2 
Mar. 19, 2013 8:09 pm
about 2 weeks ago I made palachintzes for my son. My first time making them from my Aunt's recipe. He LOVED them! they were so good! ;)
 
MCarrel2 
Mar. 19, 2013 8:13 pm
@ Patti, My Mom says she has memories of something like this also. They use to take chunks of bacon, score it and roast it on an open flame then take the bread and let the fat drippings coat the bread, slice onions on it and eat.
 
MCarrel2 
Mar. 19, 2013 8:17 pm
Oh My Gosh! Everyone is talking my favorites! poppy seed roll and balesh,yum! Also love cabbage rolls & fried cabbage & egg noodles!Not sure how to spell that in Hungarian.
 
 
 
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KOZI

Home Town
Budapest, Pest, Hungary

Member Since
Oct. 2003

Cooking Level
Expert

Cooking Interests
Baking, Slow Cooking, Asian, Italian, Middle Eastern, Dessert, Kids

Hobbies
Biking, Reading Books

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About Me
I use to have a cooking show,making munchies and funny stuffs, i really enjoyed it.I'm learning every day,sometimes i work in restaurants but i prefer private cooking.I love making people happy around me with my food,and i also love my stomach...Im trying to taste around the world,go after flavors all the time.I'm baking a lots of American cakes,cookies trying to show the people here how good it is.I am really interested about how and what people eat,i search and read a lot about this.
My favorite family cooking traditions
Everything comes from my grandmother she got the the best taste around me,i'm trying to get her secrets but its not easy.I'm hungarian and we eat our food, but my family has a mixture with foods all around.
My cooking triumphs
I think i make the best chocolate chip cookie in town.
My cooking tragedies
Usually i screw up the most simple dishes..no idea why. I seriously can get lost in calculation..
 
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