To Your Health!
Egészségedre
Egészségedre! When the Hungarians raise a glass in a toast, they say “to your health”. This loosely translates to “May the content of the glass turn into good health for you.”
The Hungarians do so many things well and it should be no surprise that Food and Beer is among their specialities. The street food scene is incredible. When I had first arrived in the winter and I was out for a stroll, seeing where my nose would take me I came around the corner and the air was flooded with this sweet donut aroma and I quite literally let my nose lead me to the Chimney Cake stall all the way down the block. I was hooked after that, I ate at least half a dozen Chimney Cakes in the 30 days I was in Budapest.
Culinary traditions of Hungary
Let’s Talk About Food
There are so many amazing options that are seemingly easy enough because the ingredients are just everyday kitchen staples but wow they have a talent for marrying things today to make a palate pleasing experience.
Chimney Cake (Kurtos Kalacs)
It’s possible you have seen or heard of a chimney cake before. This pastry is one of the oldest desserts in all of Hungary. It is unique because it is cooked in a special way, you wrap the dough around a cylinder and cook it over an open fire. As it cooks, sprinkle some sugar over it. As the pastry cooks, the sugar will caramelize slightly and leave the pastry with a delicious sweet flavor. You can smell it lofting in the air blocks away.
Lángos
Oh man, you can not visit Hungary without indulging in these fried doughs. You can eat them Sweet or Savoury but I highly recommend that you have it classic with sour cream and cheese. WOW. You can think of them like Beaver Tails (for all those Canadians)
Gulyás (Goulash)
Gulyás is one of the most recognized dishes of Hungary, perhaps due to the fact that it brings together several of Hungary’s most typical staples, including the ever popular paprika.
Chicken Paprikash
Chicken Paprikash is by far one of my favourite dishes and also the main dish I made in my cooking classes, both times I took the cooking class. It is a hot-pot style dish consisting primarily of chicken legs in a creamy stew. Other ingredients include paprika (of course), garlic, onion, sour cream and other seasonings.
Hortobágyi palacsinta
My second favourite Hungarian dish. Hortobágyi palacsinta is a Hungarian pancake, filled with meat, spices, onions. The meat is sauteed with paprika and the fillings as in a stew, and the sauce is then drained when the meat and fillings are put inside the crepe. Sour cream and flour are then being whiskered into the remaining sauce and baked until bubbly.
Nokedli
I literally wanted to eat all day every day so that I could try everything. From Nokedli (easy pasta noodles) which are common among the neighbouring countries, the Germans call them Spaetzle. This is the most popular side dish for that iconic Hungarian culinary delight, paprika chicken.
Kolbász (Sausage)
Kolbász is a slightly spicy sausage that can be served for breakfast, lunch and dinner, and appears in many salads, stews and soups. They tend to be either boiled, cured or smoked.
Sour Cherry Soup (Meggyleves)
You have to try it to believe it. Sour cherry soup may sound strange if you’ve never heard about it before. Is it a dessert, or is it dinner? While this soup may seem like a dessert to non-Hungarians, you are actually meant to eat it before your main meal like any other soup. It includes sour cherries, sugar, and sour cream. The sour cream is usually served on top and the soup itself is cold.
Libation Creations of Hungary
Let’s Talk About Drinks
The beer culture is amazing, let’s be clear about that. But there are two notable national drinks you must try (and their wine too of course)
Pálinka
This is a strong alcoholic drink, which is made only in Hungary and only from fruit grown or grape marc produced in Hungary; it has to be fermented and distilled using traditional methods. Every Hungarian will announce with conviction that the best ever pálinka is distilled by one of their relatives. The clearer and fruitier it is, the better the quality of the pálinka.
Unicum
A Hungarian herbal liqueur that is drunk as a digestif and apéritif. The liqueur was created in 1790 and is today produced by Zwack according to a secret formula of more than forty herbs; the drink is aged in oak casks. It comes in a distinctive round bellied bottle. With notes of Eucalyptus, one might think they were drinking a beefed up version of cough syrup. To know it is to love it.
Hot Beer and Blueberry Beer (Score!)
Now you have heard of room temperature beer I am sure, but this was Hot. I have never tried hot beer before. Hot Cider, Hot Wine, yes….but never beer and I can tell you that I am a massive FAN! Craft Beer is kind in Budapest and I was able to indulge in my most flavour….if you read my posts then you know that since I was in Prague 10 years ago and drank my first ever Blueberry Beer I am hooked and covet it always…if Blueberry beer is on the menu, count me in. The Hungarians do this very well.
Please note that I have not received these products for free or at a discounted price in exchange for my opinion. There may be links that are affiliate links but at the time of posting this review, I have not received any monetary kickbacks.