Introduce NonHungarians to Hungarian Recipes

Christmas Project

Do you have lots of American or other friends who know you love Hungarian food? Introduce them to your favorites. The best is to let them see, taste and have the recipe so they can make it at home.

Make something tasty. Cookies, tarts, torte, whatever. Take a picture. Post it on Facebook with the recipe in English (you might need to translate). Tag your foodie friends. And bring them samples!

We send and bring desserts to every occassion, and serve Hungarian dishes whenever people come by for dinner.

A great place to post those pictures is on the HungarianBookstore.com Facebook page. Naturally, include a link to this blog in all photos and Wall posts. :)

Favorite Hungarian Recipe?

What is your favorite Hungarian recipe?

Hungarian Christmas and Holiday Recipes

5
Search this blog for Hungarian Christmas Recipes
(not all Christmas recipes are tagged)


Buy from Amazon: High Days: Hungarian Christmas Folk Songs (just plain fun!)

Hungarian Christmas Recipes

5
Search this blog for Hungarian Christmas Recipes
(not all Christmas recipes are tagged)


Buy from Amazon: High Days: Hungarian Christmas Folk Songs (just plain fun!)

Kapros túrós lepény

Kapros túrós lepény

Hozzávalók:

• 30 dkg liszt,
• 13 dkg vaj,
• 2 tojássárgája,
• tejföl,
• só,
  

a töltelékez:

• 20 dkg édes tehéntúró,
• 6-8 dkg vaj,
• 1 tojássárgája,
• 2 tojásfehérje,
• kapor,
• só

Elkészítése: A lisztből, vajból, tojássárgájából tésztát gyúrunk annyi tejföllel, hogy a tészta meglehetősen lágy legyen. Ujjnyi vastagra nyújtjuk, széleit fölhajtva tepsibe tesszük, s jó vastagon megkenjük a töltelékkel, amihez a tehéntúrót összevegyítettük a vajjal, tojássárgájával, a két tojás kemény habbá vert fehérjével, ízlés szerint sóval és apróra vágott kaporral. A tetejét megkenjük tejföllel, és forró sütőben megsütjük.

Székely Goulash

Enjoy this Hungarian Goulash from the south -- a specialty of Székely.

Székely Goulash

2 lb Sauerkraut, rinsed and drained (use a colander)
1 T Caraway seeds
2 T Butter (or oil or bacon drippings)
1 lb Pork shoulder, cut into large, bite-sized pieces
2 Garlic cloves, finely chopped
1 lb Hungarian sausage (or Polish sausage), sliced into large, bite-size rounds
1 lg Onion, chopped
1 Green pepper, chopped
1 T Hungarian sweet paprika (or use fresh paprika from the supermarket)
2 c Sour cream

Use a covered pot large enough to hold all the ingredients. Put the sauerkraut in with just enough water to cover it, add caraway seeds, and simmer with the cover on for two hours.

In a large, heavy skillet melt the butter and brown the pork. Put the pork and the sausage into the pot with the sauerkraut.

Sauté the onion in the skillet until transparent. Add the garlic and sauté for a few more minutes. Add this to the pot, along with the green pepper and paprika. Simmer with the cover on for a couple of hours, stirring occasionally.

Remove from heat and let cool for 30 minutes. Stir in the sour cream and serve.

It goes well with noodles, dumplings, potatoes, or spaetzle (called nokedli in Hungarian).