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Hungarian cuisine, hungarian recipes

post #1 of 6
Thread Starter 
I, m Hungarian. If you are interested in Hungarian (or Romanian, Slovakian and probably Bohemian) foods and recipes, I will publish the real Hungarian recipes.

There is a typical Hungarian sweet (and sometimes savory) food, it is called rétes (or in Austria strudel). I will publish the real recipe of the strudel-dough.
post #2 of 6
Thread Starter 

Rétestézsta or strudel dough

In Hungary you can get rétes dough in frozen form, but the real rétes dough is made by housewifes.

You need:

1/2 kg. flour (very fine grind, in Hungary this type of flour is called rétesliszt, in English Rétes/Strudel flour)
1 egg
1 tbsp. salt
a little pork lard
1-2 tbsp. vinegar (optional)
lukewarm water

Sift the flour with the salt and then make a well in the centre and beat in the egg and pork lard, vinegar (optional). Knead until smooth, gradually add lukewarm water.
Set aside the dough for about 30 minutes, but you must grease the surface of the dough with a little pork lard and cover with a warm pot.
Grease with a little lard again and spread with a little flour and roll out the dough with a rolling pin until very thin in a table covered with a tablecloth.
Place your hands under the rolled dough and pull out until very very thin.
This is the secret of the rétes-dough. The rétes-dough must be very-very thin.
post #3 of 6
Thank you!!!! do you use leaf lard from around the pig's kidneys or just any lard?

Do you have any recipes using smoked paprika?
I'd love a good goulash recipe too.
cooking with all your senses.....
cooking with all your senses.....
post #4 of 6
Thread Starter 
You can use any kind of lard (only a size of walnut) or butter or oil (as in phyllo-dough). The lard in Hungary come from the fatty pieces (similar to the English bacon) of pig (called szalonna).

I have never heard about smoked paprika. Paprika is used in several forms.
Sweet green pepper, hot green peper (both in raw form), hot red pepper (paprika) usually in dried and powdered form. The best ground red paprika (in Hungarian pirospaprika) are made in Szeged and Kalocsa.

Goulash in Hungarian is gulyás or gulyásleves (leves means soup). The real Hungarian gulyás is a soup, not a stew, but in Czech Republic the goulash is a stew with a thin sauce and usually eaten with knedliky (dumplings made with yeast).
In Hungary there are several form of gulyás. Eg, gulyás with dried beans (babgulyás). I will send recipes.
post #5 of 6

Welcome. My family is German (I am the only one in my family born in the US), but my aunt (now living in Germany) is Hungarian, and my Oma has a small vinyard in Hungary. I have learned much about southern German cooking from my family, and I love learning about traditional methods. I have always had a hard time with bread dumplings though!!! Mine always turn out hard as a rock! I think I don't let them sit long enough before I cook them. Do you have a Hungarian version of bread dumplings? I would love to see and welcome the gift of your gulyas recipe! My goulash is pretty good, but you can't beat tradition ;)
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
Life is a banquet, and most poor suckers are starving to death! Auntie Mame
post #6 of 6
Thread Starter 
Knedliky is a Czech (but you can find this in Slovakia) dumpling, The classic recipe contains flour, yeast, milk, eggs, and usually bread cubes. This is a common accompaniment (along with red cabbage) to the roast pork, the Czech national dish. This compilation is similar to the roast beef with gravy and Yorkshire Pudding. But the Knedliky is not a Hungarian dumplings, and Hungarians don't eat this.

The bread dumpling isn't a very common garnish in Hungary. The Hungarian name of bread dumplings is 'zsemlegombóc' and this is usually eaten with a stew made of beef (called vadasmarhasült) or pork lung (szalontüdő).
Recipe of the zsemlegombóc is very simple
(this is not the leavened Czech version)

-2-3 dried buns, cubed
-2 eggs
-a little milk or water

Toast the bun cubes lightly in a pan.
Make a thick battter using flour (about 1-2 cup), 2 eggs and a little water or milk. Beat well with a wooden spoon or spatula. This dough must be very thick, than fold in the toasted bun/bread cubes and stir once. Shape balls by hand (about a size of tennis ball) or by 2 spoons and boil in salted water.
I think this dumpling is originated from the Germans, who live/lived in Hungary.
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