Treasured Hungarian Family Recipes™
Posted in Books, Culture, Food and Drink, Holidays, Kitchen on November 13th, 2010 by admin – Comments OffTreasured Hungarian Family Recipes™ 1, 2 and 3 are English language, Hungarian cookbooks I authored earlier this year. I am very proud of my Hungarian heritage and wanted to share our history rich culinary world with those who are passionate about cooking and food in general.
Hungarian cuisine was influenced by many cultures throughout our turbulent past. Although Hungarians always used a large collection of spices, our most dominant spice and the symbol of Hungary is Hungarian Red Paprika Powder. You will be surprised to learn that the bright red powder did not originate in my country. Hungary fell under Turkish rule in 1526, and the occupation lasted for 150 years. No wonder Turkey’s influence still echoes in our culture and dishes. They brought with them a variety of exotic spices, and the still treasured coffee, that made Budapest Cafe Houses flourish in later centuries. In the beginning the paprika plant, brought to Hungary by the Turks, were mainly used for decoration, but eventually it also started to bring colour and fire into the very inventive kitchens of Hungarian pheasants. The experimenting of our ancestors created a spice that became the symbol of a nation. Its pungency ranges from extremely sweet to fiery hot, depending on the type of pepper the powder was produced of. By the time we reached the 19th century, red paprika became the most dominant spice in Hungarian kitchens all over the country. Today, Hungarian red paprika touches the lives of many people daily. Such famous dishes as Hungarian Goulash, Hungarian Goulash Soup, Hungarian Fish Soup, Hungarian Cabbage Rolls and of course one of our most famous dishes, Hungarian Chicken Paprikash get their wonderful, bright red colour from the famous powder. Interestingly enough, Hungarian Cabbage Rolls are not made with tomato paste as in many other cultures. We use garlic, a little bit of extra virgin olive oil and red paprika to finish this magnificent dish.
Austria’s influence is also very dominant in Hungary, because of the Austro-Hungarian Monarchy between 1867-1918. Such specialities as their snitczels, sausages, wieners, vegetable main dishes are still a staple of the traditonal Hungarian kitchen even today. The Hungarian aristocracy always maintained a French style of cooking, so there is tremendous amount of French influence in our gourmet dishes as well. One of our most famous desserts is the fiery Gundel Crape, speciality of the Gundel Restaurant still found today in Budapest. Hungarians are very proud of their variety of crape recipes passed down from generation to generation in their families. It is believed that the most popular dessert in Hungary is the crape which could be filled with jam, sugared cocoa powder, cinnamon sugar, cottage cheese, walnuts, poppy seeds and many more unique but equally tasty creations. Once filled, it is rolled up and served with a delicate dusting of powdered sugar. Children demand these tempting sweet treats at least once a week. However, there is also a large variety of savoury crapes, that could also be breaded, filled with Foie Gras, pate or cheese.
Our King Mathias of the 15th century has introduced Italian culinary methods into the traditional Hungarian kitchen. He married an Italian princess, Beatrice of Naples. She brought with her exotic cheeses, pastas, and unique spices. Turkey was also introduced to Hungarians at the same time. It is even a large part of agriculture today. My family always had a large turkey farm in the country and our birds were contracted all over Europe. I have many found memories as a child taking weekend trips from the city.
As you see the Hungarian culinary world is full of variety, imagination, passion, fire, history and tradition. Our restaurants, cafe houses and cake shops created such lasting treasures as Dobos Torte, Eszterhazy Torte, Jokai Torte, Sacher Torte and Hungary’s answer to the Walnut Roll, “Beigli” in Hungarian. I hope that your curiosity was sparked by my article. If you would like some free recipes, please visit my website.