Ingredients:
300g meat (beef,veal, pork or lamb) 500g peeled potatoes 30g lard or other cooking fat, or vegetable oil 1 large onion, finely chopped 1/2 tsp powdered sweet paprika salt to taste 1/2 tsp caraway seeds 3 or 4 black peppercorns 1 medium carrot, cut into quarters 1 medium parsnip, cut into quarters 1 or 2 whole sweet paprika 1 bay leaf
Preparation:
Cube the meat and potatoes into 2cm pieces.
Stew the onion in lard over low heat until golden yellow (not brown).
Remove the pot from the heat, add the paprika, meat, salt and 1 1/5 liters of water.
Add the caraway seeds and peppercorns.
Return to low heat and simmer.
After 30 minutes, add the carrots, garlic, leaf, parsnips and paprika peppers.
When the meat is nearly tender (around another 30 minutes), add the potatoes.
When every ingredient is tender, you're ready!
You can serve the Hungarian goulash soup immediately, or reheat later.
Ingredients: Dough:
250ml lukewarm milk
120g sugar
20g yeast
1 large egg
500g melted butter
500g flour
Walnut glaze:
250g melted butter
20g sugar
50g grounded walnut
Preparation:
Dissolve the yeast and 3 tablespoon of the sugar in the lukewarm milk.
Let it rise for an hour._
Mix the egg, the butter, knead into the flour and let it rise for an hour.
Mix the sugar and the walnut.
Make long strips from the dough.
Apply the thin layer of the oil or butter to the baknig tool and wrap the dough strips around it.
You can tuck the roll a bit with your palm together, so it won’t unroll.
Sprinkle it with the walnut-sugar mixture.
Grill it over charcoal and brush with melted butter while it’s grilling.
When it is golden brown, you're ready!
Pull down the cake, then you can eat. (It tastes better if the cake is warm)
Ingredients:
15 medium – sized potatoes
2 eggs
A teaspoon of salt
3 tablespoons of starch
150 grams of sour cream
150 grams of milk
A teaspoon of flour
A tablespoon of butter
Dill, an onion, garlic
300 grams of chicken
Preparation:
Boil the potatoes, then mince them.
Beat the eggs, put some salt, flour and starch. Knead the dough well and make several equal rolls.
Cook the chicken, mince it and mix with the fried onion.
Now make the pancakes from the rolls, putting some chicken meat meat inside. Then flatten them.
Put them into a hot pan and fry.
When they are a little brown, put them into the bowl, cover and wait a bit.
Put one spoon of butter with crushed garlic and dill into the pan and pour mixed sour cream, milk and flour. Then mix everything and heat for a few minutes.
Ingredients:
Boiled potatoes 1 egg 2 glasses of flour salt mushrooms, an onion oil, sour cream
Preparation:
Mince the boiled potatoes, then put one egg, flour and salt.
Knead everything.
Make a long bar.
Cut it into small pieces.
Cook them in the oven until they are beautifully yellow.
Sauce:
Chop the onion and fry it in the oil, put mushrooms, salt and fry everything again. Then add sour cream.
Add dill and mix everything.
Pour the sauce on ‘’Švilpikai’’ and casserole everything.
Ingredients: Sauerkraut Filling: 2 tablespoons of butter, 1/3 cup of chopped onion, 2 cups of sauerkraut, drained and minced, salt and pepper to taste.
Dough: 3 eggs, 1 (8 ounce) container of sour cream, 3 cups of flour, 1/4 teaspoon of salt, 1 tablespoon of baking powder
Picture of Preparation:
the
Melt the butter in a skillet over medium heat. Stir in the onion, and cook for about 5 minutes. Add the drained sauerkraut and cook for additional 5 minutes. Season to taste with salt and pepper, then remove to a plate to cool.
dish
To make the dough, beat together the eggs and sour cream until smooth. Sift together the flour, salt, and baking powder; stir into the sour cream mixture until dough comes together. Knead the dough on a lightly floured surface until firm and smooth. Divide the dough in half, then roll out one half to 1/8 inch thickness. Cut into 3 inch rounds using a biscuit cutter. Place a small spoonful of the sauerkraut filling into the centre of each round. Moisten the edges with water, fold over, and press together with a fork to seal. Boil a large pot of lightly salted water. Add ‘pierogi’ and cook for 3 to 5 minutes or until ‘pierogi’ float to the top. Remove with a slotted spoon.
Ingredients:
good quality pork
1 egg
flour
breadcrumbs
salt and pepper
margarine or lard
of the Preparation:
dish
Get some good quality pork. Cut it in several pieces and beat each one with a mallet to make it more or less oval in shape. A single chop should not be too thin. You may cover the meat with foil to prevent its specks from flying around. Rub salt and pepper into each chop on both sides. Dip the chops in flour, raw stirred egg and breadcrumbs. Heat up some oil on the pan (use margarine or lard) and place the chops in the pan. Fry until they become golden.
Ingredients:
a large soured cabbage ground meat (mixture of pork and beef or chicken is recommended) 2 large onions 2 spoons of rice 2 tomatoes or tomato sauce salt, pepper, sweet paprika and sour cream or a chilly pepper (optional)
Preparation:
Grind the meat and chop the raw onion; mix the meat and the onion with some rice, pepper, salt, paprika; mix everything well.
Core the cabbage with a sharp thin knife; remove the cabbage leaves carefully , one by one, so that they do not tear; cut larger leaves in 2 or 3 and then place a little meat in each cabbage piece and roll in; the smaller the rolls are, the tastier they are.
Place a layer of rolls in the pan (take a deep one), then cover it with a layer of chopped cabbage and the bay leaves, then a layer of thinly sliced tomatoes; do this layering until all the rolls are made; the last layer must be tomato slices and some tomato sauce.
Then put it in the oven so that the liquid is reduced.
Serve them hot with sour cream, chilly pepper and hot polenta.
Polenta:
Boil some water and salt in a pot; when water is boiling, gradually add corn flour while stirring the mixture with a whisk.
Stop adding corn flour when the mixture is considerably thick, though still liquid.
Continue to simmer for about 10-15 minutes carefully because the mixture bubbles up and splatters hot polenta around.
Ingredients: -
Preparation:
60g fresh yeast 250g chopped walnuts or pecans 1kg all purpose flour 300g white sugar 5 eggs 500ml milk 250g melted butter 2 tsp vanilla extract 2 tbsp cocoa powder, Turkish delight raisins, walnuts ¼ cup vegetable oil zest from one lemon, rum essence
the
In a sauce pan add the sugar, milk, butter and lemon zest then warm it up.
dish
Meanwhile, take the yeast and mix it with 2 tbsp of warm milk, 2 tbsp of sugar and 1 tbsp of flour and mix it well. Let it rest, if the yeast is fresh you will see the mixture rise. Leave it for about ten minutes. In a big bowl add the flour and if you’re using vanilla powder add it to the flour otherwise add it to the milk mixture. Add 5 egg yolks (the whites will be used for the pecan cream) to the milk mixture and mix well. Next I usually use my kitchen aid mixer with the dough or paddle attachment. Add the flour to the bowl of the mixer, the milk mixture and the yeast mixture as well. Mix well for a few minutes. In the old days you’d have to knead this by hand for at least half hour. The more it mixes the fluffier the dough will be. Add the raisins and mix well. Let the dough rise for an hour or two until it doubles in size. In the meantime, in a food processor add the pecans or walnuts, add 5 more tablespoons of sugar and the 2 tablespoons of cocoa powder and mix. In the mixer put the egg whites and mix until stiff then add the pecan mixture and mix. Put this mixture in the fridge. After the dough has risen, divide it in 3 pieces. On a big surface where you can work the dough, oil the surface, we will not use flour here, oil or butter works better. Take one piece and roll it out and then add a third of the pecan mixture to the dough and roll it out. Put each roll in a buttered bread pan and let rise again until doubled in size. Next make an egg wash and wash each bread with egg then sprinkle some sugar over each loaf. Bake at 350 degrees for about 35-45 minutes. Let it cool completely before cutting it.
Ingredients:
6 tomatoes
2 red and green peppers
1 cucumber
1 onion
1 clove of garlic
Salt, olive oil and vinegar
2 slices of bread
cture of Preparation
the
Put the slice of bread with salt and oil to soak.
dish
Peel and chop the tomatoes, the peppers, the cucumber, then onion and the garlic. Mix them all. Put the mixture in the mixer with some water. Grind up and add the bread and grind up again. Add more water. Strain the mixture. Keep it in the fridge until serve.
INGREDIENTS . 600g of rice . Half a kilo of chicken cut into pieces . One red pepper . Two tomatoes . Some grain pepper . A clove of garlic . Saffron strand . Olive oil ( a glass ) . 100g of peas . Salt
the dish Preparation
Fry the chicken with oil. Once fried, boil it with 8 cups of water. Fry the pepper and put them apart, then fry the tomatoes and the garlic. Add the rice and stir it mixing it with the tomatoes, the garlic and the pepper. The chicken should be fried beforehand, then mix it with the vegetables. Add six cups of broth to the mixture. Then add some grain pepper, some lemon, thyme, saffron strand and salt. Everything must boil until the broth is evaporated. You can also use clams and fish. There are many ways of cooking paella.
Ingredients:
3/4 pound butter (3 quarter-pound sticks) cut into 1/4.inch bits 1/2 cup vegetable oil 40 sheets file pastry, each about 16 inches long and 12 inches wide, thoroughly defrosted if frozen 4 cups shelled pistachio pulverized in a blender or with a nut grinder
Preparation:
Clarify the butter in a heavy saucepan or skillet in the following fashion: Melt the butter slowly over low heat without letting it get brown, skimming off the foam as it rises to the surface. Remove the pan from the heat, let it rest for 2 or 3 minutes, then spoon off the clear butter and discard the milky solids at the bottom of the pan. Preheat the oven to 350 degree and stir the vegetable oil into the clarified butter. Using a pastry brush coat the bottom and sides of a 13-by-9-by-2 1/2inch baking dish with about 1 tablespoon of the mixture. Fold a sheet of filo in half crosswise, lift it up gently and unfold it into the prepared dish. Press the pastry flat, fold down the excess around the sides and flatten it against the bottom. Brush the entire surface of the pastry lightly with the butter and oil mixture, and lay another sheet of filo on top, folding it down and buttering it in similar fashion. Sprinkle the pastry evenly with about 3 tablespoons of pistachio. Repeat the same procedure using two sheets of buttered file and 3 tablespoons of the pulverized pistachio each time to make 19 layers in all. Spread remaining 2 sheets of filo on top and brush the baklava with all of the remaining butter and oil mixture. With a small, sharp knife score the top of the pastry with parallel diagonal lines about 1/2 inch deep and 2 inches apart, then cross them diagonally to form diamond shapes. Bake in the middle of the oven for 30 minutes. Reduce the heat to 300 degree and bake for 45 minutes longer, or until the top is crisp and golden brown.
Syrup:
1 1/2 cups sugar, 3/4 cup water, 1 tablespoon fresh lemon juice, 1 tablespoon honey. Meanwhile, make the syrup. Combine the sugar, water and lemon juice in a small saucepan and, stirring constantly, cook over moderate heat until the sugar dissolves. Increase the heat to high and, timing it from the moment the syrup boils, cook briskly, uncovered, for about 5 minutes, or until the syrup reaches a temperature of 220 degree on a candy thermometer. Remove the pan from the heat and stir in the honey. Pour the syrup into a bowl or pitcher and set it aside. When the baklava is done, remove it from the oven and pour the syrup over it. Cool to room temperature, and just before serving, cut the baklava into diamond-shaped serving pieces
Ingredients:
1 kg. lamb meat (from thigh or shoulder) cut ınto small pieces
4 tomatoes
2 green peppers
Preparation: Cut tomatoes into large chunks removing the inner soft part. Cut the green peppers in half, remove seeds and cut into smaller pieces.
Skewer a piece of meat, tomato, and green pepper successively.
Cook on a barbecue, 3 to 4 minutes each side.
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