Hungarian recipies?

Question

My husband is Hungarian and I would like to learn how to make some Hungarian dishes for him.
Not Hungarian goulash. He doesn't like that.
But if anyone knows any other authentic Hungarian recipes they would like to share, please post it. If there's ingredients that are unfamiliar in the US, please suggest a close substitute.

Answer 1

http://indorecipe.com/list.php?pagenum=0&categoryid=53

they have lots Hungarian recipes ^_^ on the url above, mostly in Hungarian, but in general, if you type "Hungarian" there are plenty in English

here is some that I have tried myself. on the urls below you can see the pictures.

Hungarian Chicken With Paprika (Csirke Paprikas)
* 1/2-1 onion, chopped
* 8 chicken thighs without fat and skin
* 2 tablespoons ground red Hungarian paprika
* oil
* water
* salt to taste
* 2 tomatos, halved
* 2 green paprika, halved

- Saute the chopped onion with oil until it produces nice scent in a large pan then add in the paprika, stir well. When doing this, take away the pan from the heat because if not, paprika will be burnt and will taste bitter.

- Then add in the chicken, and place back the pan ontop of the hot stove, stir well

- Give fairly amount of water, add the tomatoes and green paprikas and cook chicken until tender.

- When its tender, before turning off the stove, add in salt to taste


My Hungarian Mama's Beigli
* 2 1/4 tsps of traditional active dry yeast (1 package)
* 1/4-1/2 cup milk
* 1 tsp granulated sugar
* Walnut puree filling: 1 2/3 cup of grinded walnut; 1/2 cup sugar; 2-3 tsp of grated lemon rind; 1/4 cup water
* 1/4 cup luke warm milk
* Poppy Seeds filling: 2/3 cups grinded poppy seeds; 5 tbsp sugar; 1/2 tbsp honey; 1/4 tsp + 1/2 tsp grated lemon rind; 1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam
* 4 cups all purpose flour
* 1/3 cup + 1 tbsp icing sugar
* 1/4 tsp salt
* 1 1/2 sticks of unsalted butter
* 3 egg yolks

- Dissolve the yeast and granulated sugar in 1/4 cup luke warm milk. Set aside for 10 minutes until the liquid forms foamy mixture.

- Combine the flour, icing sugar, and salt in a large bowl. Cut in the butter. Mix well.

- Make a well in the center and add the yeast mixture and egg yolks. Mix gently, gradually adding 1/4 to 1/2 cup milk until the dough can be formed into a ball. Cover with a cloth and let rise until doubled in size (2 hours).

- Grind the walnuts and poppy seeds separately.

- Mix the ingredients for the two fillings separately in medium saucepans and let them simmer over low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.

- Divide the dough into two halves and roll them on a floured surface into 12x18 inch rectangles. Spread the nut filling on one rectangle and the poppy seed filling on the other, leaving a margin of at least an inch on each edge.

- Turn up the sides to prevent leaking and roll the beigli lengthwise to form two 12-inch rolls. Brush the tops of the rolls with egg whites, poke a few holes in them with a fork, and bake at 350°F for 40-45 minutes or until golden brown.



Kalacs-Sweet Bread
3-1/2 Cups Flour
1 Package Active dry yeast
1-1/4 Cups Milk
1/4 Cup Butter
1/4 Cup Sugar
1/2 tsp Salt
1 Egg
Filling (See below)

In a large mixing bowl mix 2 cups flour and the yeast. Heat milk, butter, sugar, salt in a pan until the butter is melted (about 115°F). Add the milk mixture to the flour and yeast. Mix well, add the egg and beat well. Add remainder of flour. Knead, if you wish, or don't knead, just make sure that everything is well mixed. Transfer to a greased bowl. Cover and put in warm place to rise for 1 hour to 1-1/2 hrs. The size of the dough should about double.

While the dough is rising, prepare filling (if you make it from scratch, see recipe below, but if you have the sweetened chestnut puree already, then its easy :D)

After dough has risen, put it out onto a floured bread board and allow it to rest for 5-10 minutes. Divide the dough into two halves. Pat out or roll out each half with a rolling pin to about 1/4 inch thickness. Spread half the filling on the dough and roll the dough up like a jelly roll. Tuck the ends over to close the loaf. Repeat with the second half of the dough and the rest of the filling. Place each loaf in a greased loaf pan and let rise about 30 minutes. Bake at 350°F for about 30 minutes until lightly browned.



Filling using ground Poppy Seeds (common filling):
1-1/2 Cups Poppy seed ground
1 Cup Sugar
1 Orange rind grated
1/2 Cup Raisins
1/2 Cup Milk

Combine ingredients in saucepan and cook over low heat until thick enough to easily spread on unbaked dough.

OR

Poppy Seeds filling:
2/3 cups grinded poppy seeds;
5 tbsp sugar;
1/2 tbsp honey;
1/4 tsp + 1/2 tsp grated lemon rind;
1/2 tbsp +1/4 tbsp+1/4 tbsp apricot jam

OR

Walnut puree filling:
1 2/3 cup of grinded walnut;
1/2 cup sugar;
2-3 tsp of grated lemon rind;
1/4 cup water

- Grind the walnuts and poppy seeds separately.

- Mix the ingredients for the two fillings separately in medium saucepans and let them simmer over low heat for 15 minutes, stirring frequently. Remove from the stove and allow to cool.

Hungarian Style Spinach (Magyaros Spenotfozelek)
This is creamed spinach with a Transylvanian touch.
by ~Leslie~
4
servings
15 min 5 min prep
1 lb fresh spinach or swiss chard, cooked, well drained and chopped
2 tablespoons butter
1 fresh garlic clove, finely chopped
2 tablespoons flour
1/4 teaspoon salt
1/8 teaspoon ground pepper
3/4 cup cream or milk

1.. Melt butter in a small saucepan over low heat.
2.. Add garlic clove.
3.. Saute garlic in butter a minute or so.
4.. Do not let garlic burn or it will be bitter.
5.. Blend in flour to make a roux.
6.. Add salt and pepper and heat until mixture bubbles, stirring constantly.
7.. Remove from heat.
8.. Gradually add cream or milk.
9.. Return to heat and stir until mixture is smooth and thickened.
10.. Blend well drained spinach into sauce and serve.

Hungarian Cabbage Rolls

Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : *Beef Ground Beef
Hungarian Main Dish
Rice

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 cabbage
1 1/2 pounds ground beef
1 onion -- chopped
1 cup rice
1 egg
1 tablespoon salt
1/2 teaspoon pepper
1 tablespoon paprika
2 cups sauerkraut
2 tablespoons tomato sauce
1 cup sour cream

HUNGARIAN CABBAGE ROLLS Core cabbage and place in large bowl.

Cover cabbage with boiling water and let stand five minutes. (If
cabbage is very large, repeat this process after you've stuffed half
of the leaves).

Combine meat, onion, rice, egg, salt, pepper and paprika.

Drain cabbage and remove leaves, cutting off the thick end of the
stem. Put about two tablespoons of filling on a leaf.

Fold sides in and roll. Place seam side down in a slow cooker. Spread
sauerkraut on top. Add tomato sauce and water.

Cook on low six to eight hours. Remove rolls, blend sour cream with
sauce and serve with cabbage rolls.

Answer 2

Hungarian Fried Chicken

I chicken cut into eighths
flour for dredging
2 eggs, beaten mixed with 2 T. lemon juice, 1 T. garlic powder, & 2 T. Hungarian Sweet Paprika
Seasoned Bread Crumbs
2 T. ea. butter and vegetable oil

Put oil and butter in 13x9" baking pan. Melt in 350 degree oven.
Dredge chicken in flour, egg mix, & bread crumbs. Place skin down in baking pan. Put dark pieces on outer edges. Bake 35 min. turning half way.

Answer 3

Here's a good website with several recipes
http://homepage.interaccess.com/~june4/recipes.html

http://www.fsz.bme.hu/hungary/cuisine/foods.html