(copy) Are you Hung(a)ry?

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Somloi Trifle, often times called "the Hungarians’ favourite dessert", was invented by the head waiter of the renowned Budapest Restaurant "Gundel". The global public first got a chance to try it in 1958, at the World’s Fair in Brussels. The base of this confection is a sponge cake, which is sunk into loads of chocolate sauce and topped with whipped cream. Throughout the years, a huge variety of modifications have been made to the original recipe, creating a perfect treat for every taste.

Appetizer: Steak tartare Soup: Pea soup Main dish: Hortobagyer Stuffed Crepes Dessert: Somloi Trifle

Zacuscă is a vegetable spread typically eaten on bread or toasts,&nbsp;popular in Romania and Moldova. The main ingredients are roasted eggplant, sauteed onions, tomato paste, and roasted "Round of Hungary" or "Paprika Pepper". Traditionally, a family will cook a large quantity of it after the fall harvest and preserve it through canning.

Puliszka is a porridge made from corn flour. It can be found in traditional Hungarian, Romanian, Transylvanian Saxon, Slovenian, Bulgarian and Ukrainian meals; formerly the main food of the poor in Transylvania. It was the main course at breakfast and dinner, and it was eaten as a side dish at lunch. The method of preparation is very simple: cornmeal is cooked in salted water or milk; it can be layered with sheep's cottage cheese and sour cream.

Another well known habit in connection to weddings is the importance of timing. Stuffed cabbage, a largely iconic Hungarian meal, is normally served at midnight. Midnight represents the turning point and a start of the couple's new life, while stuffed cabbage is normally associated with prosperity and wealth. Such presence of symbolism is definitely not unheard of in Hungarian folk culture.

This vegetable soup is one of the most popular ones on Hungarian dining tables. It suits almost every main dish, its easy to prepare and everyone loves it! It consists of various veggies, such as carrots, cauliflower, parsley, potatoes and, of course, peas! This mixture is spiced up with some traditional Hungarian noodles, the so-called nokedli.

Hungarian vegan and vegetarian food&nbsp;

Although the traditional Hungarian cuisine is mainly based on meat (chicken, goose, duck or pork), you can order some side dishes at the local restaurants such as fries, rice or salad. In summer, fruit and vegetable markets are a regular choice, and sometimes in indoor winter markets as well. Sadly there are many traditional Hungarian restaurants who are not ready to greet omnivore guests.

In Hungary, vegetarians and vegans are considered fairly new, but their number is still growing. The number of followers is relatively low, although raising awareness has been on the rise in the last two years. The Hungarian Vegetarian Foundation (Magyar Vegán Egyesület) was established a year ago with the aim of protecting animals and advancing the vegetarian agenda. On the other hand, being a vegan is kind of a trend on our globe right now, therefore the number of omnivore Hungarians has been rising. There are a couple of initiatives for example Vegan January. Its aim is to show people how easy it is to leave meat out of their diet. It also raises attention to huge problems such as CO2 pollution, which is one of the main factors of climate change.&nbsp;

This dish is made from minced beef and seasoned with onions, pepper and paprika. One of the largest benefits of eating steak tartare as an appetiser is that it's light, therefore you won't feel full before the real feast. It's largely versatile as well; it's common to eat it on a toast or with an egg yolk on top.

Transylvanian cuisine The Székelys, sometimes also referred to as Szeklers are a subgroup of the Hungarian people living in Transylvania, mostly in the Székely Land in Romania. A significant population descending from the Székelys lives in Tolna and Baranya counties in Hungary. An immense group of Székelys migrated to Hungary in 1989, at the end of the dictatorship of the Romanian statesman Nikolae Ceaușescu. Transylvanian food culture has had a great and important impact on the Hungarian cuisine, we’ve adopted a lot of their classic dishes such as:

Kürtőskalács&nbsp;is a&nbsp;spit cake&nbsp;specific to Hungarians from&nbsp;Transylvania, more specifically the&nbsp;Székelys.&nbsp;It became popular in both&nbsp;Hungary&nbsp;and&nbsp;Romania. Kürtőskalács is made of a sweet, relatively hard and dry yeast-dough. A "twine" of dough is wrapped around the length of the spit, and then the spit with the strip of dough on it is rolled in sugar. Before or during baking, it's brushed with melted butter. The cake is ready when its surface has an golden-brown color. The sugar stuck on the kürtőskalács caramelises and forms a shiny, crispy crust. The surface of the cake can then be topped with additional ingredients such as ground walnut or powdered cinnamon.

Rituals and habits around food in Hungary

Many Hungarian dishes and eating habits are strongly attached to some of our most popular national and religious holidays. Many of these delicious meals originate from certain legends or symbolise something that has a great significance on that given holiday.

Special Hungarian offers of international fast food chains started to appear already many years ago as seasonal selections. The so-called "Hungarian Weeks" at market leader McDonalds is one of those occasions. Hungarianized burgers include ingredients like fried goose liver or pickled lettuce, which are popular components in signature Hungarian dishes.

Swabian cuisine German Hungarians are the German-speaking minotory of Hungary, they are called the Swabians (Svabish). Their food culture has been an enormous impact on the Hungarian kitchen table, from ’Strudli’, ’Nudli’ and ’Nudli with potatoes to ’Unkréc’, ’Smóring’ and ’Graut Blecli’.&nbsp;

20th of August: the celebration of new bread. At this time of year, the majority of crops get harvested. This provides the people with fresh flour, and therefore with fresh bread. The newly baked bread traditionally gets tied around with a tricolour bow and then ceremoniously cut into pieces.

The well-known Hungarian chicken soup is consumed in many various situations. However, it is a necessity when it comes to weddings, due to the legend it is connected to. This dish has a thin layer of fat floating on its surface. The fat forms bubbles of oil, which resemble golden coins. This is traditionally believed to represent good luck and wealth in the future of the couple.

Page 3 : Rituals and habits around food Page 6 : A regular Sunday menu Page 11 : Global influences Page 12 : Veganism is Hungary Page 14 : Influences by the European food culture

Information provided by contributors of the Wikipedia.com database and Iren Varga, local gourmet chef.

The Hungarain meat crepes, or also called Hortobagyer meat stuffed crepes are a national speciality made of salty minched meat. Altough often incorrectly referred to as an appetizer, this filling dish can be eaten as a standalone meal.

A song about this exact dish, for your listening pleasure: <a href="https://www.youtube.com/watch?v=6OIHlOBROb4">Click Here!</a>

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