FOOD LEXICON

Goulash: Nowadays this is a hearty SOUP and not a casserole such as their ‘relatives’ the stew and the paprikash. It was cooked by herdsmen from goulash meat in a cauldron. Herdsmen and their herds of cattle were travelling through Europe to the biggest markets. There was always one ‘ weak and sick’ animal to slaughter that gave the goulash meat. Later on after King Joseph II the goulash became highly fashionable preserving the dishas a typical Magyar. Goulash has a number of different ways but it is definitely a heartymeat meal. This food is made of meat and potatoes and does not contain any flour.

Hungaricum: A thing or phenomenon that is unique to Hungary and therefore representing great value for the Hungarians. It derives from combination of the words ‘Hungary’ or ‘Hungaria’ and "unikum" meaning "unique" in Hungarian. These products can only be made of Hungarian ingredients. These products possess some typical geographical name such as Tokay wine or Szeged paprika.

Hungarian Base: Important foundation for all Hungarian food is to start by frying chopped onions in the oil until light gold, take the pan off the fire and sprinkle with Hungarian paprika powder to the hot mixture and stir well. This is for most soups and stews basic cooking method when using paprika powder.

Hungarian Paprika: Remember Hungarian paprika is NEVER smoked! It comes in 7 varieties: Special quality, Delicate, Pungent Delicate, Rose, Noble-sweet, Half-Sweet, Hot. They have different colors and spiciness. It is made of Capsicum Annum, the common pepper and the ones made in Szeged and Kalocsa became world-famous. In past times the pepper was grounded in watermills and then in mills while it is first used in Hungarian cuisine during the Napoleonic Wars. The first plants were brought by the Turks during the 17th century. They grew the plants under their control and any Hungarians tried to grow pepper for their own use were threatened with decapitation. According to another theory, ethnic groups from the Balkan brought the pepper seeds to Hungary.

Tarhonya: This is a small cut round shape dried pasta. Sometimes called egg barley, eggdrops or farfel but despite its name is not made of barley. It got its name from the similar shape to barley. In old times women twisted the dough with their hands whilst nowadays they use special sieve. Made by mixing flour, egg and salt and put through the sieve. They place on the sun to dry and sprinkle with water to avoid dry out. It is the best garnish with any stews, lecso (letcho) or paprikash dish.

Nokedli: Other names are galuska or when made without water csipetke. When making one uses special big holed sieve. It is made from flour, egg, salt and water. Water added to the mix and the dough is kneaded. It is cooked in boiling water. Try with paprikash chicken it is amazing.

Cauldron (kettle): Typical Hungarian dish. It is very deep and wide also has a tripod to hang the dish on above the fire. Please visit <> to buy one.

Búzadara/Dara: This is made of wheat and very similar to semolina.

Alföldi (cooking method): Alföld is the Great Plain where most of Hungary’s fruit and vegetables production take place.

Mangalica: Special pig breed only live in Hungary. Mangalica has a curly long hair and is a lard-type pig means it produces high-quality fat and juicy and flavorful meat. When it raised properly the Mangalitsa's genes allow it to produce some of the world's best meat and fat. Its fat is more unsaturated than normal pig fat, so it tastes much "lighter", "cleaner" and melts at a lower temperature. The fat is also healthier and keeps longer, due to higher levels of oleic acid. Mangalica meat has stronger flavor and more than double the marbling of average pork.

Szürkemarha: Special cattle breed called the Grey Cattle. This breed is very strong, powerful, resistance to disease amd long-lived.

Palinka: As all nations Hungary has its own national alcoholic drink, the Palinka. It isa spirit, a fruit brandy distillated from different fruits. One of the world-famous is theFutyulos Apricot Palinka.