Hungary cuisines are preferred by those who love spicy food. Almost all the dishes in cuisines of Hungary have large amounts of spices and herbs of which, pepper is the common ingredient. Those who have sensitive stomach and people who do not like eating spicy food must have Hungary cuisine in moderation. The cuisines of Hungary differ from region to region. The same ingredients are prepared with little variations and therefore the every dish tastes different. The style of cooking in different regions of Hungary brings in new flavors and tastes. Most of the vegetarian and non vegetarian dishes of Hungary cuisines are very spicy. This is so because Hungarians use lots of pepper, paprika and onions in their food. Other spices and herbs too are added to bring out the unique flavor in the delicacies. The regions near Danube and Tisza are the ones where there are maximum variations found in the dishes made by the same ingredients.
Most of the dishes in Hungary cuisines are meat based. Food is cooked over slow fires, which shows the influence of the Magyars in the cooking style of Hungary. The cuisine is seen to be influenced by many cultures like the Turkish, French and other Mediterranean regions.
In Hungarian cuisine, there is a main dish made of wheat like breads and in most cases accompanied by other dishes. In Hungary cuisine, there are usually four to five courses for lunch and dinner including the deserts. Lunches usually have more courses than dinners. Food prepared for dinner in Hungary is light compared to the lunches. Breakfast in Hungary is done with cereals, breads, meat, fruits and vegetables. Soups are an integral part of the cuisines of Hungary. There are soups served in lunches and dinners and at times dinners consists of soups and any one dish. |
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The most popular soups in Hungary are goulash, husleves, halaszle and hideg meggyleves. The soups are usually meat or fish based. There are soups prepared by fruits as well. For the main courses you can opt for Pecsenye, Pörkölt, Csirkepaprikás, Lecsó, Túrós csusza, Paprikás krumpli, Galuska that is another name for Hungarian noodles and Hortobágyi palacsinta. Wine is accompanied by most of the meals in Hungary. There are a variety of sweets and deserts that are part of the Hungarian cuisine. Some of the sweets which form an important part of Hungarian cuisines include Dobos torta, Palacsinta, Vaníliás kifli, Rétes, Szaloncukor and Bejgl.
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