1. The Foods of Hungary By Mrs. Krebs Family Cookery Periods 2, 3, 4/5 and 11

2. The Country of Hungary  Located in eastern Europe.  ¾ of land is fertile farmland.  Does not border the sea, but does contain many rivers and lakes which makes farming possible.

3.  People have historically roamed the land herding sheep and cattle. This has led to many soups and stews in the cuisine.  Climate similar to Pennsylvania.  Currently Hungary is an industrialized communist country.

4. Common foods of Hungary  Grains: wheat, corn, barley, rice, and rye.  Vegetables: potatoes, sweet peppers, hot peppers, cabbage, cauliflower, tomatoes, parsnips, onions and corn.  Meats: chicken, lamb, pork, beef, fish.  Fruits: cherries, apricots, apples, pears and plums.  Dairy: milk, cottage cheese, sour cream.  Spices: paprika, mustard, caraway seeds.

5. Paprika  Most distinctive spice in Hungarian foods.  Peppers of all kind are common to Hungarian cooking.  Paprika is made from dried red peppers.  Can vary in potency from spicy to mild.  Always bright orange or red in color.  Often used in large quantities in recipes.  Goulash and paprikash rely on hefty doses.

6. Cuisine Facts  Salad refers to pickled vegetables.  Drink wine, beer, and coffee.  Several regions of Hungary have excellent climate for wineries.  Influenced by Turkish, Slavic, French, Italian, Austrian and German cooking.  Enjoy sausage.  Roasted goose is popular.

7. Meals In Hungary  Breakfast may be light consisting of rolls and jam or heartier with meats and eggs.  Mid-day meal is the largest meal. Stuffed green peppers, chicken paprikash, or roast.  Evening meal is usually a one course meal like soup, stew, a vegetable dish or a cold plate consisting of a variety of meats, cheeses and vegetables.

8. Favorite Recipes  Paprikash: meats or vegetables served in a sour cream and paprika sauce. Chicken and Potato Paprikash common.  Goulash: Hearty stew made with beef, potatoes, vegetables and seasoned with black pepper and paprika.  Cabbage Noodles: Cabbage cooked in oil is tossed with noodles.

9. Favorite Recipes  Cottage Cheese Noodles: egg noodles are prepared and served with cottage cheese.  Hungarian Cold Plate: served anytime throughout the day. Includes smoked meats, hard boiled eggs, sweet pepper slices, tomatoes, cheeses, and pickles.  Galuska: small dumplings often served with chicken paprikash or goulash.

10. Desserts  Cherry Soup: A sweet cold soup made with cherries and cream.  Strudel: A thin paper like dough is made and layered with fruits, nuts, or cheese.  Palacsinta: Hungarian version of crepes. Often served with fresh fruit, jam, cottage cheese or walnuts.

11. Works Cited  Drescskey, Susan. The Hungarian Cookbook. New York: Harper Perennial, 1972.  Hargittai, Magdolna. Cooking the Hungarian Way. New York: Pantheon Books, 1984.