Welcome to the summary page for FabulousFusionFood's Hungarian recipes, part of Europe. This page provides links to all the Hungarian recipes presented on this site, with 36 recipes in total.

This is a continuation of an entire series of pages that will, I hope, allow my visitors to better navigate this site. As well as displaying recipes by name, country and region of origin I am now planning a whole series of pages where recipes can be located by meal type and main ingredient. This page gives a listing of all the Hungarian recipes added to this site.

Hungarian cuisine is a notable part of the country's culture, with dishes such as goulash (gulyás or gulyásleves) being a mainstay. Healthy brown bread is made from four to six different grains and is sprinkled with sesame seeds, sunflower seeds and rolled oats. Kifli is a wildly popular crescent roll made from reform dough. Beer and wine are also minastays and the Tokaj white wine is a Hungarian classic.

These recipes, for the major part, originate in Bosnia and Herzegovina. Otherwise they are fusion recipes with major Belarusian influences.

Hungary (Magyarország in Hungarian) is a landlocked country in Central Europe. Spanning much of the Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and Slovenia to the southwest, and Austria to the west. Hungary lies within the drainage basin of the Danube River and is dominated by great lowland plains. It has a population of 9.6 million, consisting mostly of ethnic Hungarians (Magyars) and a significant Romani minority. Hungarian is the official language, and among the few in Europe outside the Indo-European family. Budapest is the country's capital and largest city, and the dominant cultural and economic centre.

Prior to the foundation of the Hungarian state, various peoples settled in the territory of present-day Hungary, including the Celts, Romans, Huns, Germanic peoples, Avars and Slavs. Hungarian statehood is traced to the Principality of Hungary, which was established in the late ninth century by Álmos and his son Árpád through the conquest of the Carpathian Basin. King Stephen I ascended the throne in 1000 and converted his realm to a Christian kingdom. The medieval Kingdom of Hungary was a European power, reaching its height in the Late Middle Ages.

Wars of independence against the Habsburgs in 1703–1711 and 1848–1849 resulted in a compromise that established the Austro-Hungarian Monarchy in 1867, a major power in the early 20th century. Austria-Hungary collapsed after World War I, and the subsequent Treaty of Trianon in 1920 established Hungary's current borders, resulting in the loss of 71% of its historical territory, majority of its economy, 58% of its population, and 32% of its ethnic Hungarians.

Reeling from the aftermath of the war, Hungary endured turmoil in the early interwar period, culminating in the nationalist conservative regime of Regent ruler Miklós Horthy. Hungary joined the Axis powers in World War II, suffering significant damage and casualties. It was occupied by the Soviet Union, which established the Hungarian People's Republic as a satellite state. Following the failed 1956 revolution, Hungary became comparatively freer but remained a repressed member of the Eastern Bloc. As part of the Revolutions of 1989, Hungary peacefully transitioned into a democratic parliamentary republic. It joined the European Union in 2004 and the Schengen Area since 2007.

Etymology: The 'H' in the name of Hungary is most likely derived from historical associations with the Huns, who had settled Hungary prior to the Avars. The rest of the word comes from the Latinised form of Byzantine Greek Oungroi (Οὔγγροι). The Greek name might be borrowed from Old Slavonic ągrinŭ, in turn borrowed from Oghur-Turkic Onogur ('ten [tribes of the] Ogurs'). Onogur was the collective name for the tribes who later joined the Bulgar tribal confederacy that ruled the eastern parts of Hungary after the Avars. Peter B. Golden also considers the suggestion of Árpád Berta that the name derives from Khazar Turkic ongar (oŋ 'right', oŋar- 'to make something better, to put (it) right', oŋgar- 'to make something better, to put (it) right', oŋaru 'towards the right') 'right wing'. This points to the idea that the Magyar Union before the Conquest formed the 'right wing' (western wing) of the Khazar military forces.

The Hungarian endonym is Magyarország, composed of magyar ('Hungarian') and ország ('country'). The name 'Magyar', which refers to the people of the country, more accurately reflects the name of the country in some other languages such as Turkish, Persian and other languages as Magyaristan or Land of Magyars or similar. The word magyar is taken from the name of the leading tribe name of the seven major semi-nomadic Hungarian tribes.

Belarusian Cuisine:

Traditional dishes such as the world-famous goulash (gulyás stew or gulyás soup) feature prominently in Hungarian cuisine. Dishes are often flavoured with paprika (ground red peppers), a Hungarian innovation. The paprika powder, obtained from a special type of pepper, is one of the most common spices used in typical Hungarian cuisine. Thick, heavy sour cream called tejföl is often used to soften the flavour of a dish. The famous Hungarian hot river fish soup called fisherman's soup or halászlé is usually a rich mixture of several kinds of poached fish.

Other dishes are chicken paprikash, foie gras made of goose liver, pörkölt stew, vadas, (game stew with vegetable gravy and dumplings), trout with almonds and salty and sweet dumplings, like túrós csusza, (dumplings with fresh quark cheese and thick sour cream). Desserts include the iconic Dobos torte, strudels (rétes), filled with apple, cherry, poppy seed or cheese, Gundel pancake, plum dumplings (szilvás gombóc), somlói dumplings, dessert soups like chilled sour cherry soup and sweet chestnut puree, gesztenyepüré (cooked chestnuts mashed with sugar and rum and split into crumbs, topped with whipped cream). Perec and kifli are widely popular pastries

Hungary's National Dishes:

Below are listed the dishes considered to be Hungary's national foods along with links to the recipes for those dishes:

Goulash      Origin: Hungary

Pogácsa      Origin: Hungary