Hungarian cuisine heavily favours the use of paprika, and you can therefore expect many specialties based on the vibrant vegetable. The national dish is the hearty meat stew goulash, while other must-tries include cheesy, garlicy Langos, and fish such as carp and catfish. Wash it down with a Hungarian wine – may we suggest ‘Bulls Blood’.

 

National Dish:

Goulash

Chicken paprikash

Paprika

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Mains:

Goose liver

Pörkölt stew

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Somlói dumplings

Langos – puffy bread with cheese and garlic sauce

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Fish:

Halászlé fisherman’s soup

Carp, Catfish

Trout with almonds

 

Dessert:

Gundell pancakes

Tuorudi – sheeps cheese dessert in chocolate

Dobos cake

Gesztenyepüré roasted chestnuts mashed with whipped cream

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Beer:

Borsodi, Arany Ászok, Dreher

 

Wine:

Bulls Blood and Egri Leányka red

Zöldszilváni and Harslevelű white

Tokaji dessert wine

 

Spirits:

Pálinka fruit brandy (a.k.a. firewater!)

Unicum herbal liqueur


Courtney Gahan is a serial expat, traveller and freelance writer who has bartered with Moroccan marketeers, seen the sun rise at Angkor Wat and elbowed her way through crowds on NYE in NYC

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