Pogacha

Shlishkes is a dish of potato-based small dumplings, formed from a soft dough of cooked mashed potatoes, egg, flour and water

Pottage is a thick soup or stew made from boiling vegetables, grains, and, if available, meat or fish. Pottage was typically boiled for several hours until the entire mixture took on a homogeneous texture and flavor; this was …

Porkolt is a meat stew which originates from Hungary. A stew made of meat (often beef, pork or chicken gizzards), tomato, paprika, and onions. The traditional Hungarian stews: Pörkölt and Paprikás along with the traditional soup "Goulash" are …

Hungarian chicken paprikás originated as a rustic stew that was cooked in a large cauldron over an open fire. It is traditionally prepared with chicken thighs and legs that are braised alongside onions and cooked in a thick, …

Mushroom Soup is a popular Hungarian soup. This soup is defined by its spicy taste from dill and paprika, and by the meatiness of the mushrooms. It has lots of flavors and is fairly quick to make.

A popular New Year's meal in Italy is Cotechino con Lenticchie (green lentils with sausage) because of the legume's greenish color and coin-like appearance. Deeper into the myth: When cooked, lentils plump with water, symbolizing growing wealth. Lentils …

Lecso is a Hungarian thick vegetable ragout or stew which features green and/or red peppers and tomato, onion, salt, and ground sweet and/or hot paprika as a base recipe. The onions and peppers are usually sauteed in lard, …

Langos is a Hungarian food specialty, a deep fried flatbread.

Kürtőskalács is made from sweet, yeast dough (raised dough), of which a strip is spun and then wrapped around a truncated cone–shaped baking spit, and rolled in granulated sugar. It is roasted over charcoal while basted with melted …

Fozelek is a type of thick Hungarian vegetable stew or soup, similar to pottage. Főzelék is a special category in Hungarian cuisine, not quite like a soup, and thinner than a stew. It is simply cooked, typically by …

Fisherman's soup or halászlé (Hungarian pronunciation is a hot, spicy paprika-based river fish soup, originating as a dish of Hungarian cuisine, a bright-red hot soup prepared with generous amounts of hot paprika and carp or mixed river fish, …

Fank is a sweet traditional Hungarian doughnut. The most commonly used ingredients are: flour, yeast, butter, egg yolk, a little bit of rum, salt, milk and oil to deep fry with.