Hungarian cuisine is a reflection of the country’s heartwarming culture and fascinating history. As you embark on a culinary journey through Hungary, familiarizing yourself with some key food and culinary terms will enhance your experience. Below is a guide to some essential Hungarian culinary vocabularies with their definitions and examples to help you dive into the delicious world of Hungarian gastronomy.

Gulyás
Gulyás, often known as goulash in English, is a traditional Hungarian soup made with beef, vegetables, and the quintessential spice of Hungarian cuisine, paprika. It’s a symbol of Hungary and a must-try dish.
Amikor Magyarországra utaztam, minden nap ettem gulyást, mert annyira ízletes volt.

Paprikás
Paprikás refers to dishes prepared with a sauce made using paprika, a staple spice in Hungarian cooking. Chicken paprikás is one of the most popular versions, featuring chicken in a creamy paprika sauce often served with nokedli (dumplings).
A csirkepaprikást nokedlivel kínálták, ami tökéletesen kiegészítette az ételt.

Pörkölt
Pörkölt is a Hungarian stew with meat (traditionally beef, pork, lamb, chicken, or game), onions, and lots of paprika. It’s similar to goulash but thicker and served as a main course without the soupiness.
A hagyományos pörkölt elkészítéséhez sok hagymát és paprikát használtam, ami mély és gazdag ízt kölcsönzött neki.

Lángos
Lángos is a deep-fried flatbread typically eaten as a street food. It’s often topped with garlic, sour cream, and shredded cheese or ham.
A piac sarkán szereztem egy friss, még forró lángost, amit fokhagymával és tejföllel tálaltak.

Töltött Káposzta
Töltött káposzta are Hungarian stuffed cabbage rolls, filled with ground meat and rice, seasoned with spices, and cooked in a tomato-based sauce.
A töltött káposztát savanyú káposzta levelekbe göngyölve szolgálták fel, melynek karakteres íze volt.

Halászlé
Halászlé is a hot, spicy paprika-based fish soup, traditionally made with carp or other freshwater fish, originating from the region around the River Danube and River Tisza.
Az év végi ünnepek között gyakran készítünk halászlét, mivel ez egy klasszikus magyar téli fogás.

Palacsinta
Palacsinta is the Hungarian version of crepes, thin pancakes that can be rolled with sweet fillings like jam or curd, or savory fillings like meat or cheese.
A palacsinta valahogy mindig jobban ízlik, ha sárgabarack lekvárral töltik meg és vaníliás cukorral szórják meg.

Nokedli
Nokedli are small dumplings or egg noodles, often accompanying Hungarian dishes such as paprikás or served with sautéed vegetables.
A frissen készült nokedli tökéletesen passzol a pörkölt mellé.

Kürtőskalács
Kürtőskalács, commonly known as chimney cake, is a spiral-shaped pastry that’s rolled in sugar and roasted over an open flame until crispy on the outside.
A kürtőskalács ropogós a külsőn és puha belül, főleg, ha frissen készült.

Hungarian food encompasses a vast array of flavors and textures, with each dish offering a glimpse into the nation’s traditions and regional variations. Learning these culinary terms not only prepares you to enjoy Hungarian cuisine but also enriches your communication skills as you explore Hungary’s vibrant food scene. Jó étvágyat (Bon Appétit)!