Rolling in Budapest Cultural information in English … Hear everything first hand

(When countless countries in the world have to go through difficult times to stay at home, therefore the http://www.rollinginbudapest.com bring up some Hungarian gastronomy facts to read and perhaps get the urge to prepare previously unknown flavors during and/or after this period ends … Change is Gonna Come.)

Where does the Hungarian cuisine come from – historical retrospection overview throughout a thousand years.

In historical retrospect through the centuries often extend far beyond borderland regions. The history of Hungarian cuisine is nothing more than a nutritional development that accepts good ideas, combines and includes dominance … the synthesis of ancient Asian nomads, German, Italian, Slavic, Turkish, Jewish, Austrian and French gastronomy. The food culture spread rapidly when something is delicious, people tend to jump on it quickly.

Overview in era’s to the different empires and nations gastronomy upon to-day’s traditional Hungarian cuisine. Before heading along have to go back in time … whereas … the Hungarians as so called Magyar when in era of 896 started to move from somewhere around the Mountains of Ural. Primarily on the time mean, their food was based on the nature of environment, on fish, meat; veggies, wild fruit and diary products.

Middle Age – King Saint Steven era (1000-1038) who founded the Kingdom of Hungary was a really a great gourmet. He was a Bavaria, and the German cooking, baking methods open to spread throughout the foundation of the Hungarian regions. The Hungarian cuisine were the combination of  Eastern and Western gastronomy traditions. The livestock in general reflected in the home made dishes, meat of Hungary such as: poultry, sheep, fish, goat, pork and beef.  Some recipes will be uploaded later, which we still consume to this day.

Hungarian cuisine underwent a huge change in the 15th century when King Matthias ascended the throne and married his second wife Beatrice, daughter of King of Naples. She was Italian cherished the Renaissance culture and also brought chefs from Italy to the court. Likewise, the new seasoning flavors, bringing new cooking techniques and ingredients. King Matthias was the one who brought and planted across the country the Burgundy wines … but that is another historical chapter. Some recipes will be uploaded later, which we still consume to this day.

The gastronomy in the 16-17th. century during the Ottoman Rule meet positive effects and the development of culinary culture basics very well in many cases regarding to our coexistence with the Turks for over 158 years which represented an essential stage in the formation and development of the Hungarian dishes of to-day. The Turkish influences brought new flavors into the Hungarian Kitchen.

Upon the Habsburg influence culture and gastronomy during – Austro-Hungarian Monarchy in the 17th century. The Austrian cuisine often became into play visa-versa. For the Hungarians beside many other inherited cuisine the spread of Wiener schnitzel made it’s way into home made foodies around Hungary. The Austrian desserts have lived through the 17th century and welcome the sweet tooth individuals throughout the cake shops in Hungary. Some recipes will be uploaded later, which we still consume to this day.

USSR invaded in 20th century Hungary for over 50 years. Most of the dishes were simplifications of  French, Russian and Austro-Hungarian cuisines. The meat-onion-sour cream dish with salted cucumber called Stroganoff a.k.a Beef Strogonov style with mustard (based on French and Russian gastronomic traditions) was just one of the popular dishes  throughout Hungary at Restaurants. Some recipes will be uploaded later, which we still consume to this day.

But before heading into some detailed, to-day’s real traditional Hungarian food receipt, for example, eating a form of goulash that has been for over a thousand years and dishes like Stuffed Peppers originated from the Turkish and so forth, indeed have to mention the influences in cuisine gathered from the neighboring countries everyday food.

Slovakian – Strapačky “brynzdové halušky” a salty sheep’s cheese. In Hungary known “Sztrapcska”  which is traditionally dumpling accompanied with sheep curd,  local equivalent to the Slovakian bryndza cheese. Some recipes will be uploaded later, which we still consume to this day.

Transylvanian cuisine  came the great value of lard, which was and still popular eaten with onion, garlic and raw or pickled cucumbers, or the chicken broth with handmade noodles flavored with paprika and the Kürtőskalács (chimney cake) and countless meals from the area. Some recipes will be uploaded later, which we still consume to this day.

Croatian kitchen -brought the pork, potato stew with veggies and traditional Ćevapi the skinless sausages. Some recipes will be uploaded later, which we still consume to this day.

Slovenian foody – the braised cabbage is a regular food garnish to pork, lamb, poultry meat.Some recipes will be uploaded later, which we still consume to this day.

The Shnitzel – Austria entering Hungary’s gastronomy the famous fried meat: chicken breast, pork or turkey meat coated with flour – egg – breadcrumbs. Some recipes will be uploaded later, which we still consume to this day.

Jewish cuisine – the Jewish people of Hungary adapted  into their gastronomy delights the cholent which is a traditional Hungarian-Jewish stew, yet have many variations of fillings of the dish, which is standard in both the Ashkenazi and Sephardi kitchens. Ashkenazi-style cholent was first mentioned in 1180 by a Ribbi in Vienne. The Jewish and non-Jewish people of Hungary are fond of the dish. Some recipes will be uploaded later, which we still consume to this day.

© Aggie Reiter