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

Indeed, the tastes of Turkish and Hungarian cuisine are very similar. Maybe the Turks ate and still eat a little lighter food, more sour soup and sour food, which is mainly due to their climate, but they basically prefer paprika, sturgeon, juicy dishes, even vegetables, and throughout the years the Hungarian gastronomy become pretty close to the Turkish cuisine.

Turkish Red Lentil Soup – Török Lencseleves

Whatever the season and whatever the time of day the original Turkish Lentil soup being red or green lentil is popular in the Hungarian kitchen. As long as having some lentils in the cupboards can always rustle something up. Indeed the Red Lentil is full of Nutrition… there’s certainly no need to feel guilty about what you’re about to eat, either, when you’re making red lentil soup. These colorful little discs  have lots of healthy benefits. They’re gluten free, virtually fat free and low in calories. They’re high in fiber, high in protein, Vit. B and potassium and they’re also a good source of iron.

Receipt – Ingredients for 4 persons – 1 cup red lentils (approx 150g), 1 large onion, finely chopped, 1 large potato, scrubbed and roughly chopped, 1 large tomato, roughly chopped (or 1 – 400g can), 1 dessert spoonful chili flakes, pinch of cumin, salt and pepper to season.

Cooking instructions – In a large pan, heat the olive oil, but not too hot. Add the potato and onion and keep stirring for a few minutes over a low your chopped tomato, chilli paprika and cumin and stir. Now add two mugfuls of hot water or stock, salt and pepper and stir everything together. Served within 50 mins.

Stuffed Cabbage – Töltött Káposzta

The idea of using minced meat is a legacy of the Turkish/Ottman times.  the seuerkraut culture is originally related to Germans/Schwabs living in the country and so now talking about a fusion dish that is now classic Hungarian.

Cabbage leaves wrapped around a meaty filling, then cooked/baked in a sauce are a common item on the tables. Also popular throughout Eastern Europe.The Hungarian version seasons the stuffed cabbage rolls with paprika powder an simmers them on a bed of flavorful sauerkraut.

Receipt – Ingredients for 4 persons – 500g sauerkraut + some pickled cabbage leaves, 2 tbs oil or lard, 2-3 onions, finely chopped, 300 g minced por kor poultry meat, 100 g rice, half-cooked in boiling salt water or just add to the  raw meat, 2 tbsp sweet red paprika powder, 1 tbsp salt, freshly ground pepper, sour cream to serve. Taste more creamy and tasty with 4-5 garlic cloves.

Preparation time: 5 mins. Cooking: cca. 120-180 mins.

Cooking instructions: Wash the seuerkraut in cold water, need not have to soak it, only test it if it is not enough sour. Squeez dry and set aside. Saujté 1 onion and garlic in oil, until the onions are lightly colored. In a large mixing bowl, combine the meat, rice, 1 tbsp paprika, the onion mixture, salt, black pepper. mix well with a fork. Place  2 tbsp of the stuffing int he center of one of the cabbage leaves and begin with a thick end of the leaf, fold over the sides, then roll the whole leaf tightly. Repeat with all the leaves until all the stuffing has been used. Chop the rest of the onions finely, and sauté in a casserole in oil at medium heat until little brown. Then remove from fire, season, add black pepper and 1 tbsp paprika power. Add some water (not too much, does not have to cover the whole cabbage leaves) Add 2-3 bay leaves. Bring the liquid to a boil, then cover the pan and cook the stuffed cabbage over low heat for at least 1 to 2 hours.

Tips and hints – Use lard and/or some chopped bacon and use the fat to sauté your onion. Season meat filling with some chopped fresh majorana or dill. Spread the sauerkrauft on the pan’s bottom and arrange the cabbage rolls on top of  each other.

The stuffed cabbage is not really a summertime food (a little heavy) Hungarians often eat it during the the winter seasons holiday. The already cooked stuffed cabbage can be kept very long in the fridge for a week or two. In fact the more reheated the better it gets.

Sajtos Pogácsa – Hungarian Cheese Puffs 

The pogácsa is one of the oldest and most famous baked food in Hungary.

In several restaurants, pubs and other restaurants there is already fresh plain or cheese puffs – Pogácsa as welcoming the guests brought to their table. It is also an ultimate crowd-pleaser at social gatherings. The Turkish call it Poğaça. Pogácsa can be made with cheese, sour cream, cottage cheese, crackling, cabbage, butter, fat, seeds, potato, onion, leek etc.

Receipt Ingredients:  500 gram flour , 1 package dry yeast  cca. 7 gram, 1 tsp sugar, 1,5 dl warm water, 200 gram butter, 1 tsp salt, 2 eggs – divided to yolks and egg whites, 1/2 cup plain yogurt, 250 gram shredded cheese – also may use smoked cheese or cheddar.

Baking Instructions: I pour the flour into a large bowl, add the sugar, salt and eggs. By putting the eggs in it, we leave little and smear with the remaining eggs before placing in the oven. Stir in the margarine and sour cream at room temperature, then finally add to the flour. Allow to knead and rise for about 1/2 hour. After resting, fold three times every 20 minutes, then stretch to about 2 fingers thick, grease with beaten eggs, grate with a knife, sprinkle with grated cheese and form small round circles. To get started, put  the backing pan into the cold oven. To bake at 200 C degree, ready in 30 minutes.

©Aggie Reiter