Editing Hungarian cuisine (section)

==General features==

[[Paprika]] is often associated with Hungary and is used prominently in several dishes. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world.<ref>{{Cite web |last=Hultquist |first=Mike |date=2021-03-23 |title=Hungarian Paprika: All About It |url=https://www.chilipeppermadness.com/recipes/hungarian-paprika/ |access-date=2022-11-14 |website=Chili Pepper Madness |language=en-US}}</ref> Other herbs and spices commonly used in Hungarian cuisine include [[garlic]], [[marjoram]], [[Caraway|caraway seeds]], [[celery seeds]] and [[Dill|dill seeds]].<ref>{{Cite web |first=Adriana |last=Copaceanu |date=2022-08-07 |title=4 Must-Have Hungarian Spices |url=https://recipeideashop.com/hungarian-spices/ |access-date=2022-11-14 |website=Recipe Idea Shop |language=en-US}}</ref> Whilst unique, Hungarian cuisine shares similarities with the culinary traditions of its neighbouring countries. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring [[Czech cuisine|Czech]] and [[Slovak cuisine|Slovak]] cuisines. Staple ingredients in Hungarian cuisine such as quark, poppy seeds and soured cream, along with dishes like [[Cabbage roll|stuffed cabbage]], [[stuffed peppers]], [[List of bean soups|bean soup]] and mixed grilled meat ([[fatányéros]] in Hungary) are also present in [[Romanian cuisine|Romanian]], [[Serbian cuisine|Serbian]], and [[Croatian cuisine|Croatian]] cuisines. [[Chicken as food|Chicken]], [[pork]] and [[beef]] are common, while turkey, duck, lamb, fish and game meats are mostly eaten on special occasions. Hungary is also known for relatively inexpensive salamis and sausages it produces primarily from pork, but also poultry, beef and others.

Bread is perhaps the most important and basic part of the Hungarian diet. It is eaten at all meals, accompanying main dishes. Before the fall of communism in 1990, white bread was a staple food. Numerous other types of baked goods, such as buns and pastries both salty and sweet, often creatively filled, have proliferated in recent years.

Main dishes may "require" a side dish (köret) or not. It is unusual to violate this convention. The side dish is most commonly potato in various styles, but rice or steamed vegetables are also popular. Some foods have a customary side dish (e.g., ''csirkepaprikás'' 'paprika chicken' is almost always eaten with small dumplings similar to gnocchi (''nokedli''), while others may take any side dish (e.g., ''rántott sajt'' 'fried cheese'). Some dishes also have toppings or bread on the side considered almost mandatory, for example, the sour cream and bread with ''töltött káposzta'' 'stuffed cabbage'.

Recently, Hungarian chefs have become more creative, so Hungarian dishes prepared for tourists may seem unusual to Hungarians who are familiar with more traditional preparations.

[[Goulash]] is a famous Hungarian dish. Other famous Hungarian meat stews include [[paprikás]], a thicker stew with meat simmered in thick, creamy, paprika-flavored gravy, and [[pörkölt]], a stew with boneless meat (usually beef or pork), [[onion]], and sweet [[paprika]] powder, both served with [[Spätzle|''nokedli'']] or [[galuska]] (small dumplings). In some old-fashioned dishes, fruits such as plums and apricots are cooked with meat or in piquant sauces/stuffings for game, roasts and other cuts. Various kinds of noodles, dumplings, potatoes, and rice are commonly served as a side dish. Hungarian dry sausages ([[kolbász]]) and [[winter salami]] are also widely eaten.

Other characteristics of Hungarian cuisine are the [[soup]]s, [[casserole]]s, [[dessert]]s, and [[Pastry|pastries]] and stuffed [[crêpe]]s (''[[palacsinta]]''), with fierce rivalries between regional variations on the same dish (such as the Hungarian hot fish soup called [[fisherman's soup]] or ''[[halászlé]]'', cooked differently on the banks of Hungary's two main rivers: the [[Danube]] and the [[Tisza]]), [[Palatschinke|''palacsinta'']] (pancakes served flambéed in dark chocolate sauce filled with ground walnuts) and [[Dobos cake]] (layered sponge cake, with chocolate buttercream filling and topped with a thin layer of crunchy caramel).

Two elements of Hungarian cuisine that impress foreigners are the various vegetable [[stew]]s called ''[[főzelék]]'' as well as cold fruit soups, such as cold [[sour cherry soup]] ({{langx|hu|hideg meggyleves}}).

Hungarian cuisine uses a large variety of cheeses, but the most common are ''túró'' (a type of crumbly [[Quark (cheese)|quark]]), cream cheeses, picante ewe-cheese ''(juhtúró),'' the most common Hungarian cheeses like Karaván, {{ill|Pannonia cheese|hu|Pannónia (sajt)}}, [[Pálpusztai cheese|Pálpusztai]], [[Emmentaler]], [[Edam (cheese)|Edam]] and [[Trappista cheese|Trappista]].

There are many smoked pork products. Many dishes get their character from the smoky taste of one or more of these ingredients. A variety of Hungarian smoked sausages, smoked ham, and smoked lard are also consumed without further preparation. These are accompanied with bread and fresh vegetables, are often called 'cold dish', and mainly consumed for breakfast or dinner, but sometimes offered as starter in restaurants.

Freshwater fish dishes are very common. In addition to the popular [[fisherman's soup]], frying fish on reeds, making káposzta (csíkos káposzta)<ref>{{Cite web |title=Halételek |url=https://www.mek.oszk.hu/02100/02115/html/2-978.html |website=mek.oszk.hu}}</ref> or even kolbász out of it<ref>{{Cite web |last=Ildikó |first=Róka |date=2021-11-21 |title=Halkolbász |url=https://www.izorzok.hu/halkolbasz/ |access-date=2024-07-25 |website=ÍZŐRZŐK |language=hu}}</ref> also used to be popular.

Pickled (fermented) vegetables are often used. The most common is ''savanyú káposzta'' (lit: sour-cabbage, [[sauerkraut]]) and soured peppers, gherkins, but a mix of cauliflower, green tomatoes, baby water melon, and other vegetables is also frequent. These are traditionally consumed in the winter and often were the main source of vitamin-C throughout the cold months of winter. Some seasonal, hearty dishes such as ''töltött káposzta'', ''húsos káposzta'' and ''korhelyleves'' are based on ''savanyú káposzta''. Classic Hungarian restaurants often offer some variations as side dish, a refreshing complement to heavy dishes.