Editing Hungary (section)

=== Cuisine ===
{{Main|Hungarian cuisine}}
{{See also|Hungarian wine|Beer in Hungary}}
 [[File:Dobos cake (Gerbeaud Confectionery Budapest Hungary).jpg|thumb|[[Dobos torte]]]]
Traditional dishes such as the world-famous [[goulash]] (''gulyás'' stew or ''gulyás'' soup) feature prominently in Hungarian cuisine. Dishes are often flavoured with [[paprika]] (ground red peppers), a Hungarian innovation.<ref>{{cite web|url=http://www.sulinet.hu/tart/fcikk/Kjc/0/23144/1|title=Sulinet: Magyar növény-e a paprika?|website=Sulinet.hu|access-date=21 November 2008|url-status=dead|archive-url=https://web.archive.org/web/20080620004145/http://www.sulinet.hu/tart/fcikk/Kjc/0/23144/1|archive-date=20 June 2008}}</ref> The paprika powder, obtained from a special type of pepper, is one of the most common spices used in typical Hungarian cuisine. Thick, heavy sour cream called ''[[tejföl]]'' is often used to soften the flavour of a dish. The famous Hungarian hot river fish soup called [[fisherman's soup]] or ''halászlé'' is usually a rich mixture of several kinds of poached fish.<ref>{{cite book|first=Karoly|last=Gundel|title=Gundel's Hungarian cookbook|publisher=Corvina|location=Budapest|year=1992|isbn=963-13-3600-X|oclc=32227400}}page 23</ref>

Other dishes are [[chicken paprikash]], [[foie gras]] made of goose liver, ''[[pörkölt]]'' stew, ''vadas'', (game stew with vegetable gravy and [[Spätzle|dumplings]]), trout with almonds and salty and sweet dumplings, like ''[[túrós csusza]]'', (dumplings with fresh [[Quark (dairy product)|quark]] cheese and thick sour cream). Desserts include the iconic [[Dobos torte]], [[strudel]]s (''rétes''), filled with apple, cherry, poppy seed or cheese, [[Palatschinke|Gundel pancake]], plum dumplings (''[[Knödel|szilvás gombóc]]''), ''somlói'' dumplings, dessert soups like chilled [[sour cherry soup]] and sweet chestnut puree, ''gesztenyepüré'' (cooked [[chestnut]]s mashed with sugar and rum and split into crumbs, topped with whipped cream). ''[[Pretzel|Perec]]'' and ''[[kifli]]'' are widely popular pastries.<ref>{{Cite book|url=https://books.google.com/books?id=AuM9b9dCG08C&q=kifli+bread&pg=PA157|title=Helen's Hungarian Heritage Recipes|last=Czégény|first=Clara Margaret|date=2006|publisher=Dream Machine Publishing|isbn=978-0-9780254-0-3|language=en}}</ref>

The ''csárda'' is the most distinctive type of Hungarian inn, an old-style tavern offering traditional cuisine and beverages. ''Borozó'' usually denotes a cosy old-fashioned wine tavern, ''pince'' is a beer or wine cellar and a ''söröző'' is a [[pub]] offering draught beer and sometimes meals. The ''bisztró'' is an inexpensive restaurant often with self-service. The ''büfé'' is the cheapest place, although one may have to eat standing at a counter. Pastries, cakes and coffee are served at the confectionery called ''cukrászda'', while an ''eszpresszó'' is a café.

[[File:Tokaji 6p 1989.jpg|thumb|The famous [[Tokaji]] wine. It was called ''Vinum Regum, Rex Vinorum'' ("Wine of Kings, King of Wines") by [[Louis XIV|Louis XIV of France]].]]

[[Pálinka]] is a fruit brandy, distilled from fruit grown in the orchards situated on the Great Hungarian Plain. It is a spirit native to Hungary and comes in a variety of flavours including apricot (''barack'') and cherry (''cseresznye''). However, plum (''szilva'') is the most popular flavour. Beer goes well with many traditional Hungarian dishes. The five main Hungarian beer brands are: [[Borsod Brewery|Borsodi]], [[Soproni]], [[Arany Ászok]], [[Kõbányai]], and [[Dreher Brewery|Dreher]].<ref>{{cite web|url=http://www.gaultmillau.hu/kalauz-2017/sorhelyzet-magyarorszag-2016|title=Sörhelyzet, Magyarország 2016 – Gault&Millau kalauz – Gault&Millau Magyarország|access-date=19 March 2017|archive-url=https://web.archive.org/web/20170304184347/http://www.gaultmillau.hu/kalauz-2017/sorhelyzet-magyarorszag-2016|archive-date=4 March 2017|url-status=dead}}</ref> People traditionally do not clink their glasses or mugs when drinking beer. There is an urban legend in Hungarian culture that Austrian generals clinked their beer glasses to celebrate the execution of [[the 13 Martyrs of Arad]] in 1849. Many people still follow the tradition, although younger people often disavow it, citing that the vow was only meant to last 150 years.<ref>{{cite web|title=Koccintás sörrel|url=http://www.urbanlegends.hu/2005/06/17/koccintas-sorrel/|access-date=29 July 2011|language=hu|date=17 June 2005|url-status=dead|archive-url=https://web.archive.org/web/20090309015613/http://www.urbanlegends.hu/2005/06/17/koccintas-sorrel/|archive-date=9 March 2009}}</ref>

[[Hungarian wine|Hungary is ideal for wine-making]], and the country can be divided into numerous regions.<ref>{{cite web|url=https://njt.hu/jogszabaly/2009-127-20-82|title=127/2009. (IX. 29.) FVM rendelet|publisher=Nemzeti Jogszabálytár / National Legislation (Hungary)|access-date=2 April 2022|language=hu}}</ref> The Romans brought vines to Pannonia, and by the 5th century AD, there are records of extensive vineyards in what is now Hungary. The Hungarians brought their wine-making knowledge from the East. According to [[Ahmad ibn Rustah|Ibn Rustah]], the Hungarian tribes were familiar with wine-making long before their [[Hungarian conquest of the Carpathian Basin|conquest of the Carpathian Basin]].<ref>Ian Spencer Hornsey, The Chemistry and Biology of Winemaking, Royal Society of Chemistry, 2007, p. 49, {{ISBN|9780854042661}}</ref> The different wine regions offer a great variety of styles: the main products of the country are elegant and full-bodied dry whites with good acidity, although complex sweet whites ([[Tokaj wine region|Tokaj]]), elegant ([[Eger wine region|Eger]]) and full-bodied robust reds ([[Villány]] and [[Szekszárd]]). The main varieties are: Olaszrizling, [[Hárslevelű]], [[Furmint]], [[Pinot gris]] or Szürkebarát, [[Chardonnay]] (whites), Kékfrankos (or [[Blaufränkisch|Blaufrankisch]] in German), [[Kadarka]], [[Blauer Portugieser|Portugieser]], [[Zweigelt]], [[Cabernet Sauvignon]], [[Cabernet Franc]] and [[Merlot]]. The most famous wines from Hungary are [[Tokaji|Tokaji Aszú]] and [[Egri Bikavér]].<ref>This is the world-famous sweet, topaz-colored wine known throughout the English-speaking world as '''Tokay'''. "A rich, sweet, moderately strong wine of a topaz color, produced in the vicinity of Tokay, in Hungary; also, a similar wine produced elsewhere." ''Webster's New International Dictionary of the English Language'' (Springfield, Mass.: G.&C. Merriam, 1913). See ''Tokay'' at page 2166.</ref><ref>{{cite web|url=http://eger.hu/hu/hirek/vezeto-hirek/c/egri-bikaver-hungarikum-lett-a-voros-cuvee-16832|title=Egri Bikavér – Hungarikum Lett a Vörös Cuvée|website=Eger.hu}}</ref> [[Tokaji]] wine has received accolades from numerous great writers and composers.<ref name="royal tokaji">{{cite web|url=http://www.royal-tokaji.com/wine_of_kings.php|title=True Heritage – Vinum Regum, Rex Vinorum – Wine of Kings, King of Wines|publisher=The Royal Tokaji Wine Company|access-date=6 July 2017|archive-date=28 July 2021|archive-url=https://web.archive.org/web/20210728095846/http://www.royal-tokaji.com/wine_of_kings.php|url-status=dead}}</ref>
For over 150 years, a blend of forty Hungarian herbs has been used to create the liqueur [[unicum]], a bitter, dark-coloured liqueur that can be drunk as an apéritif or after a meal.<ref>{{cite web|url=https://zwackunicum.hu/en/markaink/unicum/|title=Unicum|publisher=[[Zwack]]}}</ref>