Page 194 - (DK Eyewitness) Travel Guide - Budapest

192  TR A VELLERS ’ NEEDS

The Flavours of Budapest

The fusion of Magyar, Turkish, Austrian, Balkan and even
French influences has made Hungarian cuisine one of the
most interesting and flavourful in central Europe. Hungary
is a country where cooking know-how has always been a
key aspect of the national culture. The improvised stews of
nomadic Asiatic settlers survive as a delicacy to this day.
Noted for its game, foie gras and rich meaty preparations,
such as goulash and the legendary Debrecziner sausages,
it is also a good place to enjoy freshwater fish and an
array of delicious cakes and pastries. Hungarian peppers
Poultry and Game
increasingly popular too.
Steak is widely dished up, Geese are an important
often with a rich sauce as in farmyard animal in Hungary,
Bélszín Budapest módra which is the world’s second
(Budapest tenderloin biggest producer of foie gras
medallions). Beef is also used (after France). Foie gras is almost
to make the many different the national dish, usually cooked
types of goulash, although this in its own fat and served cold. It
dish, as well as gulyásleves is also found in pâtés and confits.
(goulash soup) can also be Libatepertő (goose skin) is widely
made from pork or venison. enjoyed too, fried in its own fat
Puncs Krémes Túrós-
Sausages and cured meats on sale in the Rigó torta Eszterházy torta barackos pite
Central Market Jancsi
Meat
Pork is a popular meat in
Hungary, while financial
constraints mean that beef is
more of an expensive delicacy.
Pork is found in a wide range of
stews and sausages, and is
eaten as bacon. Cuts of beef
do feature on tables and
menus, especially in Budapest,
and veal is becoming Selection of typical Hungarian cakes and pastries

Local Dishes and Specialities
Despite strong foreign influences, the
classic dishes of Hungary dominate daily
menus in the restaurants and cafés of
Budapest. Many show their roots in one of
the country’s three historical regions. Goulash
and its many variants, for example, is a dish of
the Great Plain, the traditional method of
cooking it in a kettle reflecting the nomadic
past of the Plain’s inhabitants. Foie gras may
have been introduced into the country by the
Austrian Habsburgs, but has become so
popular that it is key to the cuisine of eastern
White asparagus Hungary, where most geese are now bred.
The centre of the country, and the area around Budapest, has Lángos Crisp and golden, these
deep-fried potato cakes make a
always had the sweetest tooth and nearly all the nation’s popular, filling snack, served
favourite cakes and desserts originate from here. with soured cream.

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