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Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, dairy products and cheeses.
Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Typical Hungarian food is heavy on dairy, cheese and meats, similar to that of neighboring Czech, and Slovak cuisines. 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 noodles (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 familiar with more traditional preparations.
Goulash, often imagined as the quintessential Hungarian dish, is not eaten very frequently.[ by whom? ] 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 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 soups, casseroles, desserts, and pastries and stuffed crêpes ( 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), 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 stews called főzelék : hideg meggyleves).as well as cold fruit soups, such as cold sour cherry soup (Hungarian
Hungarian cuisine uses a large variety of cheeses, but the most common are túró (a type of crumbly quark), cream cheeses, picante ewe-cheese (juhtúró), the most common Hungarian cheeses like Karaván, Pannonia cheese, Pálpusztai, Emmentaler, Edam and 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.
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.
Hungarian food uses selected spices judiciously to add flavor, and despite the association of hot paprika with Hungary, most Hungarian dishes do not feature hot chili peppers intrinsically, and one may request not to include them in the dishes that use it. Hot chilis are only sometimes given as a garnish in traditional Hungarian cuisine, although dried hot chilis or hot chili paste may be given on the side for added, optional spiciness. This is in stark contrast to other nations associated with the chili pepper, like Mexico or Thailand, which use the hot variety much more frequently and typically also serve it as a garnish. In Hungary, the sweet (mild) paprika is much more common and is featured prominently in most dishes. The use of a thick sour cream called tejföl as a topping is another common feature in many dishes.
In addition to various kinds of paprika and onions (raw, sweated, seared, browned or caramelized), other common flavor components include: dill, bay leaf, black peppercorn, caraway, coriander, cinnamon, garlic, horseradish, lemon juice and peel, marjoram, mustard (prepared), tarragon, oregano, parsley, vinegar, poppy seeds, and vanilla. Less used spices are anise, basil, chervil, chives, cloves, juniper berries, lovage, nutmeg, rosemary, savory, thyme, creeping thyme, and white peppercorn.
Hungarian cuisine has influenced the history of the Magyar people, and vice versa. The importance of livestock and the nomadic lifestyle of the Magyar people, as well as a hearkening to their steppe past, is apparent in the prominence of meat in Hungarian food and may be reflected in traditional meat dishes cooked over the fire like goulash (in Hungarian "gulyás", lit. "cattleman's (meal)"),pörkölt stew and the spicy fisherman's soup called halászlé are all traditionally cooked over the open fire in a bogrács (or cauldron). In the 15th century, King Matthias Corvinus and his Neapolitan wife Beatrice, influenced by Renaissance culture, introduced new ingredients such as sweet chestnut and spices such as garlic, ginger, mace, saffron and nutmeg, onion and the use of fruits in stuffings or cooked with meat. Some of these spices such as ginger and saffron are no longer used in modern Hungarian cuisine. At that time and later, considerable numbers of Saxons (a German ethnic group), Armenians, Italians, Jews, Poles, Czechs and Slovaks settled in the Hungarian basin and in Transylvania, also contributing with different new dishes. Hungarian cuisine was influenced by Austrian cuisine under the Austro-Hungarian Empire; dishes and methods of food preparation have often been borrowed from Austrian cuisine, and vice versa. Some cakes and sweets in Hungary show a strong German-Austrian influence. All told, modern Hungarian cuisine is a synthesis of ancient Uralic components mixed with West Slavic, Balkan, Austrian, and German. The food of Hungary can be considered a melting pot of the continent, with a culinary base formed from its own, original Magyar cuisine.
In Hungary, people usually have a large breakfast. Hungarian breakfast generally is an open sandwich with bread or toast, butter, cheese or different cream cheeses, túró cheese or körözött (Liptauer cheese spread), cold cuts such as ham, liver pâté (called májkrém or kenőmájas ), bacon, salami, mortadella, sausages such as kabanos, beerwurst or different Hungarian sausages or kolbász.Traditionally fresh tomatoes and green peppers (sometimes scallion, radish and cucumber) are served with these when they are in season. Eggs (fried, scrambled or boiled) may also be part of breakfast.
Some types of meat that were commonly eaten in the past (such as beef tongue, disznósajt (head cheese) or véres hurka (similar to black pudding) are now more associated with the countryside as people turn to healthier diets.
Modern day Hungarians do not always eat this typical breakfast. For many, breakfast is a cup of milk, tea or coffee with pastries, a bun, a kifli or a strudelwith jam or honey, or cereal, such as muesli and perhaps fruit. Children can have rice pudding (tejberizs) or Semolina Cream (tejbegríz) for breakfast topped with cocoa powder and sugar or with fruit syrup. Hot drinks are preferred for breakfast.
Villásreggeli or brunch, (literally breakfast with fork) is a more luxurious big breakfast given on special occasions or holidays. Often guests are invited. Deviled eggs, cold steak, cold salads, salmon-omelet, pancakes, a spicy cheese spread made with sheep milk cheese called körözött , caviar, foie gras, fruit salads, compote, fruit yogurts, fruit juices, champagne and pastries, cakes and cookies may be served.
Lunch is the major meal of the day, traditionally with several courses, but often just one course in modern times. Cold or hot appetizersmay be served sometimes (for example fish, egg or liver), then soup. Soup is followed by a main dish. The main dish is a dish including meat, side dishes and salad (or pickled vegetables - paprika, cucumber, sauerkraut, etc.), which precedes the dessert. Fruit may follow. In Hungary, pancakes (or rather, crepes) may be served as a main dish or as a dessert but not for breakfast. Salad is typically served with meat dishes, made of lettuce with tomatoes, cucumbers and onions, or some pickled variant of them. A simple thin sliced cucumber or tomato salad in vinaigrette is also typical. Salads such as Salade Olivier or potato salad are made of boiled potatoes, vegetables, hard-boiled eggs, mushrooms, fried or boiled meat or fish, in vinaigrette, aspic or mayonnaise. These salads are eaten as appetizers or even as a main course.
Some people and children eat a light meal in the afternoon, called uzsonna, usually an open sandwich, pastry, slice of cake or fruit.
Dinner is typically less important than lunch, and there is no typical Hungarian dinner. It may either be a lunch-type meal, with multiple courses and the same foods one would serve for lunch, or it could be the same as a traditional Hungarian breakfast, with bread, cold cuts, cheeses, tomatoes and peppers as described above. When dinner is an important occasion it will be prepared the same way and with the same courses a full lunch would be. When it's not an important occasion, it's a good time to eat leftovers.
Hungarian meal times are somewhat flexible. Typical times are as follows: Breakfast 6-9 am; Lunch 12 noon-2 pm; Dinner 6-9 pm.
For Christmas, Hungarians have a fish soup called halászlé . Other dishes may be served, such as roast goose, roast turkey or roast duck,cabbage rolls (töltött káposzta). Pastry roll filled with walnut or poppy seed called (bejgli) is a usual Christmas food, and candies and sweets used to decorate the Christmas tree, such as szaloncukor are eaten during all Christmas, when everybody picks them and eats them directly from the tree. In some households, Lentil stew, also known as 'Lencse Fozelek', is consumed to bring good luck and health in the upcoming years.
On New Year's Eve (Szilveszter), Hungarians traditionally celebrate with virsli (Vienna sausage) and lentil soup. On New Year's Day, it is common to eat either lentil soup or korhelyleves, a meaty sauerkraut soup said to cure hangovers.
Easter It is considered a huge event(Húsvét) is celebrated all over Hungary. The Families and their friends have the Mom and daughter prepare meals such as Smoked Ham with boiled eggs and small sandwiches and drinks quiet commonly to have Palinka on the table and then wait for Fathers and sons to arrive and say a poem (Husveti Vers) and then spray on their hair with a parfum, Once the Father and son water the Mom and daughters known as Locsolkodas. They have a meal a drink then they go to the next family member until they visited all. In Szabolcs County) make a special sweet yellow cheese, Sárgatúró , made with quark (túró) and eggs.
|Gulyásleves||Goulash soup; it is possible to cook gulyás like a stew as well (e.g. Székelygulyás ).|
|Halászlé||Famous hot and spicy fish soup with hot paprika. It is always made with the locally available freshwater fish selection (wider selection used, better the taste). There are some distinct recipes by which it is cooked slightly different, depending on the region of Hungary in which one makes it, and generally categorised based on the closest large body of water (river or large lake). The most famous versions are Szegedi, Bajai which are often part of the argument over this soup.|
|Húsleves||By the classic recipe it is made of strong beef or hen, often with bones, but many popular version use chicken or veal. Some other type meat is also possible such as wild duck, pheasant, or pigeon. This is a slow cooked broth like soup with a selection of vegetables. The cooking time depends on the type of meat, it can take up to 2–3 hours. Often served with different levesbetét (additional noodles), small pasta dumplings called csipetke, csigatészta, angel-hair noodles, but grízgombóc (semolina dumplings) or a light májgombóc (chicken liver dumplings) also popular.|
|Gyümölcsleves||A chilled, sweet soup with redcurrants, blackberries, sour cherries, apple, pear, quince or other seasonal fruit mix. It is fast cooked with cream or whole milk, some spices often accompanied with fruits, like cloves and cinnamon and sugar. This soup is often thickened with crème fraîche and flour mixture. It is served sometimes hot, but mainly cold from the refrigerator. It is very common throughout the summer with seasonal fruits, but the winter version can be made with oranges, clementines, or any sweet fruits available as either fresh or frozen.|
|Meggyleves||A popular variant on the fruit soup, which is made only with sour cherries.|
|Jókai-bableves||A rich bean soup, with many vegetables, smoked pork hock pieces and noodles. It is often made to be spicy or some sort of hot chili offered with it. Despite its richness it's served with and Hungarian sour cream on top and white bread, and in fact this soup is a lunch or dinner itself. Some households add some vinegar to it after serving it to the plate. This soup is named after the famous Hungarian writer Mór Jókai by Károly Gundel, the founder of one of the most known restaurant of Hungary in 1937.|
|Csontleves||A basic bone broth, usually served with spaghetti noodles, carrots, and turnips. It may also be served with stewed meat (usually pork), meat bones or parsley.|
|Gombaleves||A soup made from various wild mushrooms, sour cream is often added, but not necessarily the same amount as in cream of mushroom soup.|
|Palócleves||Similar to goulash, except lighter in color, sourer in taste (due to the sour cream), and with dill added. It is named after Mikszáth Kálmán's nickname, and not after the palóc people in Hungary.|
|Vadgombaleves||A wild mushroom soup that originated in Southern Hungary, often without sour cream, but not necessarily the same as the cream of mushroom soup.|
|Zöldségleves||A soup with vegetables, such as peas, carrots, turnips, and parsley.|
|Sóskaleves||Made from sorrel leaves in a broth, often with boiled eggs as well. Similar to green borscht, but thicker.|
|Krumplileves||Made from potatoes in a broth, frequently with slices of sausage, carrots, turnips or sour cream.|
|Pacalleves||A tripe soup eaten primarily by Hungarians living in Transylvania, usually seasoned with vinegar, sour cream, and garlic. May be eaten with bread and hot paprika on the side. Known as ciorbă de burtă for Romanians.|
|Borleves||A sweet wine soup, usually with cinnamon added and raisins and whipped egg whites on top.|
|Köménymagleves||A soup made from caraway seeds, often with pieces of stale bread.|
|Tojásleves||Same as köménymagleves, except with scrambled eggs added. Similar to the Slovenian national dish, prežganka.|
|Csirkepaprikás||A chicken stew with much sweet paprika, cream or sour cream called tejföl . Known as chicken paprikash or by some translated variant in many Central and Eastern European countries.|
|Paprikás krumpli||The same kind of stew as csirkepaprikás, except with potatoes in place of chicken, and usually with spicy sausage (kolbász) added as well.|
|Császármorzsa||Shredded, sweet crepe pieces with sugar sprinkled on top. Often served with jam (apricot or peach, usually) as well. Originates from Austria-Hungary, in Austria it is called Kaiserschmarrn.|
|Főzelék||A thinner, vegetable stew (almost like a soup, but thicker), similar to pottage. It can be made with a variety of vegetable bases, such as cabbage, potatoes, kidney beans, squash, spinach, lentils, tomatoes, sorrel, peas, dill, or some combination. Meatballs (fasírozott), spicy sausage (kolbász), or a fried egg (tükörtojás) may be added. It rarely appears in formal restaurants, and it usually eaten at home as a home-cooked meal.|
|Lecsó||A mixed vegetable stew, made of primarily tomato and paprika, also found throughout the Balkans and Central Europe. It is somewhat similar to ratatouille, but without squash and zucchini. A variety exists called tojásos lecsó (lecsó with eggs), which has scrambled eggs mixed in.|
|Székelygulyás||A hearty pork and sauerkraut stew, often flavored with paprika, onion, and sour cream. It is named after the Hungarian writer, József Székely (a friend and contemporary of Sándor Petőfi), who apparently asked a kocsmáros (tavernman) to mix together leftover savanyúkáposzta-főzelék (sauerkraut pottage) and sertéspörkölt (pork stew) to create it.|
|Fasírozott||Flat, pan-fried meatballs, made from minced meat (usually pork, veal or beef) with paprika and salt added for taste. Frequently eaten with főzelék, or served with rice or french fries.|
|Stefánia szelet||Hungarian meatloaf with hard boiled eggs in the middle. Makes decorative white and yellow rings in the middle of the slices, and is often served with potatoes.|
|Pörkölt||A stew similar to ragù, made with boneless meat (veal, pork, chicken, beef, lamb), sweet paprika, and some vegetables (always onions, though). Many variations exist throughout Hungary. One famous variation (pictured) is pacalpörkölt, which is often quite spicy and made with tripe. Some others are kakaspörkölt (made with rooster), kakashere pörkölt (made with rooster testicles), and ones using pork or chicken liver (sertésmáj pörkölt and csirkemáj pörkölt, respectively).|
|Palacsinta||A stuffed crêpe, usually filled with jam. Other fillings that exist are sweet quark cheese (túró) with raisins, Nutella, vanilla pudding, or meat. Some more specific/elaborate variations on the palacsinta are listed in the next few rows.|
|Csúsztatott palacsinta||Layered crêpes with sweet cottage cheese, raisins, jam, and walnuts, similar to the Mille crêpe. A variation of Rakott palacsinta.|
|Gundel palacsinta||Literally named Gundel crêpe. It was created by and named after Hungarian restaurateur Károly Gundel. They are stuffed with walnuts and served in chocolate sauce, and often flambéed (with rum). They traditionally also come with candied orange peels.|
|Hortobágyi palacsinta||A thin savory pancake, filled and covered with a meat stew, typically made from veal, onions, and spices. Often also topped with sour cream.|
|Rakott palacsinta||Layered crêpes with sweet cottage cheese, raisins, jam, and walnuts.|
|Liptai túró||A spicy cheese spread with paprika, carraway, and onions.|
|Rántott sajt||A flat cheese croquette; cheese rolled in breadcrumbs and deep-fried. It is frequently served with french fries, mashed potatoes, rice, rizi-bizi (green peas and rice mixed together, as shown in the picture), or vegetables.|
|Rántott hús||Originally from Austria. Meat that is tenderized, covered in eggs, flour, and breadcrumbs, then fried. Also known as Wiener schnitzel.|
|Rántott csirke||A chicken breast rolled in breadcrumbs and deep-fried; similar to Wiener Schnitzel. A rarer dish, rántott galamb, is made the same way, except with pigeon.|
|Rakott krumpli||A potato casserole made with some combination of eggs, paprika, spicy sausage, thick bacon (szalonna), quark cheese (túró), onions, sour cream or breadcrumbs.|
|Rakott káposzta||A layered cabbage dish which consists of cabbage, pörkölt, rice, sour cream, and spices. The dish comes from the Hungarians in Transylvania (Erdélyi).|
|Sólet||A Jewish-Hungarian stew made with kidney beans, barley, onions, paprika, and perhaps meat and eggs as well. It is similar to cholent.|
|Szilvásgombóc||Sweet plum dumplings, rolled in sweet, fried, buttered breadcumbs or streusel. May also be served with nudli , which are made from the leftover dumpling dough.|
|Túrógombóc||Unlike szilvásgombóc, this sweet quark cheese (túró) dumpling has no filling, and is normally served with sour cream and icing sugar.|
|Töltött káposzta||A cabbage roll made from pickled cabbage, filled with a light minced pork meat and rice mix. It may contain minced paprika and be served in a tomato sauce with sour cream, but this is not always the case (as in the picture). It is frequently eaten around Christmas and New Year's, but can still be eaten year-round.|
|Töltött tojás||Literally translates as stuffed egg or casino egg, respectively. Deviled eggs served cold (in mayonnaise) or warm (baked in the oven with sour cream), with parsley, green onions, or paprika powder added to taste.|
|Töltött paprika||Stuffed peppers filled with pork mince and rice mixture, served in a tomato sauce with salty boiled potatoes. Also found throughout the Balkans, where it is often known as punjena paprika .|
|Pecsenye||A thin pork steak served with cabbage or in the dish fatányéros (pictured), a Hungarian mixed grill on wooden platter.|
|Cigánypecsenye||A variant on pecsenye which literally translates as Gypsy roast. Consists of fried or spit-roasted pork cutlets, with thick bacon as well, which are spiced with paprika, salt or pepper. Usually served with roasted potatoes or french fries or perhaps savanyúság (pickled vegetables) (pictured).|
|Vesepecsenye||Beef tenderloins, usually seasoned with paprika and salt.|
|Szűzpecsenye||Literally means virgin roast. pork tenderloins, which are usually prepared the same as above. May also be made into szűzérme (lit. virgin medallions; pork medallions) or szűztekercs (rouladen; thinly-cut tenderloins, stuffed with minced meat, vegetables or other things).|
|Brassói aprópecsenye||This dish is clearly named after Brassó, the former Hungarian name for Brașov, but it is unclear how, and various legends have arisen as explanation. It consists of diced pieces of pork and potatoes, which are pan-fried with onions, bacon, and seasoning (salt, pepper or paprika). This dish, despite the simple ingredients, need some practice to master.|
|Mákos tészta||Very famous and common, an easy egg noodle dish, made with ground and sweetened poppy seeds. It has a distinct look and taste.|
|Diós tészta||Boiled egg noodle dish served with ground walnuts and sugar, often with lekvár (jam) or honey.|
|Gránátos kocka||A home-cooked, simple egg noodle dish, made with potatoes and paprika powder. Often served with pickled gherkins or other pickled vegetables on the side.|
|Túrós csusza||An egg noodle dish, made with quark cheese (túró) and served savory (with bacon) or sweet (with sugar).|
|Vadas||Literally translates as with venison. Also known as vadas mártás (vadas sauce). Originally cooked with venison, such as wild boar, deer, wild duck or hare. But often made with beef, veal, rabbit and rarely with chicken. The meat (pre-cooked, in case of red meat) ready cooked in a brown or dark orange coloured vegetable ragout with carrots and other root vegetables. It is typically served with bread dumplings. In some cases the ragout is made separate and served on side of roast venison or beef slices. The venison version often accompanied with mushrooms.|
|Pásztortarhonya||Literally translates as shepherd egg barley. A hearty dish consisting of egg barley, potatoes, onion, kolbász, and paprika, sometimes also with bacon and other vegetables.|
|Tarhonyás hús||Egg barley with pieces of minced meat (usually pork), but sometimes potato and kolbász as well, along with various spices.|
Hungarian wine dates back to at least Roman times, and that history reflects the country's position between the West Slavs and the Germanic peoples. The best-known wines are the white dessert wine called Tokaji Aszú (after the North-Eastern region of Hungary, Tokaj) and the red wines from Villány (Southern part of Hungary). Famous is also the wine called Bull's Blood ( Egri Bikavér ), a dark, full-bodied red wine. Hungarian fruit wines, such as red-currant wine, are mild and soft in taste and texture.
Hungary's most notable liquors are Unicum , a herbal bitters, and Pálinka , a range of fruit brandies (plum and pear are popular). Also notable are the 21 brands of Hungarian mineral waters (for example Apenta and Kékkúti). [ citation needed ]Some of them have therapeutic value, such as Mira.
Traubi or Traubisoda, is a soft drink based on an Austrian license produced in Balatonvilágos since 1971. Before soft drinks became widely available, Hungarians made their own soft drinks called szörp, which is a concentrate created from sugar and fruits such as the raspberry, currant or elderberry. This concentrate is diluted in either fresh or carbonated water.
Turkish cuisine is largely the heritage of Ottoman cuisine, which can be described as a fusion and refinement of Mediterranean, Balkan, Middle Eastern, Central Asian, Eastern European and Armenian cuisines. Turkish cuisine has in turn influenced those and other neighbouring cuisines, including those of Southeast Europe (Balkans), Central Europe, and Western Europe. The Ottomans fused various culinary traditions of their realm with influences from Mesopotamian cuisine, Greek cuisine, Levantine cuisine, Egyptian cuisine, Balkan cuisine, along with traditional Turkic elements from Central Asia, creating a vast array of specialities.
Breakfast is the first meal of the day eaten after waking from sleep, usually in the morning. The word in English refers to breaking the fasting period of the previous night. There is a strong likelihood for one or more "typical", or "traditional", breakfast menus to exist in most places, but their composition varies widely from place to place, and has varied over time, so that globally a very wide range of preparations and ingredients are now associated with breakfast.
Puerto Rican cuisine has its roots in the cooking traditions and practices of Europe, Africa and the native Taínos. Starting from the latter part of the 19th century. Puerto Rican cuisine can be found in several other countries.
The Albanian cuisine is a representative of the cuisine of the Mediterranean. It is also an example of the Mediterranean diet based on the importance of olive oil, fruits, vegetables and fish. The cooking traditions of the Albanian people are diverse in consequence of the environmental factors that are more importantly suitable for the cultivation of nearly every kind of herbs, vegetables and fruits. Olive oil is the most ancient and commonly used vegetable fat in Albanian cooking, produced since antiquity throughout the country particularly along the coasts.
Polish cuisine is a style of cooking and food preparation originating in or widely popular in Poland. Polish cuisine has evolved over the centuries to become very eclectic due to Poland's history and it shares many similarities with neighbouring German as well as Ashkenazi Jewish culinary traditions, and vice-versa. Polish-styled cooking in other cultures is often referred to as à la polonaise.
Austrian cuisine is a style of cuisine native to Austria and composed of influences from Central Europe and throughout the former Austro-Hungarian Empire. Austrian cuisine is most often associated with Viennese cuisine, but there are significant regional variations.
Romanian cuisine is a diverse blend of different dishes from several traditions with which it has come into contact, but it also maintains its own character. It has been mainly influenced by Turkish and a series of European cuisines in particular from the Balkans, or Hungarian cuisine as well as culinary elements stemming from the cuisines of Eastern and Central Europe.
Croatian cuisine is heterogeneous and is known as a cuisine of the regions, since every region of Croatia has its own distinct culinary tradition. Its roots date back to ancient times. The differences in the selection of foodstuffs and forms of cooking are most notable between those in mainland and those in coastal regions. Mainland cuisine is more characterized by the earlier Slavic and the more recent contacts with Hungarian and Turkish cuisine, using lard for cooking, and spices such as black pepper, paprika, and garlic. The coastal region bears the influences of the Greek and Roman cuisine, as well as of the later Mediterranean cuisine, in particular Italian. Coastal cuisines use olive oil, herbs and spices such as rosemary, sage, bay leaf, oregano, marjoram, cinnamon, clove, nutmeg, and lemon and orange rind. Peasant cooking traditions are based on imaginative variations of several basic ingredients and cooking procedures, while bourgeois cuisine involves more complicated procedures and use of selected herbs and spices. Charcuterie is part of the Croatian culinary tradition in all regions. Food and recipes from other former Yugoslav countries are also popular in Croatia.
Serbian cuisine consists of the culinary methods and traditions of the Republic of Serbia. Its roots lie in Serbian history, including centuries of cultural contact and influence with the Byzantines, the Ottomans, the defunct state of Yugoslavia, and Serbia's Balkan neighbours. Historically, Serbian food was characterised by strong influence from Byzantine (Greek) and Mediterranean cuisines, but also by Ottoman (Turkish), and to a lesser extent Central European cuisine.
Norwegian cuisine in its traditional form is based largely on the raw materials readily available in Norway and its mountains, wilderness, and coast. It differs in many respects from continental cuisine through the stronger focus on game and fish. Many of the traditional dishes are the result of using conserved materials, necessary because of the long winters.
Czech cuisine has both influenced and been influenced by the cuisines of surrounding countries and nations. Many of the cakes and pastries that are popular in Central Europe originated within the Czech lands. Contemporary Czech cuisine is more meat-based than in previous periods; the current abundance of farmable meat has enriched its presence in regional cuisine. Traditionally, meat has been reserved for once-weekly consumption, typically on weekends. The body of Czech meals typically consists of two or more courses; the first course is traditionally soup, the second course is the main dish, and the third course can include supplementary courses, such as dessert or compote. In the Czech cuisine, thick soups and many kinds of sauces, both based on stewed or cooked vegetables and meats, often with cream, as well as baked meats with natural sauces (gravies), are popular dishes usually accompanied with beer, especially Pilsner, that Czechs consume the most in the world. Czech cuisine is also very strong in sweet main courses and desserts, a unique feature in European cuisines.
Smetana is a type of sour cream from Central and Eastern Europe. It is a dairy product produced by souring heavy cream. It is similar to crème fraîche, but nowadays mainly sold with 9% to 42% milkfat content depending on the country.Its cooking properties are different from crème fraîche and the lighter sour creams sold in the US, which contain 12 to 16% butterfat. It is widely used in cooking and baking.
Hungarian sausages are sausages found in the cuisine of Hungary. Hungary produces a vast number of sausage types. They may be boiled, fresh or dried, and smoked, with different spices and flavors, "hot" or "mild". Many were influenced by their neighbor and brethren.
Israeli cuisine comprises both local dishes and dishes brought to Israel by Jews from the Diaspora. Since before the establishment of the State of Israel in 1948, and particularly since the late 1970s, an Israeli Jewish fusion cuisine has developed.
Traditional Estonian cuisine has substantially been based on meat and potatoes, and on fish in coastal and lakeside areas, but now bears influence from many other cuisines, including a variety of international foods and dishes, with a number of contributions from the traditions of nearby countries. Scandinavian, German, Russian, Latvian, Lithuanian and other influences have played their part. The most typical foods in Estonia have been rye bread, pork, potatoes and dairy products. Estonian eating habits have historically been closely linked to the seasons. In terms of staples, Estonia belongs firmly to the beer, vodka, rye bread and pork "belt" of Europe.
The Kosovan cuisine is a representative of the cuisine of the Balkans and consists of traditional dishes by ethnic groups native to Kosovo. Due to historical and ethnic connections with Albania, it has been significantly influenced by Albanian cuisine and has adopted elements of other Balkan countries.
Chilean cuisine stems mainly from the combination of traditional Spanish cuisine, Chilean Mapuche culture and local ingredients, with later important influences from other European cuisines, particularly from Germany, Italy, the United Kingdom and France. The food tradition and recipes in Chile are notable for the variety of flavours and ingredients, with the country's diverse geography and climate hosting a wide range of agricultural produce, fruits and vegetables. The long coastline and the peoples' relationship with the Pacific Ocean add an immense array of seafood products to Chilean cuisine, with the country's waters home to unique species of fish, molluscs, crustaceans and algae, thanks to the oxygen-rich water carried in by the Humboldt Current. Chile is also one of the world's largest producers of wine and many Chilean recipes are enhanced and accompanied by local wines. Chilean cuisine also shares some similarities with Mediterranean cuisine, as the matorral region, stretching from 32° to 37° south, is one of the world's five Mediterranean climate zones.
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