The general view is that Hungarian food is heavy and uses much animal fat and is specially seasoned and spicy, thanks to the famous ‘Paprika‘.
Freshwater fish, turkey, pork and something sweet poppy or walnut are the most common dishes on the tables of Hungarians during Christmas is, although traditions change, according to new culinary trends. The general view is that Hungarian food is heavy and uses much animal fat and is specially seasoned and spicy, thanks to the famous “Paprika” (ground pepper) and other species.
Gábor Müncz, chef of the restaurant “Múzeum” traditional Hungarian cooking, operating since 1885 in downtown Budapest, said Efe that mainly in recent years indicates that customs change and that the Hungarians “open” to foreign influences.
The festive first course, the traditional fish soup is usually prepared with European carp or catfish, but also in combination of several fish. Hungarian Each region has its own variation on this soup and discussions about what is the most delicious and original version can cause true fights among the Magyars.
In Baja, along the Danube, the soup is complemented with homemade noodles, which the inhabitants of Szeged, southern city divided by the river Tisza, considered a real “crime” against the plate. The Hungarians, who do not eat much fish (only 4 kilos per year, compared to European average of 22 kilos) in December consume more than half the amount of the year. Anyway, Müncz noted that in recent times “do the fish soup thinner,” adding that the Hungarians are finding fish in the sea “, extending the range of menus.
Another of the dishes, stuffed cabbage, is related to that “season starts in December culling of pigs, a very important social event in the villages. In the case of stuffed cabbage is also seen that there are some tendencies to change and modernize the plate, combining the meat used and even the cabbage, the chef explained.
“It is expanding demand but also supply,” he said on the current changes observed in the kitchen Magyar and stressed that the scenarios of these routes modernizing “are the restaurants.” Müncz also added that “the kitchen Magyar lost much of his fame he had” and that the last thing you want is that “foreigners consume food again Hungarian, just because it’s cheap.”
Of course, the most famous dishes such as foie gras (goose liver) are still costing a lot, although the most popular and in December “is prepared with different fruits, which will ensure a sweet aroma, taste very searched during the holidays. Something that can never miss the Christmas table in Hungary is the candy called “Beigli” a flaky rolled nuts or poppy, of German origin, but has become a classic Hungary.
According to Hungarian tradition, supposedly protects the nut of curses, while the poppy, according to European beliefs, says plenty. Consumption of this popular sweet in January becomes the object of “common rejection,” because everyone has had enough of having eaten in abundance during the holidays. Naturally cooking habits change from region to region and there is where it is eaten at Christmas many beans or pumpkin or prepare different soups.
Something in common in all homes is that the dishes should be numerous and that “we must eat a lot,” something that is relieved and accompanies local wines.
Popularity: 2% [?]