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113 recipes · choose a picture for the complete recipe
Jókai bean soup
The version we know today is a classic associated with the name of Mór Jókai, which was later enriched: beans, smoked meat, sausage and pinches. A soup after which the second course often goes home offended.
Rákóczi curd-cheese cake
Not the prince's dessert: it was named after master chef János Rákóczi. This makes it less saber-rattling, but much creamier.
Kossuth crescent cakes
Soft, nutty, crescent-shaped cake. It is selling so fast that the history book can only document the crumbs.
Petőfi-style beef steak
The name Petőfi-selet does not cover a single nationally standard recipe. We keep the grilled version with peppers, onions, and bacon — it's vibrant, Hungarian and doesn't speak softly.
Dobos torte
A classic by pastry chef József C. Dobos. The caramel topping is not for decoration: it is crunchy, shiny and causes a short diplomatic crisis with every family slice.
Újházi chicken soup
A slow-cooked golden soup named after the actor Ede Újházi. Do not rush: the hen and time do the work together.
Gundel pancakes
Nut-rum filling, chocolate sauce, thin pancake. According to the legend, they are still looking for the diet version, but no one seems to be in a hurry.
Eszterházy torte
Walnut sheets, vanilla cream and the characteristic spider web pattern. An elegant cake that even leaves its crumbs aristocratically on the tablecloth.
Rigó Jancsi chocolate cake
Chocolate sponge cake, light chocolate cream and shiny coating. A romantic legend measured in calories — and not a little of either.
Gerbeaud slices
Nuts, apricot jam, chocolate layers — a cake linked to the heritage of Budapest's Gerbeaud, which even with its French name can be sold very well in Hungary.
Hungarian goulash soup with csipetke noodles
It is not simply a stew diluted with water, but a soup in its own right: you need patience, good paprika and slow-cooked tender beef.
Chicken paprikash with nokedli dumplings
The sauce should be velvety, the nokedli should be soft, and the sour cream should not clump together, because it too has dignity.
Hungarian stuffed cabbage
The next day is usually even better. This has not been scientifically proven, but it is almost unquestionable from a family point of view.
Hungarian lángos with sour cream and cheese
The amount of garlic is a matter of taste. The opinion of the environment is usually only asked later.
Somlói galuska — Hungarian layered sponge dessert
She is not preparing for a beauty contest, but for spooning. The layers in the glass are democratized in a short way anyway.
Gáspár’s jam-filled Linzer cookies
Our proven peach jam version. Be clear: Linzer does not go in the oven to sunbathe.
Hungarian pork aspic — without vegetables
There are no carrots, no peas, and no parsley waving on top. It's a jelly, not a vegetable display: meat, garlic, pepper, and clear, quivering juice.
Potato dumplings
Be careful with the flour: if too much is added, the dumpling becomes a sports equipment.
Roast goose with braised red cabbage
Crispy skin is not a matter of luck: it requires a dry surface, patience and finally a stronger heat.
Hungarian bejgli for Christmas
If it cracks, it is not a tragedy: bejgli is not an architectural competition, the taste remains the same.
Hungarian breaded carp
The fish bone is not an extra crispy part. Even with carp fillet, eat carefully, and the lemon can be used generously.
Hungarian potato pasta
Simple food, but not boring. The secret is properly fried onions and that the potatoes don't have a separate life.
Hungarian cabbage noodles
With sugar or pepper? The correct answer is yes — let each family deal with the issue on their own plate.
Csáky-style stuffed beef steak
Grilled lecsos filled with egg, in paprika sauce. It was as if three Sunday lunches had come together for a joint production.
Eszterházy-style roast beef
Mustard, sour cream, root vegetable sauce — here the vegetable is no longer a side dish, but a full-fledged sauce politician.
Mashed beans with fried onions
Modest material, serious level of comfort. The crispy onion on top is not a decoration, but the main character.
Beef steak with fried onions
You always need twice as much of the crispy onion as you think is reasonable at first.
Hungarian French cream slice
Eating the highly creamy cultured is a separate sport. The fork starts from the top, the cream leaves to the side, and the dignity tries to stay.
Hungarian plum dumplings
In a good dumpling, the plum is the surprise, not the lump of raw flour.
Hungarian pork and sauerkraut stew
Its name does not prove its origins in Székely cuisine: tradition links it to József Székely and a quick restaurateur's improvisation.
Hungarian sauerkraut with pork
Not an easy lunch, but a strategic winter reserve. Recommended with bread and a sensible dosage plan.
Hungarian sólet — slow-cooked bean stew
Hungarian sólet — slow-cooked bean stew is in no hurry. If we rush, we'll just get a pot of nervous beans.
Roast pork ribs with red cabbage
The acidity of the cabbage honorably tries to offset the side dish. Don't make your job harder with three extra slices — or at least don't tell anyone.
Grilled pike-perch
There is no need to hide the toothpick with spices. If it's fresh, all it needs is salt, lemon and a well-heated pan.
Garlic-roasted pork ribs
This separate, classic version is made without red cabbage: juice, garlic and crispy edges carry the show.
Green bean soup with sour cream
It starts as a light soup, then sour cream and dumplings arrive. Hungarian cuisine rarely misses a good idea.
Karcag-style mutton stew
In the Karcag version, the different parts of the whole animal and the traditional cooking method give it its character. This is no quick casual stew.
Dill and curd-cheese pie — savoury and sweet
One pasta, two camps. One calls for sugar, the other for salt — dill calmly does its job for both.
Hungarian shepherd’s egg-barley stew
You don't have to be a shepherd, but the pot and the smoky air will definitely improve your CV.
Dödölle — Hungarian potato dumplings
Potatoes, flour, onions — three humble ingredients, which together form a surprisingly strong opinion about hunger.
Hungarian potato pancakes with cheese and sour cream
Sour cream, grated cheese, garlic, even smoked cheese or red onion: lepčanka is a peaceful base on which everyone can build their own little empire.
Mátra-style pork loin in a potato crust
Juicy pork loin in a crispy garlic potato coat, with sour cream and cheese. The fur coat is hideous, but the lunch is very tidy.
Breaded pattypan squash and courgette
Panír is a democratic institution: it turns squash and zucchini into Sunday main characters in no time.
Breaded Trappista cheese with tartar sauce
Double bread is not an exaggeration, but insurance. The cheese tries to start a new life in the oil through the first gap.
Hungarian stuffed peppers
Peppers with meat and rice in tomato sauce. The official hit of the summer: even without a radio, every grandmother knows it by heart.
Hortobágyi meat-filled pancakes
Paprika meat with a silky sauce, wrapped in a pancake. His name is Hortobágyi, but don't ask him for a wilderness passport.
Hungarian-style pork steak with garlic and bacon
Garlic ribs, rooster comb bacon and fried potatoes: we wouldn't call it discreet, but you won't go hungry either.
Butcher-style pork ragout
Pork cut into strips, ham and pickled cucumber. The butcher is not a secondary character here: the entire juice is his signature.
Csikós pork ragout — not “striped”
Not a typo: striped. Meat, pepper and cucumber strips in a modern, colorful pan version; we do not claim that it is a hundred-year-old popular canon.
Hungarian lebbencs noodle soup
Toasted pasta, potatoes, bacon: the soup that settles the lunch in one plate.
Lajcsi layered cake slices
Cocoa sheets, two types of custard cream and chocolate glaze. The name is light, the baking sheet turns serious surprisingly quickly.
Hungarian apple strudel
Cinnamon apple in crispy slaw. Crumbs are not a mess, but the confetti of success.
Hungarian pork-bone broth
A deep, golden broth cooked from his mouth. It is made slowly, because the bone does not have an accelerated administration.
How to roast Hungarian hurka and sausages
Crispy skin, juicy inside, zero loop explosion. The baking tray is not a crime scene if you handle the heat wisely.
Hungarian creamed green peas
Sweet peas, parsley, silky sauce. The canteen memory is now being updated to a much better version.
Spring green-pea soup
Fresh peas, tender vegetables and butter dumplings. It's so easy that even the spoon will be more optimistic.
Palóc soup — with mutton or pork
Green beans, potatoes, sour cream and dill. A classic with sheep character, a more friendly weekday with pork — the pot does not judge, at most it asks you back.
Hungarian poppy-seed noodles
Poppy seeds, powdered sugar, spelt. Three ingredients and the dentist's favourite black and white board game is ready.
Hungarian semolina pasta — a canteen classic
The canteen either dusted or swam. At home, we toast it until golden brown and make peace with the past with apricot jam.
Jam-filled Hungarian buns
Soft dough, thick jam, powdered sugar cloud. The escape attempt of the jam only succeeds if it is closed incorrectly.
Hungarian cocoa rolls
Leafy on the outside, cocoa swirl on the inside. The middle, of course, immediately becomes private property from common property.
Karcag-style Ferdinand rolls
Butter and sugar snails in cake form. Karcag's sweet answer to whether he needs another bite. Yes.
Hungarian curd-cheese pastry
Lemon and raisin curd between two crumbly sheets. The top is restrained, but the inside speaks normally.
Cauldron bean goulash
Smoke, beef, beans and pinches: even the weather is considered a spice in the pot.
Fresh shell bean soup
Made from freshly hatched beans, it is lighter and fresher than its winter cousin. The baby doesn't wear a winter coat here yet.
Yellow split-pea soup
Cheap, dense, reliable. He doesn't ask for a diploma in gastronomy, yet they ask for it back.
Breaded cutlet with sour-cherry sauce and mashed potatoes — Edit’s favourite
Crispy meat, silky puree and sour cherry sauce. A bold trio at first, a family law at second.
Hungarian gooseberry sauce
In the countryside, the gooseberry can be called bruske, proud, pisk, püskke, päsméte or köszméte. The sour facial expression is the same in all dialects.
Redcurrant mousse
Sour currants in light mousse. It's pink, elegant, and disappears suspiciously quickly.
Raspberry mousse
Raspberries, cream, air. The edible cloud of summer, which has no long-term storage problems.
Christmas gingerbread
Fragrant classic, including an AI MUSIC AI FOOD logo decoration. Because even gingerbread knows in which studio the Christmas remix is made.
Hungarian buttery pogácsa biscuits
Leafy, fragrant, dangerous to hold. The bottom of the bowl usually appears sooner than planned.
Hungarian potato pogácsa biscuits
Leftover baked potatoes are the best career turn. It's still soft the next day — if it stays because of some mystery.
Hungarian chilled summer fruit soup
Peaches, cherries, berries and spicy, creamy juice. In this soup, summer arrives with a spoon.
Homemade iced tea
Real tea, lemon and fruit — not brown sugar water with a distant tea fantasy.
Rum and melon cocktail
Ice cold watermelon, lime, mint and white rum. The heat doesn't go away, it's just suddenly much less disturbing.
Homemade tomato juice
The summer of ripe tomatoes in a bottle. In winter, every sip sends you back to August, without a coat.
Hungarian tomato soup with alphabet pasta
Sweet or sour? The family debate is eternal, during the spelling test, he silently describes the winner.
Hungarian cabbage in tomato sauce
Cabbage in tomatoes: from a canteen nightmare to a comfort food at home, if you don't cook it into sugary wallpaper paste.
Roast duck leg with braised cabbage and onion mashed potatoes
Crispy duck, sauerkraut, onion fries. A three-member band, where luckily everyone can play.
Hungarian sautéed liver
Lots of onions, quickly fried liver, marjoram. The salt only comes at the end, like who knows when to enter.
Semolina dumpling soup
Fluffy dumplings in golden broth. If they are hard, they are not dumplings, just small semolina planets.
Jam-filled Hungarian pasta pockets
It is also known as Bárátfüle: a pillow of jam in toasted crumbs. It's hard to find a friendlier ear.
Hungarian rice pudding
Creamy rice in milk, with cinnamon or cocoa. Not risotto in pyjamas, but a full-fledged comfort dessert.
Hungarian semolina pudding
Five minutes of cooking, thirty years of nostalgia. A face drawn from cocoa powder necessarily enjoys artistic freedom.
Hungarian baked rice pudding
Hungarian rice pudding in a celebrator, with a golden top coming from the oven. Jam is officially a Sunday dessert.
Pork loin stuffed with marrow
Crispy breadcrumbs, juicy chops, creamy marrow. Easy is not easy, but it is not forgettable either.
Breaded fried marrow
Crisp on the outside, soft on the inside. The food that explains the difference in texture not subtly, but at full volume.
Hungarian tripe stew
Peppery, sticky juice and crumbly tripe. Sharing food: fortunately, the opinion of others is not an obstacle for those who like it.
Pork knuckle stew
Collagen, peppers, onions and patience. The juice will be so bright that you can almost look into it — but dip bread instead.
Pork trotter stew
Sticky finger, clean plate, zero elegant detours. This can be started with a knife and fork, rarely finished.
Hungarian breaded fried chicken
Golden bread, juicy chicken, family silence after the first bite. There are few more reliable peace negotiations.
Drunken chicken
Wine works in the oven, not for the cook. A fragrant, juicy dish that tells a great story without a hangover.
Whole roast chicken
Crispy skin, juicy breast, crumbly thigh — the logistical challenge of a whole chicken is now solved.
Gödöllő-style stuffed chicken legs
Mushroom-liver-green pea filling under the skin. The chicken leg is dressed to celebrate and does not hide it at all.
Szeged-style fisherman’s soup
Passed stock, several types of fish, thick peppery body. In Szeged, juice is not a background, but a protagonist.
Baja-style fisherman’s soup with matchstick noodles
Faster, more direct juice, carp and obligatory matchstick pasta. We offer a separate plate for the Szeged-Baja debate.
Apple sauce
Cinnamon, silky, sweet and sour sauce for cooked meat. Yes, apples to meat; the Hungarian Sunday does not collapse because of this.
Hungarian chocolate-coconut cubes
Honey sponge in chocolate sauce, rolled in coconut. The hand is sticky, life is beautiful.
Hungarian snowball cakes
Coconut, creamy discs with a chocolate topping. Its name is winter, its disappearance rate is year-round.
Hungarian wedding peach cookies
A jam-walnut cake disguised as a peach. The fruit bowl causes a serious identity crisis.
Apricot-kernel shaped cookies
Nut-cocoa, seed-shaped retro snack. There's no peach in it, just the shape — cookie marketing is older than we think.
Perfect mashed potatoes
Not sticky, not powdery, not a sad pile of side dishes: real, airy, buttery mashed potatoes.
Körözött — authentic Hungarian cheese spread
Sheep curd, butter, paprika, cumin and onion. It's not an orange air cream, but a characterful bread pudding.
Spaghetti alla Carbonara
Roman favourite with egg, pecorino and guanciale. There's no cream in it, just a silky sauce and serious fork crunch.
Cacio e Pepe
Three main characters: pasta, pecorino and black pepper. A minimalist recipe that notices every move.
Bucatini all’Amatriciana
Tomatoes, guanciale, pecorino and hot peppers: distinct flavors on a thick, hollow dough.
Penne all’Arrabbiata
"Arrabbiata" means spicy, but this pasta is just pleasantly spicy — unless the chili decides otherwise.
Spaghetti Aglio e Olio
The late-night Italian lifeline: garlic, olive oil, chili and pasta. Simple, fast, yet not boring.
Trofie al Pesto Genovese
Fragrant basil, pine nuts, cheese and olive oil. Pesto is happy when it's not cooked.
Spaghetti alla Puttanesca
Tomatoes, olives, capers and anchovies: intense, salty-sour Southern Italian character.
Tagliatelle al Ragù Bolognese
Slow-cooked meat ragu on wide egg pasta. Not fast food, but a fragrant afternoon program.
Fettuccine Alfredo
Butter, Parmesan and fresh fettuccine: the original Roman version is surprisingly simple, yet velvety rich.