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Hungarian cuisine is one of the best cuisines in Europe and the tradition of Hungarian style cooking goes back to many centuries to the times of nomadic living. The traditional Hungarian cuisine is hot, spicy, mouth watering, but is a little high on calories. The modern adjustment to make it suitable for health has of course, taken away the problem of very rich food. Spices and creams are still in use but much of the heavy ingredients have been replaced by their lighter counterparts.
The Hungarian cuisine has been much influenced by the Turkish and Bulgarian way of cooking. Later, in the 15th century, the Hungarian king, Matthias had married an Italian princess, Beatrice. It was since then that some typical Italian ingredients had been introduced into Hungarian cooking. These include cheese, onion, garlic and pastas.
The use of spices and herbs is a must in Hungarian recipes. The paprika, which is now an inseparable item of the Hungarian cooking, was introduced but the Turks, during their long rule over Hungary. Though it was first used only by the poor, later it was integrated into cooking by the rich and poor alike. The paprika is a substitute for the pepper. Today, the paprika, lard, cottage cheese, onion, garlic and sour cream are the most used ingredients for Hungary cuisine.
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