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Hungarian cuisine2013M. Adorjn?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, fresh bread, cheeses and honey. (Wikipedia)
Preparing food and cookingBlend, carve, flavour, season, peel, stir, Grate (with a grater), grind (ground coffee), minceRoast, boil, steam, stew, simmer, bake, stuffGarnish GulysGulys is a . consisting of ,OriginIt is popular (where)Served (with, how, when)Variations
Description of a national dishGoulash (Hungarian: gulys) is a soup or stew of meat, noodles and vegetables (especially potato), seasoned with paprika and other spices. Originating in Hungary, goulash is also a popular meal in Austria, Bosnia and Herzegovina, Croatia, the Czech Republic, the Free Territory of Trieste, Germany, Liechtenstein, Lithuania, Latvia, the Netherlands, Macedonia, Montenegro, Poland, Romania, Russia, Scandinavia, Serbia, Slovakia, Slovenia, Ukraine, and some regions of Italy.It is one of Hungary's national dishes and a symbol of the country.
GulysThe name originates from the Hungarian gulys [uja]. The word gulya means 'herd of cattle' in Hungarian, and gulys means 'herdsman'.The word gulys originally meant only "herdsman", but over time the dish became gulyshs (goulash meat) that is to say, a meat dish which was prepared by herdsmen. Today, gulys refers both to the herdsmen, and to the soup. From the Middle Ages until well into the 19th century, the Puszta was the home of massive herds of cattle. They were driven, in their tens of thousands, to Europes biggest cattle markets in Moravia, Vienna, Nuremberg and Venice. And the herdsmen made sure that there was always one "sickly" creature that had to be slaughtered along the way, the flesh of which provided them with a magnificent gulyshs.
GulysIn Hungarian cuisine, traditional gulysleves (lit. "goulash soup"), bogrcsgulys,[prklt, and papriks were thick stews. Garlic, tomato, caraway seed, bell pepper, and wine are optional. One may alternatively prepare these dishes as soups rather than stews. !! Goulash can be prepared from beef, veal, pork, or lamb. Meat is cut into chunks, seasoned with salt, and then browned with sliced onion in a pot with oil or lard. Paprika is added, along with water or stock, and the goulash is left to simmer. After cooking a while, garlic, whole or ground caraway seed, or soup vegetables like carrot, parsnip, peppers (green or bell pepper), celery and a small tomato may be added. Other herbs and spices could also be added, especially chili pepper, bay leaf and thyme. Diced potatoes may be added, since they provide starch as they cook, which makes the goulash thicker and smoother. A small amount of white wine or wine vinegar may also be added near the end of cooking to round the taste. Goulash may be served with small egg noodles called csipetke. The name Csipetke comes from pinching small, fingernail-sized bits out of the dough (csip =pinch) before adding them to the boiling soup.
Ingredients in desserts: zest, mincemeat = dried mixed fruit, not minced meat!doughA soft, thick mixture of dry ingredients, such as flour or meal, and liquid, such as water, that is kneaded, shaped, and baked, especially as bread or pastry.
Shortcrust pastry: a basic type of pastry that is made with half the quantity of fat to flour, and has a crisp but crumbly texture, used for pies. Also called short pastry
Choux pastry: very light, made with eggs
Puff pastry: A light flaky pastry that is formed by rolling and folding the dough in layers so that it expands when baked.
BejgliBejgli is a . consisting of ,OriginIt is popular (where)Served (with, how, when)Variations
Description of bejgliThe poppy seed roll is a pastry consisting of a roll of sweet yeast bread with a dense, rich, bittersweet filling of poppy seed. An alternative filling is a paste of minced walnuts, making it a walnut roll.It is popular in parts of Central Europe, Eastern Europe and in Israel. It is commonly eaten at Christmas and Easter time. It is traditional in several cuisines, including the Hungarian cuisine (mkos bejgli), Russian cuisine (bulochki s makom Russian: ), Serbian cuisine (), Bosnian cuisine (makovnjaa), Polish cuisine (makowiec), Czech cuisine (makov zvin), Slovak cuisine (makovnk), Lithuanian cuisine (aguon vyniotinis), Croatian cuisine (makovnjaa), Romanian cuisine (rulad cu mac or rulad cu nuci), and Austrian cuisine (Mohnkuchen or Mohnstriezel), Danish cuisine (wienerbrd (Vienna bread): [inb])and Latvain cuisine ("magonmaizite").Based on WikipediaBejgliIngredientsThe dough is made of flour, sugar, egg yolk, milk or sour cream and butter, and yeast. The dough may be flavored with lemon or orange zest or rum. The poppy seed filling may contain ground poppy seeds, raisins, butter or milk, sugar or honey, rum and vanilla. Sometimes sugar is substituted for a tablespoon of apricot jam, which is one of the most popular jams used in the Hungarian cuisine. The walnut roll filling contains raisins, rum, butter or milk, lemon rind and chopped walnuts. This filling may be spiced with cinnamon, nutmeg, clove or vanilla.The dough is at first quite heavy, stiff and dry, but with kneading and resting becomes very elastic and strong. It is rolled out into a large sheet, thick or thin depending on taste. The filling is spread over the dough, which is then rolled into a long cylinder or log. Traditional recipes usually involve brushing the log with the egg white left over from the yolk used in the dough. Other recipes use different washes, or an icing added after baking. The unbaked log is gently transferred to a sheet pan, left to rise, then baked until golden brown.
Wine production /consumptionhttp://www.wineportal.hu/
Hungarian wine regions
Describing a wine compares to writing a poem Official definion: Wine is an alcoholic beverage made from fermented grapes or other fruits. Red, white, ros? Ros: a type of wine that incorporates some of the color from the grape skins, but not enough to qualify it as a red wine. Blending is one of the techniques used to produce ros, mixing white wine with some red wine.http://www.world-food-and-wine.com/describing-wine (millions of adjectives, and sample descriptions)
PlinkaPlinka is a traditional fruit brandy in the countries of the Carpathian Basin, known under several names, and invented in the Middle Ages. Under the 2008 "Hungarian Plinka Law", only fruit spirits distilled from a mash of ripe fruits produced in Hungary, mashed, distilled, matured and bottled locally can be called plinka. Fruit spirits made from concentrates, semi-dried or dried fruit cannot legally be called plinka. The European Union also established exclusive trademark rights for the name. Additionally, the trademark to several specific regional varieties were given to Hungarian brands of Almaplinka, Barackplinka, Szilvaplinka, and Trklyplinka (made of apple, apricot, plum and pomace respectively). Plinka with protected designation of origin (PDO)The eight palinkas with PDOPlinkas with PDO include, szatmri szilvaplinka (plum plinka of Szatmr), a kecskemti barackplinka (apricot plinka of Kecskemt), szabolcsi almaplinka (apple plinka of Szabolcs), bksi szilvaplinka (plum plinka of Bks), gnci barackplinka (apricot plinka of Gnc), jfehrti meggyplinka (sour cherry plinka of jfehrt) and gcseji krteplinka (pear plinka of Gcsej). Pannonhalmi trklyplinka (grape plinka of Pannonhalma) was the eighth such product to receive PDO in December 2009.
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widely acclaimed for haute cuisine excellent range of traditional ales and Continental lagers a la carte and a fixed price menu to the tunes of live folk music convenient for travellers
Internet genres of tourismFind a good restaurant reviewhttp://www.ehow.com/how_5071677_write-restaurant-reviews.htmlFind a good description of a national dishFind a concise description of a national / regional cuisine