Hungarian Food Safari | Hungarian Cuisine

Featuring the best in food the world has to offer, Food Safari is an enticing blend of exotic food with down to earth practicality. Tonight, Maeve O'Meara explores the flavour, texture and wonderful complexity of Hungarian food.

[@Gomba13]

Obsession with dumplings, so true! 😂
- Daragaluska (cream of wheat dumpling in soup)
- Krumpligombóc (potato dumplings used as a side dish, sort of like gnocchi)
- Túrógombóc (white cheese dumplings, a dessert, sort of like eating cheesecake)
- Buci nudli (a main dish of small gnocchi like dumplings made of potatoes and flour, breaded and served with apricot jam and powdered sugar)
- Szilvás gombóc (a big dumpling made of potato dough with a plum in the center, served hot, the plum oozes its juices when you cut it open)
- Derelye (similar to a ravioli but sweet and filled with a white cheese filling or plum jam)
And I am probably forgetting a bunch. 😂

[@debrajpaul4448]

Beautiful people and food.

[@zahrarad8254]

All of the products from hungary are so good.

[@Gizella2010]

Yes, but not in this program. Look for authentic Hungarian food on youtube and you find others and much betters

[@RubinoRomano]

Erős Pista ❤️️

[@ramansharma-gs8yr]

Thank
You

[@bnkundwa]

There should be more Hingarian food stores. Very warm.

[@Gomba13]

Rakott krumpli (layered potato) needs a LOT more liquid than shown here. And that liquid is not just sour cream, it also has eggs. For each cup of soir cream, you use one egg, you beat it into the sour cream. The egg gives the dish more flavour, but also creates a gelatinous texture for that sauce once cooked that the sour cream on its own just doesn't have. This sauce is very important, it is what glues the ingredients together, but also helps meld the flavours. Nothing makes me happier than the juice of the sausage colouring the yellowish gelatin like sauce orange (from the paprika in the sausage).
Also, bread crumbs are totally unnecessary, especially on top. The top is supposed to be drizzled with sour cream. The sour cream on top browns nicely without the crumbs.

[@Gizella2010]

Hi. I've never heard of mixing sour cream with raw eggs to make it more juicy. No one in my entire family has done or does that, *but it's worth a try* Personally, I only use creme fraiche with 15% fat, both between the layers of potatoes and on top. The fat I fry from the sausage also ends up inside the dish, not on the outside. However, I put lard or butter in pea-sized pieces around the edge of the mold, but not too tightly, on the inside, so that it will run down from the heat and mix with the dish. *Ahány ház, annyi szokás*

[@LinA-it9vd]

That might be the way your family does it but this is exactly the way my family makes it.

[@ehehe84]

Maybe it's just me but I like strudels with soggy crusts more

[@LinA-it9vd]

That's day two and I love it.

[@eternityserendipity]

Hungarian Imperial Cuisine

[@Gizella2010]

Never ever I had have breadcrumbs on *Rakott krumpli*, which should be juicy and I don't understand what the powdered paprika has to do with it. You should use sausages that contain paprika powder that you fry a little at the beginning and then you can mix it with the sour cream on top if you want the color. Rakott krumpli should NOT be crackly dry but more floaty from sour cream and fat from the sausage and it SHOULD NOT fall apart. You have to be able to cut squares out of what holds together

[@LinA-it9vd]

Not at all. Nothing that you said is what we have.

[@wernerlehr4587]

Schnitzel is Austrian and German not hungarian.. And there is two main hungarian dishes: Pörkölt and Gulash-Soup.

[@Gizella2010]

@Werner Lehr But since there has been a Hungarian-Austrian monarchy before the First World War, the snitzel has also become Hungarian by large standards. Hungarians love breading and deep-frying almost everything, but unfortunately cannot afford the original, which is supposed to be veal.

[@LinA-it9vd]

We put jam and whipping cream on Longos

[@endlessdreamkitchen]

❤❤❤❤

[@timboyboy6757]

Szuper videó! Bár egy-két étel, mondjuk úgy, hasonlított a magyar konyha fogásaira... És az a rakott krumpli, JÉZUS! Ilyen szar rakott krumplit már rég láttam.

[@adamt4110]

Lángos se kutya, a haver már olyan régóta kiment, hogy inkább maradhatna a rizses csirkés currynél. Rossz érzéssel néztem, hogy mit szolgálnak fel....

[@Gomba13]

Teljesen egyetértek, hihetetlenül száraz, kispórolta belőle a tejfölt, a tetejére nem is tett belőle, és akkor még megszórta prézlivel. Ja, meg nem kevert tojást a tejfölbe sem. A rakott krumpliban az a pláne, hogy egyesülnek az ízek, de ha alig van fojadék benne, akkor nem egyesül semmi! És nem lenne szabad hogy tálaláskor így szétessen, kellene tudni késsel vágni és csak enyhén csúszkál szét, mert a tejföl-tojás egyveleg összeragasztja. Pont azért szeretik a gyerekek mert pempő.
Szerintem a mamája kiéhezett a háború során és szegény megtanult szegényesen főzni. Nagymamám is trükközgetett sokat, akkor is, ha pedig volt miből főzni szépen. Ha zsizsikes lett a liszt, még avval is főzni akart, és sírt ha az apu kidobta és vett neki frisset.

[@Gizella2010]

@@Gomba13 Én speciál a *tejföl-tojás egyvelegröl* soha nem hallottam, nálunk nem használják, se régen se most, viszont anélkül is összeáll ha jól van összerakva és ha a tejföl és a kolbász eleggé zsíros nem is kell más. A mi családunkban vagy vajat vagy zsírt raknak a tepsi belsö szélére itt ott borsónyi darabokban hogy ahogy melegszik, lefolyik a tepsi szélein. De hát *ahány ház, annyi szokás*

[@happycherrykitchen]

😋😋❤❤👍👍👌👌

szégyen ez a rántott szalvéta, meg az a lángosnak nevezett chips :( a rakott krumpli meg aztán végképp no comment 😕 úgy látszik, előtte a Balatonon “vendéglátóztak” úgy ‘72-ben :(

[@eatery7655]

Interested to know that ghee is used for strudel instead of butter.

[@Gizella2010]

Is ghee not clarified butter and liquid? Because then it's not good. If something is liquid, it is very difficult to use it well because the dough will either be too dry or runny, but the butter can be spread. I think fat (lard) is better then.
But feel free to watch several other recipes here on youtube than the one you saw in this program, so you might get more tips. Strudel is called *RÉTES* in Hungarian and even if you don't understand the language in the video, you can see how they make it.

[@P.B0209]

Hát az a pörköl amibe utolag megy bele a paprika és a paradicsom, úgy hogy nincs ideje szétfőni már alapból nekem nem pörkölt, pont a paprika a hagyma és a paradicsom adja meg a szaftját ha van ideje megfőni, vörösbor meg hol maradt? :)

[@Gizella2010]

Mondjuk a vörösbor nálam fözésnél a pohárban van és csak a számig jut el, de a többi stimmel. Ebben a szériában egy ország receptjei sem autentikusak, sajnos. Pedig jó lenne benézni más országok konyháiba is.

[@abakty]

Where is that deli/shop???!!!

[@HyperHorse]

Ashley Young I want to know also.

[@RogueTomato19]

The shop is Kemeny’s on Bondi Road, and I believe there was some filmed in Russkis Deli (also on Bondi Road)

[@yufeizhao239]

Schnitzel is from Austria.......

[@nuckingfuts4721]

This is not "Schnitzel". It's Rántotthús and it's eaten across all Central Europe. Only anglos call it schnitzel.

[@yufeizhao239]

@@nuckingfuts4721 schnitzel is a German word and use pork or veal. this Rantotthus should translated into Fried Meat or Fried Chicken Breast.

[@Gomba13]

Schnitzel is actually universal. Each culture has its own version. Fried sole is also schnitzel, really. It simply means fillet of some meat or another breaded and fried. Only, everyone knows the word schnitzel. For all we know, lots of people made schnitzel before the Austrians started making it. The Hungarian name is rántott hús but I don't think most non Hungarians would know how to pronounce it, and even if they did, no one would know what it refers to. That's why they call it schnitzel. Another name used in Hungarian is Bécsi szelet, which literally means Vienna slice. No one is trying to deny the supposed Austrian origins of the dish. 🤷‍♀️

[@Gizella2010]

@@Gomba13 But, and there is always a *but*. Since there has been an Austro-Hungarian monarchy before the First World War, the schnitzel has also become Hungarian by large standards. Hungarians love to bread and deep fry almost everything, but unfortunately not everyone can afford the original which is said to be veal. Although schnitzel is probably everywhere in the world, including in Sweden where I live. Most recently I encountered it in a small village in Ireland and about 10 years ago in Algeria.

[@LinA-it9vd]

Cream cheese and ricotta is not Hungarian. They use farmers cheese.

[@IMACTED]

Real Schnitzel is made from veal or pork...

[@yufeizhao239]

And also from Austria

[@IMACTED]

@@yufeizhao239 yesss😊