Most people asking us if we could describe what's Hungarian food like, described into few words the following sentence would explain: Greasy, spicy but damn delicious. Often involves paprika, onion and fat, just like a holy trinity for Hungarian cuisine. We've encountered the following meals as some sort of specialties, exceptions which does not reflect all delicious food in Hungary but certainly shows the extreme side of it. Please don't judge our food based on this article! ;)

Zsiroskenyer - Fat on a bread

One of the most popular Hungarian meals, even trade marked as a Hungarian specialty (Hungaricum).

What is it: It's contents are freshly sliced bread, spread with goose or pork fat, salt, paprika and slightly cut red onion.

Verdict: Usually eaten when drinking wine as a cheap wine cellar food, as the fat dismantles the alcohol molecules; means you'll be less drunk eating it. Tastes very delicious, although we could only convince any foreigners to eat some if the ingredients haven't been told previously.

Szekelykaposzta - A heart attack combo

Székelyföld is a region in Transylvania home to a unique group of ethnic Hungarians known as Székely, although the dish has got not much to deal with it. This dish is said to have originated in pest in 1846. Apparently named for the librarian of Pest (whose last name was Székely) he arrived late at a restaurant and ordered some leftover sauerkraut mixed with pörkölt. (stew). The famous Hungarian poet, Sándor Petőfi apparently overheard and came back the next evening to order the same. To this day, the dish remains a staple in Hungarian homes and some restaurants.

What is it: Székelykáposzta is a stew mixed with sauerkraut and sour cream but the meat portion is lethal: Pork stew, often with knuckle or szalonna in it (see Szalonna below), onions, paprika, pepper, chili, cumin and bay leaves.

Verdict: It is a very heavy and quite spicy meal, definitely a cholesterol bomb and needs a week of starvation before trying it!

Langos - Deep fried dough

Traditionally lángos was baked in the front of the brick oven, close to the flames. It was made from bread dough and was served as breakfast on the days when new bread was baked. Now lángos is usually fried in oil. The name comes from láng, the Hungarian word for flame.

What is it: Lángos is a deep fried dough. It is eaten warm and most commonly served with sour cream and grated cheese and rubbed with garlic, garlic butter, or doused with garlic water.

Verdict: Very cheap but heavy "snack" food whether you are drunk or just hungry, usually one would be enough for a day.

Bundaskenyer - French toast but a bit different

Do you know french toast? Would you eat it salted?

What is it: This is a savoury breakfast food, usually served with garlic, sour cream and salt. Ham and cheese flavours are also avaiable. Literally means "coated bread" or "bread with a fur" it is the Hungarian version of French toast or sometimes called gypsy toast.

Verdict: Hearty breakfast but don't expect the same flavors what you got used to!

Savoury pancakes? Yes! Try Hortobágy style!

Most pople know pancakes as either breakfast or dessert after a meal but Hungarians can twist this as well. This is a typical Hungarian appetizer, available in most restaurants. The dish originates from the Hortobágy region of the Great Hungarian Plain.

What is it: Hortobágyi palacsinta is a savoury Hungarian crape filled with minced meat, then the ends are tucked in. They are then put in the oven with a paprika and sour cream sauce and topped with fresh parsley.

Verdict: Something really delicious if you can forget your previous pancake experiences.

Only for advanced cuisine lovers

There's a Hungarian saying: There's no such part of an animal which can't be eaten. This saying is very true for the following meals.

Pacal - Tripe (Beef stomach) stew

What is it: Pacal is the Hungarian word for tripe, meaning the lining of a stomach (usually bovine). It can be used to make soups or stews and has a unique and distinguishable taste, often being quite spicy.

Verdict: Not many Hungarians have the guts to eat guts but those who can do, they love it.

Kocsonya - Pork bits in jelly

This dish although eaten by other cultures as a appetizer or snack, in Hungary this is considered a main dish. Can be eaten during winter only.

What is it: It is pigs feet, ears and tongue in it's own jelly, cooled down in the fridge (traditionally our doors) and usually eaten with bread and horseradish.

Verdict: If you have a chance to try it, you should.

Zuzapörkölt - Gizzard stew

What is it: Gizzard is the thick muscular pouch in birds which grinds the seeds in the stomach. It is made into a stew with paprika, onion, garlic, green peppers and tomatoes.

Verdict: Takes a while to cook it (about 3 hours) but once its done properly, it could be really tasty. Otherwise quite chewy.

Körömpörkölt - Pork feet stew

What is it: It's pork feet stewed together with onion, paprika and pepper, cooked for over 3 hours to make sure the "meat" will be edible.

Verdict: Dare or get scared.

Szalonna - Smoked pork fat

This was considered to be a peasants food since the most important aspect was the fat.

What is it: Szalonna is Hungarian for lard. It is a back bacon made of smoked pork fat and can be eaten alone, in sandwiches or in other dishes. It can also be cooked gypsy style by placing small cubes on a stick and roasting it over an open fire. Sometimes the grease from the bacon is allowed to drip onto pieces of bread and then the bread is topped with red onion, cucumber, paprika and other similar vegetables and then more grease is added.

Verdict: Try it if you are not disgusted already, although highly recommended for tough experimenters. Doesn't taste as bad as you think, overall this ingredient is present (whether fried, cooked or raw) in most Hungarian meals! :P

So these are the most weird Hungarian meals... What do you think about these?
Which one would you dare to try?