Hungarian Heritage Recipes

Veal, Pork or Chicken Porkolt

    This family week night staple has seen years of enjoyment.


1 large onion chopped
2 tbsp shortening
1 1/2 tsp paprika to 2 tbsp depending of type
1 lb veal, prok or chicken
salt and pepper to taste
1 large tomato or 1 ctn whipping cream


 – Brown the onion in shortening.
 – Add paprika and mix then add meat over low to medium heat so as not burn the paprika.
 – Season to taste and stew slowly, adding a little water if necessary.
 – If using tomatoes add when half cooked or if using cream add when finished, with a little flour to thicken.
 – Great with fresh noodles (potato or flour) or fresh bread, and cucumber salad.

 – Moms fresh, quick, spoon flour noodles
 – Made in a couple of minutes while the Porkolt cooked.
 – For every cup & 3/4's of flour mom added 3 eggs.
 – Add about 1/2 cup od]f water - till dough is elastic, not firm or runny
 – Let sit for 10 minutes while pouring water into pot, add a couple of teaspoons of salt and bringing to boil.
 – Put dough on a plate with a lip and use a small spoon to pinch small 3/4 inch bits into the boiling water.
 – Avoid dough sticking to spoon by shaking in water between every couple done.
 – You'll be done faster than you think. Pour water out and let rest for a couple of minutes.

Cabbage Rolls

    A core secret for Hungarian cabbage rolls is the smoked meat.


2 cups chopped smoked pork
1 cup washed rice (use cold water)
1 onion
8 large cabbage leaves
3 tbsp fat (pork)
1/2 jar sourkraut
1/2 jar tomato juice paprika, salt and pepper to taste


 – Remove large outer leaves of cabbage, cut off hard parts, then scald them in boiling water; when cool trim off center ridge/spin.
 – Chop onion, fry lightly in 2 tbsp pork fat and add pepper and paprika.
 – Wash rice and add chopped smoked ham.
 – Add to fried onion with salt and pepper to taste, then mix well.
 – Hold in palm of hand and toll up from heel of hand first, when rolled up push in the two sides, this makes it more secure so it won't unroll while cooking.
 – Cover bottom of kettle that can be put in oven with thin layer of sourkraut.
 – Put cabbage rolls close together and fill in corners with sourkraut or left over cabbage.
 – If more than one layer of rolls just place on top of first layer and fill in empty spaces the same way.
 – Add water to cover and put in oven at 325 degrees.
 – While baking make a bit of a rantas {flout and fat till browned} and add it with the tomato juice to the cabbage rolls.
 – After 45 minutes check the cabbage rolls in case more water is needed to keep the rolls covered.
 – Bake for about an hour depending on how big your rolls are and when rice is soft.
 – Serve. Enjoy.

 – Option: Use fresh pork and garlic instead of cured pork.

Ham Roll

    For a tasty light evening meal or Saturday afternoon.


1 cup finely chopped ham
5 egg whites
5 egg yolks
5 tsp flour
1/2 cup sour cream
1 tsp salt


 – Beat egg whites until stiff, fold in egg yolks one by one, as well as flour and salt.
 – Place in a pan greased with butter and dusted with flour, then bake till brown.
 – While baking chop the ham finely and mix with sour cream.
 – Spread mixture over the light brown baked pan. Roll up quickly. Bake again for a few minutes until a compact roll.
 – Before serving cut into 1 inch slices that you can sprinkle with a little grated cheese.

Option: Add mushrooms to ham mixture.

Turos Lepeny

    A mouth watering late night snack.

Ingredients for dough

2 package yeast
1/2 tsp sugar
1/2 cup hot water
1/3 cup sugar
4 3/4 to 5 cups flour
1 tsp salt
1 cup hot milk
1/3 cup vegetable oil
2 eggs

Ingredients for filling

2 fist sized boiled potatoes mashed
3 eggs
2 tbsp sugar
1 4 inch sized container of dry cottage cheese
1/4 cup sour cream
1/4 cup cream
1 tsp vanilla
2 tbsp chopped dill
1/2 cup raisins


 – Mix all ingredients completely..
 – Roll out to about 1/4 inch thick in pan and let rise.
 – While waiting for dough prepare turos filling by mixing ingredients.
 – Spread mixture over dough and bake at 350 for 25 minute.
 – Top should be golden brown.

Option: Add extra fresh dill on top when serving.


    Great Anytime. Vendors on the streets of Budapest sell this treat with all kinds of toppings - like a pizza but better as it is not as focused on cheese.


3/4 cup of boiled and mashed potatoes
2 1/2 teaspoons of dry active yeast
1 tablespoon of sugar
310 ml of warm milk
3 cups of sifted flour
1/2 teaspoon of salt
1/4 cup of sunflower oil

The process...

 – Use 100ml of the arm milk to mix the sugar and yeast in and then leave it till the yeast takes effect.
 – Add yeast mix to rest of milk and let sit for a couple of minutes.
 – Mix yeast mixture into flour.
 – Add mashed potatoes, salt and oil. Mix a little but take care not to over mix.
 – Let the dough rest for 1 hour.
 – Divide the dough into 6 balls to rest for another hour.
 – Stretch each ball out to desire thickness and deep fry in sunflower oil that is at 375F til a rich brown in colour.
 – Put desired toping on it once it had cooled enough to touch.

Topping options include: Crushed garlic, sour cream, shredded cheese, Hungarian sausage slices, sliced tomato, sliced green onions, etc.