pasta with poppy seeds and jam used to be a very popular food at kindergartens, I remember how many times we were served this. So, whenever I see this, I just think of my childhood. It is not as common now as it was 20-30 years ago.
Info about "Strudel"... When Empress Maria Theresia visited Hungary, count Andrássy hosted her at his palace, as to finish off the dinner they offered her "almás rétes" (cinnamon apple filling). She was so taken by the crunchy thin pastry with the rich apple filling that she "demanded" the recipe...taking it with her to Vienna, there it became strudel, forever her favorite "snack"... Varieties are endless, the one with braised cabbage is devine, yet my personal favorite is poppy seed sour cherry filled.
Very interesting! We actually quite enjoy the savoury options, but have only ever seen cabbage. Are there any other savoury versions? Of course, the sweet one are all delicious as well!
Poppy and walnut pasta is not a dessert, but a main course, usually after heavier soups.But if you want an interesting pasta dish, try Curd Pasta. Curd pasta as a side dish, with catfish or roast beef, if fried bacon and sour cream are added to it, then it is called Curd Csusza and it is a stand-alone dish.
We will have to try that! It looks similar to a dish we tried with sheep cheese, noodles and bacon on top. There was definitely no roast beef or catfish though. Looks delicious!
@@wherearewe-yt Bon appetit. But two little things, sheep's cheese and sheep's curd are relatively rare in Hungary, but not unknown. This is mainly Slovak food. for example, strapacska Cheese and cottage cheese are not the same, cottage cheese can even be made at home. (You pour 2.5% fat or stronger milk into a bowl, cover it with a cloth and let it stand at room temperature until it settles and clumps. Then you put it in a clean tea towel, hang it up and let it drip for half a day. That's the cottage cheese, the cheese requires a lot more work) another is the "roasted" one. You mix the cottage cheese with finely chopped onions, ground pepper, paprika, cumin seeds and a little sour cream, leave it in the fridge to set for half a day, and then eat it with bread. It's also a cold sandwich. But you can also put cottage cheese in cakes, pancakes, or dumplings.
Anja, you pronounce Hungarian words extremely well! It's not food, but 9:14 a.m. St. Rókus chapel, in front of the hospital with the same name. On the left, there is a sign with an arrow on it. The water level was there in the ice flood of 1838. 3000 houses were destroyed.. Poppy seed pasta. If there is more sugar, it can be very sweet, but at least it is not dry from the melted powdered sugar.
Hi, I'm hungarian and I grew up with poppyseed pasta, if they made it right the way my dad had, it would all be gone in a second, trust me, the pasta should be spaghetti, the one with the hole in it, poppyseed and white sugar, not sure if oil was added, I was too young at the time, also the palachintas are to die for, they are best, I remember smelling them first thing in the morning when I first got up, and don't get me started on the hazelnut/walnut torte cake, and Morello strudels, what a memory!, keep eating guys, you only live once*😋😛🤪😜**
Thanks, I try to pronounce Hungarian correctly but it is such a difficult language , haha! I hope I can get better at it while we live here in Hungary 😊. The poppy seed pasta was a bit dry but I actually liked it. Reminded me of poppy seed cakes in Germany. In Germany we also have milk pasta (Milchnudeln), kind of like rice pudding but with pasta instead of rice so having a sweet pasta dish was not that strange to me.
The palacsintas were so good! We actually really liked the savory one we bought as well. It's actually probably better than a french crepe because it's thicker and tastier :)
Poppy seed pasta: The issue is that they used ground poppy seed bought in stores which was pressed for its oil before ground. Also the stores can hold on shelves for longer time without its oils as it won't go rancid that fast. It's a shame, so when you see a poppy pasta dry, that's commercialized ground poppy without its much needed oils. They sell the oil for some good money, you can buy them in more equipped stores. They use it for salads I guess, contains many minerals/vitamins/amino acids. So we buy freshly harvested poppy seed on the market, keep it freezed in the fridge and grind only when used for meals. You should definitely try that one, its wet, slimey and oily with rich flavors. Maybe some very low budget takeouts may have the real deal version. Since this "sawdust" ground poppy came into business, it's hard time for poppy meal lovers. For desserts they usually cook up the ground seeds in milk or cream to make a more melange filling. Also, since Hungary joined EU (2005), the old hungarian poppy seed species were abolished and brought in new species to match the very high standards of EU for the poppy plant husk alcaloid content policy. With that unfortunately we lost some very tasty poppy species, which were low on alcaloids, but have the husk a bit higher content. Today you can grow 3 types of poppy: -ornamental (no/minimal alcaloid content in husk) -edible (no/minimal alcaloid content in husk) - needs administration over a size of land -medicinal (specially high alcaloid content in husk) - needs agreement with pharmaceutical factory, have to have fence around it and guard it. Things were a bit overdone with the poppy industry, had a bad effect on gastronomy.
We would definitely try it again, made the proper way. The one we had was INCREDIBLY dry on it's own. If we can track down a place that does it right, or if you have ever heard of any good places around Hungary that serve it, we will try!
As a hungarian this is exactly the reason I don't like poppy seed pasta, I remember liking it in my childhood, but nowadays I pretty much avoid it since they are mostly very dry and not very flavourful.
@@wherearewe-yt just a tip: put some sugar and a little bit of water on the pasta and mix it together! It makes it a lot less dry. Just don't go overboard with the water😂
Rákóczi Túrós looks good, we haven't tried that yet. We will definitely try it in one of our future videos in Hungary! We appreciate the recommendation and thanks for watching! :)
Next time definitely try túrógombóc. Curd semolina balls. Not overly sweet, served with sour cream and powdered sugar. Only the sugar is sweet, the rest is neutral. Very light, very fluffy balls, the curd is mixed in the dough. It's so airy, like you bite a cloud. Goes very well after a heavy hungarian feast. And what's more hungarian than a dessert served with sour cream, right?
We STILL haven't tried this yet! Everyone always recommends this dish. We are making a top 10 Hungarian dishes to try video soon. We will include it there, for sure! What else would you consider a top 10 dish for Hungarians, that maybe foreigners don't seem to try so often?
@@wherearewe-yt there ary many very good dishes. I will recommend you some that are "off the beaten path" from tourists viewpoint 🙂 Let's start with the curd dishes, as hungarian curd is special, origin protected. It is much drier than the regular curd, like the one you use in cottage cheese. And goes very well with sour cream. So, Túrós csusza (a pasta dish toppled with curd, sour cream and fried bacon), a very simple, yet very delicious dish. Than curd pancakes (you tried it, so next time go for the Gundel palacsinta, a variety developed in one of the most famous restaurants, Gundel restaurant). The pancake is filled with walnut cream filling (boiled and grated), toppled with chocolate sauce, and flambéed. For breakfast, try túrós táska, a pastry filled with curd. And now, apart from curd. Bean soup, a very hearty soup with beans, smoked meat, homemade pasta cooked in the soup and toppled with sour cream. It's a rich, dense soup. Don't mistake it for bean goulash (also popular and tasty goulash variety). Stuffed cabbage (töltött káposzta), despite being eaten in all of the Balkans, Sarna or sarmale, and being of turkish origin, it became a signature hungarian dish with lots of red pepper (paprika) and sour cream. The sour cabbage leaves are stuffed with ground pork and rice and being cooked with shredded sour cabbage and smoked meat and sausages. There's another variety, called szabolcsi töltött káposzta, the difference is that in Szabolcs they stuff fresh cabbage and use tomato sauce for cooking. Stuffed bell pepper (töltött paprika), stuffed with ground meat and rice, cooked in tomato sauce. Also turkish origin, but became a hungarian signature dish. Brassói aprópecsenye, despite the name (Brasov) it is not a transylvanian dish, but fried meat cubes (with ground pepper and lots of garlic) with fried potato cubes, don't order the turkey, chicken and other varieties and ask the waiter if they serve it with French fries. If they do, don't order, the potato has to be pan fried, not deep fried in oil (many restaurants serve it with French fries). You can't go wrong with gombapaprikás (mushroom paprikash), a mushroom stew with paprika and sour cream. Just like chicken paprikash minus the meat. Cigánypecsenye is a dish without ground pepper (yes, we do have many dishes without), a pork chuck steak prepared with garlic, toppled with a fried fatback piece. And there's the variety of different tokánys. You can't go wrong by choosing any be it csikós tokány or borsos tokány or hentes tokány. They are all stews made of meat strips (instead of cubes) and without ground pepper. And last but not least, a real staple that confuses all foreigners, cold fruit soup. It is not a dessert and not as sweet as you expect. It is sweet but not dessert grade sweet. And it is indeed eaten as a soup, prior to the main dish 🙂
Thanks for the suggestion! We will definitely try that! We just had another Dobos Torte and Esterházy torte (which Anja looooves) today. Hungarian desserts are very yummy 😊
If you're not a fan of poppy seed but you're also not hating it, I'd suggest mákos guba (no idea how to translate it to English). I'm also in a bit of love-hate relationship with poppy seeds, most desserts made with it are a bit too dense for me - but mákos guba is an all-time favourite. Also, if you don't like too much sweetness, be careful with apricot jam. Most places use very sweet apricot jams from stores, wich can ruin the whole dessert and have very little actual apricot taste (at least in my opinion). If you ever have the chance, try to get your hands on homemade apricot jam, it's really delicious! But otherwise, going with red berry jams (strawberry, raspberry, mixed berry) is a safer bet.
We've had mákos guba before, and quite enjoyed it. Unfortunately the poppyseed pasta we got was incredibly dry. Most viewers told us it shouldn't have been that way. I can imagine if both of these are done properly, they could be alright. The jam was definitely too sweet! I think another type would be better for sure.
Interesting, I used to think these were all Romanian desserts because we have these exact same desserts in Romania. I'm from Transilvania which was part of the Austro-Hungarian Empire and this is exactly what we eat for dessert. I grew up with these delicious desserts. I remember my mother and aunts making the noodles with poppyseed and also with walnuts and jam. We make the noodles with raspberry jam and ground walnuts with sugar. Exact same food too where i'm from, only a different language : )). Actually many Hungarians in my city and many Romanians who speak Hungarian.
We have been to Romania in the past, and look forward to going back in the future! Now that we've spent so much time in Hungary, it would be super interesting to see all of the similarities in the food. Was the noodle dish a dessert for you, or a main meal?? All of the Hungarians told us that it's not a dessert, which seems so crazy to us, given how sweet it is. 😅
It's too bad we haven't shot our top ten food video yet! We've lived here back and fourth for over two years, so we're looking forward to compiling that list and filming. Since you'll be here in the heat, don't forget to try some cold fruit soup! Looks like a dessert, but it's actually an appetizer. Super refreshing in the summer. 😁 Have you been before? You'll absolutely love it! Budapest is amazing.
The poppy seed pasta shouldn't be dry: if they mix the grinded poppy seed with sugar together and put on the hot boiled pasta after a short time the sugar should melt and gives for the whole meal a bit of luiqidity. Very delicious. There are more very common rétes like the following ones: túrós with mazsola, almás, tökös, meggyes-mákos, tökös-mákos. You can make mákos guba át home very easily: take some dry (not fresh) kifli and cut them into around 5-6 cm long pieces. Grind poppy seed with sugar ( 4:1 or 5:1 depends how strong you like poppy seed). Boil milk and put it onto the kifli pieces. If there re milk under it take away that asap. Be careful that every pieces get milk. And while the mixture of the boiled milk and kifli pieces are hot put the grinded poppy speed-sugar mix onto it. Mix it carefully that the soft kifli pieces by milk be still in one piece. This is the original ancient recepie. If you want to upgrade it you can put onto it vanília puding or sodó/öntet. This is not actually a dessert but it could be the main meal. Jó étvágyat hozzá! 🙂
We thought the poppy seed pasta felt off when we had it! It was way too dry. I think if it were prepared a bit differently, it could have been a lot better. I can't imagine eating it as a main meal though! Hahaha.
It's definitely top three favorite cities for us. The more we explore, the more we fall in love! So many amazing unique bars and restaurants- and the architecture here is absolutely incredible. You guys need to visit, for sure! It was certainly interesting..I'll give it that. 😅
@@wherearewe-yt Poppy seed pasta traditionaly has butter, so maybe the place you ordered from cheaped out on it, it should not be dry, rather it should be quite moist and creamy
There are so many desserts we still haven't tried, so we are looking forward to trying more in the future. You should absolutely try sone. Especially the palacsinta! Thanks for watching, guys!
We tried to include as many as we could! Are there any we missed, that we should have tried? Don't know if you saw it, but we also tried túrós gombóc in our other Hungarian food video. That was also delicious. We tried a few different Hungarian cakes as well! They were all amazing.
You need to try "madártej" and "máglyarakás".. And my favourite home made dessert as a child was probably Rákóczi túrós...Another Autumn-vibe dessert is "szilvásgombóc" which is a whole plum-filled dumpling coated with roasted breadcrumbs and cinammon powdered sugar... When we have to make a very quick dessert in the summer its usually "meggyes piskóta" which is just a sponge cake tiped with sour cherry, but its very delicious and good for dessert as well as a breakfast option with some milk.
@@wherearewe-yt I agree. When I see a video about Budapest or Hungary, I always feel sad that the Treaty of Trianon (4.6.1920) divided Hungary. For this reason, I am Hungarian, but I have to live in Bratislava (today Bratislava), in another state.
Hi guys, we hope to see you around in Budapest! We also live here and love to explore the foodie scene in the city! Waiting for the next video, cheers!
Feel free to say hi if you do! It would be the first time anyone would recognize us in public, which is kind of like a channel milestone! 😂 We will definitely be having a lot more Budapest/ Hungarian food content coming up in the future. 😃
Honey would have made it better for sure! Quite sweet for a main dish isn't it?! Though I suppose cold fruit soup is also more of an appetizer, so I think Hungarians grew up with a different idea of appetizer, mains and desserts than what I did! 😂 Do you of any more sweet "mains" such as this that we could try?
@@wherearewe-ytusially we have these kind of mains when the soup is a heavier type like gulash. You are already kinda full with that so a "lighter" sweet main dish is more than enough.
The original palacsinta is filled only with túró.. and the other type is with jam. The poppy seed on your pasta that you ate, was not ground poppy seed (I can see it from here) thats why you felt like its so dry... i bet that was painful lol. I have no idea why they served it like that. Also when she had walnut pasta w jam I think it looked like "darás tészta/grízes tészta", thats so much better! Try that next time!!
We would like to try the pasta dish again some day. The photos we say online looked a lot better than what we received. I'm sure it also helps to have it fresh in the restaurant. We had it delivered. One day, we will give it another go! 😆
Hahaha. We would like to try it again in a restaurant because I feel like what we had may not have been a great representation - though I still can't imagine ever being a person who "loves" it. HA.
If definitely needed something! I think the one we got just wasn't great. We've seen photos that looked better than what we got. The one we had was soo dry. Hahaha.
@@wherearewe-yt You can do this at home too. You need dry kifli, milk and poppy seeds, and a little honey or sugar. You have to cut the kifli, soak it in milk, put add poppy seeds, put the sweetening. Done and Yami.
Hi guys. I like this video. Poppy seeds pasta better if u put a lil water on top and mix it. Next time try túrógombóc and máglyarakás both are so deli.
My favorite Hungarian desserts: 1) Dobos Torta (Dobos cake), which I think you tried previously, 2) piskota teszta (PISH-coat-ah TASTE-ah), two-layered sponge cake with jam in the center and powdered sugar on top, 3) Hapcsok (HOP-choke), basically meringue kisses (shaped like Hershey's Kisses but so much better), 4) Szilvas gombot (SILV-ash GOME-boat), plum dumplings (which you may or may not have had). My short list, anyway! 😁
I think we only tried the frozen Szilvas gombot that can be found in the grocery store. Never fresh. They were still good, but I imagine they would be incredible, homemade.
@@wherearewe-yt Definitely. I've had homemade versions of piskota, dobos, hapcsok and szilvas gomboc and they're amazing... better even than from a szukrazda or restaurant. Enjoy!
It's also delicious if you layer the puff pastry: jam, walnut, poppy seed, add a little butter and bake it in the oven. When you come again, try the Zserbó cake and Gundel palacsinta. It's a true Hungarian specialty. I really like you all! 💕
The sad thing is that it was hard to find, and wasn't cheap at all! A lot of Hungarians said it didn't look great. Now we are curious as to what a proper version would be like!
I mean if you like poppy seed, i could die for it, my favorite is poppy seed-sour cherry strudel, or mákosguba torta vanilia sodoval (poppy-seed cake with vanilla custard)
Poppy and walnut pastry is not really a dessert. In most communist times, children received it as a main course in school meals. Nowadays, there are already different regulations for children to get healthy food in schools. Those cheap but high-calorie foods have stayed with us, but they are no longer so popular. The fact that there are many similarities with Austrian cuisine is no coincidence that we were part of the same empire for centuries. The Austro-Hungarian Empire was seven times larger than today's Hungary.
Very interesting! It's hard to imagine eating the walnut version we had as a main course. It was sweeter than any of the desserts we tried because of all the jam! I'm sure kids would have loved it. I've seen that a lot of Hungarians either seem to love it, or really hate it.
The traditional version of walnut pasta is made with only grained walnut and sugar. We didn't take apricot jam on it. That version is soooo much better. I really love it. I never eat with apricot jam. We made another version of pasta with groats (grained wheats), and that pasta served with jam. 🙂
We want to try it again, some time! I feel like this wasn't the best representation of what it COULD have been. A lot of the photos we saw online looked quite good. That poppyseed version was just wayyy too dry. 😅
We'd find it pretty difficult to be vegetarian. We're a food focused travel channel, and make it a point to try as many local dishes as we can. Eating only vegetarian severely limits what you can eat in most of the word. There are places that are vegetarian friendly, but many countries are not.
Dont forget that unless you were a Michelin star restaurant you probably ate something which is much better made by a mother, grandmother at home. Hungarians very seldom go restaurants. Not just because those are too expensive but, those dishes are not as tasty than at home.
Unfortunately for us, we didn't have a Hungarian mother or grandmother to cook for us..hahaha. But we've heard many times that the best Hungarian food is cooked at home.
Lecsó is not the restaurant I would recommend for anything... Also, farsangi fánk, just like lángos, is good only when it's freshly made and still hot.
Lecsó wasn't the best choice when it comes to restaurants but we had a hard time finding places that had multiple desserts in one place. We had the Gesztenyepüré at Spinoza Café before and it was much better there. The farsangi fánk at the other place was fresh and amazing, though.
pasta with poppy seeds and jam used to be a very popular food at kindergartens, I remember how many times we were served this. So, whenever I see this, I just think of my childhood. It is not as common now as it was 20-30 years ago.
Info about "Strudel"... When Empress Maria Theresia visited Hungary, count Andrássy hosted her at his palace, as to finish off the dinner they offered her "almás rétes" (cinnamon apple filling). She was so taken by the crunchy thin pastry with the rich apple filling that she "demanded" the recipe...taking it with her to Vienna, there it became strudel, forever her favorite "snack"... Varieties are endless, the one with braised cabbage is devine, yet my personal favorite is poppy seed sour cherry filled.
Very interesting! We actually quite enjoy the savoury options, but have only ever seen cabbage. Are there any other savoury versions? Of course, the sweet one are all delicious as well!
Poppy and walnut pasta is not a dessert, but a main course, usually after heavier soups.But if you want an interesting pasta dish, try Curd Pasta. Curd pasta as a side dish, with catfish or roast beef, if fried bacon and sour cream are added to it, then it is called Curd Csusza and it is a stand-alone dish.
We will have to try that! It looks similar to a dish we tried with sheep cheese, noodles and bacon on top. There was definitely no roast beef or catfish though. Looks delicious!
@@wherearewe-yt Bon appetit. But two little things, sheep's cheese and sheep's curd are relatively rare in Hungary, but not unknown. This is mainly Slovak food. for example, strapacska Cheese and cottage cheese are not the same, cottage cheese can even be made at home. (You pour 2.5% fat or stronger milk into a bowl, cover it with a cloth and let it stand at room temperature until it settles and clumps. Then you put it in a clean tea towel, hang it up and let it drip for half a day. That's the cottage cheese, the cheese requires a lot more work) another is the "roasted" one. You mix the cottage cheese with finely chopped onions, ground pepper, paprika, cumin seeds and a little sour cream, leave it in the fridge to set for half a day, and then eat it with bread. It's also a cold sandwich. But you can also put cottage cheese in cakes, pancakes, or dumplings.
Hi! My favorit hungarian dessert: 1. somlói galuska, 2. madártej, 3.Gundel palacsinta, 4.Szilvás gombóc (with cinnamon and powdersugar). 5. mákus guba (with vanilia sodó). túró gombóc tejföllel, kürtös kalács, original hungarian only cinnamon. gesztenye püré. and cake: kókusz golyó, ishler, puncs torta, eszterházi, zserbó. A "mákos tészta" not dessert.
We still have so many more Hungarian desserts to try. We will have to check out those that we missed! Thanks for giving us some new ideas. 💡
Az aranygaluskát ne hagyjuk ki, meg a vargabélest se.... (na ezt fordítsuk le angolra.... )
@@nemethzsigmond4548 Hát pontosan ezeket akartam én is megemlíteni! Az aranygaluskát természetesen borsodóval.
Anja, you pronounce Hungarian words extremely well!
It's not food, but 9:14 a.m. St. Rókus chapel, in front of the hospital with the same name. On the left, there is a sign with an arrow on it. The water level was there in the ice flood of 1838. 3000 houses were destroyed..
Poppy seed pasta. If there is more sugar, it can be very sweet, but at least it is not dry from the melted powdered sugar.
Hi, I'm hungarian and I grew up with poppyseed pasta, if they made it right the way my dad had, it would all be gone in a second, trust me, the pasta should be spaghetti, the one with the hole in it, poppyseed and white sugar, not sure if oil was added, I was too young at the time, also the palachintas are to die for, they are best, I remember smelling them first thing in the morning when I first got up, and don't get me started on the hazelnut/walnut torte cake, and Morello strudels, what a memory!, keep eating guys, you only live once*😋😛🤪😜**
@@lujzagarou7619 Nálunk mindig csík tészta volt ,nem spagetti.
Thanks, I try to pronounce Hungarian correctly but it is such a difficult language , haha! I hope I can get better at it while we live here in Hungary 😊. The poppy seed pasta was a bit dry but I actually liked it. Reminded me of poppy seed cakes in Germany. In Germany we also have milk pasta (Milchnudeln), kind of like rice pudding but with pasta instead of rice so having a sweet pasta dish was not that strange to me.
The palacsintas were so good! We actually really liked the savory one we bought as well. It's actually probably better than a french crepe because it's thicker and tastier :)
Thanks I guess, my greek is alot better than my Hungarian, please interpret, I need to brush up*
Poppy seed pasta:
The issue is that they used ground poppy seed bought in stores which was pressed for its oil before ground. Also the stores can hold on shelves for longer time without its oils as it won't go rancid that fast. It's a shame, so when you see a poppy pasta dry, that's commercialized ground poppy without its much needed oils. They sell the oil for some good money, you can buy them in more equipped stores. They use it for salads I guess, contains many minerals/vitamins/amino acids.
So we buy freshly harvested poppy seed on the market, keep it freezed in the fridge and grind only when used for meals. You should definitely try that one, its wet, slimey and oily with rich flavors. Maybe some very low budget takeouts may have the real deal version.
Since this "sawdust" ground poppy came into business, it's hard time for poppy meal lovers.
For desserts they usually cook up the ground seeds in milk or cream to make a more melange filling.
Also, since Hungary joined EU (2005), the old hungarian poppy seed species were abolished and brought in new species to match the very high standards of EU for the poppy plant husk alcaloid content policy. With that unfortunately we lost some very tasty poppy species, which were low on alcaloids, but have the husk a bit higher content.
Today you can grow 3 types of poppy:
-ornamental (no/minimal alcaloid content in husk)
-edible (no/minimal alcaloid content in husk) - needs administration over a size of land
-medicinal (specially high alcaloid content in husk) - needs agreement with pharmaceutical factory, have to have fence around it and guard it.
Things were a bit overdone with the poppy industry, had a bad effect on gastronomy.
We would definitely try it again, made the proper way. The one we had was INCREDIBLY dry on it's own. If we can track down a place that does it right, or if you have ever heard of any good places around Hungary that serve it, we will try!
As a hungarian this is exactly the reason I don't like poppy seed pasta, I remember liking it in my childhood, but nowadays I pretty much avoid it since they are mostly very dry and not very flavourful.
I personally love the poppy seed - apricot jam combo 😍
Or also the túró - jam combo 😋
@@wherearewe-yt just a tip: put some sugar and a little bit of water on the pasta and mix it together! It makes it a lot less dry. Just don't go overboard with the water😂
The best hungarian dessert is "Rákóczi Túrós" for me. Great video and thanks for the visit. I hope you enjoyed.
Rákóczi Túrós looks good, we haven't tried that yet. We will definitely try it in one of our future videos in Hungary! We appreciate the recommendation and thanks for watching! :)
Next time definitely try túrógombóc. Curd semolina balls. Not overly sweet, served with sour cream and powdered sugar. Only the sugar is sweet, the rest is neutral. Very light, very fluffy balls, the curd is mixed in the dough. It's so airy, like you bite a cloud. Goes very well after a heavy hungarian feast. And what's more hungarian than a dessert served with sour cream, right?
We STILL haven't tried this yet! Everyone always recommends this dish. We are making a top 10 Hungarian dishes to try video soon. We will include it there, for sure!
What else would you consider a top 10 dish for Hungarians, that maybe foreigners don't seem to try so often?
@@wherearewe-yt there ary many very good dishes. I will recommend you some that are "off the beaten path" from tourists viewpoint 🙂
Let's start with the curd dishes, as hungarian curd is special, origin protected. It is much drier than the regular curd, like the one you use in cottage cheese. And goes very well with sour cream.
So, Túrós csusza (a pasta dish toppled with curd, sour cream and fried bacon), a very simple, yet very delicious dish.
Than curd pancakes (you tried it, so next time go for the Gundel palacsinta, a variety developed in one of the most famous restaurants, Gundel restaurant). The pancake is filled with walnut cream filling (boiled and grated), toppled with chocolate sauce, and flambéed.
For breakfast, try túrós táska, a pastry filled with curd.
And now, apart from curd.
Bean soup, a very hearty soup with beans, smoked meat, homemade pasta cooked in the soup and toppled with sour cream. It's a rich, dense soup. Don't mistake it for bean goulash (also popular and tasty goulash variety).
Stuffed cabbage (töltött káposzta), despite being eaten in all of the Balkans, Sarna or sarmale, and being of turkish origin, it became a signature hungarian dish with lots of red pepper (paprika) and sour cream. The sour cabbage leaves are stuffed with ground pork and rice and being cooked with shredded sour cabbage and smoked meat and sausages. There's another variety, called szabolcsi töltött káposzta, the difference is that in Szabolcs they stuff fresh cabbage and use tomato sauce for cooking.
Stuffed bell pepper (töltött paprika), stuffed with ground meat and rice, cooked in tomato sauce. Also turkish origin, but became a hungarian signature dish.
Brassói aprópecsenye, despite the name (Brasov) it is not a transylvanian dish, but fried meat cubes (with ground pepper and lots of garlic) with fried potato cubes, don't order the turkey, chicken and other varieties and ask the waiter if they serve it with French fries. If they do, don't order, the potato has to be pan fried, not deep fried in oil (many restaurants serve it with French fries).
You can't go wrong with gombapaprikás (mushroom paprikash), a mushroom stew with paprika and sour cream. Just like chicken paprikash minus the meat.
Cigánypecsenye is a dish without ground pepper (yes, we do have many dishes without), a pork chuck steak prepared with garlic, toppled with a fried fatback piece.
And there's the variety of different tokánys. You can't go wrong by choosing any be it csikós tokány or borsos tokány or hentes tokány. They are all stews made of meat strips (instead of cubes) and without ground pepper.
And last but not least, a real staple that confuses all foreigners, cold fruit soup. It is not a dessert and not as sweet as you expect. It is sweet but not dessert grade sweet. And it is indeed eaten as a soup, prior to the main dish 🙂
Mi faforite is mákos tészta
Thanks for the nice videos. You should try the Rakoczi Turos, that is a cottage cheese cake.
Thanks for the suggestion! We will definitely try that! We just had another Dobos Torte and Esterházy torte (which Anja looooves) today. Hungarian desserts are very yummy 😊
If you're not a fan of poppy seed but you're also not hating it, I'd suggest mákos guba (no idea how to translate it to English). I'm also in a bit of love-hate relationship with poppy seeds, most desserts made with it are a bit too dense for me - but mákos guba is an all-time favourite.
Also, if you don't like too much sweetness, be careful with apricot jam. Most places use very sweet apricot jams from stores, wich can ruin the whole dessert and have very little actual apricot taste (at least in my opinion). If you ever have the chance, try to get your hands on homemade apricot jam, it's really delicious! But otherwise, going with red berry jams (strawberry, raspberry, mixed berry) is a safer bet.
We've had mákos guba before, and quite enjoyed it. Unfortunately the poppyseed pasta we got was incredibly dry. Most viewers told us it shouldn't have been that way. I can imagine if both of these are done properly, they could be alright.
The jam was definitely too sweet! I think another type would be better for sure.
Interesting, I used to think these were all Romanian desserts because we have these exact same desserts in Romania. I'm from Transilvania which was part of the Austro-Hungarian Empire and this is exactly what we eat for dessert. I grew up with these delicious desserts. I remember my mother and aunts making the noodles with poppyseed and also with walnuts and jam. We make the noodles with raspberry jam and ground walnuts with sugar. Exact same food too where i'm from, only a different language : )). Actually many Hungarians in my city and many Romanians who speak Hungarian.
We have been to Romania in the past, and look forward to going back in the future! Now that we've spent so much time in Hungary, it would be super interesting to see all of the similarities in the food. Was the noodle dish a dessert for you, or a main meal?? All of the Hungarians told us that it's not a dessert, which seems so crazy to us, given how sweet it is. 😅
Erdély a Magyar Királyság része volt és ÖRÖKKÉ MAGYAR MARAD ❤🤍💚 VESSZEN TRIANON
A rétes pedig évszázadok óta magyar ...
Cause it used to be Hungary.... 😄
We’re going to be passing through Hungary for a few days and will definitely need to try some of these 😍🤩
It's too bad we haven't shot our top ten food video yet! We've lived here back and fourth for over two years, so we're looking forward to compiling that list and filming.
Since you'll be here in the heat, don't forget to try some cold fruit soup! Looks like a dessert, but it's actually an appetizer. Super refreshing in the summer. 😁
Have you been before? You'll absolutely love it! Budapest is amazing.
The poppy seed pasta shouldn't be dry: if they mix the grinded poppy seed with sugar together and put on the hot boiled pasta after a short time the sugar should melt and gives for the whole meal a bit of luiqidity. Very delicious. There are more very common rétes like the following ones: túrós with mazsola, almás, tökös, meggyes-mákos, tökös-mákos.
You can make mákos guba át home very easily: take some dry (not fresh) kifli and cut them into around 5-6 cm long pieces. Grind poppy seed with sugar ( 4:1 or 5:1 depends how strong you like poppy seed). Boil milk and put it onto the kifli pieces. If there re milk under it take away that asap. Be careful that every pieces get milk. And while the mixture of the boiled milk and kifli pieces are hot put the grinded poppy speed-sugar mix onto it. Mix it carefully that the soft kifli pieces by milk be still in one piece. This is the original ancient recepie. If you want to upgrade it you can put onto it vanília puding or sodó/öntet. This is not actually a dessert but it could be the main meal. Jó étvágyat hozzá! 🙂
We thought the poppy seed pasta felt off when we had it! It was way too dry. I think if it were prepared a bit differently, it could have been a lot better. I can't imagine eating it as a main meal though! Hahaha.
Loved this video guys! Budapest looks incredible! Poppy pasta sounds interesting! Who would have thought! 😊
It's definitely top three favorite cities for us. The more we explore, the more we fall in love! So many amazing unique bars and restaurants- and the architecture here is absolutely incredible. You guys need to visit, for sure!
It was certainly interesting..I'll give it that. 😅
@@wherearewe-yt Poppy seed pasta traditionaly has butter, so maybe the place you ordered from cheaped out on it, it should not be dry, rather it should be quite moist and creamy
Thanks for sharing these dessert places in Budapest. We can’t wait to go back to Budapest and try some of them. Stay Fluffy! (Eric)
There are so many desserts we still haven't tried, so we are looking forward to trying more in the future. You should absolutely try sone. Especially the palacsinta!
Thanks for watching, guys!
This is a good Hungarian cake/sweats video. You tried the most popular ones among hungarians. We eat these sweets in our everyday life.
We tried to include as many as we could! Are there any we missed, that we should have tried? Don't know if you saw it, but we also tried túrós gombóc in our other Hungarian food video. That was also delicious. We tried a few different Hungarian cakes as well! They were all amazing.
@@wherearewe-yt yes, you missed a top favourite: mákosguba
You need to try "madártej" and "máglyarakás".. And my favourite home made dessert as a child was probably Rákóczi túrós...Another Autumn-vibe dessert is "szilvásgombóc" which is a whole plum-filled dumpling coated with roasted breadcrumbs and cinammon powdered sugar... When we have to make a very quick dessert in the summer its usually "meggyes piskóta" which is just a sponge cake tiped with sour cherry, but its very delicious and good for dessert as well as a breakfast option with some milk.
We have to try some of those the next time we're in Hungary! We quite enjoyed all of the desserts we tried.
My favorite dessert is puncs-golyo/puncs-szelet or even puncs ice-cream.
Those desserts all look good! What does puncs mean? It translates to punch in English. Is it mixed fruits??
@@wherearewe-yt similar but mostly strawberry and raspberry jam mixed with rum aroma in the cake, and something similar taste for the icecream
Mivel imádom az édességeket, süteményeket ez a videó a kedvencem Budapestről 👍🌷
There are so many great cakes in this city! Thanks for watching.
@@wherearewe-yt I agree. When I see a video about Budapest or Hungary, I always feel sad that the Treaty of Trianon (4.6.1920) divided Hungary. For this reason, I am Hungarian, but I have to live in Bratislava (today Bratislava), in another state.
Aww another great video 😊 the chestnut purée looks great❤
Thanks for watching, guys! We both aren't even the biggest fan of chestnuts normally, but that dessert is surprisingly delicious. 😋
Mákos and dióstészta are not desserts to us. They are normal dishes. Next time try túrógombóc, aranygaluska and madártej! 😊
We have another food video coming up soon where we try túrogombóc! We will have to try the others some time. 😄
@@wherearewe-yt gesundheit! 🙂
Hi guys, we hope to see you around in Budapest! We also live here and love to explore the foodie scene in the city! Waiting for the next video, cheers!
Feel free to say hi if you do! It would be the first time anyone would recognize us in public, which is kind of like a channel milestone! 😂
We will definitely be having a lot more Budapest/ Hungarian food content coming up in the future. 😃
Great video. The sweets were interesting! Look forward to visiting some of these places! ❤❤
The crepe and doughnut were definitely our favorites- but they're all worth trying!
Anja's Hungarian pronunciation is really good. Einfach spitze!
Haha thanks, I tried to listen very carefully. Hungarian pronunciation is hard, though 😆🙈
I usually put honey on "mákos tészta". Not a dessert for me tho, rather a main dish...
Honey would have made it better for sure! Quite sweet for a main dish isn't it?! Though I suppose cold fruit soup is also more of an appetizer, so I think Hungarians grew up with a different idea of appetizer, mains and desserts than what I did! 😂
Do you of any more sweet "mains" such as this that we could try?
@@wherearewe-yt Try "aranygaluska" and "máglyarakás"
@@wherearewe-ytusially we have these kind of mains when the soup is a heavier type like gulash.
You are already kinda full with that so a "lighter" sweet main dish is more than enough.
The original palacsinta is filled only with túró.. and the other type is with jam. The poppy seed on your pasta that you ate, was not ground poppy seed (I can see it from here) thats why you felt like its so dry... i bet that was painful lol. I have no idea why they served it like that. Also when she had walnut pasta w jam I think it looked like "darás tészta/grízes tészta", thats so much better! Try that next time!!
We would like to try the pasta dish again some day. The photos we say online looked a lot better than what we received. I'm sure it also helps to have it fresh in the restaurant. We had it delivered. One day, we will give it another go! 😆
@@wherearewe-yt try “darás tészta” w apricot jam , i just ate it yesterday its my fav 😋
Magyarország ❤ köszönöm
Im hungarian, I had always hated poppy seed pasta as school lunch. It is as you said, it is a hate or love with no inbetween. 😁
Hahaha. We would like to try it again in a restaurant because I feel like what we had may not have been a great representation - though I still can't imagine ever being a person who "loves" it. HA.
Hi guys, i liked ur video about hungarian desserts. Poppy seed pasta is better if u put a lil water on tge top and mix it . Next time try it again. 😊
If definitely needed something! I think the one we got just wasn't great. We've seen photos that looked better than what we got. The one we had was soo dry. Hahaha.
The best poppy seed sweet is Mákos Guba, you have to try that one next time you are in BP!
We actually live here currently, so we will have to try it. It looks delicious!
@@wherearewe-yt Get back to me with a review on it, Iam curious :)
@@wherearewe-yt You can do this at home too.
You need dry kifli, milk and poppy seeds, and a little honey or sugar.
You have to cut the kifli, soak it in milk, put add poppy seeds, put the sweetening. Done and Yami.
Hi guys. I like this video. Poppy seeds pasta better if u put a lil water on top and mix it.
Next time try túrógombóc and máglyarakás both are so deli.
Thanks for watching! We actually try túrógombóc in the next video. You'll have to check it out.
They were so good..🤤
My favorite Hungarian desserts: 1) Dobos Torta (Dobos cake), which I think you tried previously, 2) piskota teszta (PISH-coat-ah TASTE-ah), two-layered sponge cake with jam in the center and powdered sugar on top, 3) Hapcsok (HOP-choke), basically meringue kisses (shaped like Hershey's Kisses but so much better), 4) Szilvas gombot (SILV-ash GOME-boat), plum dumplings (which you may or may not have had). My short list, anyway! 😁
I think we only tried the frozen Szilvas gombot that can be found in the grocery store. Never fresh. They were still good, but I imagine they would be incredible, homemade.
@@wherearewe-yt Definitely. I've had homemade versions of piskota, dobos, hapcsok and szilvas gomboc and they're amazing... better even than from a szukrazda or restaurant. Enjoy!
Megyek és csinálok mákos tésztát❤😊
I'm sure it would be better home made!
It's also delicious if you layer the puff pastry: jam, walnut, poppy seed, add a little butter and bake it in the oven.
When you come again, try the Zserbó cake and Gundel palacsinta. It's a true Hungarian specialty.
I really like you all! 💕
Én is szeretem 😮
Somlói Galuska! Gesztenye Püré! Dobos Torta4
yummy ❤❤❤❤
Totally agree, budapest is fantastic, but gritty
We love a lil' grit in our cities! 😂
3:50 is this the Akácfa street?
I think so! Lots of great murals there.
OMG this poppy seeds noodle looks so bad, its a cheap version, I can make good one for you guys!;)
The sad thing is that it was hard to find, and wasn't cheap at all! A lot of Hungarians said it didn't look great. Now we are curious as to what a proper version would be like!
I mean if you like poppy seed, i could die for it, my favorite is poppy seed-sour cherry strudel, or mákosguba torta vanilia sodoval (poppy-seed cake with vanilla custard)
That donut looked delish but that pasta did not lol looked very dry like you said . I would still have tried it though lol
It was worth trying for sure, but it was easily the worst thing we tried. 😂
Yes, there was too much jam on the dough, so it was very sweet.
Poppy and walnut pastry is not really a dessert. In most communist times, children received it as a main course in school meals. Nowadays, there are already different regulations for children to get healthy food in schools. Those cheap but high-calorie foods have stayed with us, but they are no longer so popular.
The fact that there are many similarities with Austrian cuisine is no coincidence that we were part of the same empire for centuries. The Austro-Hungarian Empire was seven times larger than today's Hungary.
Very interesting! It's hard to imagine eating the walnut version we had as a main course. It was sweeter than any of the desserts we tried because of all the jam! I'm sure kids would have loved it. I've seen that a lot of Hungarians either seem to love it, or really hate it.
The traditional version of walnut pasta is made with only grained walnut and sugar. We didn't take apricot jam on it. That version is soooo much better. I really love it. I never eat with apricot jam. We made another version of pasta with groats (grained wheats), and that pasta served with jam. 🙂
it is still popular,we still eat it some times in my family and I think in a lot of family too.
👍
💙💙💙💙
You should have put more sugar and oil on your mákos tészta! Next time😂
We want to try it again, some time! I feel like this wasn't the best representation of what it COULD have been. A lot of the photos we saw online looked quite good. That poppyseed version was just wayyy too dry. 😅
Not cottage cheese, we use turo, it is not the same! Turo is more greasy, if it's done well, more creamy!
Mágjarakás, Aranygaluska, Madártej, Orosz krémtorta, Rákóczi túrós....
Be Vegitarian for good health ,wealth,happiness in life
We'd find it pretty difficult to be vegetarian. We're a food focused travel channel, and make it a point to try as many local dishes as we can. Eating only vegetarian severely limits what you can eat in most of the word. There are places that are vegetarian friendly, but many countries are not.
Dont forget that unless you were a Michelin star restaurant you probably ate something which is much better made by a mother, grandmother at home. Hungarians very seldom go restaurants. Not just because those are too expensive but, those dishes are not as tasty than at home.
Unfortunately for us, we didn't have a Hungarian mother or grandmother to cook for us..hahaha. But we've heard many times that the best Hungarian food is cooked at home.
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Pretty random comment, given that this is a dessert video in Budapest! Haha.
Lecsó is not the restaurant I would recommend for anything... Also, farsangi fánk, just like lángos, is good only when it's freshly made and still hot.
Lecsó wasn't the best choice when it comes to restaurants but we had a hard time finding places that had multiple desserts in one place. We had the Gesztenyepüré at Spinoza Café before and it was much better there. The farsangi fánk at the other place was fresh and amazing, though.
THIS POPPY SEED PASTA LOOKS VERY DRY IT SOULD NOT BE LIKE THATH!!!!! BAD ,,
So we've been told! Now we need to try it again, properly.