Hungarian cuisine is mostly continental Central European, with some elements from Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika is often associated with Hungary and is used prominently in several dishes. Typical Hungarian food is heavy on dairy, cheese and meats, similar to that of neighboring Czech, and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish and game meats are mostly eaten on special occasions. Hungary is also known for relatively inexpensive salamis and sausages it produces primarily from pork, but also poultry, beef and others.

Bread is perhaps the most important and basic part of the Hungarian diet. It is eaten at all meals, accompanying main dishes. Before the fall of communism in 1990, white bread was a staple food. Numerous other types of baked goods, such as buns and pastries both salty and sweet, often creatively filled, have proliferated in recent years.

Main dishes may "require" a side dish (köret) or not. It is unusual to violate this convention. The side dish is most commonly potato in various styles, but rice or steamed vegetables are also popular. Some foods have a customary side dish (e.g., csirkepaprikás 'paprika chicken' is almost always eaten with small dumplings similar to gnocchi (nokedli), while others may take any side dish (e.g., rántott sajt 'fried cheese'). Some dishes also have toppings or bread on the side considered almost mandatory, for example, the sour cream and bread with töltött káposzta 'stuffed cabbage'.

Hungarian

Hungarian Paprikas Krumpli Recipe

Traditional Hungarian Goulash Soup

Hungarian Goulash

Easy Chicken Goulash with Quick Dumplings

Slow Cooker Chicken Paprika

Vegetarian

Vegetarian Goulash

One Pot Hungarian Goulash (Gulyás)

Yugoslavian Christmas Cookies

Hungarian Mushroom Soup

Paprika Chicken