Hungary
Our Hungarian breakfast plate features bundás kenyér, bread soaked in egg and milk and cooked in the Hungarian style of French toast; tojásrántotta, Hungarian scrambled eggs; smoked bacon; körözött, a cottage-cheese spread seasoned with paprika; sour cream; and csalamádé pickles. Paprika, a staple of Hungarian cooking, appears throughout the meal. We also offered lencsefőzelék, a lentil stew eaten for good luck on New Year's Day, and almás rétes apple strudel, along with other Hungarian sides, desserts and drinks.
Hungary lies near the center of Europe. The Hungarians, or Magyars, were originally a people of horse riders who migrated from Asia over several centuries, reaching their present homeland around the ninth century and settling there to establish a nation. Hungarian cooking uses lard as well as butter and oil, and makes generous use of both fresh peppers and paprika powder. Sour cream and smoked bacon are also characteristic ingredients.
With thanks to
The Embassy of Hungary in Japan
Liszt Institute – Hungarian Cultural Centre
Hungary Iroiro
Gergő Rácz
Head Chef, Embassy of Hungary in Japan