Typical Hungarian specialities are: chicken in breadcrumbs and chicken paprika, pig-feast dishes, stuffed cabbage, various sauerkraut dishes, stuffed paprika in tomato sauce, cottage cheese with dill, delicacies made of Hungarian apple, and the salty and sweet pancakes. The meals made with flour come from the Great Plains, lamb meat and sheep cheese are of North Hungarian origin, paprika dishes and fish soups come from the area of Szeged, and beef dishes and dairy foods are from the Transdanubian region. In our cuisine rich soups are favoured, since quality vegetables are grown in the country.
Also the preparation procedures are typical: salads with sour cream, fried onion and flour, many garlic, cakes, vegetables and fruits. Wine and honey is often used for cooking or baking. Award-winning master cooks in quality restaurants work on transforming the Hungarian cuisine to a modern and healthy one. They use more braised vegetables and oil instead of fat. The native Hungarian domestic animals (grey cattle, mangalica pig, racka sheep) are bred again. They are resistant to BSE and their meat have a more delicious taste and much less cholesterol.
These are the latest characteristics of Hungarian cuisine, beside the great wines and palinkas.
