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Gulyásleves
''Gulyásleves'' (''gulyás'' and ''leves'' mean '' herdsman'' and ''soup'' in Hungarian), is a Hungarian soup, made of beef, vegetables, ground paprika and other spices. It originates from a dish cooked by the cattlemen (Hungarian: gulya = cattle herd, gulyás = cattle herder), who tended their herds in the Great Hungarian Plain (known as the ''Alföld'' or ''puszta'' in Hungarian). These Hungarian cowboys often camped out with their cattle days away from populated areas, so they had to make their food from ingredients they could carry with themselves, and this food had to be cooked in the one available portable cauldron (called ''bogrács'') over an open fire. The word ''bogrács'' is a loanword from Ottoman Turkish باقراج (spelled ''bakraç'' in modern Turkish), meaning a cauldron made of copper; from the word "copper" in Old Turkish language (spelled ''bakır'' in modern Turkish). The original dish called ''bográcsgulyás'' was a stew, not a soup. Traditional Hu ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Soups
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features 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. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech, and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish and gam ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Goulash
Goulash ( hu, gulyás) is a soup or stew of meat and vegetables seasoned with paprika and other spices. Originating in Hungary, goulash is a common meal predominantly eaten in Central Europe but also in other parts of Europe. It is one of the national dishes of Hungary and a symbol of the country. Its origin may be traced back as far as the 10th century, to stews eaten by Hungarian shepherds. At that time, the cooked and flavored meat was dried with the help of the sun and packed into bags produced from sheep's stomachs, needing only water to make it into a meal.Bulgaria, Hungary, Poland, Romania, the Czech Republic, and Slovakia Britannica Educational Publishing, 2013, p. 94 Earlier versions of goulash did not include [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungarian Cuisine
Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, bread, and dairy products. General features 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. Traditional Hungarian paprika is characterised by its bright colour and distinct heat, differentiating it from milder variations of paprika popular elsewhere in the world. Other herbs and spices commonly used in Hungarian cuisine include garlic, marjoram, caraway seeds, celery seeds and dill seeds. Typical Hungarian food is heavy on dairy and meats, similar to that of neighboring Czech, and Slovak cuisines. Chicken, pork and beef are common, while turkey, duck, lamb, fish an ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Gulyás079 , a Hungarian soup
{{Disambig ...
Gulyás may refer to: * Gulyás (herdsman), a Hungarian cattle-herdsman * Goulash, a Hungarian soup or stew * Gulyásleves ''Gulyásleves'' (''gulyás'' and ''leves'' mean '' herdsman'' and ''soup'' in Hungarian), is a Hungarian soup, made of beef, vegetables, ground paprika and other spices. It originates from a dish cooked by the cattlemen (Hungarian: gulya = ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Cauldron
A cauldron (or caldron) is a large pot (kettle) for cooking or boiling over an open fire, with a lid and frequently with an arc-shaped hanger and/or integral handles or feet. There is a rich history of cauldron lore in religion, mythology, and folklore. Etymology The word cauldron is first recorded in Middle English as ''caudroun'' (13th century). It was borrowed from Norman ''caudron''T. F. Hoad, ''English Etymology'', Oxford University Press, 1993 (). p. 67. ( Picard ''caudron'', french: chaudron). It represents the phonetical evolution of Vulgar Latin ''*caldario'' for Classical Latin ''caldārium'' "hot bath", that derives from ''cal(i)dus'' "hot". The Norman-French word replaces the Old English ''ċetel'' (German ''(Koch)Kessel'' "cauldron", Dutch ''(kook)ketel'' "cauldron"), Middle English ''chetel''. The word "kettle" is a borrowing of the Old Norse variant ''ketill'' "cauldron". History Cauldrons can be found from the late Bronze Age period - vast cauldrons with ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Great Hungarian Plain
The Great Hungarian Plain (also known as Alföld or Great Alföld, hu, Alföld or ) is a plain occupying the majority of the modern territory of Hungary. It is the largest part of the wider Pannonian Plain. (However, the Great Hungarian plain was not part of the ancient Roman province Pannonia). Its territory significantly shrank due to its eastern and southern boundaries being rewritten by the new political borders created after World War I when the Treaty of Trianon was signed in 1920. Boundaries Its boundaries are the Carpathians in the north and east, the Transdanubian Mountains and the Dinaric Alps in the southwest, and approximately the Sava river in the south. Geography Plain in Hungary Its territory covers approximately of Hungary, approximately 56% of its total area of . The highest point of the plain is Hoportyó (); the lowest point is the Tisza River. The terrain ranges from flat to rolling plains. The most important Hungarian writers inspired by and as ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
American Goulash
American goulash, sometimes called slumgullion, is an American comfort food dish, similar to American chop suey. American goulash is usually referred to in the midwestern and southern United States as simply "goulash". As a descendant, of sorts, of Hungarian goulash, the only real connection seems to be the name, and the inclusion of beef and paprika. History and typical preparation American goulash, mentioned in cookbooks since at least 1914, exists in a number of variant recipes. Originally a dish of seasoned beef, core ingredients of American goulash now usually include various kinds of pasta, usually macaroni or egg noodles, ground beef cooked with any number of aromatics, usually onions and garlic, along with tomatoes of some sort, whether canned tomatoes (whole, diced, or crushed are all common variants), tomato sauce, or tomato paste. Some variations of American goulash include cheese. See also * Goulash (Hungarian goulash) * American chop suey * Johnny Marzetti ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Beef Stew
A stew is a combination of solid food ingredients that have been cooked in liquid and served in the resultant gravy. A stew needs to have raw ingredients added to the gravy. Ingredients in a stew can include any combination of vegetables and may include meat, especially tougher meats suitable for slow-cooking, such as beef, pork, lamb, poultry, sausages, and seafood. While water can be used as the stew-cooking liquid, stock is also common. A small amount of red wine is sometimes added for flavour. Seasoning and flavourings may also be added. Stews are typically cooked at a relatively low temperature (simmered, not boiled), allowing flavours to mingle. Stewing is suitable for the least tender cuts of meat that become tender and juicy with the slow moist heat method. This makes it popular in low-cost cooking. Cuts having a certain amount of marbling and gelatinous connective tissue give moist, juicy stews, while lean meat may easily become dry. Stews are thickened by reduction o ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Pörkölt
Pörkölt is a meat stew which originates from Hungary, but is eaten throughout Central Europe. In Hungary Pörkölt is a Hungarian stew with boneless meat, paprika, and some vegetables. It should not be confused with ''Goulash'', a stew with more gravy or a soup (using meat with bones, paprika, caraway, vegetables and potato or different tiny dumplings or pasta simmered along with the meat), or ''Paprikás'' (using only meat, paprika and thick heavy sour cream). The traditional Hungarian stews: ''Pörkölt'' and ''Paprikás'' along with the traditional soup "Goulash" are considered to be the national dishes of Hungary. There are different pörkölt variations from region to region. In most parts of Hungary ''pörkölt'' is made with beef or pork. The word ''Pörkölt'' simply means "roasted". Pörkölt is made of meat, onion, and sweet paprika powder. Tomatoes or tomato paste, green pepper, marjoram, and garlic are common additions to the basic recipe. Fresh yellow Hungari ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Barbecue
Barbecue or barbeque (informally BBQ in the UK, US, and Canada, barbie in Australia and braai in South Africa) is a term used with significant regional and national variations to describe various cooking methods that use live fire and smoke to cook the food. The term is also generally applied to the devices associated with those methods, the broader cuisines that these methods produce, and the meals or gatherings at which this style of food is cooked and served. The cooking methods associated with barbecuing vary significantly but most involve outdoor cooking. The various regional variations of barbecue can be broadly categorized into those methods which use direct and those which use indirect heating. Indirect barbecues are associated with North American cuisine, in which meat is heated by roasting or smoking over wood or charcoal. These methods of barbecue involve cooking using smoke at low temperatures and long cooking times, for several hours. Elsewhere, barbecuing more co ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Ottoman Turkish
Ottoman Turkish ( ota, لِسانِ عُثمانى, Lisân-ı Osmânî, ; tr, Osmanlı Türkçesi) was the standardized register of the Turkish language used by the citizens of the Ottoman Empire (14th to 20th centuries CE). It borrowed extensively, in all aspects, from Arabic and Persian, and its speakers used the Ottoman Turkish alphabet for written communication. During the peak of Ottoman power (), words of foreign origin in Turkish literature in the Ottoman Empire heavily outnumbered native Turkish words, with Arabic and Persian vocabulary accounting for up to 88% of the Ottoman vocabulary in some texts.''Persian Historiography & Geography''Pustaka Nasional Pte Ltd p 69 Consequently, Ottoman Turkish was largely unintelligible to the less-educated lower-class and to rural Turks, who continued to use ("raw/vulgar Turkish"; compare Vulgar Latin and Demotic Greek), which used far fewer foreign loanwords and is the basis of the modern standard. The Tanzimât era (1839–1876) ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
Hungary
Hungary ( hu, Magyarország ) is a landlocked country in Central Europe. Spanning of the Carpathian Basin, it is bordered by Slovakia to the north, Ukraine to the northeast, Romania to the east and southeast, Serbia to the south, Croatia and Slovenia to the southwest, and Austria to the west. Hungary has a population of nearly 9 million, mostly ethnic Hungarians and a significant Romani minority. Hungarian, the official language, is the world's most widely spoken Uralic language and among the few non-Indo-European languages widely spoken in Europe. Budapest is the country's capital and largest city; other major urban areas include Debrecen, Szeged, Miskolc, Pécs, and Győr. The territory of present-day Hungary has for centuries been a crossroads for various peoples, including Celts, Romans, Germanic tribes, Huns, West Slavs and the Avars. The foundation of the Hungarian state was established in the late 9th century AD with the conquest of the Carpathian Basin by Hungar ... [...More Info...] [...Related Items...] OR: [Wikipedia] [Google] [Baidu] |
