Hungary was referred to as “the cultural heaven” and the “Paris of Europe,” and Budapest was once a lively place for the arts and food. It was full of coffee houses and restaurants. Unfortunately, most were destroyed during the two wars and from communism, but that culture is slowly being revived.
Hungarian cuisine is characterized as good because of the use of everyday ingredients that are prepared in a simple way producing rich and deep flavors for every dish. Chicken paprika (Paprikás csirke), is a 19th century prize-winning dish, because the famous French chef, Georges Auguste Escoffier (1846–1935), put Poulet au Paprika on the menu at splendid Grand Hotel in Monte Carlo.
Tradition Hungarian dishes were demonstrated by chef Attila Biscar during his recent visit to New York City at the International Culinary Institute. During his demonstration, the chef emphasized the importance of using fresh ingredients and, particularly, fresh/young paprika to enhance the flavors of the ingredients.
Chef Biscar also said that he was trying to change the dining culture of Hungary where people ate mostly two-meal courses instead of three. The meals were simple and easy to make, yet very tasty.
Hungarian Vegetable Stew (Lecsó)
Serves 4
Ingredients
1¾ ounces bacon or smoked lard diced into small cubes
21 ounces yellow bell peppers, sliced
10½ ounces tomatoes cut into cubes
1 large onion, chopped
2 cloves garlic, grated
1 heaping tablespoon paprika powder
Dash of cumin, Salt, chili or hot paprika paste to taste
1 tablespoon oil
1 cup vegetable stock
Fry the bacon or lard cubes in the oil over medium heat. Add chopped onions and grated garlic and sauté until translucent, stirring constantly. Remove from heat and stir in paprika, salt, cumin, and some chili. Return to heat and stir in pepper and some vegetable stock. Cover and braise until pepper is almost tender (about 10 minutes).
Add the tomatoes and cook until soft. Serve with bread. The taste varies according to the type of pepper used. Some swear by the bitingly hot bogyiszlói (banana chili). Others prefer the sweet, mild varieties. Most Hungarian delicacies lose nothing if vegetable oil or olive oil is used instead of lard.
