HUNGARIKUMS IN FOCUS
We preserve values
Hungaricums are specific Hungarian national values – treasures that should be preserved due to their uniqueness.
Fisherman’s soup or ‘halászlé’, the double Hungarikum
The fisherman’s soups of Baja and the Tiszanian region differ not only in terms of ingredients but preparation, too. And we haven’t event touched the awkward question of whether bread or ‘gyufatészta’ (thick-cut spätzle) should go with it… Although this is likely to remain an eternal point of antagonism between regional enthusiasts, they all agree there is no making a genuinely delicious fish soup – both variants of which have made it to the Collection of Hungarikums – without the appropriate kettle.
Goulash, along with its close relatives ‘pörkölt’ and ‘paprikás’, i.e. the other members of the goulash family, are among the classic masterpieces of Hungarian cuisine. Classic Hungarian goulash, itself a Hungarikum, has many other Hungarikums among its ingredients. Although goulash can be prepared over a kitchen stove, the flavour of any kettle dish is incomparably better than the same made in the indoor kitchen.
An overwhelming delicacy, the Hungarian chimney cake
Chimney cake is an invention of the Hungarians in Transylvania, more closely that of the Szeklers in Székely Land; it is Szekler, Transylvanian and Hungarian at the same time. This sweet Hungarikum is baked over open embers, wound lengthwise on a wooden spit in the shape of a truncated cone. The vanilla flavoured delicacy has been on the list of Hungarikums since 2015.
Salty or sweet?
Or perhaps both?:)