Delicious Diversity =>> Travel HUNGARY PRESERVES A MEATEATING FOOD CULTURE SEASONED WITH PAPRIKA Document: | Video: | Podcast: | Font Size: Small Medium Large From paprika-spiced goulash to pork-minced cabbage leaves, Hungary’s favorite traditional foods reflect a love of meat and paprika. There’s room for fish, but the true soul of Hungarian food is meat. Vegetarians might find it challenging to order food in Hungary’s restaurants, because this is a meat-lover’s paradise. Steeped in a peasant history, modern Hungarians continue to preserve the cooking of dishes developed centuries ago, when nomadic tribes wandered Hungary’s great plains. In the 15th-16th centuries, the Italians and Turks arrived with new ingredients. and the Bulgarians and Turks introduced paprika in the 16th-17th centuries. The favorite dishes that emerged and are still prepared today are recipes hearty for cold winters, filled with paprika and other spices, and rich in meat. Topping it all off are some of the most savory breads and sweetest sweets known to mankind. WELCOME TO THE LAND OF PAPRIKA AND MEAT Walk up to a hot deli counter in Budapest, order gulyás (means herdsmen), and get ready to enjoy the national dish – Hungarian goulash. Its roots are in the 9th century, eaten by Magyar shepherds who made delicious recipes consisting of the few ingredients on hand. True Hungarian goulash is an art form of sorts because it must be cooked the right way, and not belittled with items as mundane as macaroni, noodles or ground beef. This is a shepherd’s soup that was originally made with spiced, cooked and dried beef, carried in sheep stomach bags and rehydrated when ready to use. The true gulyás has lots of high quality paprika – lots meaning a quarter cup or more. Login or Subscribe to access full content. Tags: Collaborative Computing Offers MWBEs Expanding Opportunities Building a Case for Mitigating Risk