User:Lisztrachmaninovfan/sandbox

Typical Hungarian dishes
Let's make a table for this section (too many pictures)

Sausage and cold cuts

 * Hurka (sausage, two types: liver sausage called májas hurka, made of pork liver, meat and rice and black sausage called véres hurka, which is equivalent to the black pudding)
 * Téliszalámi (or Winter salami, salami made of spiced meat, cold smoked, and dry ripened, the most famous brand made by Pick Szeged)
 * Herz Szalámi
 * Csabai szalámi and kolbász (spicy salami and smoked sausage, made in the town of Békéscsaba)
 * Gyulai kolbász (spicy sausage, made in the town of Gyula)
 * Debreceni kolbász (Debrecener sausage)
 * Disznósajt (pig cheese, meat jelly, meat slices in aspic with additional gelatin)
 * Szalonna (Hungarian bacon, fatback, back bacon rind, has more fat than usual breakfast bacon)
 * Virsli (a Frankfurter-like long and thin sausage, consumed boiled with bread and mustard)
 * Lókolbász (Horse sausage)

Sweets and cakes

 * Dobos Cake (sponge cake layered with chocolate paste and glazed with caramel and nuts)
 * Linzer torta (a tart with crisscross design of pastry strips on top)
 * Rigó Jancsi (Cube-shaped sponge cake with dark chocolate glaze)
 * Gesztenyepüré (cooked and mashed sweet chestnuts with sugar and rum, topped with whipped cream)
 * Bejgli (cake roll eaten at Christmas and Easter)
 * Kürtőskalács Stove cake or Chimney cake, cooked over an open fire — a Transylvanian specialty, famous as Hungary's oldest pastry
 * Csöröge (crispy, light Hungarian Angel Wing fry cookies, a twisted thin fried cookie made of yeast dough, dusted with powdered sugar)
 * Vaníliás kifli (vanilla croissant, small, crescent shaped biscuits)
 * Piskóta (thin, light, sweet delicate, crispy cookie)
 * Rétes (strudel)
 * Csiga (literally snail - a rolled pastry that comes in many different coatings and flavors, usually walnut, poppy seed, chocolate, and vanilla pudding)
 * Képviselő Fánk (Hungarian Cream Puff made from choux paste and filled with vanilla cream. Literal Translation - 'Ambassador Doughnut')
 * Kuglóf (Kuglóf cake, a traditional Austro-Hungarian coffee party cake)
 * Lekváros Bukta or Bukta (a baked dessert filled with jam, túró or ground walnuts)
 * Lekváros tekercs (Rolled up soft sponge cake filled with jam)
 * ''Lekvár (Thick Hungarian jam)
 * Birsalma sajt (Quince cheese, or quince jelly made of quince fruits)
 * Törökméz (a sweet sticky white nougat paste cooked with sugar, eggwhites, honey, bits of walnuts, spread between two wafer sheets)
 * Halva (a Transylvanian sweet confection, made with sunflower seeds, of Turkish origin)
 * Madártej (Floating island, a dessert made of milk custard with eggwhite dumplings floating on top)
 * Túró Rudi (sweet quark cheese - called túró - filled chocolate bar)
 * Szaloncukor (flavoured candies that hang on the Christmas tree, eaten at Christmas)
 * Arany galuska (dumplings, or dough balls rolled in butter, sugar, and nuts and packed together to make a pull-apart cake, with vanilla custard)
 * Vargabéles (Hungarian strudel or Noodle Pie)
 * Esterházy torta (Consists of buttercream spiced with cognac or vanilla and walnuts)
 *  (Somló-style Sponge Cake)
 * Palacsinta (crêpe-like variety of pancake)
 * Mákos guba (a poppy seed-based dessert found throughout Central Europe; consists of slices of sweet(ened) kifli and poppy seeds boiled in milk with butter, often with various nuts and dried fruits as toppings)
 * Túrós lepény or túrós pite (dessert bars made from sweetened túró. A variant called kapros-túrós lepény also exists, which has dill added)
 * (A Hungarian-Jewish dessert, a cake with 4 different fillings, poppyseed, walnut, apple and plum jam)

Others

 * Lángos (fried bread dough)
 * Pogácsa (a type of bun, round puffed pastry with bacon, traditionally cooked on the fire)
 * Zsemle (round small breads, eaten cut in half, with butter, cold cuts or jam, often for breakfast)
 * Fánk or Bismarck Doughnuts
 * Kifli (crescent-shaped pastry, see picture)
 * Perec (Pretzel, salty crispy pasty)
 * Májgaluska (small liver dumplings used in different soups, for example liverball soup)
 * Grízgaluska (Hungarian boiled semolina dumplings used in soup)
 * Tarhonya (a kind of large Hungarian "couscous", big pasta grain, served as a side dish)
 * Rizi-bizi (Hungarian risotto, white rice mixed with green peas, served as a side dish)
 * Vinetta or padlizsán krém (Transylvanian mashed eggplant salad made of grilled, peeled and finely chopped eggplants)
 * Körözött or Liptai túró (cheese spread with ground sweet paprika and onions)
 * Libamájpástétom (Hungarian delicacy: foie gras - goose liver pâté)
 * Bundás kenyér (literally, "coated bread" or "bread with a fur", French toast or Gypsy toast or bread fritter, a breakfast food or eaten with spinach)
 * Bread (Hungarian bread - kenyér - is baked fresh every morning in the bakeries. The traditional form called cipó is big, round and with a hard thick crust. The other bread type is vekni: long loaves with crispy crust, thicker or thinner, like the baguette.)

= Meya Language =