Articles by Initial Letters

Traditional Hungarian food – roasting meat on the open fire: the most basic way to cook meat is to skewer it and roast it outdoors. Hungarians, also, have been doing this for centuries and summer is a good time for it. Fish, chicken, pork, rabbit, steer, lamb and game are discussed with suggestions for roasting times, method, placement over the fire, seasoning (simple: salt, pepper, onion, garlic, paprika) and types of skewers/spits (wood, metal). A cook book by Hungarian sociologist Erdei Ferenc from Makó is heavily referred to. By Juhász Katalin.