Articles by Initial Letters

Traditional Hungarian Cuisine of the Kerepesi Basin (on Budapest’s eastern edge). Slovak, Swabian and Jewish recipes for dumplings that can be savory or sweet, served in soups, with sauces, as a main dish or desert. Sometimes a raised dough is used; mostly they are steamed or boiled – and often have a basis of potato. Recipes provided are for: big dumplings, big dumplings from potato, big dumpling and soup, matzo dumplings, goose soup, hunter’s style goose, kraut dumpling, plum dumplings, sweet steamed dumplings. By Juhász Katalin.