Articles by Initial Letters
Oszmán török hatások a magyar táplálkozáskultúrában
- Issue: 2024/4
- Starting page: 41
- Serie: Ételek – Hagyományok
- Author: Juhász Katalin
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Hungarian food and tradition: Ottoman Turkish influences in Hungarian cuisine. This article is based mainly on the research and writings of Bartha Judit from ["The Turkish heritage. Common ground in Turkish and Hungarian eating habits"] published by European Folklore Institute. Budapest, 2017. During the Turkish occupation [1541-1699] some 50 to 80 thousand Turks (from various regions of the vast multicultural Ottoman empire) lived in Hungarian territory and left their mark on Hungarian cuisine. Peppers, tomatoes, eggplants and corn came to Hungary via the Turks, as did the sour cherry and apricot. The Turks brought the use of parsely, caraway, anise and horseradish as well as dishes like stuffed peppers and stuffed cabbage, strudel and also sweets made from fruit including ’pekmez’ (a molasses-like syrup made from boiling down fruit). Hungary’s coffee drinking culture also arrived with the Turks. Recipes included here: eggplant cream (vinete), 2 versions of stuffed cabbage, Turkish delight with almonds. By ethnographer Juhász Katalin.