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Archive for the 'Hungarian Recipes' Category

Hungarian Lemon Poppy Seed Cookies contributed by, Will from The Seven Hills School in Cincinnati, Ohio USA

Hungarian Lemon Poppy Seed Cookies





2/3 cup granulated sugar

1/2 cup butter, softened

1 egg

2 teaspoons grated lemon peel

1-1/4 cups all-purpose flour

1/2 teaspoon baking soda

1/4 teaspoon salt

1 tablespoon poppy seed


1 cup powdered sugar

2 tablespoons lemon juice


Preheat oven to 350˚.

For cookies,beat granulated sugar and butter in large bowl of electric mixer at medium speed until creamy. Beat in egg and lemon peel. combine flour, baking soda and;gradually add to butter mixture. Beat in poppy seeds on low speed.

Drop dough by heaping teaspoonfuls 2 inches apart onto ungreased cookie sheets. Bake 11 to 12 minutes or until edges are lightly browned. Let stand on cookie sheets 1 minute;transfer to wire racks and cool completely.

For glaze, combine powdered sugar and lemon juice in small bowl; mix well. Drizzle glaze over cookies; let stand until glaze is set, about 20 minutes.


posted by SSnyder in Hungarian Recipes,Recipes and have No Comments

Hungarian Krautflecker contributed by, Eli from the Seven Hills School in Cincinnati, Ohio, USA

Hungarian Krautflecker



1 tablespoon of salt
4 cups of finely shredded (or grated)
1 cup finely sliced onion
4 tablespoons butter (vegetable oil or other fat)
2 teaspoons sugar
1/4 teaspoon pepper
3 cups cooked broad egg noodles, drained


Mix the salt and cabbage together and let stand for 30 minutes.
Squeeze out as much liquid as possible. Heat the butter in a deep skillet, add the onions, cabbage, sugar, and pepper.
Cook over low heat, stirring frequently, until cabbage is browned, for about 25/30 minutes.
Add the noodles and toss to blend thoroughly.
Note: To reduce fat, you can use just one tablespoon of butter and saute the cabbage for a few minutes, then finish with a little chicken stock, stirring frequently.

posted by SSnyder in Hungarian Recipes,Recipes and have No Comments

Hungarian Sugar Cookies contributed by, Grace from the Seven Hills School in Cincinnati, Ohio, USA




1  1/2 cups sugar
1  1/2 cups butter or margarine(do NOT use whipped margarine too much water in it)
3 large eggs
2 tablespoons milk
3 tablespoons of sour cream
2 teaspoons vanilla extract
4 1/2 cups flour
2 teaspoons baking soda
3 teaspoons cream of tarter


Cream sugar and butter. Beat in eggs. Add milk, sour cream and vanilla. Mix dry ingredients and stir (may need to add 1/4 cup of flour).Chill at least 24 hours. (Remember to cover the dough ball with margarine and wrap tight with Saran-Wrap.) Pinch small amount of dough and kneed in food coloring.  While working with the dough cover the rest with plastic wrap so it won’t dry out. Roll out thin and in colored sugar sprinkles, add nuts or small cut outs of the colored dough, options are unlimited.  My kids always used the small gingerbread boy and girl cookie cutters. They made holes at the top of the head with a knitting needle then loaded them up with decorations.  Once baked we strung them onto ribbon which then went on the Christmas tree.  If the dough gets too crumbly add a bit of sour cream.  If you want shiny golden cookies use an egg wash before decorating.  Bake at 350˚F  for 8 to 10 minutes.

To  make natural cookie colors.  You will need to prepare ahead of time.  You’ll need a juicer.  Collect he juice of one red beet.  This will give you a nice deep burgundy color for the dough.  THe orange color would be the juice of a carrot.  These juices really don’t change the flavor of the cookies too much.

Adding the cocoa will make a nice brown which looks awesome as a checkered board cookies.  (Form two thin strips each of regular and chocolate dough.  Press together in opposite brown on top of while etc.  Slice into 3/8 thickness and “voila” checker board cookies)  The food colors, natural or not will leave kids with messy hands which you should clean up with a little lemon juice.

posted by SSnyder in Hungarian Recipes,Recipes and have No Comments