ey
at the plate

BUDAPEST, HUNGARY -—
- We were hungry for
Hungarian when 42 overfed
food writers arrived here on
a recent marathon of won-
derful eating in Eastern
Europe.

We found it amazing how the

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arian foo

foods changed from country to
country, There was no gradual
introduction to the next country’s
cuisine. We first learned what to
expect when we saw the roadside
markets near the Czech Republic-
Hungary border. Row after row of
red peppers were hanging there and
two quart jars of pickles and pep-
pers made a colorful display.
Hungarian restaurants serve
Hungarian food. They don't try to
be inventive or feature foods of
other countries. They do their own
thing and they do it with pride.
Actually Hungarian cuisine is a
blend of the foods of many coun-
tries. Throughout history, the nation
has been influenced by the Turks,
Germans, Austrians, Czechs,
Slovaks, Serbians, Croations, and
even a little bit by the Russians as
the rubber-bund borders changed.
In Hungary's culinary history,
paprika is sometimes referred to as
a “Turk pepper.” It is the leading
seasoning for soups, stews, salads

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and some breads and appears,

along with salt and pepper, in the
third shaker on the well-set
Hungarian table. Itis not used as a
garnish to decorate foods but as a
mainstay flavouring that is used by
the tablespoon. Hungarians con-
sume about 5,000 tons of sweet and

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hot varieties of paprika a year
(about one pound per person).

The first lunch in Budapest was
as educational as it was filling and
flavorful. Hungary is the place to
keep your diet in the suitcase,
Goose liver, grilled or roasted. hot
or cold is expected in Hungary, but

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with

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at the lunch, at Bagolyvar, the
goose arrived as a first course,
stuffed goose neck with goose
cracklings.

We learned that caraway seeds
are a common Hungarian spice

See Caraway page 23

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