Hungarian, or Magyar, cuisine is the cuisine characteristic to Hungary and the Magyars (the main ethnic group of Hungary, and the Hungarian word for ‘Hungarian’).Hungarian food is often spicy. It frequently uses paprika, black pepper and onions. Potatoes are also commonly used in many dishes. Hungarians are passionate about their soups, desserts and stuffed pancakes, with fierce rivalries between regional variations of the same dish, e.g. the fish soups cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza.
Hungarian cuisine is influenced both by the history of the Magyar people and by the environment found in the Carpathian basin when the Magyars settled in the late 800s. The importance of livestock is apparent in the prominence of meat in Hungarian food. The nomadic lifestyle of the Magyars may be reflected in the many dishes cooked over the fire, from goulash in a bogracs (or cauldron) to pogacsa pastries. In the 15th century, King Matthias Corvinus and his Neopolitan wife Beatrice were influenced by Renaissance culture and helped introduce ingredients like garlic and onions to Hungarian cuisine. Elements of Turkish cuisine were adopted by Hungarians during the Ottoman era, mainly in the form of vegetable dishes, but the influence is not as pronounced as in the Balkans. Cakes and sweets in Hungary show a strong German/Austrian influence.
Two remarkable elements of Hungarian cuisine that are hardly noticed by locals, but usually conjure up much enthusiasm amongst foreigners are different forms of fozelek (a lentil dish), as well as cold fruit soups.
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