Please note that the content of this book primarily consists of articles available from Wikipedia or other free sources online. Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, cheeses and honey. Recipes are based on centuries of old traditions around spicing and preparation methods. Hungarians are especially passionate about their soups, desserts and pastries and stuffed pancakes (palacsinta), with fierce rivalries between regional variations of the same dish, (like the Hungarian hot fish soup called Fisherman's Soup or halaszle, cooked differently on the banks of Hungary's two main rivers: the Danube and the Tisza). Other famous Hungarian dishes would be Paprikas (paprika stew, meat simmered in thick creamy paprika gravy) served with nokedli (small dumplings), Goulash, Gundel Pancake (pancakes served flambeed in dark chocolate sauce filled with ground walnuts) and Dobos Cake (layered sponge cake, with chocolate buttercream filling and topped with a thin caramel slice).

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