This concession features a variety of Hungarian specialties that one might find in a roadside inn anywhere throughout the Carpathian Basin. It showcases Hungarian foodways as a distinctive culinary tradition that is linked in multiple ways to surrounding regions and that connects Hungary to Jewish, Roma, Slavic, and Balkan cultures in central and eastern Europe.
Cholent Stew with Duck Leg
This quintessential Central European Jewish dish consists of crispy duck, scented with rosemary and thyme, and served over white beans and barley and with a roll.
This popular Sunday dish of rural Hungary is well known in any Hungarian community around the world. It consists of boneless chicken in a sauce made of sour cream and paprika, served over pasta and with a roll.
This filling stew-like soup, named after the herdsmen of the Great Plains in Hungary, consists of beef cubes slowly simmered with paprika and garden vegetables. This dish is served with a roll.
Grilled chicken kabob served over lecsó (also known as lecsau), a sauce of tomatoes and peppers.
Popularized by the small community of Bulgarian immigrants to Hungary in the late nineteenth century, this is a crisp salad of tomatoes, cucumbers, green onions, and feta cheese, tossed in a light lemon dressing.
This grilled handmade pork sausage, with a touch of caraway, is served in a roll with horseradish and mustard.
with Vanilla Ice Cream
A classic dessert made of apples in a crisp pastry
Bogrács Gulyás/ Beef Goulash
Shashlik with Lecsó / Chicken Kabob
Kolbász / Hungarian Sausage
Almás Rétes / Apple Strudel with Vanilla Ice Cream
Photos by Zaki Ghul