5 Traditional Foods
You Have To Try in Szeged

Halászlé or fisherman's soup is made with mixed river fish cooked in a broth that is heavily spiced with hot paprika. The fish—mainly carp, catfish, perch, or pike—is locally sourced from the Tisza and Danube rivers, and though halászlé may seem like a simple dish, this rich soup is traditionally prepared outside and cooked in a kettle over an open fire. Every region has their own version, but the two most popular are Szeged halászlé, made with four types of fish, and Baja halászlé, made mainly with carp and served with homemade pasta called gyufatészta.Expand

Haltepertő are traditional Hungarian fish cracklings originating from Szeged. The dish is usually made with a combination of catfish, breadcrumbs, flour, paprika, oil, and salt. The catfish fillets are cut into smaller pieces or strips that are seasoned with salt and rolled in a combination of breadcrumbs, flour, and paprika. The breaded pieces of catfish are fried in hot oil until golden brown and crisp. Haltepertő is typically served with raw onion slices and tomatoes on top. A lemon wedge is also often used for squeezing lemon juice over the fish cracklings.Expand

Harcsapaprikás is a traditional fish paprikash originating from Hungary. The dish is usually made with a combination of catfish, sour cream, sweet paprika powder, flour, tomatoes, shallots, butter, green peppers, salt, and black pepper. The fish is cut into chunks, seasoned with salt and pepper, coated in paprika and flour, and then shortly fried. The shallots and green peppers are sautéed in a pot, and then covered with water and tomatoes. After a few minutes of cooking, paprika, flour, and fish are added to the pot, and sour cream is mixed in a few minutes before serving the stew. Harcsapaprikás is often served with a mixture of pasta, bacon, sour cream, and cheese on the side.Expand

This Hungarian classic combines pasta, traditional túró cheese, and crispy bacon bits. It can be prepared with different pasta varieties, but the tradition suggests using rolled, flat egg pasta that is torn by hand into uneven pieces. Cottage cheese is occasionally blended with sour cream to create a smooth, velvety sauce, and the whole dish is easily adapted with additional ingredients and various spices. Túrós csusza is a staple restaurant dish and a simple, budget-friendly homemade meal.Expand

This classic Hungarian dessert consists of thin crêpe-like pancakes that are filled with a sweet walnut filling and served doused in warm chocolate sauce. The filling is traditionally prepared with ground or crushed walnuts, and it is often enriched with citrus zest, rum, cinnamon, and raisins. The origin of this classic is associated with Károly Gundel, a famous Hungarian restaurateur who initially served the pancakes at the renowned Gundel restaurant in Budapest, though it is believed that he had attained the recipe from Ilona Matzner, a wife of the famous Hungarian writer Sándor Márai. Throughout the years, the dessert has been adapted and incorporated into traditional Hungarian cuisine, and its variations are found throughout the country. The pancakes are usually folded into quarters or rolled up, and they are often served flambéed.Expand