|
Comparing German
& Hungarian Dishes
by Minci Boelckey, Oct 8 2007
The
foods described on the list are familiar to me as they
are part of both my Hungarian and German heritage. I
base my comments on my southern Hungarian (Bácska) and
Bavarian background; people from other parts of Hungary
or Germany may interpret things differently.
The cucumber salad with sour cream, paprika, (garlic and
a dash of caraway seed) is more Hungarian--the
Hungarians like to use sour cream in a number of their
dishes. The dish made with any of the vegetables that
you listed is known as főzelék in Hungarian and
gemüse in German. Usually one adds potatoes to
the green bean főzelék as well as the zucchini
one to give them a bit more body. Hungarians also make
a dried bean, bab főzelék, with smoked pork hock,
garlic and paprika which is a very filling dish.
Hungarians tend to add paprika and garlic to these
dishes, whereas Germans will usually leave these
ingredients out. The soup with farina/semolina
dumplings is also known by both ethnic groups. The
Germans (or at least the Bavarians and Austrians) call
it griessnockerlsuppe. Hungarians call them
griesznokedli, which is a Magyarization of the word
griessnockerl. Many Hungarian-German words are
used in the everyday language, although they are not
part of the official "correct" language.
Griessnockerlsuppe is a real comfort food which I
cook if anyone is not feeling well as it has magical
healing properties!!
It has been interesting reading the discussions
of the many traditional dishes & how their names
and ingredients vary depending on the prevailing
ethnic influences.
[Edited by Rose Mary Keller Hughes. Published at DVHH by
Jody McKim Pharr, Oct 8 2007] |
