Common ingredients for Hungary

These are common ingredients you may see on packaging and menus in Hungary. Local words are left unchanged so they stay readable in the original language; translate this page if you want supporting text and English names in your own language.

• burgonya (potato)

  Also commonly referred to as 'krumpli'.

• búzaliszt (wheat flour)
• csirkehús (chicken)
• csirkehúsleves (chicken broth)
• cukor (sugar)
• darált marhahús (ground beef)
• darált sertéshús (ground pork)
• dió (walnut)

  Specifically refers to walnuts in culinary contexts.

• élesztő (yeast)
• fokhagyma (garlic)
• füstölt szalonna (smoked bacon)

  A cornerstone of many Hungarian stews and dishes.

• marhahús (beef)
• marhahúsleves (beef broth)
• rum

  Commonly used in desserts like Somlói galuska.

• sajt (cheese)
• sertésháj (pork fat)

  Often refers specifically to leaf lard used in pastry.

• sertéshúslé (pork broth)
• sertészsír (lard)

  Used extensively in traditional Hungarian cooking.

• tej (milk)
• tejföl (sour cream)

  Essential staple in Hungarian cuisine.

• tejszín (heavy cream)
• tojás (egg)
• vaj (butter)
• vaníliakivonat (vanilla extract)

  Often found as 'vanília aroma' in local shops.

• vöröshagyma (onion)