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Food, eating habits and cusine of Hungary

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Traditional Hungarian cuisine is spicy and often rather heavy. Recipes are based on centuries old traditions in spicing and preparation. Paprika and garlic are liberally used.

The national dish is goulash, but Hungarians call the thick paprika-laden stew known as goulash elsewhere by the term pörkölt and reserve the term gulyás for a lighter paprika-flavored soup. Goose is also quite popular in Hungary and the most common dish is sült libacomb, roast goose leg. Stuffed (töltött) vegetables of all kinds are also popular, and Hungarian pancakes (palacsinta), both savoury and sweet, are a treat. Common snacks include kolbász, a Hungarianized version of the Polish kielbasa sausage, and lángos, deep-fried dough with a variety of toppings.

Pálinka, a strong brandy-like liquor distilled from fruit, wine, beer and coffee are favoured beverages.

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