Local street food in Hungary
Lángos is a flat bread made of a dough with flour, yeast, salt and water. The name comes from the Hungarian word láng (flame) from the days when the snack was baked next to the flames of a brick oven. Nowadays its deep-fried and sold at festivals and fairs throughout Hungary. It can be served with sweet or savory toppings. A favorite topping for lángos is with shredded cheese after first being rubbed with a raw clove of garlic.
Similar to a scone, pogásca is made from yeast dough that is folded several times and baked. It’s almost always savory and served with various seasonings and toppings like cheese, pork cracklings, garlic, paprika and onions. Pogácsa is traditionally eaten alone as a snack but are also served with hearty dishes like goulash.
Kürtoskalács also known as chimney cake or stove cake is a traditional Hungarian pastry that originated in Transylvania. It is made by placing strips of dough on a wooden cylinder over an open fire. The dough is than glazed with sugar which creates a sweet, crisp crust. Once toasted, it is generally rolled in toppings like sugar, cinnamon, or nuts.
The Hungarian version of a crepe, palacsinta is a very common food that is sold at snack bars on the street. Fillings include apricot jam, cottage cheese, chocolate sauce, and poppy seed. Palascinta can also be made with savory fillings such as the hortobágyi palacsinta, which is filled with veal or chicken pörkölt and topped with paprika sauce.
Hungarian love meat and its no surprise that sausages are eaten with great gusto! Kolbász is the generic Hungarian word for sausage. Most are made with ground pork or beef and include a variety of spices like paprika and garlic.
In the colder months especially during the Christmas season, street vendors can be seen strolling around with their push charts selling roasted chestnuts.