Traditions of Hungary come alive

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The Chicago Hungarian Society is back for the 6th Annual Taste of Hungary. (WLS)

The Chicago Hungarian Society is back for the 6th Annual Taste of Hungary on Saturday, September 10, 2016. From 11 a.m.-10 p.m., visitors can experience the rich culture, music, and food of Hungary at the Norridge United Church of Christ. From goulash to sausage, and everything in-between, guests can taste a variety of delicious dishes. Adults pay $20 to enter, which includes three food tickets. Children under 12 can enter for $5, which includes one meal ticket. Kids under 6 get in for free!

Volunteers with the Taste of Hungary, Renáta Sándor and Kinga Sándor-Kovács, visited Eyewitness News to preview some of the food you can try at the Taste of Hungary.
Event: 6th Annual Taste of Hungary
Date: Sept 10, 2016
Hours: 11 a.m.-10 p.m.
Address: Norridge United Church of Christ: 8260 W Foster Ave. Norridge IL 60706 (intersection of Foster Ave. and Cumberland Ave.)
Admission/ Ticket Prices: $20/adult includes 3 samplings, $5/child between 6-12 includes 1 sampling,
children under age of six free.
Deadline to register: Tickets available at the door (cash/check only)
Is this open to the public? Yes



Name of dish: Lángos (lahn-goush) aka Hungarian Fried Bread

Yields: 10 lángos

3 cups of all purpose flour
1 packet of yeast.

sunflower oil for frying

Savory Toppings:
1 head garlic
sour cream
grated cheese

Sweet Toppings:
your favorite jam

1. Sift flour - at room temperature, into a bowl and mix in the salt.
2. Using your fist, form a hole in the mound of flour and add yeastwater mixture.
3. Mix everything together and knead until the consistency reaches that of bread dough with air bubbles (dough will be sticky, but if it's too sticky add a bit more flour).
4. Dust the top of the dough with flour and let rest under a clean cloth for 1 hour until it grows to twice its original size.
5. Place the dough onto a wooden board dusted with flour and knead the dough a bit more before dividing the dough into individual pieces.
6. Cut or tear the desired pieces by making a pizza dough looking shape - thin in the middle and a little thicker on the outside.
7. Lay the dough in hot oil to fry until slightly brown on both sides.
8. Place on paper towel to absorb some of the grease.

9. While the dough is still hot, add sour cream mixed with garlic.
Sprinkle grated cheese on top and enjoy :)

Name of dish: Palacsinta (pal-lah-chin-ta) aka Hungarian Pancakes

Yields: 9-11 palacsinta

1 cup milk
11 rounded tablespoons of flour
3/4 cup of soda water (or sprite)
salt (and sugar optional)
1/2 cup of oil

apricot jam (or your favorite jam), nutella, fresh fruits etc.

1. To obtain a thin crepe, mix the cold milk and the egg with a wire whisk. Add the flour slowly and keep stirring the mixture until it becomes a creamy, smooth-flowing dough. Add the soda water and
a pinch of salt.
2. Heat a well-cleaned pan (crepe pan if you have one). Lightly coat the pan with oil. Pour about 1/4 cup dough into the hot pan, swirl it around to spread the dough evenly and fry over high heat. The dough should separate from the pan on the sides. When it starts to bubble, turn and fry the other side.
3. If the crepe is too thick, thin the dough by adding soda water. Always stir the mixture before pouring it into the hot pan, otherwise the flour might settle.
4. Several types of crepe fillings can be used; our favorite is apricot jam.
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