44th National Táncház Festival & Fair • 4–6 April 2025
Issue:
Starting page: 28
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Food and Tradition – Corn in Hungarian cusine Corn came to Europe – and the Hungarian language region – from America. It began to be used in Hungarian kitchens from the beginning of the 17th century. Hungarians, especially in Transylvania, have been known to cook it and serve it similar to the northern Italian polenta. It is often found in recipes for foods eaten when meat isn’t being served during certain religious fasting periods. Traditional corn recipes included here: Moldavian corn soup, cabbage stuffed with polenta and pumpkin seeds, Moldavian corn cake, Szilágyság style cabbage stuffed with polenta. By Juhász Katalin.