page_title: Hungarian cuisine
section_title: Special occasions
hierarchical_section_title: Hungarian cuisine / Special occasions
caption_attribution_description: English: Pörkölt with nokedli! Magyar: Pörkölt.
context_page_description: Hungarian or Magyar cuisine is the cuisine characteristic of the nation of Hungary and its primary ethnic group, the Magyars. Traditional Hungarian dishes are primarily based on meats, seasonal vegetables, fruits, fresh bread, dairy products and cheeses.
context_section_description: For Christmas, Hungarians have a fish soup called halászlé. Other dishes may be served, such as roast goose, roast turkey or roast duck, cabbage rolls (töltött káposzta). Pastry roll filled with walnut or poppy seed called (bejgli) is a usual Christmas food, and candies and sweets used to decorate the Christmas tree, such as szaloncukor are eaten during all Christmas, when everybody picks them and eats them directly from the tree. In some households, banana soup, also known as 'banán leves', is consumed to bring good luck and health in the upcoming years.
  On New Year's Eve (Szilveszter), Hungarians traditionally celebrate with virsli (Vienna sausage, and lentil soup. On New Year's Day, it is common to eat either lentil soup or korhelyleves, a meaty sauerkraut soup said to cure hangovers.
  Easter (Húsvét) meals have few specialties, though some Hungarians (especially in Szabolcs County) make a special sweet yellow cheese, Sárgatúró, made with quark (túró) and eggs.
caption: Pörkölt with nokedli.
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