About Transylvania
TRANSYLVANIA
This area, populated by the Szekely people, has variously been considered
Hungarian, German, and Romanian. Presently it is a part of Romania. The
forests and mountains, as well as the people themselves, have contributed
to the lore that is part poetry, part legend, and part mythology. Stones
of ghosts, trolls, and spells abound and seem somehow to fit into the
atmosphere of misty forests and dark mountains.
But a fine cookery, tradition is also prevalent and it includes many
dishes or versions of dishes that taste differently than the general
cuisine of Hungary. From Romania, the Transylvanians have adapted cornmeal
and use it for breads and dumplings; and from their own fields they have
plucked tarragon and summer savory which they use as abundantly in their
cookery as the rest of Hungary uses paprika.
Sauerkraut is a part of the Transylvanian szekely gulyas and forms the
base of many casseroles with pork or noodles. Tokany is a delicious pork
and beef stew simmered with wine and finished with sour cream. Flax is
eaten as a vegetable and many main dishes are created around grape leaves
or cabbage leaves stuffed with imaginative mixtures of finely chopped and
seasoned meats and vegetables. Cross-cut wooden slabs provide the wooden
platters for the famed grilled dinner of pork and sausages, pickled
cabbage (especially cika, the cabbage core) and cucumbers with potato
salad. This grilled dinner on a wooden platter is called fatanyeros and is
often served as a specialty in many Budapest restaurants.
Pork is an important staple and pig-killing day (Disznotor) means much
work in slaughtering the pigs, smoking, curing the meats, and preparing
many types of sausages. But it also means special feasting foods, almost
all based on pork: paprikas, soups, roasted meats, sausages, all
accompanied with pickled vegetables and much wine.
The area also makes good use of locally prepared fresh curd cheese, cream
and sour cream. Often these too differ in flavor because they may be
prepared from sheep's or even buffalo's milk.