Course Content
1: Exploring Regional Cuisine of Hungary, Serbia, Slovakia, Romania
About Lesson

Overview of Hungary, Serbia, Slovakia, and Romania and their culinary traditions

Hello and welcome to the CookEU training!
This training is designed to help you learn how to cook delicious and healthy dishes
from different European cuisines. You will discover the history, culture and
ingredients of various regions, and practice your skills in preparing and presenting
mouth-watering recipes.
In this block you will learn the overview of Hungary, Serbia, Slovakia, and Romania
and their culinary traditions.
We hope you enjoy this training and have fun learning new things. Let’s get
started!

Introduction to Hungarian cuisine

Hungarian cuisine is mostly continental Central European, with some elements from
Eastern Europe such as the use of poppy, and the popularity of kefir and quark.
Paprika is often associated with Hungary and is used prominently in several dishes.
Hungarian cuisine is based on meats, seasonal vegetables, fruits, bread, and dairy
products. Some of the most famous dishes are gulyás (goulash), a hearty stew of beef,
potatoes, and paprika; paprikás csirke (chicken paprikash), chicken in a creamy paprika
sauce; töltött paprika (stuffed peppers), peppers filled with meat, rice, and vegetables;
and lángos (deep-fried bread), served with various toppings.
To learn more about Hungarian cuisine, watch this video:
[Hungarian Food – 21 Traditional Dishes to Eat in Hungary – Swedish Nomad]
After watching the video, answer these questions:
– What are some of the common ingredients and spices used in Hungarian cuisine?
– What are some of the typical breakfast dishes in Hungary?
– What are some of the desserts and sweets that Hungarians enjoy?

https://www.swedishnomad.com/traditional-hungarian-food

Introduction to Serbian cuisine

Serbian cuisine is influenced by the cuisines of the Balkans, Mediterranean, Central
Europe, and Ottoman Empire. It is rich in meat, especially pork, lamb, and beef. Dairy
products such as cheese and yogurt are also widely consumed.
Some of the most popular dishes in Serbian cuisine are ćevapi (grilled minced meat),
pljeskavica (Serbian burger), sarma (stuffed cabbage rolls), burek (flaky pastry with cheese
or meat filling), and ajvar (red pepper relish).

To learn more about Serbian cuisine, read this article: [Serbian Food – 20 Traditional Dishes
to Eat in Serbia – Swedish Nomad]

After reading the article, answer these questions:
– What are some of the common breads and pastries in Serbian cuisine?
– What are some of the typical drinks and beverages in Serbia?
– What are some of the festive dishes that Serbians prepare for special occasions?
https://www.swedishnomad.com/serbian-food

Introduction to Slovakian and Romanian cuisines

Slovakian cuisine is similar to other Central European cuisines, with a strong influence
from Hungarian and Austrian cuisines. It is based on wheat, potatoes, milk, cheese, pork,
poultry, cabbage, onions, and garlic. Some of the traditional dishes are bryndzové halušky
(potato dumplings with sheep cheese), kapustnica (cabbage soup), zemiakové placky
(potato pancakes), and trdelník (spiral cake).

Romanian cuisine is influenced by the cuisines of the neighboring countries such as
Bulgaria, Serbia, Hungary, Turkey, and Greece. It is also based on meat, especially pork,
vegetables, cheese, eggs, and cereals. Some of the famous dishes are sarmale (stuffed
cabbage or vine leaves), mămăligă (polenta), mititei (grilled minced meat rolls), ciorbă
(sour soup), and cozonac (sweet bread).

To learn more about Slovakian and Romanian cuisines, watch these videos: [Slovakian
Food – 10 Traditional Dishes to Eat in Slovakia – Swedish Nomad] and [Romanian Food –
20 Traditional Dishes to Eat in Romania – Swedish Nomad]

After watching the videos, answer these questions:

– What are some of the common desserts and snacks in Slovakian cuisine?
– What are some of the typical sauces and dips in Romanian cuisine?
– What are some of the regional specialties and variations in both cuisines?

https://www.swedishnomad.com/slovakian-food
https://www.swedishnomad.com/romanian-food
https://www.swedishnomad.com/traditional-hungarian-food
https://www.swedishnomad.com/serbian-food
https://www.swedishnomad.com/slovakian-food
https://www.swedishnomad.com/romanian-food

Introduction to key ingredients, spices, and cooking techniques
Hello and welcome to the CookEU training!
This training is designed to help you learn how to cook delicious and healthy dishes
from different European cuisines. You will discover the history, culture and ingredients
of various regions, and practice your skills in preparing and presenting mouth-watering
recipes.
In this module, you will learn about the key ingredients, spices, and cooking techniques that
are essential for preparing dishes from the cuisines of Hungary, Serbia, Slovakia, and
Romania. You will discover how to use these elements to create flavors, textures, and
aromas that are characteristic of each cuisine.
We hope you enjoy this training and have fun learning new things. Let’s get
started!


Key ingredients for Hungarian cooking

Hungarian cuisine is mostly continental Central European, with some elements from
Eastern Europe such as the use of poppy, and the popularity of kefir and quark. Paprika
is often associated with Hungary and is used prominently in several dishes. Some of the
key ingredients for Hungarian cooking are:
– Paprika: Paprika is a spice made from dried and ground peppers. It can be sweet or
hot, and it gives a distinctive color and flavor to many Hungarian dishes. Paprika is used to
season meats, soups, stews, sauces, and vegetables. Some of the famous dishes that use
paprika are gulyás (goulash), paprikás csirke (chicken paprikash), and halászlé (fisherman’s
soup).
– Sour cream: Sour cream is a dairy product that is made by fermenting cream with
bacteria. It has a tangy taste and a creamy texture. Sour cream is often added to
Hungarian dishes to balance the spiciness of paprika and to create a rich sauce. Some of
the dishes that use sour cream are töltött paprika (stuffed peppers), lángos (deep-fried
bread), and túrós csusza (noodles with cheese and bacon).
– Cabbage: Cabbage is a leafy vegetable that can be green, white, or red. It is high in
vitamin C and fiber. Cabbage is often cooked or pickled in Hungarian cuisine. It can be
stuffed with meat and rice, shredded into salads or soups, or fermented into
sauerkraut. Some of the dishes that use cabbage are sárga bableves (yellow bean soup),
káposztás tészta (cabbage noodles), and töltött káposzta (stuffed cabbage rolls).
https://www.swedishnomad.com/traditional-hungarian-food


Key spices for Serbian cooking

Serbian cuisine is influenced by the cuisines of the Balkans, Mediterranean, Central
Europe, and Ottoman Empire. It is rich in meat, especially pork, lamb, and beef. Dairy
products such as cheese and yogurt are also widely consumed. Some of the key spices
for Serbian cooking are:


Paprika: Paprika is a spice made from dried and ground peppers. It can be sweet or
hot, and it gives a distinctive color and flavor to many Serbian dishes. Paprika is used to
season meats, soups, stews, sauces, and vegetables. Some of the famous dishes that use
paprika are ćevapi (grilled minced meat), pljeskavica (Serbian burger), sarma (stuffed
cabbage rolls), and ajvar (red pepper relish).


Black pepper: Black pepper is a spice made from the dried berries of the Piper nigrum
plant. It has a pungent and spicy taste that adds heat and aroma to many dishes. Black
pepper is used to season meats, salads, soups, sauces, and cheese. Some of the dishes that
use black pepper are gibanica (cheese pie), kajmak (clotted cream), karadjordjeva šnicla
(breaded pork steak), and podvarak (roast meat with sauerkraut).


Garlic: Garlic is a bulbous plant that belongs to the onion family. It has a strong and
pungent flavor that enhances many dishes. Garlic is used to flavor meats, soups, stews,
sauces, and breads. Some of the dishes that use garlic are prebranac (baked beans),
čorba (sour soup), pasulj (bean soup), and lepinja (flatbread).
To learn more about Serbian spices, read this article: [Serbian Ingredients.. – Serbian
Cuisines]


After reading the article, answer these questions:

– What are some of the other spices that are sometimes used in Serbian cuisine?
– How do you make ajvar, a red pepper relish that is popular in Serbia?
– What are some of the health benefits of garlic?


https://www.swedishnomad.com/serbian-food
https://cuisinesinserbia.weebly.com/serbian-ingredients.html

Key spices for Serbian cooking

Serbian cuisine is influenced by the cuisines of the Balkans, Mediterranean, Central
Europe, and Ottoman Empire. It is rich in meat, especially pork, lamb, and beef. Dairy
products such as cheese and yogurt are also widely consumed. Some of the key spices
for Serbian cooking are:


Paprika: Paprika is a spice made from dried and ground peppers. It can be sweet or
hot, and it gives a distinctive color and flavor to many Serbian dishes. Paprika is used to
season meats, soups, stews, sauces, and vegetables. Some of the famous dishes that use
paprika are ćevapi (grilled minced meat), pljeskavica (Serbian burger), sarma (stuffed
cabbage rolls), and ajvar (red pepper relish).


Black pepper: Black pepper is a spice made from the dried berries of the Piper nigrum
plant. It has a pungent and spicy taste that adds heat and aroma to many dishes. Black
pepper is used to season meats, salads, soups, sauces, and cheese. Some of the dishes that
use black pepper are gibanica (cheese pie), kajmak (clotted cream), karadjordjeva šnicla
(breaded pork steak), and podvarak (roast meat with sauerkraut).


Garlic: Garlic is a bulbous plant that belongs to the onion family. It has a strong and
pungent flavor that enhances many dishes. Garlic is used to flavor meats, soups, stews,
sauces, and breads. Some of the dishes that use garlic are prebranac (baked beans),
čorba (sour soup), pasulj (bean soup), and lepinja (flatbread).
To learn more about Serbian spices, read this article: [Serbian Ingredients.. – Serbian
Cuisines]


After reading the article, answer these questions:

– What are some of the other spices that are sometimes used in Serbian cuisine?
– How do you make ajvar, a red pepper relish that is popular in Serbia?
– What are some of the health benefits of garlic?


https://www.swedishnomad.com/serbian-food
https://cuisinesinserbia.weebly.com/serbian-ingredients.html

Key cooking techniques for Slovakian and Romanian cuisines

Slovakian cuisine is similar to other Central European cuisines, with a strong influence
from Hungarian and Austrian cuisines. It is based on wheat, potatoes, milk, cheese, pork,
poultry, cabbage, onions, and garlic. Some of the traditional dishes are bryndzové halušky
(potato dumplings with sheep cheese), kapustnica (cabbage soup), zemiakové placky (potato
pancakes), and trdelník (spiral cake).


Romanian cuisine is influenced by the cuisines of the neighboring countries such as Bulgaria,
Serbia, Hungary, Turkey, and Greece. It is also based on meat, especially pork, vegetables,
cheese, eggs, and cereals. Some of the famous dishes are sarmale (stuffed cabbage or vine
leaves), mămăligă (polenta), mititei (grilled minced meat rolls), ciorbă (sour soup), and
cozonac (sweet bread).


Some of the key cooking techniques for Slovakian and Romanian cuisines are:

Dumpling: Dumpling is a technique of making small balls of dough that are cooked in
boiling water or broth. They can be made from wheat flour or potatoes, and can be filled
with cheese or meat. Dumplings are often served with soups or stews. Some of the dishes
that use dumplings are bryndzové halušky (potato dumplings with sheep cheese) in
Slovakia and colțunași (dumplings with various fillings) in Romania.


Baking: Baking is a technique of cooking food in an oven using dry heat. It can be used for
making breads, cakes, pies, pastries, casseroles, and roasts. Baking is often used for making
desserts or festive dishes. Some of the dishes that use baking are trdelník (spiral cake) in
Slovakia and cozonac (sweet bread) in Romania.


Grilling: Grilling is a technique of cooking food over direct heat, usually from charcoal or
gas. It can be used for making meats, vegetables, cheese, and breads. Grilling is often used
for making quick and easy dishes or street food. Some of the dishes that use grilling are
pljeskavica (Serbian burger) in Slovakia and mititei (grilled minced meat rolls) in Romania.
To learn more about Slovakian and Romanian cooking techniques, watch these videos:
[Slovakian Food – 10 Traditional Dishes to Eat in Slovakia – Swedish Nomad] and [Romanian
Food – 20 Traditional Dishes to Eat in Romania – Swedish Nomad]


After watching the videos, answer these questions:

– What are some of the common tools and equipment used in Slovakian and
Romanian kitchens?

– How do you make kapustnica, a cabbage soup that is popular in Slovakia?

– How do you make ciorbă, a sour soup that is popular in Romania?

https://www.swedishnomad.com/slovakian-food
https://www.swedishnomad.com/romanian-food
https://www.swedishnomad.com/traditional-hungarian-food
https://www.swedishnomad.com/serbian-food
https://cuisinesinserbia.weebly.com/serbian-ingredients.html
https://www.swedishnomad.com/slovakian-food
https://www.swedishnomad.com/romanian-food