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An Estonian in Budapest, part 2.
Not long ago we were lucky to have a number of foreign contributors. We asked them to share their thoughts on living in Budapest and also on Hungarian people in general. Find out what Meribel Sinikalda from Estonia has to say.
Meribel Sinikalda
Best of Budapest online | July 17, 2015
My first argument about Hungarian cuisine was whether gulyás is a soup or not. My first laugh about Hungarian cuisine was when my French friends went to buy mozarella cheese and came back with a pack of pig's fat. My first surprise about Hungarian cuisine was when my Hungarian language teacher told me that Hungarians often eat sweet pasta. And today I'm going to get my first experience cooking Hungarian food, along with my colleagues from Lithuania, France, Turkey, Germany and Spain. Most of us know gulyás and lángos, but today’s menu is pretty new for us: nokedli (galuska), paprikás csirke, töltött paprika and csalamádé. Before we start, our Hungarian friend serves typical Hungarian drinks: pálinka, Unicum and berry liquire. Egészségedre! (We are beginners in the language, too.)
Soon enough, the whole apartment starts smelling of paprika and onion. I would say that this is the official smell of Hungary. Onion on oil plus paprika – if you cook Hungarian, you can’t go wrong starting with this magic „three-some“. We cut the vegetables, wash the meat, and observe how galuska is made, while discussing where to get the freshest food in Budapest. Once we start tasting our masterpieces, we agree: no matter how much we cried while chopping those onions, it was worth it. And probably the same goes for all the other Hungarian dishes – but for now, paprikás csirke is my favorite!
 
 
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