Csirke

Csirke is the Hungarian word for chicken. It refers to the domestic fowl, Gallus gallus domesticus, which is commonly raised for its meat and eggs. In Hungarian cuisine, csirke is a very popular ingredient and is prepared in a wide variety of ways.

One of the most traditional Hungarian dishes featuring csirke is csirkepaprikás, or chicken paprikash. This is a rich stew made with chicken pieces, onions, and generous amounts of sweet Hungarian paprika, often finished with sour cream. Another common preparation is sült csirke, which is roasted chicken, typically seasoned with salt, pepper, and sometimes garlic or herbs.

Csirke can also be found in soups, such as csirke húsleves (chicken broth), which is a light and flavorful soup often served with noodles or dumplings. Fried chicken, known as rántott csirke, is also a popular dish. Beyond whole preparations, chicken meat is used in various other dishes, including stews, casseroles, and fillings for pastries. The versatility of csirke in Hungarian cooking makes it a staple in many households and restaurants.