Jélus

Jélus is a traditional Hungarian dish, originating from the region of Borsod-Abaúj-Zemplén. It is a hearty stew made with a variety of ingredients, typically including pork, beef, or both, along with potatoes, onions, carrots, and cabbage. The dish is often flavored with paprika, garlic, and other spices, and is typically served with a side of bread or dumplings.

The name "jélus" is derived from the Hungarian word "jéles," which means "thick" or "dense," referring to the rich, hearty nature of the stew. The dish is often cooked slowly over low heat, allowing the flavors to meld together and the ingredients to become tender and flavorful.

Jélus is a popular dish in Hungarian cuisine, often served during the colder months when hearty, warming foods are desired. It is a staple in Hungarian households and is often prepared for special occasions and family gatherings. The dish is also popular in Hungarian restaurants around the world, where it is often served as a main course or a hearty side dish.

In recent years, jélus has gained popularity beyond Hungary, with variations of the dish appearing in international cookbooks and food blogs. However, the traditional Hungarian version of the dish remains a beloved and iconic part of Hungarian culinary heritage.