Kärne

Kérne is a traditional Hungarian dish, a type of savory meat pastry. It is often described as a cross between a savory strudel and a calzone, though its exact form can vary. The dough is typically a simple yeast-based dough or a richer, egg-enriched dough. The filling is most commonly made with minced pork, seasoned with salt, pepper, and often garlic and paprika, though other meats like beef or poultry can be used. Some variations include onions or other vegetables in the filling.

The dough is rolled out thinly, and the filling is spread over it. The dough is then folded over the filling, either in half like a turnover or rolled up like a strudel. The edges are sealed to prevent the filling from escaping during baking. Kérne is baked until golden brown and cooked through. It is a hearty and flavorful dish, often served as a main course or a substantial snack. Historically, it was a common meal for farmers and laborers due to its filling nature and relatively simple ingredients. While it may not be as widely known internationally as goulash or lángos, kérne holds a special place in Hungarian home cooking and at local markets.