Megpirítja
Megpirítja is a term that can refer to a cooking technique or a specific type of dish in Hungarian cuisine. As a cooking technique, "megpirítja" translates to "to toast" or "to brown." It is often used when describing the process of heating ingredients, such as vegetables, spices, or meats, in a dry pan or with a small amount of fat until they develop a browned exterior and a more intense flavor. This browning process, also known as the Maillard reaction, contributes significantly to the overall taste and aroma of a dish.
In a culinary context, "megpirítja" can also describe dishes where this toasting or browning is a primary