Szaft
Szaft is a Hungarian culinary term referring to the juices released from meat during cooking, and more broadly to the resulting sauce or gravy used to accompany dishes. The word is derived from the German Saft meaning juice, and entered Hungarian culinary usage to describe both the natural meat juices and a prepared sauce formed by reducing and thickening those juices.
Preparation and characteristics: Szaft is typically produced by browning meat to develop fond, then deglazing the
Uses and variations: Szaft is commonly served with roasted or fried meats, meatballs, dumplings, and regional
Comparison and context: In Hungarian cuisine, szaft contrasts with szósz, which is a broader category of sauces