Hungary is a land-locked country in central Europe.
It has an interesting and distinctive cuisine that includes many unique recipes.
Hungarian dishes are well-known for their frequent use of eggs and sour cream.
 Additionally, Hungary has a long tradition of cattle herding on the Hungarian plain (the plain actually extends far beyond the borders of the present day country of Hungary), and this too has left its mark in many recipes.
With no sea coast, fish on the other hand are less commonly used - although there are dishes that make use of river fish such as catfish, carp, pike and perch.
Finally, perhaps the most distinctive aspect of Hungarian cuisine is the fact that many dishes are flavored using paprika - this spice is used in a wide range of Hungarian recipes, and according to some, was introduced to the country in 1526 when Hungary was invaded by the Ottoman Turks.
Internationally, the best known Hungarian dish is "goulash".
In other countries, goulash is typically quite a mild stew, prepared as a comfort food, and containing ground beef or hamburger meat.
The original Hungarian version of the dish is somewhat different.
  Gulyás (also known as  "Gulyasleves") is a very thick soup, made using the beef on the bone (shoulder, shin or shank most commonly), onions, and other vegetables (peppers, and sometimes potatoes), and with a strong flavor of paprika.
Other Hungarian dishes include pan-fried goose liver, a fish soup made from mixed river fish, onions, peppers, tomato and wine, fozelek, which is a dish made from mixed mashed vegetables, and a wide variety of tasty desserts.
If you've not had them before, you might be surprised at how much you will enjoy a taste of Hungary.