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The special taste of the real and genuine Hungarian dishes is The pig slaughtering event is closely connected to the tra-
famous far and wide, thanks to the used local, high-quality ditions of Csongrád-Csanád County. Tourists visiting our

ingredients and seasoning. The close proximity of the Tisza, county should definitely taste such pork delicacies.
Maros, Körös, and Kurca rivers is reflected in the wide range Let us not forget about the cakes and sweet dishes. Th e hou-

of fish dishes available to tourists. Perhaps the most famous sewives are experts at making dumplings stuff ed with home-
one is the Tisza fish soup. A cooking competition is arranged made jams, sweet wedding breads, wedding pretzels, Angel

around this Hungaricum in Szeged. In addition to the tasty wings, and strudels, which is considered to be the king of ca-
fish from the Tisza river, the most important ingredients are kes. We can safely say that the traditional csíramálé (grain cake)

the ground pepper from Szeged and the Hungaricum onions is a typical dish of the region and Csongrád-Csanád County.

from Makó. These two authentic ingredients provide the raw The sandy soil of the plateau between the Danube and the Tisza

material for the traditionally prepared beef and mutt on stews rivers is excellent for growing asparagus as it prefers the loose
of the Southern Great Plain. soil containing calcium carbonate, which warms up earlier in
Typical dishes of the region are the egg barley, with its method the spring. The peach trees feel good in this area, and thanks to

of preparation and seasoning varying from region to region the sandy soil, high quality and a large quantity of honey-sweet
within the county, as well as the slambuc, a one-course dish peach is grown in Szatymaz and its surroundings.
the shepherds used to make in cauldrons.

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