Hungarians raise livestock for consumption—such as in traditional dishes like mutton stew. They also adorn and display livestock in processions, holidays, and other festive occasions.
Photo by Ágnes Fülemile, Balassi Institute/Hungarian Cultural Center
In the Nagykunságregion of eastern Hungary, mutton is prepared into a stew using distinctive and traditional cooking techniques that waste no portion of the animal. The meat is first seared without water, along with the previously scorched head, hooves, and tail; tripe and offal are added later. The stew is seasoned with onions, paprika, green peppers, and salt. The name of this regional specialty and the style of preparation refer to Karcag, Nagykunság’s primary city.
