Eating habits in Hajdúböszörmény these days follow the modern domestic and European trend. In the diet of the families and on the menus of our restaurants, beside the characteristically Hungarian courses, the products of reform cuisine and vegetarian foods also can be found. The majority of the inhabitants live in detached houses with garden or they have a hobby garden in the vineyards around the town. In these gardens most of the families can grow the vegetables they need for a year.

The eating habits in the past were in accordance with the peasant-shepherd lifestyle. The main food of the agricultural workers and stockbreeders were the meals made of different cereals like lebbencs soup (browned pasta soup), slambuc (a kind of pasta with potatoes and diced bacon). An other important kind of food was milk and dairy products (gomolya - ewe cheese). In the winter most of the people killed a pig: they made sausages, smoked ham and bacon.

Slambuc (pasta with potatoes and diced bacon)

Ingredients for 4 people::
500 g potatoes
100 g smoked bacon
200 g lebbencs pasta

Brown the diced bacon and add the sliced potato to it. Cover it with water abundantly. When the potato is half-tender. Place one handful of paste for each person. Salt it to one's taste. Do not stir it! It is a shepherds' meal, so cook it outdoors.

Lebbencs soup

Ingredients for 4 people:
500 g potatoes
100 g smoked bacon
50 g onion
100 g lecsó (paprika and tomato cooked together)
100 g lebbencs pasta (it is broken into non-squared pieces)
green of parsley
paprika, salt

Brown the bacon in a pot then brown the paste in the lard gained. Add the finely chopped onion then place the diced potato in the pot, sprinkle with paprika and salt. Cover it with two-thirds full of water and cook the soup until the paste and the potato are tender. When serving, add some lecsó to one's taste and decorate it with the green of parsley.

Beef goulash

Ingredients for 4 people:
1,2 kg beef (shank is best)
150 g onion
50 g lard
30 g paprika
salt, pepper
1 skinned tomato

Brown the finely chopped onion in a large pot and sprinkle it with the paprika. Place the diced beef in it and sprinkle the salt and pepper on it. Cover it with water time after time, roasting and stewing it by turns until the beef is tender. Serve with cooked potato or paste. (Pork goulash can be made with the same manner.)

Puszta roast beef

Ingredients for 4 people:
500 g boned beef
100 g fat
50 g onion
10 g garlic
cumin, salt, pepper
10 g paprika
50 g lecsó (paprika and tomato cooked together)

for semolina dumplings:
100 g semolina of wheat
50 g fat
1 egg

Slice up the meat, tenderise the slices then sprinkle them with salt and pepper. Roll them in flour and preheats in shortening. Brown the chopped onion in the remaining fat, mix it with the paprika, garlic, cumin and some water. Add the lecsó to it and place the slices in it. Pot roast the meat until it is ready.

Making semolina dumplings:
Mix the whole egg with the fat. Then put the semolina in it and mix well. Use a tablespoon to make the dumplings and place them in a large pot of boiling salty water. The meat can be served with boiled potato as well.

Stuffed cabbage Böszörmény style

Ingredients for 4 people:
400 g pork shoulder
100 g rice
100 g smoked bacon
10 g paprika
salt, pepper
30 g onion
10 g garlic
1500 g pickled cabbage
20 cl sour cream

Mince the pork-shoulder and dice the smoked bacon and place them in a pot. Brown the onion in shortening. Mix it with the pork, the bacon, add the salt, the pepper, the paprika, the garlic and the uncooked rice then mix well with your clean hands. Take out the core of the cabbage. Take off the leaves from the cabbage. Trim off the thick center vein of the cabbage leaves. Place 2 tbsp. of the mixture on a leaf (starting at the thick end) and roll it up and tuck in ends with your finger. Continue until all the mixture gets used up. Chop up the remaining cabbage leaves and place them on the bottom of a pot. Arrange the rolls on it. Cover them two-thirds full of water. Cover the pot and cook it slowly for about 11 hours or until the rice is tender. Thicken it with white thickening and sour cream. When serving, put "cockscomb"- made of fried bacon- on top and pour some sour cream on it.

Buttered scone

250 g margarine
100 g butter
1 kg flour
40 cl sour cream
30 g yeast
2 egg yolks
some fat, salt
some milk

Raise the yeast in some warm milk. Put the flour, the margarine, the butter, fat and salt in a pot. Mix them together then add the sour cream and egg yolks to the mixture and knead it till it is not too hard. Put it aside for half an hour. Then roll the mass out 2 fingers thick. Then stamp the scones out. Bake the scones in preheated oven till they are golden-yellow.

Sugared liver-sausage

The sugared liver sausage is a characteristic food of Hajdúböszörmény. This traditional meal - owing to its size - attracted the attention during "Autumn in Hajdúság Exhibit and Market". The makers filled a more than 200 metres long sausage and fried it in a giant tin. When it was ready, they carried the sausage on a horse-drawn carriage to Bocskai square where the gathered visitors consumed it.