HUNGARIAN EECH Meaning and
Definition
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Hungarian eech is a term used to refer to a traditional Hungarian dish known as "Lecsó," which is a type of stew or sauce made primarily with peppers, onions, and tomatoes. The name "eech" is likely an Anglicized version of the Hungarian word "ecetes," meaning "acidic" or "sour," as the dish often has a tangy flavor.
Lecsó is a beloved and popular dish in Hungarian cuisine, known for its simplicity yet delicious taste. It typically starts with frying onions in oil until translucent, then adding sliced bell peppers and tomatoes to the pan. The vegetables are cooked until soft and slightly caramelized, releasing their flavors and creating a rich sauce. Additional ingredients such as garlic, paprika, and black pepper may also be added to enhance the taste.
Hungarian eech, or Lecsó, is versatile and can be served as a main dish or as a side accompanying various meals. It is commonly enjoyed for breakfast with fried eggs or sausages, providing a nutritious and filling start to the day. Lecsó can also be served as a topping for bread or mixed with rice, pasta, or meat for a heartier meal. The combination of sweet bell peppers, tangy tomatoes, and fragrant onions gives Hungarian eech its unique and distinct flavor, making it a signature dish in Hungarian culinary traditions.
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A practical medical dictionary. By Stedman, Thomas Lathrop. Published 1920.
Common Misspellings for HUNGARIAN EECH
- Hungarian eegh
- Hungarian eeah
- Hungarian eebh
- Hungarian eecx
- Hungarian eecl
- Hungarian eeci
- h ungarian eech
- hu ngarian eech
- hun garian eech
- hung arian eech
- hunga rian eech
- hungar ian eech
- hungari an eech
- hungaria n eech
- hungarian e ech
- hungarian ee ch
- hungarian eec h
