Főszerk. It has such a high sugar content that it ferments too slowly to achieve an alcohol level of more than a few percent. The premier 19th c. works of Bengal Staff Corps Lieutenant General George B. Mainwaring are a Lepcha grammar (1876)  and dictionary (posthumously published in 1898, Albert Grünwedel transcribing his notes). Most commercially made kefir is like a more sour, thinner version of yogurt, kékfrankos: acclimatized red grape variety; known as blaufränkisch or lemberger in other countries, kéknyelű: indigenous white grape variety, primarily grown in Badacsony, kékoportó: the traditional name for the acclimatized red grape variety now called portugieser (also known as blauer portugieser), kemence: traditional brick or earthenware oven; kemencés means cooked in the oven, kenyérszalonna: thin slab of smoked bacon, similar to fatback, which is almost purely fat, képviselőfánk: choux puffs filled with vanilla cream and whipped cream, kifli: typical crescent-shaped bread roll, kifőzde: simple restaurant, usually open only for lunch; also called étkezde, kígyóuborka: long, smooth-skinned cucumber, kimért bor: “measured wine”; wine by the glass, kínai kel: the type of cabbage with long pale green leaves known as Chinese leaves, Napa cabbage, or Peking cabbage, királyleányka: indigenous white grape variety, kisburgundi: the rarely used Hungarian name for pinot noir, kisüsti: small batch pálinka made with the traditional double-batch distillation method, kocsonya: pork jelly with a mix of pig parts like feet, ears, and snouts, and extras like hard-boiled eggs, set into aspic made from rich meat consommé that congeals when chilled, kökény: sloe (a small, wild European fruit that comes from the blackthorn), kolozsvári káposzta: a dish consisting of layers of sauerkraut, rice, sausage, bacon, and sour cream, baked and served with fried pork chops; also called rakott káposzta, kolozsvári szalonna: slightly smoked slab bacon with some bones, korhely halászlé: “hangover fish soup”, flavored with lemon juice and sour cream, korhelyleves: “hangover soup”, made from sauerkraut, smoked sausage, paprika, and sour cream, körözött: curd cheese spread seasoned with paprika, garlic, onions, salt, and caraway seeds; known as Liptauer in some countries, korpás kenyér: bread made with graham/wholewheat flour, wheat bran, and oat bran, kovászos uborka: cucumbers preserved by the process of lactic acid fermentation, kövérszőlő: indigenous white grape variety, kövidinka: indigenous white grape variety, krémes: similar to the franciakrémes, minus the whipped cream, and a dusting of confectioner’s/icing sugar replaces the coffee icing, krumpli: potato (also called burgonya); krumpli is also a dessert of marzipan balls dusted with cocoa, krumplis kenyér: bread made with a small amount of potato added to the dough, krumplis pogácsa: pogácsa made with potato dough, Kugler csokoládés máktortája: dense, flourless two layer chocolate and poppy seed cake with a thin layer of jam in the middle and chocolate glaze on top, kuglóf: coffee cake baked in a Bundt/Gugelhupf pan, kukoricás kenyér: bread made with wheat flour and a small amount of corn flour, különleges minőségű bor: finest quality wine, különleges paprika: the most finely ground paprika; can be sweet or mild, kürtőskalács: this dessert (which originated in Transylvania) is a long thin strip of dough wrapped around a metal spit, glazed with sugar, and rotated until it’s cooked and the glaze has caramelized, lajta: a semi-soft óvár-style cheese, holey with a moist orange rind, lángolt kolbász: a collective name for dried kolbász that has been smoked a certain way, lángos: a fried piece of dough (often with potatoes added), commonly topped with sour cream and grated cheese, lecsó: tomato and pepper stew cooked in a small amount of lard, lecsópaprika: green peppers for making lecsó, which are beaten up or not fresh enough for eating raw, libamáj: foie gras (fattened goose liver), libasült: roasted goose; typically served with red cabbage and potatoes, linzertorta: a crust made from ground almonds, grated lemon rind, and butter, topped with jam and a lattice crust, lúdlábtorta: lúdláb means “goose leg”, and when this cake is made at home it is often cut into tiny triangles resembling goose feet; the thin chocolate sponge cake is topped with chocolate mousse, brandy-soaked cherries, and chocolate glaze, madártej: floating islands; cold dessert consisting of an egg custard topped with chunks of meringue, magyarosan: “Hungarian”-style meat: served with a tomato, pepper, and onion sauce spiced with paprika, májas hurka: sausage that contains liver, as well as some innards and fillers, májgombóc: liver dumpling, often added to húsleves, mákos kifli: poppy-seed-filled crescent rolls, mákos tészta: pasta mixed with poppy-seeds, powdered sugar, and melted butter, Mangalica: an indigenous Hungarian pig, prized for its tasty meat, marcipán: marzipan (sweetened almond paste), Mária Terézia-kávé: espresso with orange liqueur and whipped cream, márványsajt: “marble cheese”: blue cheese, máslás: “copy”; a type of Tokaj wine made by pouring must on the aszú and fermenting it again, mátrai borzaska: breaded pork cutlet topped with sour cream, cheese, and garlic, medvehagyma: these green leaves have many names in English— ramson, ramp, wood garlic or bear’s garlic—and are sold in bio stores in the spring; best used in salads, soups, and sandwiches, meggyes piskóta: thick, fluffy sponge cake baked with a layer of cherries on the bottom and dusted with powdered sugar, mélange: half espresso and half steamed milk, metélőhagyma: chives, also called snidling, mézdinnye: honeydew melon or cantaloupe—they go by the same name; also called cukordinnye, mézeskalács: honey bread (similar to ginger bread), Mór: Hungarian wine region; also the name of a city in western Hungary, muskotály: the Hungarian name for the muscat ottonel grape, muzeális: wine that’s at least five years old, napi ajánlat: daily specials; napi ajánlatunk is “our daily specials”, natúr: plain; in terms of meat it refers to meat simply dredged in flour and fried, néni: “aunt”; also a polite term used to refer to an older woman, olajbogyó: olive oil; also called olívaolaj, olaszrizling: the most widely planted grape in Hungary; also called Welschriesling or Italian riesling, orjaleves: soup traditionally made on pig-butchering day with the pig’s backbone, Orly: the cooking method of frying fish in beer batter, orosz krémtorta: “Russian cream cake”; a light sponge cage topped with a thick layer of creamy filling flavored with rum and candied fruits and raisins, and topped with whipped cream, óvári: a mild, medium-firm cheese with dense irregular holes, pálinka: brandy distilled from fruit with no added sugar or alcohol, palócleves: soup made with lamb and green beans, and finished with sour cream, pálpusztai: soft ripened, pungent cheese with an orange-colored rind and a creamy interior; similar to Limburger, Pannonhalma-Sokoróalja: Hungarian wine region, Pannónia: similar to Swiss Emmental and Gruyère; a semi-hard cow’s milk cheese matured for six to eight weeks. The new desk lexicon of the Hungarian language contains 75,000 wordsand the Comprehensive Dictionary of Hungarian Language (to be published in 18 volumes in the next twenty years) will contain 110,000 words. Mainwaring is still considered a hero by the Lepcha today for this contribution to the preservation of their language. Hungarian synonyms, Hungarian pronunciation, Hungarian translation, English dictionary definition of Hungarian. The Hungarian lexicon (Hungarian "Magyar lexikon"), subtitled The encyclopaedia of all sciences (Hungarian "Az összes tudományok encziklopédiája"), was a general Hungarian lexicon with many volumes made in the second half of the 19th century. This first-of-its kind Hungarian-Lepcha Dictionary is dedicated to all tireless lexicographers (dictionary or lexicon writers), but of course most especially Csoma, Mainwaring and Tamsang. a single root.

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