Fokhagyma (FOK-HOJ-MA”) has been grown in Hungary since the 15th century. In addition to being used in many Hungarian cooked dishes, one popular way of eating raw fokhagyma is to rub a clove – or some fokhagyma-flavored oil – on a lángos. It is sometimes called büdös hagyma, literally “stinky onion.”
Related Entries
- Fűszer(Spices)
- Fűszernövény(Herbs)
- Zöldség(Vegetables)
