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Fig. 7 | Journal of Ethnic Foods

Fig. 7

From: Application of the analytic hierarchy process in the selection of traditional food criteria in Vojvodina (Serbia)

Fig. 7

Perkelt is a traditional Hungarian goulash which has been made for generations in Vojvodina as well (mainly in Bačka), and it is characterized by the richness of taste and smell. Perkelt is a drier variety of goulash that is prepared of meat stewed in thick sauce and with lots of onions. Perkelt is made of veal and pork meat without bones, and the meat is not mashed or strained [69]

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Journal of Ethnic Foods

ISSN: 2352-619X

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