Slambuc is a traditional shepherd's dish made with a combination of bacon, lebbencs pasta, potatoes, lard, garlic, and hot paprika peppers. What's important is that the dish should always be prepared in a cauldron over an open fire, and if it isn't, it can't be called slambuc.

The ingredients are slowly simmered until the water evaporates. During the preparation, the cauldron is shaken, not stirred, so that the surface crisps up evenly. According to slambuc purists, it should be turned over in the cauldron 32 times. This humble stew originates from Hajdú-Bihar county, and it's believed that it was first prepared in Hortobágy.

Legend has it that the name of the dish was coined by a young cowboy – at lunchtime, his boss asked him if he liked the meal, and the boy, his mouth still full, said ''Öhön!'', which is a slurred version of igen, a word that indicates approval, hence the alternative name of the dish - öhön.