Chicken Paprikash Recipe | Taste The World

[@mrbarrylewis]

You can find more taste the World recipes on this playlist! kzbin.info/www/bejne/rZ63lZV9dtKIhKs Ingredients list: Approx 8 chicken thighs/breasts, skinless optional 65g plain flour 3tbsp Hungarian Paprika (if you can get it, or normal Paprika is fine) 2tbsp vegetable oil Pinch salt and pepper 1 Onion, chopped fine 1 Pepper, de-seeded and sliced into strips Pinch cayenne pepper 500ml Chicken stock - ideally a low salt one 200g low fat yoghurt 400g fresh parpadelle pasta Recipe method barrylewis.net/recipe/chicken-paprikash/

[@rolfs2165]

Not exactly a national dish (not sure if Germany even has something that could be considered one - maybe currywurst?), but I'd love to see you try your hand at sauerbraten. Takes a few days, though, because the meat has to marinade for a while. (At least around the Rhineland you can get it almost done from the butcher, swimming in the marinade in a sealed bag.)

[@chuckmckendry194]

Really enjoy watching your videos, they're fun, entertaining, and informative.

[@Slikviq]

Hey Barry! Get your grass skirt and coconut bra on and make a Loco Moco from Hawaii! White Rice Hamburger Patty Egg Brown Gravy served with mac salad for authenticity.

[@aerokas4817]

Honestly. So, I grew up in NZ with a family sheep farm. (Very kiwi I know). We always had leftover mutton roast from Sunday (or whatever day lol) dinner, so mum would always. Always grind up the leftover mutton and make it into a Shepard's Pie with the leftover gravy (and prerequisite veggies), and topped with the best mashed potatoes and cheese. It was the best dish of my childhood and still one of my favourites to this day.

[@karolinafogler]

Hi Barry! As most people mentioned, paprika you got there is Polish. We also have a smoked version "papryka wędzona", which is much richer than the english varieties. Moreover, we also have a polish dish called "paprykarz", however, ours is more of a sandwich spread. It is made with ground fish, rice, tomato paste and vegetable oil, seasoned with onion, salt and spices (mainly paprika).

[@katafrncz1262]

Hi, hungarian here :) just wanted to jump in and say that this video just warmed my heart :) yes of course we make it slightly differently, but seeing how happy and excited our simple little hungarian dish made you just made me smile all the way :) (it even compensates for the hungry/hungarian pun which we hear all the time) So thanks for this and I hope your family enjoyed the dish :)

[@stevent5271]

The guy cant say the word Paprikash properly.

[@annother3350]

@@stevent5271 why dont you tell barry and not a stranger?

[@aronnemcsik]

@@stevent5271 and why is that a problem? it's not his first lasnguage. As a hungarian I think he said it fine.

[@Flareontoast]

In Austria this dish is known as Paprikahendl (paprika chicken) and it's usually served with Spätzle. Looks delicious.

Most of the Hungarian dishes are similar to other dishes from all over the Austro-Hungarian Empire.

[@forteandblues]

That sounds so good. Spätzle is the best. I got the chance to try some real stuff from my ex’s German grandma (might be different) Honestly I’d marry that old lady just to have her cook for me like she does for her husband. It blew my mind.

[@ahlimahs]

Jonathan Harper eats Paprika Hendl in Budapest in the first chapter of Dracula, and asks for the recipe so Mina can make it for him in England

[@JohnnyWrongo-b9l]

I am watching this for the second time to make sure I get everything I need when I go to the store. I will be cooking this tomorrow night. It looks wonderful. I expect the wifely one will like this a lot. She has Hungarian ancestors and teases me with Hungarian phrases that are probably derogatory. She can't fry eggs, so happily, meal planning is all up to me. I do love the kitchen.

[@janp1088]

Australian here with Hungarian father, Czech mother. This was on the menu at least a few times a month growing up, when I was craving a pie and chips or sausages and mash like most 'normal' kids haha. We always buy our paprika in 1kg bags and its used in so much! But this is a fabulous dish and now that Mom is forgetting how to make it, I might try this version. Not sure if anyone has explained Knedle (or however you spell it) but think Asian steamed bun. Pretty much flour + water dough, but boiled in water. Comes out fairly dense but soaks up juice like a champ. Nil flavour of its own from what I remember, but cheap, filling and fabulous sauce / gravy sponge. As for pronunciation...erm...Knehd (not hard Kay but Ke-nehd really short) and le (leh not lee) With all this European influence, Im a massive fan of Thai food, although not so much with fish. Love Thai soups, will try anything you make!

[@Vanda-il9ul]

Knedle. Difficult to explain to a Brit :)

[@garma53]

Haha, knedli comes from your Czech mother. We don’t have it in Hungary but they have in Czech Republic (or former Czechoslovakia)

[@ImBelieberGirl4ever]

I can’t tell how long I’ve been waiting for a video like this from you! I am hungarian and this is like a dream came true..I hope you will try some more of our traditional food. Keep on going! Best wishes Barry!😊

[@grammaurai6843]

Hi Barry - I'm Austrian and highly recommend our Kaiserschmarrn! It's a great recipe for kids because you basically can't mess it up 😂 plus you can eat it with Nutella or lingonberry preserves! 😋 Love the videos, keep them coming!

[@NyaMoon_]

Best with Apple sauce/apple mousse! 😆 greetings from lover Austria 🤣

[@annapiotrowska5438]

It's actually Polish Paprika, not Hungarian ;) Usual not-hot one, dried pepper from Prymat brand, just to let you know ;)

[@MartinKellerII]

Yeah. And it’s a sweet one as well. For the punch you need to get the “Ostra” one.

[@CherriesOnTop]

Yeah, Słodka means sweet lol as the person above said Ostra would be spicier :) Edit: Oh! And if you wanted smoked, it would be wędzona

[@elizabethpawlowski2673]

I thought the same lol, papryka słodka is definitely not Hungarian

[@elizabethpawlowski2673]

Love all us polish getting upset over out parika too lol

[@andrewp4253]

He never gets anything right

[@cloudrider9142]

From my experience and knowledge, this recipe or slight variations of it can be found all over (especially) eastern and southeastern Europe. From Poland over Austria and Hungary into Romania.

[@mrbarrylewis]

Yeah i've been sent so many different versions over the Years to try!

[@nataliet129]

@@mrbarrylewis I always get even in bulk the one that says Hungarian paprika

[@LGBTowo]

My grandfather who was born in Hungary has a variation which doesn't use sour cream

[@Vanda-il9ul]

Central/Eastern Europe - former Austro-Hungarian Empire, I would say. Of course, even Indian food has some similar features. Basically, chicken with a seasoned sauce :)))) For me, a Slovak, it is a normal everyday dish. Very much depends on how good the cook is with seasoning and other ingredients, and their quality, too.

[@Vanda-il9ul]

I cannot believe Barry has now called the Danube "a little bit of water" :))))))

[@KissFromTheWorld]

"Waiter, there is too much pepper in my paprikash" :-) The fresher the spice, the better the chicken paprikash. Happy hungry! Cheers, Domenico.

[@elangomattab]

Hey Baz, another great video. Have you ever attempted to make southern biscuits and gravy from the US? I know Brits in general have trouble understanding the concept of this dish but it really is good when made well. If you do decide to try making it, make sure to get a decent recipe for the gravy since I've seen some pretty terrible looking sausage gravy recipes. Hopefully you are able to source buttermilk for the biscuits. Maybe do a twitter post asking for recipes? (Sorry but I don't have a good recipe at all to offer you)

[@squigglex]

honestly, as a brit, i would love to see barry do biscuits and gravy because i am one of those people that doesn't understand it 😂

[@brandyfreeman4098]

As a southern girl (GA) I absolutely love biscuits & gravy!! A good gravy recipe is pretty basic. 1 pound of pork breakfast sausage (original, hot, sage, maple.) I stick with original sometimes hot if I want a little kick! Jimmy Dean is a popular brand here in the US. Not sure if breakfast sausage is a thing where Barry's from. Seems I recall him doing a recipe or mentioning one before & he wasn't able or maybe he wasn't exactly sure what breakfast sausage was. 1/4-1/3 cup of all purpose flour, 2.5-3.5 cups of whole milk, salt & pepper to taste. That's it!! Some recipes call for red pepper flakes or additional spices but I don't think that's traditional sausage gravy anymore once you start adding all those things. Make sure you don't drain the grease from your sausage as it's needed to make your gravy. Some people also throw in a tablespoon of butter with the grease but I don't find that necessary. I'd love to see Barry do this!!

[@brandyfreeman4098]

@@squigglex , it's absolutely delicious 🤤!! Sausage biscuits & gravy are big in the southern US. Not something we have on a regular basis but when you do it is a great day 😜! Very simple dish to make as well.

[@mrbarrylewis]

Sounds like a plan!

[@psychorabbitt]

When he asked for suggestions for "national dishes" I was like, "America doesn't really HAVE a national dish because we're a melting pot of pretty much EVERY other culture on Earth." Yeah we have hot dogs and hamburgers, but there's only so much you can do with that. But yeah - biscuits and gravy is a VERY American dish.

[@jacquidorrington8200]

You need to try Paprikash Krumpli. It's another Hungarian recipe. You use the rings of chorizo and it has potatoes too.

[@chrissywhitehead9638]

Love krumpli, staple in my house.

[@liehere]

Just Googled this 🤤 I'll be making some for sure

[@jacquidorrington8200]

@@liehere you won't be disappointed. Its usually made with a hard sausage like a chorizo ring but they also make it with hotdogs too if they don't have Hungarian sausage. She looked here and chorizo was the nearest to Hungarian sausage

[@FoodThymeAndGarden]

I love paprika as well, and after watching your video I made it and worked on making my homemade broad egg noodles. Dinner was so good, thank you for all that you do in your kitchen. Wisdom and laughter are the best tools to have and use on a daily basis..

[@JJ-Malone]

My problem is I love to experiment with foods. I end up making something so tasty and that everyone loves....And I never wrote down specifically how I made them lol Then I panic I won't be able to make it as well next time 😂

[@andysutcliffe3915]

I do as well, if a make a stew, I pretty much feel like I’m grabbing everything in my kitchen cupboards and using it, it’s never made the same way twice. who’d have thought balsamic vinegar in something as simple as a stew would work.

[@CP-od7tr]

I hear you bud. I do the same thing with bread, sauces and all kinds of other recipes. Then I wish I had written it down, DANG! I have been writing down my bread recipes as they are more critical than a sauce for pasta. Just keep doing what you do. You are making things that people love so I'm guessing you know what you're doing!

[@JohnnyWrongo-b9l]

I think this is not uncommon. I have had to invent some things more than once because I forgot part of the original version. I got a spiral binder to write things down in but more often than not I forget to write down what I've done whilst being so busy in the kitchen.

[@farahamours]

Hello, Barry. I'm from Malaysia and I think you should try our national dish called 'Nasi Lemak'. Love watching your videos btw..😊

[@pepsimax8078]

I live in Norway. And our national dish is «fårikål». Its lamb meat, and cabbage. You layer lamb and cabbage (cut up into boat shapes/halv moons) in a large (deep) pot. Sprikle salt and hole black pepper in between each layer. Boil it til the meat falls of the bone (they say about 2,5 hours). Serve with boiled potatoes. Its simple and easy flavours for the pallet.

[@beautiesfoodies8790]

My husband is Hungarian....his father was born on the way over so I'm excited to see this and maybe make it for him.

[@Spookykitty1138]

Looks amazing! Turquoise dish with a lid on is an enameled cast iron braiser, but I quite like your name for it. A Dutch oven is deeper. Both are 2 of my favorite cooking vessels.

[@furjesdora]

Hungarian here. I've never seen my granny rolling the chickens into that seasoning mixture and fry it. To make sure I looked up some recipes in Hungarian and none of them asked for doing that :) I guess it didnt hurt, but I felt like I needed to write it down. But besides that, it looked really delicious.

I think only fish is rolled into the paprika-flour mix before frying.

[@furjesdora]

@ yes, and I do love catfish fried in paprika-flour :)

[@mrbarrylewis]

Oh but they still use a flavoued roux? This is a mix of a few recipes i'd been sent (3 different ones) taking different aspects that all did that - strange times! But as a Hungarian I must insist I come to your house now and you can cook me one lol

[@furjesdora]

@@mrbarrylewis If I remember well, but pls any hungarian correct me if I am wrong, we put the paprika only in the begining on the onion. And when we wanna make it denser, we mix the flour with sour cream :)

[@H2_O2]

@@furjesdora That's how I do it in Austria. Any kind of "Gulasch" (pörkölt) starts with onions being fried, then mixed with paprika, maybe a dash of vinegar. Then the meat (or vegetables) is added, and when when everything is cooked, I add a flour-sour cream mix.

[@DeanaWinchester]

That is unlike any csirkepaprikás I have ever seen. Usually, I fry diced onions in sunflower oil until they are translucent, then add plenty of paprika powder and brown it a little before adding the chicken and some water, then leave it to cook. When the chicken is nearly done, I mix sour cream and flour in a separate bowl and add it to the paprikás for a few minutes so the szaft (sauce) thickens.

[@H2_O2]

Oh, "szaft" is another German loanword. :-) Like nokedli. I'll add that to my Hungarian vocabulary. 🙂

[@DeanaWinchester]

@@H2_O2 Where I grew up, we called the draft (normally "huzat") "cúg" which I'm pretty sure comes from the German "Zug", on account of the train pulling a draft...

[@Elwaves2925]

I love paprika too, it's one of my favourite flavours. Mrs B: "It's tasty, tasty, very very tasty. It's very tasty." That popped into my head when she almost said that.

[@OrchestraOfDead]

As a Hungarian, I am both excited and anxious as I hit play.

[@DeanaWinchester]

Same.

[@Faeriedarke]

Try South African Bobotie, it's a mildly spiced fruity curry dish with a savoury custard poured over before baking, and is served with yellow rice and slivered almonds. It is one of my most favourite foods ever!

[@nicolesvrcinova1482]

Hi Barry! You should definitely consider going back to Budapest for a foodie vacation. I've been twice and loved it both times. You could try all kinds of local foods, visit one of the spas with Mrs. B and go crazy with shopping at the Central Market Hall, where you can buy massive bags of different types of Hungarian paprika, great wine, pastries and some of the best dry sausages I've ever had 😍(funny story - I once filled my large backpack with just the sausages and wine to take home 😋). And there are so many interesting places in the city, for grownups and kids. You could also bring back a cookbook and make some videos cooking some dishes out of it. 👌

[@penguinchick6563]

Hi Barry, I grew up with not much but my mother made us pasties...only ours were home made dough with only mince and salt and pepper. Maybe a variation of this? 👍

[@marknoone8637]

I would love to see you make the Osaka, Japan speciality of Okonomiyaki. It's like a savoury Cabbage pancake. Amazing!

[@MessersRecap]

I am 100% going to try this, love paprika and looks amazing.

[@anndownsouth5070]

I have a similar recipe without the paprika. I add canned tomatoes and spices with the onions and simmer the chicken till cooked. At the end I and a few tablespoons of peanut butter to thicken the sauce and give a lovely taste.

[@psw4763]

That looks delicious. The theme of cooking dishes from other countries is nice.

[@mrbarrylewis]

Cheers I enjoy doing this playlist

[@TimmyEliteBmx]

Barbados you can try making our national fish stew "Cou-cou and flying fish"

[@mrbarrylewis]

Wow, awesome sounds great

[@coolwatyr]

Hi Barry & Mrs. B! I live in the US - Arizona specifically. A national dish? Fried Chicken.. maybe. In Arizona - Mexican foods. Delicious, sometimes spicy. Love your videos! Blessings!

[@toddoframsgate1393]

Cheap V Expensive Cornish Pasty? Loving your work by the way.

[@Alex-m3x5t]

This is a very nice and lovely video

[@AHeroAlmost]

My partner got me the Veggie Prep kit for Christmas ..( As a surprise since I’m always doing your recipe’s) 😅 Couldn’t recommend it enough ..

[@mrbarrylewis]

Thanks a bunch

[@annestephen3543]

Being Canadian, we have a couple of specialties. I would try poutine and butter tarts to start. Today’s dish looked delicious!

[@megansymonds3341]

I highly recommend Halifax Nova Scotia Donairs, with donair sauce. Spiced meat with a creamy garlic sauce. The sauce is very sugary, but cant have the meat without it

[@NiaCorr]

Would you try an Northern Irish fifteen? (our iconic traybake)!

[@williams1030]

Try the Appalachian Apple Stack cake. Popular in Kentucky and Appalachian regions. Made on special occasions.

[@IanSlothieRolfe]

Love the way Mrs B kept you talking while she chowed down on the chicken..... :D

[@mariannaczinkoczi6774]

I'm so glad you tried this recipe and you've been to Hungary too :-)

[@intosly]

Barry please pleaseeee do lángos! I think you would love it!!

[@goodcookandherguineapigand5122]

Looks so good thanks for sharing.

[@Thomashorsman]

About a year ago you said for us to remind you about Salt Bae in 1 years time because you had a story to tell but couldn’t tell it back then. I’ve been on the edge of my seat ever since. I think you need to tell the story 😃

[@mrbarrylewis]

I have shared it in a previous video I forget which one now, it's not really anything to do with him specifically, more of a strange situation with a different person

[@Thomashorsman]

@@mrbarrylewis argh I must have missed it, I need to know which video now haha

[@noshachlanne3814]

Fabulous very tasty. . Excellent video congrats👍👌🌸

[@FriendsFamilyKitchen]

I enjoyed watching your cooking! Well done. It's great. big thumbs up👍Thanks for sharing ❤Let's keep in touch❤

[@valleymount]

You should try the Swedish ”Tjälknöl”… Amazing!

[@mattrichards3070]

I am also a Paprika fan, especially smoked ❤️❤️❤️ I used to cook something similar in the slow cooker, nice and easy 👌🏼

[@andyptv1996]

There's also a variation on the Paprikash recipe that uses catfish instead of chicken, notably served in Szeged (catfish is a specialty there). I had it there and it was really good.

[@mrbarrylewis]

That sounds pawsome

[@andyptv1996]

@@mrbarrylewis 🤣😋

[@nickysonder1893]

Ooooohhh now I want some chicken paprikash. Will need to try and find some Hungarian paprika near me..

[@Honkey-Donkey]

I've never had this and it looks fantastic! Making it tomorrow for sure. BTW, it looks to me like you do your own CC, if so, I'm thoroughly impressed!

[@kyratheberber]

Hi Barry Lewis! I love your videos. I live in the USA. I'm not sure we have a national dish (maybe apple pie), but I'd love to see you try your hand at my favorite comfort dish: Chicken ad Dumplings. It's a very simple dish but oh so satisfying.

[@carlamamwell1473]

Added the ingredients to my shopping, will be trying this out next week, I don't have a turquoise pan with a lid though!

[@mrbarrylewis]

Oh no!

[@Ellicent99]

Please tell me you still know where you got the huge pan from. I need it!

[@lizithekiwi]

Ohhh gosh that looks dreamy! I wonder if I can make a vegi one somehow 🤔

[@ASMRaphael]

Not really :) the paprika you bought was of Polish origin, was located next to Polish flour and was made by one of our finest spice producer - Prymat :)

[@trefmanic]

Let's just agree that peppers are great, hot and mild alike! I'm making habanero garlic sauce from my own homegrown habaneros right now. But every human culture in the world have great foods, so try them all!

[@mrbarrylewis]

That's ok though i'll take it, was a nice change to my one I would have used

[@ASMRaphael]

@@mrbarrylewis The most important thing is that you liked it, Barry! :)

[@ricequin]

For a delicious comfort food taste of Scotland you should make stovies.

[@valkrath]

barry you should try making swedish "palt" or "kroppkakor" really shredded potato mixed with flour. you then incase pork in the potato mixture and boil it. difference between the two being palt is made with raw shredded potato and kroppkakor is made with boiled mashed potato.

[@nikitavolchik]

Hey Barry, love your stuff, keep it up! I was curious why I've never seen any British cooks use cast iron pans for cooking? Y'all obviously have enameled cast iron(the "classic" dutch oven), but regular ol' cast iron pans, dutch ovens, skillets, etc. are absolute beasts of workhorses, virtually indestructible, really only being unsalvageable if they get cracked in half. As the dude of kitchen gadgetry, they might be worth looking into. They're a bit more work than other types of pans, but taken care of they'll last hundreds of years and only get better with age.

[@XenosInfinity]

Straight answer, I can't remember ever having seen one on sale here. Not that I regularly go into cookware stores, but I just haven't noticed anywhere selling them.

[@ReviveCooking]

I love cooking in my Cast Iron Skillet, especially Crispy Potatoes, Kale and Egg for Breakfast! 🙌

[@coolwatyr]

Absolutely the Truth. They are real workhorses in the kitchen or the grill, or campfire. From stovetop to oven without so much as a thought. Since it appears that you may not have them handy there - Amazon will. Lodge - excellent maker of cast iron. Though I have one that’s not branded - not sure where I got it - still amazing.

[@jmaczek5]

I would suggest to make Ogórkowa (Pickle Soup) from Poland It is really very good heartwarming soup ^^

[@mrbarrylewis]

What is pickled? Or does it contain pickles?

[@shirleycastle5170]

I might be making this tonight that is if I don't end up going to the casino. I also saw Sing 2 and you are right it is bloody brilliant.

[@mrbarrylewis]

Surprisingly amazing film

[@electronJarvs]

I'm gonna try this but gluten free and maybe change the method a little. Looks yum

[@drmimzz309]

Watching in New Zealand Barry - great vids! You should try making lamingtons, they are relish and very popular here

[@susangerwien1290]

My Mom told me to coat the chicken with seasoned flour mixture. You need to brown til it’s golden brown. She said that’s where the flavor is. We always topped it with dumplings. I make mine with Bisquick mix because they come out better.

[@jlynn5065]

I always make my Hungarian families recipe for this. It is MY FAVORITE dish by far

[@spagann90]

I just found this Barry I must now make it

[@laizadiannemagsino]

Waiting for your millionth subscriber! Looking forward! Cheers 👍

[@calvin624]

Just back from Madeira where I had Scabbard fish (tastes like cod but more tender) with fried banana over the top and passionfruit sauce, it sounds bizarre but trust me, it works!

[@mrbarrylewis]

That does sound a little strange combo but also does sound good!

[@calvin624]

@@mrbarrylewis Was delicious Barry. 26 degrees in March wasn't too bad either haha. Love the vids, keep up the great work!

[@suzannax]

Looks delicious 😋 Our national dish is chip shop chips with cheese and gravy, or a smoked kipper breakfast 🇮🇲

[@fedupwithusernames]

I had no idea this was called "paprikash", where I live it's just called paprika chicken. My grandma used to make this a lot and I know others who grew up eating it as well.

[@miriamkock7875]

in Austria we call this Paprikahendl 😄 please try Wiener Schnitzel next 🇦🇹

[@janp1088]

Wow...Im literally sitting here having polished off Schnitzel watching Barry cook a dish I always had a kid. What are you thinking about sides for the Schnitzel? Potato salad or perhaps steamed cabbage?

[@imhiz4eva]

This looked so good, I found myself trying to veganize it in my brain as I was watching LOL I am in Lancaster County, PA (USA) which is usually called Amish country LOL. Around here there are lots of local foods, but what I'd love to know if you have tried whoopie pies ever? They come in a variety of flavors and are all quite yummy!

[@moosetron82]

Your pan is a casserole, a Dutch oven has little knoblets on the inside of the lid so that the moisture condenses on the underside of the lid to baste the contents of the pan. Also a Dutch oven can be a duvet trick to trap a loved one under the duvet after parping.

[@twocvbloke]

A dutch oven is also deeper, and the lid has a shape to it to allow you to sit hot embers of a wood or charcoal fire on top to act as an oven, hence its' name... :D

[@moosetron82]

@@twocvbloke very true

[@l.n.4929]

There are some organisations that focus on keeping different varieties of vegs alive and available, and there is a big variety of peppers (we call them paprika as well, not just the powdered product). There are some that are sweet, some are sweet-spicy, some have very distinct aromas with more heat or more fruity vibes, some are quite sharp, some are mild. Dishes will have quite a different flavor with different kinds. Just sayin.

[@mrbarrylewis]

Cool info cheers

[@abbebladon]

I can’t wait to make this! It looks amazing and I know my kids will eat it too - Bonus! Xxxx

[@AhmedKhoga]

Hello from Egypt , can you make egyptian Molokhyah ملوخية or (Green soup) LOL ? love your videos ,good luck and thank you

[@spagann90]

Making this tonight Barry wish me luck

[@TheBogstaverne]

No issues with an off taste of all that flour added without being cooked prior?

[@mcfiggy6019]

You bought Polish brand paprika Barry;). Translates to sweet paprika;).

[@craftymainemom2895]

My "regional" food is New England Boiled Dinner. Salty comfort food and we love eating the left overs for days.

[@lordofthe6string]

I can't stand the taste of peppers, so this is a nightmare of a dish for me lol. Really glad it's something you love though.

[@little.danni.b]

This made me SOOOO hungry, could you realistically use any paprika that you love?

[@mrbarrylewis]

Yep I reckon so

[@little.danni.b]

@@mrbarrylewis nice one, that's tea tomorrow sorted then 😁

[@uutdiegodzilla3821]

Hi Barry, how about trying turkish eggs? They are called Cilbir and are poached eggs on garlic yoghurt with paprika-butter. Beryl Shereshewsky and Chef John both have fantastic recipes for it!

[@w.vangaal1077]

I don't like bell peppers, doesn't matter which kind or variety including Chili peppers and pepper berries.. but I love paprika powder as long as it not hot because I can't stand the heat! But this looks yummy and very easy.

[@Dodtodt1]

Thanks for making this video, I've always wanted to try making this dish

[@EnglishmaninMalta]

Hey Barry, Watching you for years, Don't normally comment, but i have given you many thumbs up ..👍🤣🤣 I live in Malta, What about the Maltese National dish .....😳😳😳 If you dare 🤣🤣😏 🐰🐇 Fried Rabbit ( fenek moqli ) !! Or rabbit stew ( Fenek Stuffat ) you can find many recipes online, drop me a line if you need any help

[@WantedVisual]

If you wanna try something Belgian, there's smurfentaart (which is relatively easy except for the yeasted tart dough) or mattentaart (which takes three days and starts with making your own cheese curd). Should be fun.

[@forteandblues]

I have a great one that I make regularly. It takes just a bit of technique tho. So the 3 ingredients are just Yukon gold potatoes, chili crisp, and smoked or sweet paprika (I know you will love it) First cut the potatoes into decent sized chunks,maybe 8 per potato, and put them in water on the stove and bring to a boil. (it allows them to come up to temp with the water preventing the outside from being over cooked while the inside is still under) and cook until done. Then take those potatoes out and put in a bowl that you have a tight fitting lid for, add 1-2 tablespoons of the chili crisp (enough to coat the potatoes) and a tablespoon of the paprika. Then put the lid on and shake the potatoes vigorously to coat with the mixture, it will also rough up the outside texture of the potatoes and make them slightly “fluffy” on the outside. Lastly you just bake them at a high temp because they are already cooked, and you try to get a good crisp on them, the fluffy outer texture should help with that! I hope you like my simple recipe :)

[@dcworld1076]

i know im late but this video is a lovestory between barry and paprika

[@gabrielvikstrom5742]

If you realy like paprika or bellpeppers in/on your food i would recomen buying "ajvar". Ajvar is an relish of macedonian origin (if im not mistaken) made mainly of sweet bellpeppers and aubergine/eggplant, it can come with an mild or strong heat depending wich you buy. Marvelous to use as a condiment to hotdogs, or in a paprika sauce to pasta or chiken, you can mix it with bulghur, mix it with sourcream to make a dip, and so much more. Ithink you'd love it. If you dont find it in your regular stores try going to a store that sells middle eastern groceries. Enjoy

[@tilsmils]

I made this last night and added mushrooms which I think was a mistake - apart from that it was delicious and will make it again (minus mushrooms) and batch freeze it for family meals.

[@gigi3242]

I grew up eating this; I'm not Hungarian, my mom just loved it. Can't believe you never had it; so strange how we think about things, like I just thought everyone had eaten this, lol

[@saxdczxc3]

Is that not a dutch oven?

[@dyingsunflowers938]

Barry are you still doing the Easter panettone you mentioned before ? I believe it was the panettone that you agreeded to be triple chocolate for Easter !! It may have been another dish

[@cyndiisme4185]

Barry, They make silicone covers for the handles of those pans! Your fingers will thank me!

[@ASMRaphael]

It looks so absolutely delicious and seems so fun to make! :) Have to try it soon!

[@chris666boss]

A good hearty cabbagepudding with potatoes, creamsauce and lingonberry mixed with some sugar :)

[@bellasaward8330]

Barry you do know that that thing you do every time you mention paprika is from Silence of the Lambs, right? _I ate his liver with some fava beans and a nice little chianti_ *shudder*

[@samthescotsman]

im scottish. you should do vegetarian haggis neeps and tatties. so freaking good and really wholesome. also, as i descovered, amazing in a sandwich

[@annother3350]

The only problem is that its vegerarian