Lecsó is a ridiculously simple mix of peppers, tomatoes and onions that are left to create their own magic together with a little help from salt, pepper and, of course, paprika. Essentially a Hungarian ratatouille, this highly versatile lecsó can be spruced up with sausage or eggs, and is used as a base for many other dishes.
Nokedli is the Hungarian version of Spätzle, the Swabian noodle dish made from fresh eggs. It’s so simple to make and goes perfectly with any kind of paprikás or in soups. The key is to match the correct amount of flour with the eggs to make them light and fluffy. Keep reading for this super quick Hungarian Nokedli recipe!
Chicken Paprikás is available in almost any Hungarian restaurant, but if you stick to the touristy places in the centre of Budapest it could well be disappointing or overpriced. I asked Nóri to show me the family recipe that you see here, which can be infinitely adjusted to suit your personal taste! Cook everything in one pot for a quick and easy weeknight meal which also keeps well in the fridge.