This is a recipe my grandma used to make when I was a child. Every time she cooked it, the whole house would fill with the most comforting smells. It’s a dish full of memories and love, and I’m excited to share it with you. It’s a traditional Bosnian paprikas with nokle – a simple but delicious meal that brings warmth to your heart and home. It’s the kind of dish that reminds you of family gatherings and cozy moments, and I hope it brings you as much joy as it brought me.
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| Paprikaš |
You’ll need some ingredients first, though, and if you’ve got them all, the magic happens! Take 4 chicken thighs – don’t worry about the skin, we’ll deal with it later – 2 carrots, an onion (a big one, the red one’s best), one bell pepper, 4 potatoes, and a bit of celery. You also need some bay leaves – maybe 2 or 3, depending on how strong you like it. That’s for the base. For the nokle, or dumplings, you’ll need 2 eggs, about 5 spoons of flour, 2 spoons of semolina, and some water – either regular or fizzy. I always use the fizzy one; it makes them a little fluffier, but that's up to you.
Now, take your pot, and pour in some oil. Don’t go overboard, just enough to fry the onions. You want to fry the onion until it softens, you know, that sweet smell filling your kitchen. Once that’s done, chop up the carrots into thin rounds and add them to the pot. Then cut the pepper into little cubes and throw them in too. Don’t forget the bay leaves – they give everything such a lovely flavor.
While the vegetables are softening, prepare the chicken. Cut it up into smaller pieces, and once the vegetables have been cooking for a while, toss in the chicken pieces. Let it simmer until the meat turns a nice white color. It’s important to let the meat cook a little with the veggies, so it takes in all the flavors. After that, chop up the potatoes into chunks and add them to the pot. Give it all a stir, and let it cook together for about 10 minutes. You don’t want the potatoes to be too raw when you add the water.
Now, take some hot water – just enough to cover everything in the pot, maybe a little extra. Don’t forget to add some seasoning: a bit of Vegeta, a teaspoon of paprika (the sweet kind), and a little pepper. Taste it a bit, adjust if you need to, and then just let it simmer away on a low heat.
While that’s cooking, make your nokle. Beat the eggs in a bowl and add the flour and semolina. Mix it slowly, and add some of the water as you go. You want the mixture to be a little runny, not too thick. I use sparkling water for this, but regular is fine too. Add a pinch of salt and let it rest for a bit while the pot of paprikas is simmering.
When you start to see that the potatoes in the pot are soft, take a spoon and start dropping the nokle into the bubbling pot. Just scoop a little of the dough and let it fall in. As the nokle cook, they’ll rise to the top of the pot, and that’s when you know they’re ready. It’s like magic, really. Now, add a spoonful of tomato paste to give it a richer flavor, and sprinkle a little more pepper if you feel like it. Taste everything again – is it salty enough? Add a little more if needed.
The most important part is to be patient. Let everything cook slowly, and when the nokle are floating up, you know it’s almost time to eat. Before serving, throw in a handful of chopped parsley on top for that fresh, green color and taste. And oh, don't forget, I always throw in a little more paprika at the end just to give the dish that nice red color – it just makes it look so inviting.
You see, this dish isn’t just about food. It’s about patience, love, and the joy of having a warm meal on the table. Trust me, when you take that first bite, you’ll feel like you’ve been wrapped in a cozy blanket. So, enjoy it, my dear, and don’t rush. Good food is always worth the wait.
S.P.
 the Grandma’s Way | Authentic Balkan Recipe){kind=link}