Favorite Things: Paprika Hendle

I first read Dracula in seventh grade. Back then, it was good, but not great (I hadn’t fully developed my literary tastes then. Why, just a few years prior I thought Goosebumps was the height of literature). Back then I felt it suffered from something a lot of classic source material does: It had been done so much by other people who either improved, elaborated, or just plain gotten wrong. It felt derivative even though it was the original. Know what I mean? Anyway, I gave it another go my senior year of high school and loved it immensely. I’ve read it every year since then (nearly a decade) every October. It gets better every time I read it, and I’m always finding some little detail that just adds to it that I hadn’t seen before.

I love that book.
Anyway, several years ago during my annual reading I went online to investigate the Paprika Hendle that Mr. Harker spoke so fondly of in his May 3rd journal entry while traveling through Hungary. This was the original recipe I found and tried. It was amazing, and became one of my top dishes. I’ve made it every Halloween (seemed fitting) for the last six years.

Making it right now as I write this. To me it seems perfect for fall and winter. It’s a very hearty and flavorful dish.

This last September I traveled through Budapest and had the opportunity to try it in its native environment.

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