(Written for a Hungarian Culture Class– culture through cuisine was my thinking. I may have welcomed a tangent or two along the way)
It’s 9 in the morning and I’ve just woken groggily from a late night studying cognitive this and metaphysical that. No doubt the brain is in a state of disrepair and could use some nourishing. I feel a rapping on my abdomen and hear the faint tumult of what sounds like a fox and a badger in a bar room brawl. I soon discover my brain isn’t the only bodily organ that needs attention. My stomach is practically jumping out of my throat screaming for anything that might tempt its ravenous thirst for substance. “Anything…just anything I beg you. Please! That slice of American cheese, mom’s one-week-old lasagna, your brother’s bag lunch—I don’t care! I’ll eat anything that puts an end to my hunger” – – -yells the stomach as stomachs do. Just before I reach absentmindedly into the depths of the fridge, like a two-year old playing the claw game at the local arcade, and yank from its frigid terrain anything that falls under the vague category ‘edible’ to appease my stomach, I stop myself.
Cursing my weakness of will I remember my heritage, my family values—the epicurean palate that runs a deep stitch in these genes, my dad’s appreciation for foods of the world and the stories they hold, flavors inspired by history and history inspired by flavors. I remember how much I’ve learned in travel from the dishes off the local menus—the salty musings of pickled herring in Denmark, the passionate kiss of a spicy tapa in Seville, the long and spaghetified history of the noodles’ journey from the from exotic east to Italy…ALL of this flooding my still half-asleep head now at 9:05 in the morning, mind you. Yet with whatever gusto my morning self has salvaged, I turn in on my stomach and say, “Hey man, I wasn’t raised to eat the first thing that jumped out of the fridge in the morning. Let’s understand this Hungarian culture in the best way you and I can agree on…the food”.
And with that, the stomach and I board the 47 tram and embark on our journey towards the market hall excited to better understand what exactly makes Hungarian food, well…Hungarian.
Paprika’s Voyage Through Time and Taste
First sprouting from the hot soils of Southern Mexico thousands of years ago, the bell-shaped pepper, now the beloved flavoring of Hungarian cuisine has not always been lucky enough to call its faithful Hungarian chefs “mom and dad”. Boarding Christopher Columbus’s ship and finding itself the slave captive to a spice route between the new and old worlds with gluttonous mouths foaming at either end of the route eager to taste the invigorating powder, it is speculated that paprika was brought to continental Europe between the late 15th century—early 16th. The red powder now dusted more ubiquitously over Hungarian dishes than snow over the Rockies did not make its first appearance in Magyarország until the middle of the 18th century.
During paprika’s voyage across the Atlantic and into the spice route, the pepper was traded a thousand times over—from Italian vendors dressed in Venetian leather to Turkish merchants in the Ottoman, from Byzantine peddlers to Macedonian magi, Albanian importers to Croats in coats, and from Bulgarian distributors to Serbian cooks who first tasted the exotic powder under a plump moon, blue and swollen, lighting the back alleys of Beograd. Finally, exhausted from the transatlantic voyage spent cooped in the damp storage of the Italian galleons and the long, arduous path up the belly of the Ottoman empire, paprika plunked down in Szeged, Hungary—the date is 1748. Little did paprika know, but it was here, stranded on the Southern Great Plain that the powdery red seasoning would begin its rise from nebulous dust floating along homeless in a distant quadrant of the spice route, to supernova stardom in the gastronomic galaxy of spices.
First used as a cure for intermittent fever in Hungary the pepper was discovered for its health benefits. In fact, its no surprise to us today that Albert Szent-Györgyi who is known for discovering Vitamin C, first found the compound in paprika, along with a powerful dose of antioxidants that the pepper supplied. Hungary has been feverishly hungry for the spice ever since.
The Zen of Chicken Paprikash
Chicken Paprikash is a meal hallowed in the Hungarian halls of forever-time. It’s a dish that warms fingers and toes alike on snowy January mornings, a dish that picks up the low of spirit, a dish that pulls two high school teenagers closer on their first date, a dish that slows the manic business man down to enjoy time with his family, a dish that does all of this…but how?
For years, students of Zen sit alone in solitude searching the mountaintops of the Orient for peace of mind, a silencing of the incessant mind waves crashing on the sands of our consciousness. These students of the East looking for the Tao crave the very resonation that Chicken Paprikash emanates—its transcendental presence more powerful than the sting of the cold on the fingers, a taste powerful enough to provide a pick-me-up for Oscar the Grouch even, a sauce viscous and smooth enough to distract the highschooler of his awkward-but-developing social skills, all served over nokedli bedding comfortable enough to remind the business man what relaxation is. But how? How does one dish alone resonate at such sagacious frequencies to calm the world’s anxiety and set peace to minds and bellies alike?
My experience with Chicken Paprikash tells me it’s the cooking process that inscribes its divinity. A brief look into this meditative process might help elucidate.
First the onion—a harsh fellow with layers upon layers whereby he might burry the remnants of a friendly personality. The uncooked union is a biter, a nasty ghoul dressed in cape with sharp fangs, a scary thought brining tears to the eyes of those who come across its path—children and adults alike no doubt. But cook the onion yes, cook the onion until he adopts an opaque complexion and look as you begin to see those layers he’s put up as psychological safeguard dissolve….ah ha! Before even the star of the show chicken itself has gone into the pan, before paprika reveals its plot twist pizzazz, the paprikash cooking process exposes its soothing properties capable of taming even the formidable onion bloke, who for so long has terrorized our cutting boards and made people think other people were really crying…over something serious! (just the thought angers me).
But with glistening olive oil poured quietly over the chopped onion, reminding the student of Zen of a calm pond lapping effortlessly the sand around, the onion only requires heat to begin its transformation. Imagine that! How simple, how basic, yet how lovingly primal the thought—heat!, our primordial connection to life, love and movement. And the heat keeps its presence throughout the cooking process like the ‘Om’ that monks chant connecting oneself immortally with the universal frequency of the galaxy.
The chicken now, the tomato, the pepper—all come together like travelers meeting at the fork in the wood. Together with the now sage-like onion teaching of sacrificing the ego, the chicken learns to yield its tough protein integrity, the tomato turns gelatinous and eventually soupy discovering bodily-releasing transcendence, the bell pepper ditching its waxy coat and throwing socially constructed convention into the Om— how beautiful this gathering of delicious items, better than the Zen Panda Wok’s lunch time buffet on Tuesday afternoons, speaking of.
Time passes and the ingredients slowly become one. Now, time for the paprika and oh boy how graciously does the cook sprinkle the red powder in. Half the jar of paprika may be used on this dish but again, there’s a Tao to Chicken Paprikash and in the search of balance and harmony, material attachment is discovered to be a fallacy of small mind.
Hours pass, days might pass, maybe just 43 minutes—who knows! We’ve just about discovered eternity and complete Oneness now (let’s blame Gabor’s class for metaphysics reference here), but there is one final step in the cooking process drawing us closer and closer to unconditional peace. The nokedli. Shaped similar to its doppleganging cousin of the Tuscan hills, the gnocchi, but also resembling its pen-pal from Wisconsin, the cheese curd, nokedli is a Hungarian noodle (pasta? starch? Squishy thing?) that the Chicken Paprikash is ladled over. Steam rises now from the meeting of souls (no no—it’s not a promiscuous type interaction. This is Zen not the Kama Sutra for goodness sake), and the steam holds the attention of the onlooker solely on its undulating movement, its laconic billowing, the quiet plumes—all which enchant the dish below like finger beckoning one to bed (okay, that one way risqué).
The fork slides into the chicken effortlessly like the ju (gentle) do (way) mindset of the east. And now the taste. With eyes forced shut in complete bliss, a small smile wraps the cheeks mimicking the now-enlightened monk who has just discovered Satori—the state of discovering one’s true nature. Completely still in the mind, the eater experiences a rush of calming blue waves, transcendent reds and piercing bright whites and then suddenly the dish whips the eater right back into their seat. “Here! Now! Bliss!” the dish bellows like the giant stoic mountains of Japan. The eater opens their eyes—the business man smiles at his young daughter, the highschooler winks as confidentially-George Clooney-esque at his date as possible and the snowfall outside turns into light butterfly eyelashes flapping gently down onto a welcoming sidewalk. The fork cuts smoothly through the warm steam for another bite and its then that the eater feels themselves resonating universally in harmony with the entirety of the cosmos.