**The Joys of Hungarian Nokedli: A Comfort Food Classic**

As we sit down to enjoy this traditional Hungarian dish, it's hard not to feel a sense of excitement and anticipation. Nokedli, also known as Noedel or Spelt, is a hearty vegetable soup that's sure to become a favorite. And the best part? It's incredibly easy to make.

**The Joy of Using a Dishwasher**

Let's start with the kitchen tool that makes cooking a breeze: the dishwasher. There's nothing quite like the feeling of coming home from a long day and knowing that your dishes are clean and ready for use. In our case, we're fortunate to have a dishwasher that takes care of all the dirty work, leaving us free to focus on the fun part – cooking up a storm.

**The Art of Making Nokedli**

Now, let's get back to the star of the show: nokedli. This traditional Hungarian dish is made by dropping small pieces of dough into boiling water, where they float and cook until tender. It may seem simple, but trust us, it's a game-changer. And the best part? You don't need any special equipment – just a pot, some flour, eggs, salt, and your favorite vegetables.

**The Story Behind Nokedli**

I recall my culinary school days, where we spent hours perfecting our craft. One of our classes was a particularly intense series on making nokedli from scratch using only a grater. It was a challenge, to say the least! But with patience and practice, we soon mastered the art of creating these delicate little dumplings. And now, I'm excited to share that knowledge with you.

**The Whisking Process**

Before we begin cooking our nokedli, we need to wake up those glutens with a good whisking. This is where the magic happens – we take our flour mixture and give it a gentle stir until it comes together in a smooth, pliable dough. It's almost like playdough, but much more delicious! Next, we add in some salt and a little bit of water to bring everything together.

**The Fun Part: Dropping the Nokedli**

Now it's time for the fun part – dropping our nokedli into boiling water. We use a special tool called a "nokedli maker" or simply a fork to create those delicate little dumplings. And when you watch them float up to the surface, it's like magic! The wait is almost over, and soon we'll be enjoying these delicious little gems in our hearty vegetable soup.

**Hungarian Comfort Food**

Nokedli is more than just a dish – it's an experience. It's a taste of traditional Hungarian cuisine that warms the heart and soul. And when paired with a good meaty mushroom or barley, it's truly a one-pot meal that will satisfy even the pickiest of eaters.

**Plating Up**

Finally, it's time to plate up our nokedli. We add a sprinkle of chopped fresh parsley and a squeeze of lemon juice to give it a bright, citrusy flavor. And voilà! Our dish is complete. It's a beautiful plate of comfort food that's sure to become a favorite in your household.

**Conclusion**

And there you have it – nokedli, the ultimate Hungarian comfort food classic. With its easy-to-make recipe and delicious flavors, it's no wonder this dish has been a staple for generations. So go ahead, give it a try, and experience the joy of cooking up a storm in your own kitchen.

"WEBVTTKind: captionsLanguage: enso how do you say Sunny set up in Hungarian actually we say like a mirrored egg to trage how was that okay hi I'm Naomi nashman and this is sunny CER I'm sure we'll do better cooking welcome Schwarz to Sunny Side Up it is so great to have you here I've actually just come back from a trip to Hungary and I called up AR and I'm like a I love the food in Hungary so much kosher so many kosher restaurants so much Jewish history and I I went out to ker and with AI Klein he took me and and I went to the Kasam sofa and I explored all the different Shores and Hungary was a beautiful beautiful city and Hungary is definitely full of History um Jewish and regular history but of course knowing growing up there um I was 20 when I came here to America so I was literally born and raised there and uh my family was very much involved in the Jewish Community my father was the Russia of the Orthodox community and he passed away 9 years ago and um our family was literally my father all his most of his friends came out to America in the late 50s or or early 60s but my father stayed cuz he wanted to keep up pish guide and he was as we call it the one woman band from he was the mile till kadisha doing it all b b b everything B everything and B for my mother beautiful beautiful and we're very glad that you are here with us and I'm really thrilled that we're going to make something Hungarian cuz I've got a Polish background so it's a little different both European just around the corner but but we we really wanted to make chicken paprika so I'm really excited I had so much great food this is the real comfort food that's now in today's day like we all crave some comfort food after all the news that's going on we you could always use a comt good chicken paprikash okay so let's get cooking all right what am I doing first so um our main ingredients as I don't know if you remember once uh when we were on a chop competition yeah agie was one of the first people ever to do a chop competition though sorry I wasn't the judge I know but you asked me while I was cooking that what's the secret cuz it happens to be all the contestant became one was Israeli one was I think French and I was Hungarian so you had three different nationalities on the on the stage so you came over to everybody asking them what their uh secret ingredients in their um nationality so when you came over to me I don't know I was middle of cooking and I was busy but I just spit out my our secret ingredient is love and it got stuck to us and I still say it that Hungarian cooking is the warmth is is just the coziness most of the recipes are very very kitchen staple ingredients that you can make out of your fridge out of your um pantry and they really just real comfort food yeah I'm seeing like simple Yes simple and delicious probably good layering of flavor all right what it's all about building so what are we doing first where okay so first of all uh every chicken dish that you want to make in a p when you don't bake it I like to Brown it it first of all it locks in the flavors lucks in the juices especially if you use Chicken on the bone it lucks in uh uh the flavor and also when you cook in the pot itself gets automatically flavored extra flavor from all the scrapes that come from the chicken or meat we we're going to cook this on the stove we're going to first cook it on the stove top you could make it in in an oven but the original authentic Hungarian way they didn't have ovens they had fire in the garden first we have to pet dry the chickens because like this the seasoning will stick to it better okay now we're going to sprinkle some kosher salt on it okay so what's next then next is some black pepper we could use either freshly ground which is of course always fresher or we could use a regular fresh I love the fresh grind pepper nothing beats fresh and I also turn it though on the smaller setting these have got a grinder in from small to big grind so I like it on the small gr from your grocery shelf to the chicken very good there and now we're going to turn on the heat in our Pat I like to first heat up the Pat and then put in the oil cuz then the oil doesn't burn some people put in the oil and then turn on the Pat and don't realize the oil starts burning so first we warm up the Pat and then um this is a cast iron it's very you don't have to cast iron because you know some some people first of all it's a not a cheap path but it's a good investment to have in every kitchen it's also a really good workout cuz it's really heavy to lift 100% okay okay you know what whenever you no joke it's that heavy okay people use it for sourdough bread I still didn't join that way again but you haven't no cuz I don't have two days to make a breath who's got time for that okay yes so now that the our Pat is warming yeah we're going to put some oil so we could SE the chicken how much just a little bit just like a two three tablespoon just to cover the bottom a little bit straight down skin skin down skin side down that's important right yes so many oh did you hear it's speaking to us it's speaking that's right and it says it's going to be delicious pH Sing Sing food sing the harmony of the chicken the chicken dance that's right so the reason we put in the chicken to Brown some people skip that part but it's lxs in flavors now that we put in uh skin side down the chicken we're going to season with salt and pepper the other side also so you season it while it's it's easiest cuz you don't have to flip it around when it's still raw nobody wants to touch raw chicken if it's not necessary oh I love that yeah and by the time we season the other side we're ready to flip it we don't need so much just to lack in all the flavors doesn't have to be fully cooked so it's going to cook in the delicious sauce it already smells I feel like it smells like shabis I know okay so let's spit the chicken is what are we looking for what color are we looking for very light golden light gold you don't you don't want it like a roast chicken because it's perfect paprika chicken can we get that good color this is good perfect this is perfection we're going to remove the chicken for a little bit then we're going to cook our onion pepper garlic and some spices and we're going to return the chicken and cook it in the sauce low and slow y Hungarian language happens to be years ago I I learned that they had a contest between languages and guess which language won the nicest language in Europe Hungarian no Italian no okay come that's right the French the French and Hungarian in all this contest was the hardest language yeah I heard it's hard to learn grammar is very hard like for us obviously we were born and raised and not hard but when somebody needs to learn it there are so many he she they like there's a lot of like Hebrew I think even harder wow okay yes but we learn it from little kids in Yeshiva so it's easier for us but that's right it was it was uh not so easy when people spat me talking to my Hungarian friends in Bora Park Hungarian they look at me like you're too young to speak the language like they imagine Hungarian is only for the old barie you're the you're the youngest person I know with a Hungarian accent okay we've got color on both sides I'm putting them on this plate yes we're placing on this again okay and now comes building up the flavors o first of all when you think that after sauteing a chicken and your PT is dirty no it's not dirty that's called flavor first we're going to add onions I'm going to lower it a little lower it careful cuz it's going to sizzle away oh the magic voice ah all right I'm just going to run and get a wooden spoon yes so we've got our wooden spoon here and we're going to mix the onions we're going to take all that flavor bombs and we're going to put them over the chick the onions once the onions start softening up we could add the peppers I like to use red pepper slic if you want to have a shortcut you can use the Frozen sliced Peppers also but they come mixed color so it's pretty but I I prefer the flavor of the red peppers and you can skip the peppers if you don't like Peppers that's right okay but it does have an extra flavor so I wouldn't now we could add the garlic okay sorry I always love to smell garlic if you only invent smell a vision you would love to scrudge that cream yeah right this looks fantastic now we're going to add our spice obviously paprika papra I otherwise it wouldn't be paprika chicken I bought back some paprika from Hungary 100% there and in Israel in the sh the two precious paprikas delicious in Hungary they they used to make like a special pesak production that's we should have for pesak also the same flavor to make special okay so we add the paprika the whole thing and mix it now this is optional if you like it's hot and spicy you can add Cen pepper do you like hot and spicy or we'll SK it for today a little bit a little bit a little bit just for a cake it's optional so we're going to eyeball it cuz when you use on daily basis tomato paste you can eyeball it and now the best part of it in order to have a real juicy chicken you want to have some sauce some sauce was released from the onion and peppers but not enough so we're going to add some stock you can use your chicken soup I always make a huge pet of chicken soup yeah me also and I mix just different size containers you use you you use those frozen uh the shapes different shapes I still didn't buy it but it's a genius idea because sometimes you just need a pop of flavor and your chicken soup is the best for that you can actually freeze it there's a company called super cubes and they have um cubes like a ice cube TR but in different sizes differentes exctly from a half a from two cups to one cup to a tiny amount CU sometimes you just need literally like a few tablespoons to boost the flavor of any take from really made homemade the best chicken soup the best so here we're going to add starting to burn yeah I'm going to lower the cakeo you're going to add the chicken soup or you can use sock if you don't have chicken soup there's nothing wrong using starboard stock police won't come after you but manev makes it in a little box man chevit is chicken stock is usually very concentrated so you even a little bit will get you a long way okay amazing now that we have a very good juicy mixture we're going to place back our chicken with cover it and we cook it on low medium low for about 40 45 minutes until it's fork tender so we'll see 45 minutes let's go that's right okay time to make the the side dish the real I could say authentic Hungarian but really if you research it it's not the Hungarian they just stole it from the Germans it's called spel in ger in Germany the original version of it it's a very very simple ingredient uh food first we're going to start by cracking our eggs I'm checking in kosa I'll do the next one whisk up the eggs super speed Nomi is on the mission okay now we add and look at that Sizzle what we got from the seler that just shows how fluffy it's going to be can you see that delicious bubbles the bubbles mix it and it's a very simple as I told you Hungarian cooking is all Simplicity salt all that salt and the flour a little bit at a time a little bit at a time and mix it my mother way says go slow cuz you can always add you can't take out same thing with the salt you can always add salt you can never remove it even though people say potato removes it it doesn't then we add more once it gets a little bit harder to mix that's the good texture perfect to mix around things so this is like a thick pancake exactly a thick pancake better for best result you put it into the fridge for 10 minutes if you in a hurry and you want to just eat that no right away you could do for 2 3 minutes in the freezer for the same result we're going to do that now let's pop that in the freezer and meanwhile while we do that our water a PT of water is started to boil I'm going to the freezer enjoy I'm back okay what is the next step so basically I just want to introduce you to a very handy tool that you can buy on Amazon as anything else uh they come in all different shapes my favorite one is this shape um What's this called it's called in on Amazon they call it spitzel maker but really spel maker they actually call spel maker right why does it called spel maker because it has these tiny dots and you put the batter over that's why you can't make the better too loose if you would make the better too loose it would just literally just go through and you would have strings of mush because the batter is a little bit thicker than pancake batter you put it on it stays on Surface until you scrape it you have to scrape it it does come in a different version that people like it it looks like a grater and you pull back and forth a piece I find it it's very hard to clean it properly and it's not an easy dishwasher safe thing which is a huge shortcut for us if we are blessed with a dishwasher this goes into the dishwasher comes out clean and the best part about it is you're going to see it soon it fits right on the top of the pot it doesn't move you don't have to hold on it's one hand is free the other one you just scrape so it's a pleasure to work and got drops straight into the water and you drop it straight to the boiling water and then once they float up you have these delicious gems when I went to culinary school I did a a pretty intense class about 10 years ago a series of classes in the summer and we had to make it with a grater right like the way you think but with a grer I think that then it's a dough it was like a dough and it was hard to make it was not I've never made it since should I go get the dough enough time let's do it we're going to give it one more whisk just to wake up those glutens a little bit okay wakey wakey good morning more like a dough now so like a little like a thick batter almost a dough right exactly you don't want it to be like a a a a a dough that's like a Hal that's too much now we have boiling boiling water and we're going to have some salt to make it more flavorful even though our dough had a little bit salt but there's always something a little bit um to Salt the water okay so we take the batter we put a little bit at a time you don't want to make too much at a time because you want it should oh it's good it's you want it should float on the surface okay okay and going do the First with the flat side obviously we start scraping and it's hard to see because it's under if we would have a camera in the pat you would see that it's dropping can we get a water first camera exactly can we get a diver in here and as you slow it can I can I go 100% like this now the reason we don't use the whole better up at the same time because once they start floating which is very fast in a matter of like less than a minute starts floating you want to have only enough to to cover the surface if it's going to be basically more than the the surface of the pad then the then one will not the other one won't cook the same way yeah they won't they won't cook evenly right they won't cook evenly okay we want them the dough to cook evenly and when you put it directly into the soup that's fine right you don't overfill the the part so they shouldn't and they should cook evenly now if you want to have the sneak peek which is the funnest part guys magic 3 2 1 and there are floating these tiny little gems this is called Hungarian comfort food they look very small but every piece it's like you know when you bite into the gushers that's better I mean this is better not the gushers let me show you when you don't have the tool then we're going to just go very free form you take a little bit of the dough you drop it in you dip in the spoon so it releases and you'll see try 2 seconds it's going to start floating up okay I want to try that okay I put in yes and you release it until it releas release it in the water then I remove my spoon and you'll see in within 10 15 seconds you can see the bubbles it starts floating up now these because they're bigger obviously it's a little bit longer cooking time but also within a minute or two guys see how it's going up it's amazing now this a good hearty vegetable soup is the ultimate comfort food also with a good green pece soup or any kind of soup first of all it thickens the soup a little bit because it has a flour base and it just has a very very good it's a one ball meal you put this with a very good meaty mushroom instead of mushroom barley you can make mushroom and nadley all right I think we're ready to Plate this thing up ready we've got our Noy that's right nedle Nole nedle it's basically or spel spel but Hungarian we call it noad so we stick to our version and I'm just going to call it Heaven that's right okay and a little bit of green oh that looks beautiful ugy and there you go this is a beautiful plate of comfort food this is Sunday lunch in Hungary really we eat we eat FL Shake by lunch you also Australia right we eat FL shakes all the time all right okay thank you so much Anie for coming on the show enjoy we're going to go eat this now for recipes and more like this go to kosher.com thank you for watchingso how do you say Sunny set up in Hungarian actually we say like a mirrored egg to trage how was that okay hi I'm Naomi nashman and this is sunny CER I'm sure we'll do better cooking welcome Schwarz to Sunny Side Up it is so great to have you here I've actually just come back from a trip to Hungary and I called up AR and I'm like a I love the food in Hungary so much kosher so many kosher restaurants so much Jewish history and I I went out to ker and with AI Klein he took me and and I went to the Kasam sofa and I explored all the different Shores and Hungary was a beautiful beautiful city and Hungary is definitely full of History um Jewish and regular history but of course knowing growing up there um I was 20 when I came here to America so I was literally born and raised there and uh my family was very much involved in the Jewish Community my father was the Russia of the Orthodox community and he passed away 9 years ago and um our family was literally my father all his most of his friends came out to America in the late 50s or or early 60s but my father stayed cuz he wanted to keep up pish guide and he was as we call it the one woman band from he was the mile till kadisha doing it all b b b everything B everything and B for my mother beautiful beautiful and we're very glad that you are here with us and I'm really thrilled that we're going to make something Hungarian cuz I've got a Polish background so it's a little different both European just around the corner but but we we really wanted to make chicken paprika so I'm really excited I had so much great food this is the real comfort food that's now in today's day like we all crave some comfort food after all the news that's going on we you could always use a comt good chicken paprikash okay so let's get cooking all right what am I doing first so um our main ingredients as I don't know if you remember once uh when we were on a chop competition yeah agie was one of the first people ever to do a chop competition though sorry I wasn't the judge I know but you asked me while I was cooking that what's the secret cuz it happens to be all the contestant became one was Israeli one was I think French and I was Hungarian so you had three different nationalities on the on the stage so you came over to everybody asking them what their uh secret ingredients in their um nationality so when you came over to me I don't know I was middle of cooking and I was busy but I just spit out my our secret ingredient is love and it got stuck to us and I still say it that Hungarian cooking is the warmth is is just the coziness most of the recipes are very very kitchen staple ingredients that you can make out of your fridge out of your um pantry and they really just real comfort food yeah I'm seeing like simple Yes simple and delicious probably good layering of flavor all right what it's all about building so what are we doing first where okay so first of all uh every chicken dish that you want to make in a p when you don't bake it I like to Brown it it first of all it locks in the flavors lucks in the juices especially if you use Chicken on the bone it lucks in uh uh the flavor and also when you cook in the pot itself gets automatically flavored extra flavor from all the scrapes that come from the chicken or meat we we're going to cook this on the stove we're going to first cook it on the stove top you could make it in in an oven but the original authentic Hungarian way they didn't have ovens they had fire in the garden first we have to pet dry the chickens because like this the seasoning will stick to it better okay now we're going to sprinkle some kosher salt on it okay so what's next then next is some black pepper we could use either freshly ground which is of course always fresher or we could use a regular fresh I love the fresh grind pepper nothing beats fresh and I also turn it though on the smaller setting these have got a grinder in from small to big grind so I like it on the small gr from your grocery shelf to the chicken very good there and now we're going to turn on the heat in our Pat I like to first heat up the Pat and then put in the oil cuz then the oil doesn't burn some people put in the oil and then turn on the Pat and don't realize the oil starts burning so first we warm up the Pat and then um this is a cast iron it's very you don't have to cast iron because you know some some people first of all it's a not a cheap path but it's a good investment to have in every kitchen it's also a really good workout cuz it's really heavy to lift 100% okay okay you know what whenever you no joke it's that heavy okay people use it for sourdough bread I still didn't join that way again but you haven't no cuz I don't have two days to make a breath who's got time for that okay yes so now that the our Pat is warming yeah we're going to put some oil so we could SE the chicken how much just a little bit just like a two three tablespoon just to cover the bottom a little bit straight down skin skin down skin side down that's important right yes so many oh did you hear it's speaking to us it's speaking that's right and it says it's going to be delicious pH Sing Sing food sing the harmony of the chicken the chicken dance that's right so the reason we put in the chicken to Brown some people skip that part but it's lxs in flavors now that we put in uh skin side down the chicken we're going to season with salt and pepper the other side also so you season it while it's it's easiest cuz you don't have to flip it around when it's still raw nobody wants to touch raw chicken if it's not necessary oh I love that yeah and by the time we season the other side we're ready to flip it we don't need so much just to lack in all the flavors doesn't have to be fully cooked so it's going to cook in the delicious sauce it already smells I feel like it smells like shabis I know okay so let's spit the chicken is what are we looking for what color are we looking for very light golden light gold you don't you don't want it like a roast chicken because it's perfect paprika chicken can we get that good color this is good perfect this is perfection we're going to remove the chicken for a little bit then we're going to cook our onion pepper garlic and some spices and we're going to return the chicken and cook it in the sauce low and slow y Hungarian language happens to be years ago I I learned that they had a contest between languages and guess which language won the nicest language in Europe Hungarian no Italian no okay come that's right the French the French and Hungarian in all this contest was the hardest language yeah I heard it's hard to learn grammar is very hard like for us obviously we were born and raised and not hard but when somebody needs to learn it there are so many he she they like there's a lot of like Hebrew I think even harder wow okay yes but we learn it from little kids in Yeshiva so it's easier for us but that's right it was it was uh not so easy when people spat me talking to my Hungarian friends in Bora Park Hungarian they look at me like you're too young to speak the language like they imagine Hungarian is only for the old barie you're the you're the youngest person I know with a Hungarian accent okay we've got color on both sides I'm putting them on this plate yes we're placing on this again okay and now comes building up the flavors o first of all when you think that after sauteing a chicken and your PT is dirty no it's not dirty that's called flavor first we're going to add onions I'm going to lower it a little lower it careful cuz it's going to sizzle away oh the magic voice ah all right I'm just going to run and get a wooden spoon yes so we've got our wooden spoon here and we're going to mix the onions we're going to take all that flavor bombs and we're going to put them over the chick the onions once the onions start softening up we could add the peppers I like to use red pepper slic if you want to have a shortcut you can use the Frozen sliced Peppers also but they come mixed color so it's pretty but I I prefer the flavor of the red peppers and you can skip the peppers if you don't like Peppers that's right okay but it does have an extra flavor so I wouldn't now we could add the garlic okay sorry I always love to smell garlic if you only invent smell a vision you would love to scrudge that cream yeah right this looks fantastic now we're going to add our spice obviously paprika papra I otherwise it wouldn't be paprika chicken I bought back some paprika from Hungary 100% there and in Israel in the sh the two precious paprikas delicious in Hungary they they used to make like a special pesak production that's we should have for pesak also the same flavor to make special okay so we add the paprika the whole thing and mix it now this is optional if you like it's hot and spicy you can add Cen pepper do you like hot and spicy or we'll SK it for today a little bit a little bit a little bit just for a cake it's optional so we're going to eyeball it cuz when you use on daily basis tomato paste you can eyeball it and now the best part of it in order to have a real juicy chicken you want to have some sauce some sauce was released from the onion and peppers but not enough so we're going to add some stock you can use your chicken soup I always make a huge pet of chicken soup yeah me also and I mix just different size containers you use you you use those frozen uh the shapes different shapes I still didn't buy it but it's a genius idea because sometimes you just need a pop of flavor and your chicken soup is the best for that you can actually freeze it there's a company called super cubes and they have um cubes like a ice cube TR but in different sizes differentes exctly from a half a from two cups to one cup to a tiny amount CU sometimes you just need literally like a few tablespoons to boost the flavor of any take from really made homemade the best chicken soup the best so here we're going to add starting to burn yeah I'm going to lower the cakeo you're going to add the chicken soup or you can use sock if you don't have chicken soup there's nothing wrong using starboard stock police won't come after you but manev makes it in a little box man chevit is chicken stock is usually very concentrated so you even a little bit will get you a long way okay amazing now that we have a very good juicy mixture we're going to place back our chicken with cover it and we cook it on low medium low for about 40 45 minutes until it's fork tender so we'll see 45 minutes let's go that's right okay time to make the the side dish the real I could say authentic Hungarian but really if you research it it's not the Hungarian they just stole it from the Germans it's called spel in ger in Germany the original version of it it's a very very simple ingredient uh food first we're going to start by cracking our eggs I'm checking in kosa I'll do the next one whisk up the eggs super speed Nomi is on the mission okay now we add and look at that Sizzle what we got from the seler that just shows how fluffy it's going to be can you see that delicious bubbles the bubbles mix it and it's a very simple as I told you Hungarian cooking is all Simplicity salt all that salt and the flour a little bit at a time a little bit at a time and mix it my mother way says go slow cuz you can always add you can't take out same thing with the salt you can always add salt you can never remove it even though people say potato removes it it doesn't then we add more once it gets a little bit harder to mix that's the good texture perfect to mix around things so this is like a thick pancake exactly a thick pancake better for best result you put it into the fridge for 10 minutes if you in a hurry and you want to just eat that no right away you could do for 2 3 minutes in the freezer for the same result we're going to do that now let's pop that in the freezer and meanwhile while we do that our water a PT of water is started to boil I'm going to the freezer enjoy I'm back okay what is the next step so basically I just want to introduce you to a very handy tool that you can buy on Amazon as anything else uh they come in all different shapes my favorite one is this shape um What's this called it's called in on Amazon they call it spitzel maker but really spel maker they actually call spel maker right why does it called spel maker because it has these tiny dots and you put the batter over that's why you can't make the better too loose if you would make the better too loose it would just literally just go through and you would have strings of mush because the batter is a little bit thicker than pancake batter you put it on it stays on Surface until you scrape it you have to scrape it it does come in a different version that people like it it looks like a grater and you pull back and forth a piece I find it it's very hard to clean it properly and it's not an easy dishwasher safe thing which is a huge shortcut for us if we are blessed with a dishwasher this goes into the dishwasher comes out clean and the best part about it is you're going to see it soon it fits right on the top of the pot it doesn't move you don't have to hold on it's one hand is free the other one you just scrape so it's a pleasure to work and got drops straight into the water and you drop it straight to the boiling water and then once they float up you have these delicious gems when I went to culinary school I did a a pretty intense class about 10 years ago a series of classes in the summer and we had to make it with a grater right like the way you think but with a grer I think that then it's a dough it was like a dough and it was hard to make it was not I've never made it since should I go get the dough enough time let's do it we're going to give it one more whisk just to wake up those glutens a little bit okay wakey wakey good morning more like a dough now so like a little like a thick batter almost a dough right exactly you don't want it to be like a a a a a dough that's like a Hal that's too much now we have boiling boiling water and we're going to have some salt to make it more flavorful even though our dough had a little bit salt but there's always something a little bit um to Salt the water okay so we take the batter we put a little bit at a time you don't want to make too much at a time because you want it should oh it's good it's you want it should float on the surface okay okay and going do the First with the flat side obviously we start scraping and it's hard to see because it's under if we would have a camera in the pat you would see that it's dropping can we get a water first camera exactly can we get a diver in here and as you slow it can I can I go 100% like this now the reason we don't use the whole better up at the same time because once they start floating which is very fast in a matter of like less than a minute starts floating you want to have only enough to to cover the surface if it's going to be basically more than the the surface of the pad then the then one will not the other one won't cook the same way yeah they won't they won't cook evenly right they won't cook evenly okay we want them the dough to cook evenly and when you put it directly into the soup that's fine right you don't overfill the the part so they shouldn't and they should cook evenly now if you want to have the sneak peek which is the funnest part guys magic 3 2 1 and there are floating these tiny little gems this is called Hungarian comfort food they look very small but every piece it's like you know when you bite into the gushers that's better I mean this is better not the gushers let me show you when you don't have the tool then we're going to just go very free form you take a little bit of the dough you drop it in you dip in the spoon so it releases and you'll see try 2 seconds it's going to start floating up okay I want to try that okay I put in yes and you release it until it releas release it in the water then I remove my spoon and you'll see in within 10 15 seconds you can see the bubbles it starts floating up now these because they're bigger obviously it's a little bit longer cooking time but also within a minute or two guys see how it's going up it's amazing now this a good hearty vegetable soup is the ultimate comfort food also with a good green pece soup or any kind of soup first of all it thickens the soup a little bit because it has a flour base and it just has a very very good it's a one ball meal you put this with a very good meaty mushroom instead of mushroom barley you can make mushroom and nadley all right I think we're ready to Plate this thing up ready we've got our Noy that's right nedle Nole nedle it's basically or spel spel but Hungarian we call it noad so we stick to our version and I'm just going to call it Heaven that's right okay and a little bit of green oh that looks beautiful ugy and there you go this is a beautiful plate of comfort food this is Sunday lunch in Hungary really we eat we eat FL Shake by lunch you also Australia right we eat FL shakes all the time all right okay thank you so much Anie for coming on the show enjoy we're going to go eat this now for recipes and more like this go to kosher.com thank you for watching\n"