|medium russet potatoes (peeled and grated finely)||5|
|all-purpose flour||2 cups|
|bacon (chopped)||7 oz.|
|bryndza / feta cheese / cream cheese / sour cream||9 oz.|
|Water (for boiling the Halušky)|
Slovakia’s national dish is called Bryndzove Halusky. Bryndza is a type of soft cheese made from sheep’s milk. It is paired with bacon and potato dumplings called Halušky. Since most of Slovakia’s early inhabitants were farmers, they developed this dish from farmed potatoes and homemade cheeses. This dish can be found in households and Slovak restaurants. It is typically made for the Halušky Festival held in Turecká. Traditionally, a glass of sour milk or zincica is drunk with Bryndzove Halusky.
Directions for Preparing Bryndzove Halusky
- Make the Halušky dough by combining the grated potato with the flour, egg and salt.
- Bring to boil a large pot of salted water.
- Run the dumpling dough through a spaetzle maker so that the dough drops into the boiling water.
- Cook the dumplings in batches and use a slotted spoon to remove them from the pot when they float to the surface.
- Set aside the cooked Halušky onto a serving platter.
- Fry the chopped bacon in a skillet, then set aside.
- Combine the bryndza with a little butter or if using feta and other alternatives, blend together until smooth and creamy.
- Spoon the bryndza or blended alternatives onto the platter of warm Halušky.
- Sprinkle the fried bacon and drippings over the top.
- Garnish the dish with chopped chives and dill, then serve.
Slovakia or the Slovak Republic (Slovak: Slovensko, Slovenská republika; both names are officially recognized), is a landlocked country in Central Europe, bordered by Austria to the west, the Czech Republic to the northwest, Hungary to the south, Poland to the north and Ukraine to the east.
Although ethnic Slovaks make up a majority of the country’s population, Slovakia retains a significant Hungarian-speaking minority, comprising nearly 9.4% of the total population. Hungarians make up a majority of the population in Slovakia’s deep south, close to the Hungarian border and in the Danubian lowlands.