Mangu

bryndzove-halusky

Next Dish: Hen'omby

Bryndzové Halušky is the national dish of Slovakia, made of potato dumplings and bryndza, a soft sheep cheese. The dish is typically garnished with fried bacon lardons and sometimes sour cream. The cheese used is unique to the region, giving the dish its distinct flavor. It is a staple in Slovak cuisine and is often enjoyed as a hearty main course.

bryndza

butter

salt

flour

Recipe

Ingredients:

  • 4 medium-sized potatoes

  • 2 cups of flour

  • 1/2 teaspoon of salt

  • 200g of bryndza (Slovak sheep cheese)

  • 200g of bacon

  • 2 tablespoons of butter


Instructions:

  1. Peel the potatoes and grate them into a bowl.

  2. Add the flour and salt to the grated potatoes and knead until a dough forms.

  3. Bring a large pot of salted water to a boil.

  4. Using a halušky maker or a colander with large holes, push the dough through into the boiling water. If the dough is too stiff, add a little water.

  5. Boil the halušky for about 3-5 minutes, or until they float to the surface.

  6. While the halušky are boiling, cut the bacon into small pieces and fry them in a pan until crispy.

  7. Remove the halušky from the water with a slotted spoon and place them in a large bowl.

  8. While the halušky are still hot, add the bryndza and butter to the bowl and mix until the cheese is melted and coats the halušky.

  9. Top the halušky with the crispy bacon and serve.