Slovak recipe
How to make Bryndzové halušky
Mountain regions of central and northern Slovakia, now eaten all over the country
Small, soft boiled lumps of potato dough, tossed with bryndza, a soft and tangy sheep's cheese, and topped with crisp fried bacon. It is considered the national dish.
Ingredients
- 1 kg floury potatoes, peeled
- About 250 g plain flour
- 1 teaspoon salt
- 250 g bryndza (or a mix of soft goat's cheese and feta mashed with a little milk)
- 150 g smoked bacon, diced
- Chopped chives or spring onion to serve
Method
- Finely grate the raw potatoes and mix them with the salt and enough flour to make a thick, sticky dough.
- Bring a large pan of salted water to the boil. Press the dough through a halušky grater or a colander with large holes, or cut small pieces off a wet chopping board with a knife, straight into the water.
- Stir gently. When the dumplings rise to the surface, cook for 2 to 3 minutes more, then lift them out with a slotted spoon and drain.
- Meanwhile fry the bacon until crisp.
- Mix the hot dumplings with the bryndza, a spoonful of the bacon fat and a splash of the cooking water. Serve topped with the bacon and chives.
Made it at home? Tick it off and it goes into your kitchen passport.
Slovak bryndza has been protected by the European Union as a geographical indication since 2008, and the village of Turecká holds a yearly halušky festival with an eating contest.
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