Cookbook:Bryndzové halušky

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Cookbook | Ingredients | Recipes

Bryndzové halušky is a Slovak dumpling dish.

The recipe below would serve 2-3 persons (the Slovak ingredients are included in parentheses):

Ingredients[edit]

  • 750 g peeled raw potatoes, finely grated (surové zemiaky, ošúpať a najemno nastrúhať) or if in a hurry, try boiling potato gnocchi, to replace the cooked-from-scratch halusky
  • salt, optional (soľ)
  • 250 g flour (hladkej múky). Not needed, if you choose the potato gnocchi!
  • 250 g sheep cheese, found in refrigerated dairy section of grocery stores (bryndze) If unable to find bryndze in U.S., can substitute crumbled goat cheese or one of several types of crumbled feta. Some feta are stronger-flavored, which would be preferrable here...
  • 100g pork fat or bacon, cooked, then cut up into small pieces (údenej slaniny). 1 US pound of thick-cut slabs of bacon works well here...

Procedure[edit]

The ingredient that makes this national dish of Slovakia a favorite is the sheep's milk cheese, which has a slightly sharper taste than the non-flavored goat cheese spread available at many US grocery stores, in the refrigerated dairy section. The most abundant ingredient is the raw potato, which comprises most of the dough that creates the potato dumpling (halušky), and is a major staple in the Slovak diet. After the grated potatoes are mixed with the flour (and salt), they are molded into small cylindrical chunks of ~ <3 cm., and gently placed in boiling (and if desired, salted) water. When the dumplings rise to the top of the boiling water, one is removed to check if the dumpling is thoroughly cooked, then the still-hot dumplings are removed from the pot of boiling water with a slotted spoon, and placed on a warmed plate. Immediately after dumplings are placed on the plate, small chunks of sheep's milk cheese (bryndza) are placed on top, causing the cheese to melt over the potato dumplings. Prior to sprinkling the crispy pork bits on top of the bryndza, some may prefer to mix up the potato dumplings and bryndza first, then serve piping hot.