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Slovak cuisine varies slightly from region to region across Slovakia. It was influenced by the traditional cuisine of its neighbours and it influenced them as well. The origins of traditional Slovak cuisine can be traced to times when the majority of the population lived self-sufficiently in villages, with very limited food imports and exports ...
Opekance (dialectically bobáľky, pupáky, pupáčiky or pupáčky), in Slovak, are small balls of yeast dough baked in a baking dish so that they are gently pressed together. In singular it is opekanec (dialectically bobáľka , pupák , pupáčik or pupáčka ).
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After all, Beacon Journal readers voted the sauerkraut ball as Akron's official food in 1996. They're so popular, local author Judy Orr James dedicated a whole chapter to them in her 2022 book ...
The bread is cut into thin slices and layered in a clay pot or more often a glass or crystal bowl. After each layer, the sauce of the boiled poppy seeds, with flavouring and nuts, is poured so that the bread is well soaked. The top is decorated with some extra nuts and fruit. The dish is served cold, at least several hours after preparation.
After legal disputes, following the compromise of 2007 "Serbian Slivovitz" (Serbian: Српска шљивовица / Srpska šljivovica) became Serbia's first certified national brand. [ 23 ] Šljivovica is consumed either directly from a leather-wrapped round bottle, or chilled in a shot glass called čokanjčić (plural: čokanjčići ). [ 24 ]
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The best known Slovak hero, found in many folk mythologies, is Juraj Jánošík (1688–1713) (the Slovak equivalent of Robin Hood). The legend says he was taking from the rich and giving to the poor. Jánošík's life was depicted in a list of literature works and many movies throughout the 20th century.