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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 ...
Potatoes could be grown in harsher conditions and became a staple food for the poorer mountain dwellers, as less expensive flour was needed for the dough. Today the Slovaks call the soft dough dumplings with boiled potatoes and sheep's cheese bryndzové halušky , while the local Hungarians call it sztrapacska .
It is also eaten with cheese, sour cream, cottage cheese, egg custard, semolina and butter all throughout the country, while in Slovakia it is eaten with sheep's cheese and bacon or spinach. The term halušky can refer to the dumplings themselves, or to a complete dish containing other ingredients. Typically the dish described is noodles with ...
Slovak snack foods (3 P) Slovak soups (3 P) T. Traditional Speciality Guaranteed products from Slovakia (3 P) Pages in category "Slovak cuisine" The following 42 ...
It is a common street food in both countries [1] and is popular among students as an inexpensive staple in school canteens. Fried Gruyère/Swiss cheese, served with tartar sauce and side salad. A slice of cheese about 1.5 cm (0.6 in) thick is first breaded with flour, egg, and bread crumbs and then fried either in a pan or deep-fat fryer. [1]
Strapačky and halušky. Strapačky (Slovak) or sztrapacska (Hungarian) is a dish popular in Slovakia and Hungary.It is similar to bryndzové halušky where the base compound of the dish is halušky (dumplings); however, in Slovakia, instead of bryndza, stewed sauerkraut is used. [1]
Makowiec are almost always decorated with an icing sugar glaze, often topped with chopped nuts and poppy seeds. It is also common for some poppy seed fillings to be sweetened with fruit jams, such as plum or apricot, most notably in Czech (makový závin) and Slovak variants of the dessert. Due to intermingling of Polish and Czech culture ...
In Slovakia, bryndza is regarded as a typically Slovak product and it is one of the main ingredients in the national dish bryndzové halušky. The modern version of the soft spreadable bryndza is believed to have been developed by entrepreneurs from Stará Turá (Western Slovakia) toward the end of the 18th century. [ 12 ]