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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 .
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Brisket is traditional, and we’ve got 5 recipes here for you, ranging from classic to BBQ. If brisket seems like too much, roast chicken, ... PHOTO & FOOD STYLING: LUCY SCHAEFFER.
Lokša or lokše (Slovak pronunciation: and respectively; may be written in English as loksha or lokshe) is a type of potato pancake like flatbread, popular in the cuisine of Slovakia and South Moravian Region of the Czech Republic. In South Moravia, lokše is also a term for wide noodles added to soups.
Recipes differ slightly across countries. In Slovakia, bryndza serves as the main ingredient to bryndzové halušky, which is regarded as a national dish. Bryndza is an essential ingredient in preparing traditional Slovak dishes such as podplamenníky s bryndzou or bryndzové halušky.
Bryndzové halušky (potato dumplings with sheep's-milk cheese) is a traditional food of shepherds in Slovakia. Traditional foods are foods and dishes that are passed on through generations [1] or which have been consumed for many generations. [2] Traditional foods and dishes are traditional in nature, and may have a historic precedent in a ...
Haluškar strainer Halušky monument in Poltava, Ukraine. Halušky (IPA:, plural in Czech and Slovak; Hungarian: galuska [ˈɡɒluʃkɒ]; Ukrainian: галушка, romanized: halushka [ɦɐˈɫuʃkɐ] ⓘ; Lithuanian: virtinukai; Turkish: holuşka) are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names.