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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 ...
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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 ...
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]
Bryndzové halušky (Slovak: [ˈbrindzɔʋeː ˈɦaluʂki]) (Hungarian: juhtúrós galuska, csírásgaluska, sztrapacska, or nyög[venyel]ő, Austrian German: Brimsennocken) is one of the national dishes in Slovakia.
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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 ...
A traditional dish in Slovak cuisine is bryndzové pirohy, dumplings filled with salty bryndza cheese mixed with mashed potatoes. Bryndzové pirohy are served with some more bryndza (mixed with milk or sour cream, so it has a liquid consistency and serves as a dip) and topped with bacon or fried onion. In Slovakia, pirohy are semicircular in shape.