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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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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]
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 ...
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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In Slovakia, they are usually served as a fasting food during Day before Christmas or as a special dish for Christmas Eve dinner. [1] It is a floury food in the form of baked and scalded pieces. [2] Traditionally, they are poured with hot milk and sprinkled with ground nuts, poppy seeds, quark or other sprinkles mixed with sugar.
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