Search results
Results from the WOW.Com Content Network
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 ...
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 ...
One of its Hungarian names, nyögvenyelő, can be translated to "pain to swallow", but despite this, it is a popular dish in the country. Žinčica is traditionally drunk with this meal. [1] There is an annual Bryndzové Halušky festival in Turecká that features an eating contest. [5] [6]
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.
In Hungary it is very popular to put it in paprikash. 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 ...
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]
Jersey residents are the first of the final three states to search for this mega-popular comfort food above all others. vm2002/istockphoto. New Mexico: Chili.
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]