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Halušky [a] are a traditional variety of thick, soft noodles or dumplings found in many Central and Eastern European cuisines under various local names. [1] [2] [3] In Hungary it is very popular to put it in paprikash.
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.
A national dish in Slovakia, bryndzové halušky is a dish of potato dumplings served with bryndza, a Slovakian sheep’s cheese, and sprinkled with bacon or pork fat. Siomay - Lisa Wiltse/Corbis ...
Halušky. Bryndzové halušky: potato dumplings with bryndza (a sheep's milk cheese); Strapačky: potato dumplings with sauerkraut; Goose or duck feast (husacie or kačacie hody): festive menu consisting of roasted goose (husacina or husacie mäso) or duck meat (kačacie mäso), goose liver (husacia pečienka), greasy lokše, stewed red cabbage, and sour cherry and poppy seed strudel ...
Classic potato latkes are made from hand-grated potatoes fried in oil. The Hanukkah staple is said to have roots in an old Italian Jewish custom. The original latkes were made of deep-fried ricotta.
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]
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3 / 4 cup grated pecorino or Parmigiano-Reggiano cheese; 1 / 2 cup grated pecorino cheese; 2 large egg yolks; 1 / 4 tsp freshly grated nutmeg; 1 / 2 tsp sea salt; 1 cup unbleached all-purpose flour; 3 cup tomato sauce