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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 ...
The traditional Slovak meals are bryndzové halušky, bryndzové pirohy and other meals with potato dough and bryndza. Bryndza is a salty cheese made of a sheep milk, characterised by a strong taste and aroma. Bryndzové halušky must be on the menu of every traditional Slovak restaurant. A typical soup is a sauerkraut soup
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]
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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The prices are good here, too, including a long list of dinner specials with fried rice and egg roll for $12.75 and the same specials for lunch for $8.25, including fried rice and wonton soup.
Haluškar strainer. 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]
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.
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